Cajun Butter Steak Bites are the best 10 minute dinner recipe you’ll ever try! They’re tender, flavorful, easy, and perfect for a fast weeknight meal.
This post is sponsored by Tony Chachere’s.
Cajun Butter Steak Bites
This recipe has stolen my heart. It’s incredibly easy and has the most mouthwatering flavor. The reason this dish is so easy and so flavorful is because of Tony Chachere’s Original Creole Seasoning.
This seasoning is truly amazing on everything, but it really shines in this dish.
I love that it’s a complete seasoning – if you look at the ingredients for this recipe you’ll see that you don’t need to add anything else in! It seasons the steak perfectly and takes so much of the guesswork out of cooking.
What’s amazing about Tony Chachere’s Original Creole Seasoning is that they’ve designed the seasoning so that when your dish is perfectly salted, it’s also perfectly seasoned. That makes it so convenient and easy to use.
If you’ve never tried this seasoning before, you’ve got to! You can buy it here.
How to Make the Ultimate Cajun Steak Bites
The steps for this recipe are so easy! All you have to do is slice the steak, toss it with Tony Chachere’s Original Creole Seasoning, saute it on the stove in oil, and then combine some more seasoning with unsalted butter for the most amazing sauce you’ll ever have.
To make the best steak bites, get your pan nice and hot before adding the steak. You want the pan to just barely start to smoke. The reason this is important is because you want the meat to sear and crisp from the outside and stay tender on the inside.
If you start with a pan that’s too cold, the cooking process will more closely resemble boiling, which will leave you with tough and chewy steak bites.
If you think you’ll crowd your pan by cooking all of the steak bites at once, cook them in batches. Giving them all some space to sear and brown nicely will give you the most amazing, tender, melt in your mouth results.
What Cut of Steak to Use for Steak Bites
I used Picanha, and it’s my favorite cut of steak for this type of recipe. It’s also referred to as Sirloin Cap or Rump Cap depending on where you live.
You could also use:
- New York Strip Steak
- Sirloin Steak
- Rump Steak
- Tenderloin Steak
- Rib Eye Steak
Tips to Make the Best Steak Bites
I’ve got a few tips to help you make the best Cajun Butter Steak bites.
First, be sure to 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.
Second, 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 chose to use Picanha (also called sirloin cap in the US or rump cap in the UK) 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 this dish.
Third, use a timer. Since you’re working with small pieces of meat in this dish, it’s easy to overcook them if you walk away from the stove for a few minutes. You can always add the steak back to the skillet and cook them for a bit longer if you need to, but this recipe is best served medium done.
Finally, start with a hot skillet. Also, if you have a heavy-bottomed skillet, use it for this recipe! You’ll get such a nice sear on the steak if you use a hot cast iron skillet or a stainless steel skillet with a heavy bottom.
How to Serve Steak Bites
Steak bites are perfect for so many occasions. Since they’re both so quick and so delicious, I love to serve them as the centerpiece of a meal or as an easy appetizer for a party. You can easily make these a keto or low carb meal by serving them with zucchini noodles or mashed cauliflower. They’re also wonderful as an updated steak and potatoes meal served with mashed potatoes or roasted potatoes.
What You’ll Need
One of the reasons this recipe is on constant rotation in our house is because it’s so simple and I need so few things to make it. The first thing you need is Tony Chachere’s Original Creole Seasoning. You’ll also need a good cut of steak. In terms of tools, the only things you’ll need are a good knife, a nice large heavy-bottomed skillet, and tongs.
- 1 ½ pounds steak
- 3 Tablespoons Tony Chachere’s Original Creole Seasoning (divided)
- 2 Tablespoons neutral oil (grapeseed, avocado, canola, or vegetable oil)
- ¼ cup unsalted butter
- Diced parsley (for topping, optional)
- Wash and thoroughly dry the steak. Cutting against the grain, cut the steak into 1” x 2” strips.
- Add steak pieces to a medium bowl, and add in 2 Tablespoons of Tony Chachere’s Original Creole Seasoning. Mix until the seasoning evenly coats the meat.
- 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. Saute for 90 seconds. Flip each piece so that the opposite large side is touching the pan. Saute for an additional 90 seconds. Turn each piece so that each piece 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). Saute 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, saute 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.
- 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.
- Return skillet to heat and turn heat to low. Add the butter and the additional Tablespoon of Tony Chachere’s Original Creole Seasoning. Stir to combine, being sure to scrape up any flavorful bits that are stuck to the bottom of the skillet.
- Add steak bites to the cajun butter and toss to coat in sauce.
- Serve while warm.
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.
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 chose to use Picanha (also called sirloin cap in the US or rump cap in the UK) 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 this dish.
Amount Per Serving: Calories: 391Total Fat: 27.2gCarbohydrates: 3.1gFiber: 0.6gSugar: 1.1gProtein: 32.7g
Nutrition information isn’t always accurate.
If you try this recipe, please let me know what you thought in the comments or on Instagram! @keytomylime
Be sure to pin this recipe for later!
Looking for more flavorful and easy recipes? Try my ground turkey taco meat! It’s such a popular recipe that everyone loves.
The next time you’re looking for an amazing weeknight dinner or delicious appetizer for a party, try making these Cajun Butter Steak Bites.