Why “steak bites”? If you’re craving steak, why not just go ahead and grill up an actual steak? Good question. The main reason is that with the “steak bite” method you can use a much less expensive cut of meat and still end up with a deliciously tender result. It’s a way to make steak night a possibility every night and in this case, it comes with some incredibly buttery cajun flavor.
In this situation, you can use something like a ribeye, but you can also use a more economical option like sirloin or rump steak or strip loin. You just want to cube the meat up in two-inch pieces…
… and coat it in a generous amount of Cajun seasoning before it heads into a hot skillet. You sear the meat quickly (taking care not to crowd the pan) and then pull the meat out…
… so you can add some butter and garlic to come together in the pan.
You toss the tender bites of steak in that buttery garlic so that every bite is coated in goodness. (And, believe me, what with the generous amount of seasoning and the melted garlic-butter, it truly is.)
It’s a quick and economical way to add beef to your weeknight dinners, but it’s also a great option for a protein-prominent appetizer. No matter where you fit these guys into your meal plan, they’re going to taste good.
Cajun Butter Steak Bites
Serves 4; 15 minutes
- 3 tablespoons cajun seasoning
- 1 1/2 lbs steak (strip loin, rib eye, sirloin, rump), cut into 2-inch cubes
- 1/4 cup unsalted butter
- 2 tablespoons olive oil, divided
- 4 cloves garlic, minced
- Add cajun seasoning to a shallow bowl. Add steak and toss to coat with seasoning.
- Heat olive oil in a large skillet over medium-high heat. Once hot, sear steak until edges are crispy and browned, 2-3 minutes per side. Take care not to crowd pan; work in batches if necessary and add more oil as needed between batches.
- Remove steak from pan and set aside. Reduce heat to medium and add butter to skillet. Once melted, add garlic and cook until fragrant, just 1 minute, scraping up any bits from bottom of pan.
- Remove from heat, return steak to pan, and toss with butter to thoroughly coat. Enjoy!
Recipe adapted from Cafe Delites.