Bourbon Brown Sugar Bacon-Wrapped Crockpot Steak Bites Step-by-step instructions

Before you start

Before starting, cut the top sirloin into 1-inch cubes and pat them dry. Halve the bacon slices crosswise if they are long. Have the brown sugar, bourbon, butter, and black pepper measured and ready. Melt the butter in the microwave or on the stovetop and let it cool slightly. Arrange all the ingredients near the slow cooker so you can assemble the dish quickly. No need to preheat the slow cooker; it will come to temperature as it cooks.

Instructions

Wrap and Glaze

1. 1Wrap the Sirloin Cubes
   Pat the sirloin cubes dry with paper towels. Wrap each cube with a half slice of bacon, tucking the ends under. Place the wrapped cubes in the slow cooker in a single layer as you go.
   Look for Each cube is fully encircled by bacon, with no large gaps of bare meat.
   Tip Chill the cubes for 10 minutes before wrapping to make the bacon easier to handle.
2. 2Mix the Glaze
   In a small bowl, stir together the dark brown sugar, bourbon, melted butter, and black pepper until the sugar is mostly dissolved.
   Look for The mixture is a smooth, dark caramel-colored liquid with a bourbon aroma.
   Tip Use a whisk to break up any lumps of brown sugar.
3. 3Pour Over the Meat
   Pour the bourbon-brown sugar mixture evenly over the bacon-wrapped sirloin cubes in the slow cooker. Use tongs to gently turn the cubes so each is coated.
   Look for Every cube is glistening with the sugary mixture.
   Tip Do not stir vigorously; the bacon may unwrap.

At the end of this phase, the slow cooker is filled with bacon-wrapped sirloin cubes coated in a dark, glossy mixture of brown sugar, bourbon, and melted butter. The sugar is partially dissolved, and the aroma is sweet and boozy.

The cubes should be evenly coated, with no dry spots. The bacon is still raw, and the sugar mixture is liquid. This is the point where you can adjust the seasoning if desired, though the flavors will deepen during cooking.

Slow-Cook to Tender

4. 4Slow Cook on Low
   Cover the slow cooker and cook on LOW for 4.5 hours, without lifting the lid. The bacon will render, the sugar will bubble into a caramel, and the sirloin will become fork-tender. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling gently around the edges; the aroma is sweet and smoky.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to open the lid—each peek releases heat and extends cooking time.
5. 5Check for Tenderness
   After 4.5 hours, test a cube by piercing it with a fork. The meat should be tender and the bacon should be soft and candied. If not, continue cooking in 30-minute increments until done. Let it rest for 3 minutes before slicing.
   Look for A fork slides into the meat with little resistance, and the bacon is glossy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip The internal temperature should read at least 145°F (63°C) on an instant-read thermometer.

After 4.5 hours on LOW, the kitchen smells intensely of caramelized sugar, bourbon, and smoky bacon. The sauce is bubbling gently around the edges, and the bacon has shrunk and turned a deep amber color.

The meat is visibly tender—a fork pierces it with minimal resistance. The sauce has thickened slightly but is still liquid. The internal temperature should be at least 145°F (63°C). The bacon may look soft, but that is expected; it will firm up slightly as it cools.

Caramelize and Serve

6. 6Rest and Thicken the Glaze
   Turn off the slow cooker. Transfer the steak bites to a serving platter, leaving the sauce behind. Let the meat rest for at least 3 minutes. Meanwhile, if the sauce is thin, simmer it in a small saucepan over medium heat for 5–7 minutes until thickened.
   Look for The sauce coats the back of a spoon; the meat rests on the platter.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting allows the juices to redistribute, keeping the meat moist.
7. 7Glaze and Serve
   Drizzle the warm pan caramel over the bacon-wrapped steak bites. Serve immediately with cocktail picks for easy grabbing.
   Look for Each bite is coated in a shiny, sticky glaze.
   Tip Keep the remaining sauce warm in a small bowl for dipping.

The steak bites are transferred to a platter, and the remaining sauce is simmered until it coats the back of a spoon. The bacon has a candied, almost glassy appearance, and the meat is glistening. When drizzled with the warm caramel, each bite is glossy and sticky. The texture is tender and juicy, with a sweet-tangy-smoky flavor. The bites are best served warm, with extra sauce on the side for dipping.

Common mistakes

One common mistake is using too much bacon or wrapping the cubes too tightly, which can prevent even cooking. Avoid lifting the slow cooker lid during cooking, as this releases heat and extends the cooking time. Another pitfall is using a high heat setting, which can cause the sugar to burn and the meat to toughen.

Stick to LOW for the full 4.5 hours. If the sauce seems too thin at the end, do not rush to thicken it with cornstarch; a gentle simmer will reduce it naturally. Finally, do not skip the resting step—it is essential for juicy meat.

How to tell it’s done

The steak bites are done when the meat is fork-tender and the bacon is soft, glossy, and candied. The internal temperature of the meat should read at least 145°F (63°C) on an instant-read thermometer.

After cooking, let the meat rest for at least 3 minutes before serving to allow the juices to redistribute. The sauce should be thick enough to coat the back of a spoon; if it is too thin, simmer it on the stovetop to reduce. The final texture should be tender, not mushy, with a sweet and smoky glaze.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest