Cajun Steak Bites (Printable Version)

Seared steak chunks smothered in Cajun buttery goodness—full of savory flavor for super easy dinners.

# What You'll Need:

→ Cajun Seasoning Blend

01 - 1/4 teaspoon dried thyme leaves
02 - 1/2 teaspoon packed light brown sugar
03 - 1/2 teaspoon cayenne pepper
04 - 1/2 teaspoon dried oregano
05 - 1/2 teaspoon black pepper
06 - 1 teaspoon onion powder
07 - 1 1/2 teaspoons garlic powder
08 - 1 1/2 teaspoons kosher salt
09 - 1 tablespoon smoked paprika

→ Steak Bites

10 - Minced fresh parsley for topping
11 - 5 cloves garlic, finely chopped or shredded
12 - 3 tablespoons unsalted butter
13 - 2 tablespoons vegetable oil, split in half
14 - 1 1/2 pounds ribeye, sirloin, or strip steak

# Step-by-Step Guide:

01 - Shut off your stove. Toss the steak pieces back into the pan and stir till they're well coated with the garlicky butter. Sprinkle the chopped parsley right on top and serve while it's hot.
02 - Turn the heat down to medium-low. Pop the butter into the same skillet and let it melt. Dump in all the minced garlic and cook for half a minute, stirring and scraping up any tasty browned bits off the bottom.
03 - Pour in one tablespoon of oil, tilting the pan to spread it out. Drop in half your steak cubes, making sure they’re in a single layer. Let them sit for 2 minutes, then flip and leave them for 2 more minutes till they get a good color. Move these to a plate, then repeat the whole thing with the other half of the oil and steak.
04 - Crank your stove to medium-high and warm up a big heavy pan. You want to see just a bit of smoke starting.
05 - Toss all your dried herbs and spices—thyme, brown sugar, cayenne, oregano, black pepper, onion powder, garlic powder, kosher salt, and smoked paprika—into a bowl. Sprinkle the mix all over your steak bites, then stir till every piece's fully coated.
06 - Cut the steak into bite-sized chunks, about two inches each. Throw them all into a large bowl ready for seasoning.

# Additional Notes:

01 - Want smaller bites? Chop your steak into one-inch cubes and cook them for less time.
02 - Too spicy? Tame or bump up the heat by changing up your Cajun blend.

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