Sous Vide Steak Bites with Smoky Whiskey Glaze
Our award-winning Texas pitmasters are sharing a few of their secrets for making incredibly tender, juicy steak bites.
Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
Course Appetizer, Main Course
Cuisine American
Prime Time Filet Steak Bites
- Thin-sliced filet steak cut into 1-inch cubes
- BBQUE TEXAS Prime Time Steak & Chop Seasoning generously applied
- Worcestershire sauce to taste
- Butter
OG + SP Sirloin Steak Bites
- Thin-sliced sirloin steak cut into 1-inch cubes
- BBQUE TEXAS OG + SP Seasoning generously applied
- Worcestershire sauce to taste
- Butter
For Finishing
- Fischer & Wieser Smokey Mountain Whiskey Glaze to taste
Get Recipe IngredientsSeason the Sirloin
Place the sirloin bites in a separate bowl and generously season with BBQUE TEXAS OG + SP Seasoning. Toss well to coat.
Add Worcestershire & Butter
Add a splash of Worcestershire sauce to the steak. Transfer each cut to a separate vacuum-seal bag and add butter.
Vacuum Seal
Arrange the steak bites in as close to a single, flat layer as possible before vacuum sealing the bags.
Pitmaster Secret: Don't let the steak bunch together in the center of the bag. Keeping the pieces in a relatively even layer helps them cook consistently in the sous vide bath.
Sous Vide the Steak Bites
Place the sealed bags into the 125°F water bath and cook for approximately 1½–2 hours.
Heat the Flat Top
When the steak is almost finished, heat a flat-top griddle or heavy skillet until very hot. You want plenty of heat to develop a crust quickly without continuing to cook the center of the steak.
Give Them a Fast, Hot Sear
Remove the steak bites from the bags and place them on the hot flat top.
Let the bites sit against the hot surface for approximately 30–45 seconds before turning so they have time to develop color and crust. Continue searing and turning for approximately 3 minutes total.
Pitmaster Secret: Your steak is already cooked when it comes out of the sous vide. The goal of the flat top isn't to cook it again—it's to build that flavorful browned crust while preserving the tender, medium-rare center.
Pitmaster Tip: Save Your Money on the Steak
Here's one of our favorite takeaways from this cook: don't assume you need filet to make great steak bites.
We cooked sirloin and filet side-by-side specifically to put that theory to the test. Thanks to the controlled sous vide cooking method, the more affordable sirloin came out remarkably tender and juicy—so much so that it was difficult to tell much difference between the two.
That's why sous vide is such a great technique for steak bites. You can start with a more budget-friendly cut, cook it precisely to your preferred doneness, and finish it over high heat for the crust you'd expect from a great steak. 
