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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!
Why These Steak Bites Work
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!
Ingredients
- Steak Tender, juicy, and perfect for quick searing — the hero of the dish.
- Cajun Seasoning Adds bold, smoky, spicy flavour with a mix of paprika, garlic, onion, herbs, and chili.
- Garlic Infuses everything with rich, aromatic depth as it cooks in the butter.
Note: See recipe card at the bottom for full list of ingredients and measurements
How To Make Cajun Butter Steak Bites
- Combine cajun seasoning in a shallow bowl. Add the steak bites and toss to evenly coat.
- Heat 2 teaspoons oil in a skillet or pan over medium-high heat until hot.
- 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.
- Reduce heat to medium. Add butter to skillet and heat until melted. Sauté the chopped garlic until fragrant, while scraping up any browned bits from the pan.
- Take the pan off the heat. Throw the steak bites back in and toss through the garlic butter to evenly coat.
- Serve immediately. (Obviously!) dig in.
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. For a comforting combo, try serving these Cajun Butter Steak Bites alongside a bowl of Sausage Gnocchi Soup since the creamy, savory flavors pair perfectly with the bold, spiced bite of the steak.
Recipe FAQ’s
A heavy-bottomed skillet or non-stick pan is ideal for even browning.
Yes, but texture may change slightly. Reheat gently in 30 second increments to avoid drying out.
Yes! Chicken breast or thigh fillets work great. (I’d suggest chicken thighs, this is a flavour filled dish that will soak up beautifully with thigh cuts!) Just adjust the cooking time accordingly.
Watch Me Make It
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Cajun Butter Steak Bites
Ingredients
For Cajun Seasoning:
- 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 pepper to taste
For Steak:
- 23 oz 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
Instructions
- Combine cajun seasoning in a shallow bowl. Add the steak bites and toss to evenly coat.
- Heat 2 teaspoons oil in a skillet or pan over medium-high heat until hot.
- 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.
- 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.
- Take the pan off the heat. Throw the steak bites back in and toss through the garlic butter to evenly coat.
- Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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.
You’re very welcome Amy!
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.
Mmmm yum! Love your sides.
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!!
Hi Sheridan… I’d use the same amounts and have extra flavours on your steak!
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! 😀
Yay! Kate that’s awesome!
These were very good. Will definitely make again!!!
I’m so happy to hear that Tina!
I want to make this but need a good substitute for the butter. Do you have a next best oil or fat? Thanks!
Hi Holly, you could use coconut oil, olive oil or canola oil, or ghee.
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.
Absolutely amazing, thank you so much!
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.
Tri-tip should be fine!