The Best Ways to Cook Steak Bites

by Stanley Goff

It is not uncommon to see great deals on “stew meat,” or steak cut into bite-sized chunks, in the meat section of the grocery store. Those chunks, whether bought cut up or if you cut them up yourself from a larger cut of beef, can be wrangled into an outstanding main course. The best ways to cook steak bites are unique, easy and yield delicious steak.

Pioneer Woman Steak Bites

Sprinkle your cut-up steak chunks with course kosher salt and lemon pepper. Roll the meat around to get all sides coated. Open the window and turn on the fans. Turn the heat on your skillet to medium high. When the pan is hot, drop in 2 tbsp. of butter and let it turn brown–not black–in the pan. Drop a layer of meat onto the skillet. Brown one side of the meat for 45 seconds, then flip it and brown the other side for 45 seconds. Repeat, adding more butter each time, until all your meat is browned. Heap the meat onto one plate, and pour the pan butter over everything.

Rachael Ray Steak Bites

Cut up 2 lbs. of meat into bite-sized pieces. Mix salt, black pepper and garlic salt in a dish, and roll the meat in the mix. Brown the meat on medium-high heat using olive oil until the meat is medium rare. Let the meat stand for 15 minutes. Mix a cup of mayonnaise with 4 tsp. of horseradish and 4 tsp. of spicy mustard. Cut a baguette into 1-inch slices, and oven toast them. Spread the horseradish sauce on the slices of bread, mount a piece of meat and sprinkle with parsley.

Sweet Grilled Steak Bites

Dust the meat chunks with Greek seasoning. Mix 1/4 cup of soy sauce, 1/3 cup of dark corn syrup, 1 tsp. of minced garlic and 1/2 tsp. of salt. Put the meat and sauce into a plastic bag and shake until the meat is thoroughly coated. Heat the grill and oil the grate. Put the meat on skewers. Lay the skewers on the grill, and cook until done. The sugar content will make the meat appear extra dark. It is not burning.

Betty’s Tangy Garlic Sirloin Steak Bites

You can do this recipe with cheaper cuts of meat, including stew meat, if you like. Use 1 1/2 lbs. of cubed meat. Put the meat in a bowl, and drizzle about a tablespoon of olive oil over the meat. Shake meat tenderizer and black pepper over it, stirring the meat to ensure it is covered on all sides. Add 3 tsp. of finely minced garlic, then mix again. Put a tablespoon of olive oil in a skillet, and turn the skillet to medium heat. When the skillet is hot, add the meat. Stir and fry. The liquid from the meat will make a sauce. Reduce the sauce and continue to cook the meat until it is just crispy on the outside.

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About the Author

Stanley Goff began writing in 1995. He has published four books: "Hideous Dream," "Full Spectrum Disorder," "Sex & War" and "Energy War," as well as articles, commentary and monographs online. Goff has a Bachelor of Arts in English from the University of the State of New York.