Description
These Root Beer Beef Bites feature tender steak cubes glazed in a sweet and savory root beer reduction, perfectly paired with a creamy honey Dijon aioli for dipping. A delicious twist on traditional beef bites, this recipe combines robust flavors and simple cooking techniques using a cast iron skillet and oven, ready in just 45 minutes.
Ingredients
Beef Bites:
- 14-16 oz steak (your choice of cut)
- Salt & black pepper, for seasoning
- 2 tablespoons vegetable oil
- 2 cups root beer
- 1/3 cup brown sugar, firmly packed
- 2 tablespoons honey
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- Pinch kosher salt
- 1/4 cup water
- 1 tablespoon cornstarch
Honey Dijon Aioli:
- 1/4 cup mayonnaise
- 1 tablespoon grainy Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- Pinch kosher salt
Instructions
- Make Honey Dijon Aioli: In a small bowl, combine mayonnaise, grainy Dijon mustard, honey, garlic powder, and kosher salt. Stir well until the mixture is smooth and thoroughly blended. Cover and refrigerate until ready to serve to let the flavors meld.
- Prepare Root Beer Glaze: In a small saucepan, mix root beer, brown sugar, honey, Worcestershire sauce, garlic powder, and a pinch of kosher salt. In a separate small bowl, dissolve cornstarch in water and add this slurry to the saucepan.
- Cook Glaze: Bring the mixture to a boil over medium heat. Stir regularly and let it boil for 18-25 minutes or until the glaze thickens significantly. Remove from heat and set aside.
- Season Steak: Liberally season the steak with salt and black pepper on all sides. Set aside while you preheat your equipment.
- Preheat Oven and Skillet: Preheat your oven to 350ºF (175ºC). Place a cast iron skillet over high heat on the stovetop until it is extremely hot—tested by splashing a bit of water that should sizzle and evaporate immediately.
- Sear Steak: Drizzle 1 tablespoon of vegetable oil into the hot skillet. Place the seasoned steak in the pan and cook for 2 minutes without moving it to develop a sear.
- Flip Steak: Flip the steak and cook the other side for another 2 minutes to sear evenly.
- Oven Finish: Transfer the skillet with the steak into the preheated oven. Cook for an additional 4 minutes to achieve medium rare doneness.
- Rest Steak: Remove the skillet from the oven, transfer the steak to a cutting board, tent loosely with aluminum foil, and let it rest for 5 minutes to redistribute juices.
- Cube Steak: After resting, slice the steak into 1 to 2-inch cubes for serving.
- Reheat Glaze: In a small cast iron skillet, reheat the prepared root beer glaze over medium heat for about 5 minutes until hot.
- Toss Steak in Glaze: Add the cubed steak into the skillet with the hot glaze and toss gently to coat the beef evenly.
- Serve: Plate the glazed beef bites and serve with the chilled honey Dijon aioli on the side for dipping.
Notes
- Choose a tender cut of steak like sirloin, ribeye, or filet mignon for best results.
- Resting the steak is crucial for juicy beef bites.
- The root beer glaze can be made ahead and refrigerated; just reheat before serving.
- Adjust cooking times slightly based on steak thickness and desired doneness.
- This recipe uses a cast iron skillet for best searing; other heavy-bottom pans can work but may affect cooking time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
