Steak nuggets are a modern twist on traditional nuggets: instead of chicken, these are bite-sized pieces of beef steak, prepared so they’re easy to eat (no knife required) while retaining the flavor and texture of steak.
In October 2025, Arby’s introduced its own version of Steak Nuggets—bite-sized, hand-cut steak pieces seasoned with garlic and pepper, then seared and smoked. Their 5-piece serving reportedly contains about 340 calories, with 17 g protein and 27 g fat.
Because a commercial version uses industrial techniques, we can’t replicate exactly, but the following recipe is a copycat-style adaptation that balances flavor, texture, and practicality in a home kitchen.
Trim visible fat, sinew, or silver skin from the steak.
Cut into bite-sized cubes about 3–4 cm (≈1.2–1.6 in) per side.
Pat dry thoroughly with paper towels—this helps the marinade cling and ensures better searing.
2. Make the Marinade / Coating Slurry
In a bowl, whisk together:
Salt
Sugar
Baking soda
Garlic powder
Onion powder
Black pepper
Sweet paprika
Beef bouillon (if using)
Vinegar
Cornstarch
Rice flour
Cold water (just enough to make a slightly thick slurry)
Liquid smoke (if using)
Stir until smooth and no lumps remain.
3. Marinate the Steak
Toss the steak cubes into the slurry, coating evenly.
Cover and refrigerate for 30–45 minutes.
Avoid marinating longer; the baking soda can overly soften texture if left too long.
4. Sear the Nuggets
Heat your skillet over medium-high until hot and shimmering (but not smoking).
Add cooking oil, swirl to coat.
Shake off excess marinade from each nugget so they don’t steam.
Place nuggets in a single layer, not overcrowded. Sear 1–2 minutes per side until a brown crust forms and internal temperature reaches around 57–63 °C (135–145 °F) for medium.
In the last 30 seconds, you can add butter or beef tallow and baste for flavor and gloss.
5. Rest & Serve
Remove from pan and transfer to a plate.
Let rest for 1–2 minutes (carryover heat continues cooking).
Optionally sprinkle a pinch of salt while still warm.
Serve with dipping sauce (e.g. barbecue, aioli) or use them in sandwiches, wraps, or bowls.
As nugget entrée: Serve 5 or 9 pieces with a side of BBQ or steak sauce (mirroring Arby’s format).
Steak Nugget Sandwich: Use a bun, Havarti cheese, crispy onions, pickles, and mayo.
Steak Nugget Bowl: On a bed of white cheddar macaroni and cheese, topped with crispy onions.
Wrap: Combine nuggets with fresh greens, spicy mayo, and pickled veggies in a wrap.
Smoky twist: If you have a smoker or grill, smoke the cubes 15–30 min first (low heat) before searing for extra depth.
Variations
Air fryer version: After marinating and shaking off excess coating, air fry at 200 °C (400 °F) for ~8–10 minutes, flipping halfway. Lightly spray oil for crisp.
Keto / low-carb: Skip any flours, or use almond flour / pork rind powder instead. Health Starts in the Kitchen
Spicy version: Add cayenne or chili powder into the marinade.
Asian twist: Use soy sauce, ginger, garlic, and cornstarch in the marinade rather than the classic spices.
Nutrition: What You Should Know
Because this is a homemade version, nutrition depends heavily on cut of meat, amount of oil, etc.
Per 5-piece serving
~320 calories | 19 g fat | 28 g protein | 8 g carbs (0.5 g fiber) | 85 mg cholesterol | 620 mg sodium
For reference, Arby’s own Steak Nuggets (5-piece) are reported to be about 340 calories, 17 g protein, and 27 g fat.
Macronutrient Breakdown (Approximate)
Protein: High — beef is protein-dense.
Fat: Moderate to high — depends on cut and whether finishing fats (butter) are used.
Carbohydrates: Low to moderate — mostly from coating (starch, flour) and marinade.
Fiber: Minimal — not a significant source.
Vitamins & Minerals (From Beef)
Iron, zinc, B-vitamins (especially B12)
Trace minerals (selenium, phosphorus)
Some sodium (especially from seasoning or bouillon)
Health Considerations
The coating and oil add extra calories; trimming visible fat helps reduce that.
If you’re watching sodium, limit added bouillon or salt.
As with any red meat, consume in moderation as part of a balanced diet.
Tips & Troubleshooting
Coating burns before interior cooks
Use lower heat or reduce starch content; sear quickly, then finish on slightly lower heat.
Nuggets stick to pan
Make sure the pan is properly heated and the oil is hot before adding meat.
Meat feels tough
Don’t overcook; allow the meat to rest; trim sinew and avoid over-marinating.
Bland flavor
Double the seasoning in the marinade; finish with a pat of butter; sprinkle with finishing salt.
Coating falls off
Shake off excess marinade; let the first side set before flipping; avoid overcrowding the pan.
Comparison with Commercial (Arby’s) Steak Nuggets
Arby’s version uses industrial processes (likely mechanical tenderizing, controlled searing, smoke infusion) to standardize texture and flavor.
They market it in three formats (nugget entrée, sandwich, bowl) as a snackable steak experience.
The reported nutrition (5-piece: 340 kcal, 17 g protein, 27 g fat) is close to our homemade version.
The flavor profile is described as smoky, garlicky, and reminiscent of brisket burnt ends.
Your homemade version won’t be identical, but it can deliver a satisfying, flavorful alternative.
Serving Suggestions & Pairings
Fries or potato wedges — classic side for a nugget-style meal.
Crispy onion rings — texture contrast.
Coleslaw or salad — brings freshness and cuts richness.
Mac & cheese — especially if doing the “bowl” version.
Bread / bun — for sandwich-style serving, go with soft buns (brioche, potato bun).
Final Thoughts & Storage
Leftovers can be cooled, stored in airtight containers, and reheated in a hot pan or oven to crisp again.
Freezing is possible: flash-freeze on a tray, then store in freezer bags. Reheat from frozen with a few extra minutes.
This steak nugget concept is fun to experiment with. You can adjust seasonings, cuts of meat, finishing techniques (smoking, saucing) to make it your own.
Though indulgent, when paired with vegetables and served appropriately, these can fit into a balanced meal plan.
Author
Uttam Thapaliya
Uttam Thapaliya is an accomplished Sous Chef at Hilton Hotel Kathmandu, bringing extensive culinary expertise from his diverse experience in prestigious international hotels. Prior to his current role, Uttam served as Sous Chef at Hyatt Centric Soalteemode Kathmandu and held the position of Junior Sous Chef at Jumeirah Emirates Towers. His earlier career also includes working as Chef de Partie at Jumeirah at Saadiyat Island Resort, where he honed his skills and contributed to world-class dining experiences.
With a passion for culinary excellence and a strong foundation in high-end hospitality, Uttam continues to make a significant impact in the culinary world. His dedication to the craft and attention to detail have made him a respected leader in the kitchen.
