Ingredients

For the Steak Bites:

  • 1.5 lbs sirloin steak, cut into 1-inch cubes
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup buttermilk
  • Vegetable oil, for frying (enough for 2 inches depth in a skillet)

For the Nashville-Style Chili Oil:

  • 1/2 cup frying oil (reserved from cooking the steak)
  • 3 tbsp cayenne pepper
  • 1 tbsp light brown sugar
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

For Serving (Optional):

  • Sliced pickles
  • White bread slices
  • Ranch or blue cheese dressing

Equipment

  • Large cast-iron skillet or deep fryer
  • Mixing bowls
  • Tongs
  • Wire rack with baking sheet
  • Paper towels

Instructions

Prepare the Steak Bites:

  1. Season the Steak: In a large bowl, toss the cubed sirloin with salt, black pepper, garlic powder, smoked paprika, and onion powder. Let sit for 10 minutes to absorb flavors.
  2. Set Up Dredging Station: Place flour in a shallow dish. In another bowl, whisk together eggs and buttermilk.
  3. Dredge the Steak: Working in batches, dip steak cubes in the buttermilk-egg mixture, then coat evenly in flour, shaking off excess. Place on a plate.
  4. Heat the Oil: Pour vegetable oil into a large cast-iron skillet or deep fryer to a depth of about 2 inches. Heat to 350°F (175°C) over medium-high heat. Use a thermometer to maintain consistent temperature.

Fry the Steak Bites:

  1. Flash-Fry: Carefully add steak cubes in small batches to avoid overcrowding. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy on the outside, with an internal temperature of 135°F (57°C) for medium-rare. Remove with tongs and place on a wire rack over a baking sheet lined with paper towels to drain.

Make the Nashville-Style Chili Oil:

  1. Reserve Oil: Carefully ladle 1/2 cup of hot frying oil into a heatproof bowl. Allow it to cool slightly (about 5 minutes) to avoid burning the spices.
  2. Mix Spices: In a small bowl, combine cayenne pepper, brown sugar, smoked paprika, garlic powder, chili powder, salt, and black pepper. Slowly whisk the spice mixture into the reserved oil until fully combined, creating a vibrant red chili oil.

Toss and Serve:

  1. Coat the Steak Bites: In a large bowl, toss the fried steak bites with the Nashville-style chili oil until evenly coated. Adjust the amount of oil to control heat level.
  2. Serve Immediately: Plate the steak bites on white bread slices with pickle slices on the side, if desired. Serve with ranch or blue cheese dressing for dipping.

Tips

  • Heat Level: Adjust cayenne in the chili oil to taste—reduce to 2 tbsp for milder flavor or increase to 4 tbsp for extra heat.
  • Oil Safety: Ensure oil is not smoking before frying, and never leave hot oil unattended.
  • Make Ahead: Cube and season steak up to 4 hours in advance; refrigerate until ready to dredge and fry.
  • Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in an oven at 350°F (175°C) for 5-7 minutes to maintain crispiness.

Nutritional Information (Per Serving, Approx.)

  • Calories: 450 kcal
  • Protein: 28g
  • Fat: 30g
  • Carbohydrates: 15g

Servings: 4-6

Total Time: 45 minutes (Prep: 20 min, Cook: 25 min)

Enjoy the bold, spicy kick of these Nashville Hot Steak Bites, perfect for game day or a fiery appetizer!