Our beef steak bites with fresh horseradish aioli sauce are amazing! The steak bites are tender and juicy and one of the easiest appetizers that you can put together and add to the hostess’ party table. Served room-temperature and with a garlic-horseradish aioli sauce to dip into they will be devoured in minutes.
New York steaks, a little over one-inch thick are used in this recipe but just about any steak, rib eye, tenderloin, porterhouse, etc. of an inch or more thick will work. To keep this as simple as possible the steak is seasoned well with only salt and pepper and then pan-seared on a screaming-hot cast iron griddle. A last minute basting of butter, garlic and fresh thyme leaves adds additional amazing flavors.
According to Kenji at Serious Eats-The Food Lab, turning the steaks frequently during the cook time will produce a much more evenly cooked steak that will be tender and juicy. We wanted our steak bites on the rare-ish side and we seared and flipped our steak until it reached 110°F on our instant read thermometer. After the steaks rested and cooled for a few minutes they were cut into bite size cubes with wooden picks inserted.
Horseradish is always a great option for beef and the fresh horseradish aioli sauce has a nice balance of garlic and horseradish. The aioli can be made in advance and will keep refrigerated for up to one week.
This aioli sauce is smooth, creamy and does not have the sharp, vinegary taste that that is found in commercial horseradish products. It is easy to put together and perfect for the beef steak bites.
Beef Steak Bites with Fresh Horseradish Aioli Sauce
Yield 12 Servings
Perfectly seared beef steak bites dipped in a garlic-horseradish aioli sauce. These bites are one of the easiest appetizers to put together. They are cooked rare and are juicy, tender. Cut into bite-size chunks they are perfect with the aioli sauce.
- 2 New York steaks, at least 1 1/2-inches thick, about 1 pound each
- 2 tablespoons oil
- 1 tablespoon Kosher salt
- Freshly ground black pepper
- 2 tablespoons butter
- 1 teaspoon grated fresh garlic
- Fresh thyme leaves
- Fresh Horseradish Aioli Sauce
Heat a cast iron skillet over high heat until it begins smoking.
While the skillet is heating, trim and discard the fat from the edges of the steaks, blot the steaks dry with paper towels. Brush one side of each steak with oil and season with salt and pepper.
Add the steaks to the hot skillet, seasoned side down. Brush oil on the upper side of the steaks and season with salt and pepper. Cook 2 minutes, using tongs, turn steaks over and cook the other side for 2-minutes. Continue to flip for 6 minutes, add the butter, garlic and thyme leaves to the pan and spoon over the top of the steaks as you continue to cook and turn them.
Cook to the desired doneness and remove from the skillet when the internal temperature reaches 110°F for rare or 130°F for medium. (Keep in mind the steak will continue to cook while resting). Lightly cover the steaks with foil and allow to rest for at least 10 minutes.
Transfer the steaks to a cutting board and cut the steaks into 1-inch cubes, insert a wooden pick into each cube and arrange them on a serving plate. Garnish the plate with fresh herbs and serve the beef steak appetizers with a side dish of the fresh horseradish aioli sauce
Nutrition is based on two steak bites of 1 oz. each per serving
One-half tablespoon of aioli sauce is: 40 calories and 4.5 grams fat
Serving Size 2 Steak Bites
Amount Per Serving
% Daily Value
Total Fat 6 g
Saturated Fat 2 g
Trans Fat 2 g
Cholesterol 32 mg
Sodium 40 mg
Protein 15.4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.