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Sous Vide Steak Bites with Smoky Whiskey Glaze
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.
Ingredients
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
Instructions
Preheat the Sous Vide
- Set your sous vide water bath to 125°F for the medium-rare steak bites shown in our recipe.
Cut the Steak
- Cut the sirloin and filet into approximately 1-inch cubes, keeping the two cuts separate.
Season the Filet
- Place the filet bites in a bowl and generously season with BBQUE TEXAS Prime Time Steak & Chop Seasoning. Toss until all sides are well coated.
Season 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.
Glaze & Serve
- Transfer the hot steak bites to a serving bowl and finish with Fischer & Wieser Smokey Mountain Whiskey Glaze to taste.
- Serve warm with toothpicks for an easy game-day or tailgate appetizer.
