Cajun Butter Steak Bites

Jan 21, 2020
This Cajun Butter Steak Bites recipe is the best 10-minute dinner recipe you'll ever try! From Key To My Lime, these steak bites are incredibly easy to make and have the most mouthwatering flavor thanks to Tony's Original Creole Seasoning.
Prep time: 2 Minutes   Cooking time: 8 Minutes   Serves: 6  


1 1/2 Pounds Steak
3 Tbsp. Tony Chachere's Original Creole Seasoning (Divided)
2 Tbsp. Neutral Oil (Grapeseed, Avocado, Canola, or Vegetable)
1/4 Cup Unsalted Butter
Diced Parsley (For Topping, Optional)


1: Wash and thoroughly dry the steak. Cutting against the grain, cut the steak into 1" x 2" strips.
2: Add steak pieces to a medium bowl and add in 2 tablespoons of Tony's Original Creole Seasoning. Mix until the seasoning evenly coats the meat.
3: Heat a large heavy-bottomed skillet over medium heat. Once the skillet is heated, add oil and swirl to coat the pan. Add steak pieces to the oiled pan, ensuring that one of the large sides is touching the pan.
4: Sauté for 90 seconds. Flip each piece so that the opposite large side is touching the pan. Sauté for an additional 90 seconds. Turn each piece so that each is standing upright with the fat side touching the pan (rest the pieces against the edge of the pan if necessary to keep them upright).
5: Sauté for 2-3 minutes to render the fat. If you're working with a piece of meat that doesn't have a side with fat on it, sauté each additional side for 30 seconds instead of cooking the fat side for 2-3 minutes. These cooking instructions are for medium-done steak bites. For well-done bites, double the cooking times.
6: Remove the steak bites from the pan and set aside. Drain the excess fat from the skillet, being sure to reserve the flavorful bits at the bottom.
7: Return skillet to heat and turn heat to low. Add the butter and the additional tablespoon of Tony's Original Creole Seasoning. Stir to combine, being sure to scrape up any flavorful bits that are stuck to the bottom of the skillet.
8: Add steak bites to the Cajun butter and toss to coat in sauce. Serve while warm.
1: Cut against the grain. Cutting against the grain is critical to ensuring that your steak bites are tender and have a melt-in-your-mouth quality.
2: If you want to cook your steak bites with the fat on, be sure to buy a piece of meat that doesn't have sinew running between the fat and the meat. The layer of sinew is what makes the fat seem to be tough and chewy. I choose to use sirloin cap because it's a wonderful cut that doesn't have a layer of sinew. This allows you to render the fat from the meat, which adds so much flavor to the dish.

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