Sirloin steak
Rump
Tenderloin
Eye Fillet
Scott Fillet
Rib eye
How to make cajun steak bites
The trick to perfect steak bites, like any steak, is getting your pan or skillet nice and hot before searing. Sear in batches to prevent them from boiling instead of frying and get a nice crust on the edges. The meat stays irresistibly juicy and tender on the inside.
Toss steak pieces in our homemade Cajun seasoning.
Heat skillet or pan to just smoking hot.
For medium steak bites, sear for two minutes each side. For well done bites, sear 3-4 minutes each side.
Once the steak is cooked to your liking, reduce the heat and add butter and garlic to the hot pan.
Take the pan off the heat and toss your steak bites in the garlic butter. THAT’S IT!
Tips
To prevent butter from burning from the start of cooking, you’re going to sear your steak bites in oil. Use canola, vegetable or coconut oil. We add the butter at the end purely to create that Cajun sauce.
If you have a cast iron skillet, use it for this recipe. Nothing beats steak cooked in cast iron! If you don’t have cast iron, use a good quality nonstick pan that doesn’t warp at high temperatures.
New York Strip Steak (Preferred)
Sirloin steak
Rump
Tenderloin
Eye Fillet
Scott Fillet
Rib eye
For Cajun Seasoning:
1 tablespoon mild paprika
1 1/2 teaspoons salt
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon chili powder, add more if you like heat
3/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon brown sugar KETO: use brown sugar substitute
1/2-3/4 teaspoon cayenne pepper, add more if you like heat
1/4 teaspoon cracked black pepper to taste
For Steak:
23 oz (650 g) steak, cut into 2-inch cubes (Sirloin, Rump, New York Strip, Porterhouse or Ribeye)
1-2 tablespoons canola oil, divided
1/4 cup butter
4 cloves garlic finely chopped