Cajun Butter Steak Bites

Steak bites are a meat fans dream come true! whether or not you use sirloin steak, strip steak or ribeye, you'll LOVE this twist on a steak! eat them directly 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 fine part is you don’t want a great deal to cause them to, specially if you have Cajun seasoning handy (just make certain you’re the use of a LOW SODIUM logo). If not? We’ve protected an appropriate amount of Cajun you need for these steak bites.

A terrific brief recipe that packs a punch!

INGREDIENTS

For Cajun Seasoning:

• 1 1/2 teaspoons garlic powder1/2 teaspoon dried oregano
• 1/2 teaspoon brown sugar KETO: use brown sugar substitute
• 1 tablespoon mild paprika
• 1 1/2 teaspoons salt
• 1/4 teaspoon cracked black pepper to taste
• 1 teaspoon onion powder
• 1/2-3/4 teaspoon cayenne pepper, add more if you like heat
• 1 teaspoon chili powder, add more if you like heat
• 3/4 teaspoon dried thyme

For Steak:

• 1-2 tablespoons canola oil, divided
• 23 oz (650 g) steak, cut into 2-inch cubes (Sirloin, Rump, New York Strip, Porterhouse or Ribeye)
• 1/4 cup butter
• 4 cloves garlic finely chopped

 INSTRUCTIONS

1. combine cajun seasoning in a shallow bowl. add the steak bites and toss to frivolously coat.
2. warmness 2 teaspoons oil in a skillet or pan over medium-excessive warmth till warm.
3. Sear the steak bites in batches for two-three minutes every aspect until edges are crispy and browned, adding more oil as needed. Set aside.
4. reduce warmness to medium. add butter to the skillet and warmth till melted. Sauté the chopped garlic till aromatic (approximately 30 seconds), while scraping up any browned bits from the pan.
5. Take the pan off the heat. Throw the steak bites back in and toss thru the garlic butter to lightly coat.
6. Serve heat.