Pin
If you're after juicy steak with a spicy punch and rich, buttery finish, these Cajun garlic butter steak bites are for you. Seared chunks of beef swim in loads of garlicky butter and bold spices straight out of Louisiana. They're great for nights when you want steak but don't feel like going all out or being too formal.
I served these at a hangout with friends and couldn't believe how fast they vanished. Now everyone requests them whenever we get together. Seriously, they're always a hit.
Bold Ingredients List
- Fresh parsley: adds a bright pop and sharp flavor—grab bunches that look green and perky
- Fresh garlic: pungent punch for the butter sauce—go for firm, tight cloves
- Unsalted butter: gives serious richness without overdoing the salt
- Vegetable oil: perfect for searing—pick a neutral oil like canola
- Dried thyme: strong herby note and a little sharpness
- Light brown sugar: balances everything with sweetness and helps the steak brown—super soft is best
- Cayenne pepper: brings the heat—go gentle or bold depending on your mood
- Dried oregano: gives an earthy smell—choose one that smells fresh
- Black pepper: a punch of spice—fresh-grind if you can
- Onion powder: softens out the spice blend and makes it tasty
- Garlic powder: tosses in extra savory flavor and keeps things balanced
- Kosher salt: brings out the best in every bite—use fresh for top taste
- Smoked paprika: loads on a smoky kick—try to find the Spanish kind
- Strip steak or similar: well-marbled for juicy, flavor-packed bites
Easy Step-by-Step Directions
- Combine and Finish:
- After every piece of steak is seared, put them all back in the pan. Give it a good toss so each one soaks up that buttery garlic sauce. Turn off the stove and hit it with a big sprinkle of fresh parsley for color and zing.
- Build the Garlic Butter:
- Turn the stove down to medium-low. Drop in your butter and let it melt. Add the chopped garlic and stir for about 30 seconds. Grab a wooden spoon to scrape up all the tasty brown bits left from the steak.
- Sear the Steak:
- Pour in about a tablespoon of oil, swirling it so the bottom gets covered. Lay out half your steak bites in a single layer, giving them space. Let them cook without touching for two minutes, then flip and wait another two before taking them out. Grab the rest of the steak and do it all again.
- Heat the Skillet:
- Bust out a big heavy pan on medium-high. Don't add any oil yet. Wait until you see a little smoke coming off—means it's good and hot for searing.
- Mix and Season:
- Measure all your spices into a new bowl, stir them together, and sprinkle on top of the steak bites in your main bowl. Toss everything around so every side is coated—use tongs or your hands.
- Prep Your Steak:
- Slice your steak up into pieces roughly two inches big. Use a sharp knife to keep them all close to the same size so they cook evenly. Throw them in a big mixing bowl as you go.
Pin
That smoky paprika is my not-so-secret trick. Its deep color and woods-y smell work magic every single time. My family hasn’t stopped talking about the batch I made with special paprika from Spain. Totally changed the flavor game.
Storing Leftovers
Keep any extra steak bites in a sealed container in the fridge for up to three days. Warm them up slowly in a pan over low, throwing in a splash of water so they don’t dry out. Want to freeze them? Let them cool, lay them out in a single layer to freeze, then toss into freezer bags for up to two months.
Swap-It Options
Go for chicken breast or even shrimp instead of steak if you want to keep things lighter or mix it up. Out of smoked paprika? Regular paprika with a dash of cumin gets the job done. You can swap in olive oil for vegetable oil if you want a bit of a fruitier twist.
Creative Ways to Serve
Spoon these steak bites over a mound of steamy rice for a flavor-filled bowl. Or try wrapping them in hot tortillas with crunchy cabbage slaw. If you’re having people over, poke toothpicks in each for easy appetizers and finish them off with extra parsley.
Pin
Fun Take on Cajun Classics
Cajun food leans into big, bold spices and makes the most out of simple stuff. Getting these classic flavors with a smooth garlic butter sauce makes for a modern twist. This dish runs on the spirit of Louisiana’s Creole food and brings a splash of New Orleans fun right to your own table.
FAQs About the Recipe
- → Which steak cut is best for making steak bites?
If you want bites that stay juicy after a fast skillet cook, grab strip steak, ribeye, or sirloin. They won’t dry out and taste great.
- → How do I tweak the heat level?
Too spicy? Back off on the cayenne. Want fire? Just toss in a little more. It’s all about what you like best.
- → Can pre-mixed Cajun seasoning be used?
You sure can if you don’t have time to mix your own. Just check the salt—every blend’s a bit different and some are saltier than others.
- → Tips for an awesome sear?
Heat a thick pan until it’s almost smoking, then drop in the steak. Make sure there’s plenty of space around each piece so they really get brown—not steamed.
- → What keeps steak bites soft and juicy?
Cook on high, don’t walk away, and pull them off as soon as they’re done. That’s the secret to bites that are tender—not tough.
- → What side dishes work well?
Roasted veg, a green salad, or some rice on the side all taste awesome paired with these Cajun garlic butter steak bites.