Garlic Cajun Steak (Print Version)
Seared steak pieces with Cajun kick, all tossed in warm garlic butter and sprinkled with fresh parsley for extra pop.
# Ingredients:
→ Cajun Spice Mix
01 -
1/4 teaspoon dried thyme
02 -
1/2 teaspoon packed light brown sugar
03 -
1/2 teaspoon dried oregano
04 -
1/2 teaspoon cayenne pepper
05 -
1/2 teaspoon black pepper
06 -
1 teaspoon onion powder
07 -
1 1/2 teaspoons kosher salt
08 -
1 1/2 teaspoons garlic powder
09 -
1 tablespoon smoked paprika
→ Steak Chunks
10 -
Minced fresh parsley to sprinkle
11 -
5 cloves garlic, chopped up or grated extra fine
12 -
3 tablespoons unsalted butter
13 -
2 tablespoons vegetable oil, split between batches
14 -
680 grams strip steak, sirloin, or ribeye
# Steps:
01 -
Switch the burner off. Throw the steak bits back in and coat them with the garlicky butter. Dish it up now and top with a bunch of parsley.
02 -
Drop the butter in and keep the heat on low. When it melts, stir in all that garlic. Keep moving things around for half a minute to scoop up all the brown bits stuck in the pan.
03 -
Pour a spoonful of oil in your hot pan. Lay half the steak pieces down—don’t crowd 'em. Sear for about 2 minutes, leave them alone, then flip and go for another 2 until they get a deep brown. Move them to a plate. Do the same with the rest of the oil and steak.
04 -
Crank your skillet to medium-high and let it get hot for a few minutes. Watch for thin smoke wisps, then you’re ready.
05 -
In a small bowl, throw together smoked paprika, salt, garlic powder, onion powder, black pepper, oregano, cayenne, brown sugar, and thyme. Dump this on the steak pieces and mix it up so every chunk gets plenty of coating.
06 -
Chop the steak into thick 5 cm chunks and drop them in a roomy bowl so you’ve got space to toss everything.
# Notes:
01 -
Want smaller pieces? Cut your steak into 2.5 cm cubes and shave off a bit of cook time.
02 -
Spice it up or cool it down—change the Cajun mix heat to fit your taste.