Butter Steak Bites 

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 Butter Steak Bites 

Description

These Butter Steak Bites are tender, juicy cubes of steak seared to perfection and tossed in rich garlic butter. A Cajun-style seasoning blend gives the meat a bold, smoky kick, while quick high-heat cooking ensures a crisp, flavorful crust. Perfect as a main dish, appetizer, or party snack.

 Ingredients

Cajun Seasoning Mix

  • 1 tablespoon mild paprika
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder (add more for extra heat)
  • ¾ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon brown sugar
  • ½–¾ teaspoon cayenne pepper (adjust to taste)
  • ¼ teaspoon cracked black pepper

For the Steak

  • 23 oz (650 g) steak, cut into 2-inch cubes
    Recommended cuts: Sirloin, Rump, New York Strip, Porterhouse, or Ribeye
  • 1–2 tablespoons canola oil, divided
  • ¼ cup butter (half used for cooking, half for garlic butter)
  • 4 cloves garlic, finely chopped

 Instructions

1. Prepare the Seasoning

In a shallow bowl, combine all the Cajun seasoning ingredients. Mix well to break up any clumps.

2. Season the Steak

Add the steak cubes to the bowl and toss thoroughly until all pieces are evenly coated with the seasoning blend.

3. Sear the Steak Bites

  1. Heat 2 teaspoons of canola oil in a large skillet over medium-high heat until very hot.
  2. Add a batch of steak cubes in a single layer (avoid overcrowding).
  3. Sear for 2–3 minutes per side, or until the edges are browned and crispy.
  4. Transfer the cooked steak to a plate and repeat with remaining batches, adding more oil if needed.

4. Make the Garlic Butter

  1. Reduce the heat to medium.
  2. Add the ¼ cup butter to the skillet.
  3. Once melted, stir in the chopped garlic.
  4. Cook for about 30 seconds, just until fragrant. Scrape up any browned bits from the bottom of the pan to build flavor.

5. Combine and Finish

Turn off the heat. Return the seared steak bites to the skillet and toss everything together until the meat is fully coated in the garlic butter.

 Tips for Best Results

  • For the best crust, ensure the pan is very hot before searing.
  • Cook in small batches to avoid steaming the steak.
  • Ribeye gives the juiciest results, but sirloin is a great lean option.
  • Serve immediately for maximum tenderness.

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