Tender and juicy pan seared Cajun Butter Steak Bites are full flavoured with crispy edges.
Ready in under 10 minutes without any marinating needed, these Cajun Butter Steak Bites are a quick and easy family favourite!
STEAK BITES
Steak bites are a meat lovers dream come true! Whether you use sirloin steak, strip steak or ribeye, you will LOVE this twist on a steak! Eat them straight out of the pan as an appetizer or as a main with a delicious side like buttery mashed cauliflower, mashed potatoes, crispy roasted potatoes, or a simple salad.
The best part is you don’t need much to make them, especially if you have Cajun seasoning on hand (just make sure you’re using a LOW SODIUM brand). If not? We’ve included the perfect quantity of Cajun you need for these steak bites.
A super quick recipe that packs a punch!
HOW TO MAKE CAJUN STEAK BITES
The trick to perfect steak bites, like any steak, is getting your pan or skillet nice and hot before searing. Sear in batches to prevent them from boiling instead of frying and get a nice crust on the edges. The meat stays irresistibly juicy and tender on the inside.
- Toss steak pieces in our homemade Cajun seasoning.
- Heat skillet or pan to just smoking hot.
- For medium steak bites, sear for two minutes each side. For well done bites, sear 3-4 minutes each side.
- Once the steak is cooked to your liking, reduce the heat and add butter and garlic to the hot pan.
- Take the pan off the heat and toss your steak bites in the garlic butter. THAT’S IT!
The Cajun seasoning oozes into the butter, creating a mouthwatering sauce for your bites.
THE BEST STEAK FOR STEAK BITES
For our steak bites recipe, we use tender New York Strip Steak (also known as porterhouse steak). You could also use:
- Sirloin steak
- Rump
- Tenderloin
- Eye Fillet
- Scott Fillet
- Rib eye
TIPS
To prevent butter from burning from the start of cooking, you’re going to sear your steak bites in oil. Use canola, vegetable or coconut oil. We add the butter at the end purely to create that Cajun sauce.
If you have a cast iron skillet, use it for this recipe. Nothing beats steak cooked in cast iron! If you don’t have cast iron, use a good quality nonstick pan that doesn’t warp at high temperatures.
Stay close to your steak bites while they are in the pan. They only need 2 minutes each side. Use tongs to check on them and make sure they’re not overcooking or burning.
LOOKING FOR MORE STEAK RECIPES? TRY THESE!
Pan Seared Garlic Butter Steak & Mushroom Cream Sauce
Chili Lime Steak Fajitas
Garlic Butter Grilled Steak & Shrimp
STEAK BITES ON VIDEO
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Tender pan seared Cajun Butter Steak Bites are full flavoured with crispy edges. Seared in Cajun seasoning and garlic butter, ready in under 10 minutes. No marinating!
- 1 tablespoon mild paprika
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder, add more if you like heat
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon brown sugar KETO: use brown sugar substitute
- 1/2-3/4 teaspoon cayenne pepper, add more if you like heat
- 1/4 teaspoon cracked black pepper to taste
- 23 oz (650 g) steak, cut into 2-inch cubes (Sirloin, Rump, New York Strip, Porterhouse or Ribeye)
- 1-2 tablespoons canola oil, divided
- 1/4 cup butter
- 4 cloves garlic finely chopped
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Combine cajun seasoning in a shallow bowl. Add the steak bites and toss to evenly coat.
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Heat 2 teaspoons oil in a skillet or pan over medium-high heat until hot.
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Sear the steak bites in batches for 2-3 minutes each side until edges are crispy and browned, adding extra oil as needed. Set aside.
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Reduce heat to medium. Add butter to the skillet and heat until melted. Sauté the chopped garlic until fragrant (about 30 seconds), while scraping up any browned bits from the pan.
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Take the pan off the heat. Throw the steak bites back in and toss through the garlic butter to evenly coat.
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Serve warm.
*We make Cajun seasoning from scratch in this steak bites recipe. Feel free to use 3 tablespoons of store bought Cajun seasoning. Make sure the brand you use is low sodium.
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Gloria says
I’m going to make the bites tonight, but was wondering if you have ever done it without cutting the steak into pieces? If so, did you do the same method, but just cook the steak a little longer? I love your recipes. Thank you for bringing me such tasty, delicious recipes. 👍
Karina says
Absolutely Gloria! And you’re very welcome!
Saundra Shaw says
These are a,axing and so easy! Great way to use steak in the winter,
Shaka says
Fabulous recipe! The steK turned out deliciously tender.
Colin says
This was dynamic. I made it cutting up pork tenderloin. Added a bit of curry to the rub. Omg
Tiffany says
Do you have to drain the oil before adding the butter at the end?
Sandra says
I’m so surprised at how easy this was! I realized I had cajun seasoning from Penzey’s already which made prep even faster, all I had to do was cut the garlic! The steak bites had so much flavor, we loved it.
Amy says
I cant believe I made steak that was so tender and delicious! Thank you so much for your recipe, I’ve made several fron this site and none have disappointed.
For this I made it with a sirloin and followed the directions exactly then sprinkled fresh parsley at the end.
Karina says
You’re very welcome Amy!
Vero says
Yes! This was a winner. I’ve experimented with cooking steak a few different ways. Stovetop, grill, oven and whatnot. Sometime marinating with garlic butter and searing then into the oven. And while we have had a few good batches, we always found ourselves continuing to look for that recipe that would be the keeper. Well, this is it! So, so easy and so, so good. I was lucky to have all the spices on hand. Made double and saved to make again soon. Served with mashed potatoes and green beans. Mmmmm.
Karina says
Mmmm yum! Love your sides.
Sheridan says
How much of the seasonings should I use if I’m only cooking a 1.3lb serloin? I’m making this for me and my hubby tonight!!
Karina says
Hi Sheridan… I’d use the same amounts and have extra flavours on your steak!
Kat says
Omg these are delicious!!! I adjusted the seasoning a little bit because my husband didn’t want the steak to be spicy. The steak was so flavorful without being hot and my husband said I always have to prepare steak this way now! 😀
Karina says
Yay! Kate that’s awesome!
Tina says
These were very good. Will definitely make again!!!
Karina says
I’m so happy to hear that Tina!
Holly says
I want to make this but need a good substitute for the butter. Do you have a next best oil or fat? Thanks!
Karina says
Hi Holly, you could use coconut oil, olive oil or canola oil, or ghee.
Alan says
I used NY Strip steak and this recipe is a great way to start out the year. Tender, tasty and delicious; and not difficult to make. Loved it.
Jacob Kraft says
Absolutely amazing, thank you so much!
CHERIE Popely says
I have tri-tip in my freezer. Do you think that would be an acceptable meet for me to cut into chunks and use instead of the different meats that you listed? I don’t want to use anything that would end up being tough. Sounds like a great recipe, and I have big meat eaters in my house. I am hoping to try this very soon.
Karina says
Tri-tip should be fine!
Mary says
This was hands down the BEST recipe yet! I always and I mean always overcook steak to where it’s like shoe leather, but some miracle, following your recipe to the T, this came out excellent! The steak was like butter! I have two boys, and they couldn’t say enough about how good it was, and they keep asking me when I’m going to make it again. Thanks Karina!!
godwin says
Excellent, fast and easy !!!
Candance F. says
I will be trying this tomorrow night. I will be using ribeye and will also do my shrimp! Can’t wait to taste!!
Madeline says
Absolutely delicious and quick recipe! I servedserved it with rice and avocado salad. My children and husband loved it. Do you have a video on this recipe like you have for other recipes? I enjoy trying the recipes while seeing the video and I have not been able to find this video.
Chris says
I’ve made this twice. The first time was a triumph, the second was underwhelming but only because I used ‘budget’ rump. Big mistake and I should have known better. I’ll go back to a prime cut next time 🙂 I used even more garlic than the recipe called for and the flavour was amazing. My resident teenage boys polished the frying pan with pieces of bread
Ashley says
This looks amazing and I can’t wait to try it! Do you think I could sub avocado oil for canola oil?
Thanks!
C.M. says
Definitely a huge hit! I made it as is, only adding a 1/2 tsp of tarragon in the seasoning. We had it over jasmine rice with sliced avocado and salad on the side. Delicious! Thank you!
Karina says
I’m so happy you tried it! Thank you for your feedback!
Kathaleen says
Can’t wait to try this recipe! I’ll be using elk steak so I will let you know how it works! I have a packaged Cajun seasoning I like so I’m going to use about 3 T.
Eboni says
I just made this tonight! It was a failure / success. I would advise anyone using store-bought Creole seasonings to just use the homemade Cajun seasoning that she has under her recipe. the store bought brand (konriko) that I used made it taste like I was eating straight salt. I was able to use brown sugar and white sugar to cut down on the saltiness so it was edible. It has great flavor but the saltiness from the seasoning was very evident. I ended up reading the salt content after the fact on my store-bought seasonings and it had way too much salt in it so that was my fault. I will definitely try it again but using your Cajun seasoning recipe!
Karina says
Oh no! Thank you for telling us Eboni. I wonder why it was so salty? The cajun seasonings we have here do not contain as much salt. I’m so sorry!
Kendra Surdam says
Cajun Butter Steak Bites: Fantastic! I did not add the garlic with the butter because my husband didn’t want it but followed the recipe otherwise and it was absolutely delicious. Will add to my repertoire. Served with Zatarain’s Yellow Rice. I used boneless sirloin. Delectable! Will use the spice mixture on other meats in the future. Thank you!
Karina says
I’m so glad you tried it Kendra!