Steak Triscuit

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Easy Party Appetizer with Big Flavor

Steak Triscuits check every box when it comes to the best grilled appetizers. They’re portable, easy to prep, and deliver massive flavor in a small bite—making them ideal for parties and gatherings where guests want to mingle with food in hand. What sets them apart is the way they layer flavor: creamy smoked cream cheese, bold seared steak, tangy horseradish, and savory Pickapeppa sauce all come together on a crunchy Triscuit. The result is a bite-sized powerhouse that’s both approachable and elevated, giving you an appetizer that feels effortless yet gourmet. If you’re searching for easy party appetizers or unique steak appetizer ideas, these Steak Triscuits are guaranteed to keep guests coming back for more.

Close-up of bite-sized Steak Triscuits topped with smoked cream cheese, seared steak slices, horseradish, Pickapeppa sauce, and microgreens on a wooden serving board

Mastering Flavor with the Big Joe® Grill – Series III

The Big Joe® Grill – Series III  is perfect for this recipe because it allows you to smoke and sear in one cook, which is key to getting both the creamy, smoky flavor in the cream cheese and the bold sear on the steak. Its even heat distribution ensures the soapstone stays hot for a consistent crust while the indirect side gently smokes the cheese without melting it. The grill’s temperature control makes it easy to manage both zones at once, so you can focus on flavor and timing rather than constantly adjusting the heat. This setup is what makes the Steak Triscuits come together perfectly

Platter of finished Steak Triscuits, ready for guests, showcasing smoky, seared steak and creamy, flavorful toppings

Tips for Elevating Appetizers with Smoke and Sear

  • Infuse the cream cheese with wood smoke: Use small, dense wood chunks and smoke for just a few minutes to add depth without overpowering the creaminess.
  • Layer seasoning for complexity: Beyond salt and pepper, try smoked paprika, garlic powder, or a touch of cayenne to complement the smoked cheese.
  • Control your sear: Preheat your soapstone thoroughly and press the steak gently into the surface for an even, caramelized crust while keeping the center juicy.
  • Balance textures and flavor at assembly: Pair the rich steak and smoky cheese with sharp horseradish, a drizzle of Pickapeppa sauce, or crunchy microgreens for layered, memorable bites.
par Chef Eric Gephart

Steak Triscuit

Portions: 5 people
Niveau:
Débutant:
Méthode:
Grilled
|
Fumé
Nourriture:
Entrée
|
Bœuf

Ingredients

  • Main

Fire up your Big Joe® Grill – Series III and take appetizers to the next level with these Steak Triscuits. Featuring smoked cream cheese, bold seared steak, and a kick of horseradish, this recipe delivers wood-fired flavor in every bite. Perfect for game day, backyard gatherings, or a quick grilled snack, these bite-sized Triscuits are sure to impress.

Instructions

  1. 01

    Stabilize your grill l to 500F and install your soap stone on the lowest setting of the divide and conquer system. Once the stone has come to temp, place a wood chunk in the hottest portion of the coals. On the opposite side of the stone, drop a half - moon defector shield in and place a grill grate above it at the highest level, creating a semi - indirect side.

  2. 02

    Season the cream cheese and place it in a grill safe bowl on the indirect side of the grill and close the dome to smoke for 3 minutes. Take off and whip to incorporate the cheese with the seasoning and smoke.

  3. 03

    Season the fillet, oil the stone and sear away! Look for a bold sear and keep the fillets rare. Transfer off the grill to rest, then place the seared fillets into a plastic bag and pound them thin. Slice the tender flattened bite size pieces.

  4. 04

    Top the triscuit with a dollop of the smoked cream cheese, top each with a teaspoon of horseradish. Next, top each with a few drops of Pickapeppa Sauce and roll the bite size fillets and place on top with a garnish or micro greens or minced chives.

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