The Best Cajun Butter Steak Recipe With Cajun Butter Peppercorn Sauce

CAJUN BUTTER STEAK BITES

Steps:

• 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.

THE BEST CAJUN BUTTER STEAK RECIPE WITH CAJUN BUTTER PEPPERCORN SAUCE

Steps:

• Make and toast the cajun mix by combining all the spices together and toasting over a low flame until fragrant, 2-3 minutes.
• Rub each steak generously with about 1.5 tablespoons of the cajun mix per steak, then chill in the refrigerator uncovered for one hour.
• While the steaks are chilling, combine the ingredients for the marinade in a container just large enough to fit your steaks. Add the steaks when ready, then cover with extra oil if needed. Marinate for between 6 hours and up to two days - longer is better.
• Heat up a large cast iron skillet with 1 tablespoon of high heat oil (not olive) until it's just about smoking. Add the onion wedges and cook for 2 minutes per side, or until charred. Turn them with a flipper or tongs and cook the other side, then remove and set aside.
• Optionally season your steaks with salt. Add the steaks and cook roughly 3 minutes per side for rare or 4 minutes per side for medium rare. Rest the steaks while you make the cajun butter peppercorn sauce. If you are doing these in batches, turn your oven to warming/proofing mode (or just with the light on - no higher than 80ºF) to keep the steaks warm. Let the skillet come back to temp in between steaks.
• If you are making the cajun butter peppercorn sauce, reduce the heat to low and add cognac to the pan. Let reduce while stirring with a wooden spoon or silicone spatula to deglaze, then add butter, cream, cracked peppercorns, and cajun spice mix. The resulting sauce will be a little grainy and not creamy like French peppercorn sauces, but delicious and spicy.
• Slice steaks and enjoy immediately.

CAJUN PEPPER STEAK

Steps:

• In a large skillet, cook beef in oil over medium heat until meat is no longer pink; drain. Stir in the broth, tomatoes, green pepper, onion, garlic, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1 hour or until meat is tender. , Discard bay leaf. Combine cornstarch and water until smooth; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice or noodles.

CAJUN SIRLOIN WITH MUSHROOM LEEK SAUCE

Steps:

• Rub steak with Cajun seasoning; let stand for 5 minutes., In a large skillet, cook steak in oil over medium-high heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., In the same skillet, saute mushrooms and leek in butter until tender. Add garlic; cook 1 minute longer. Add the wine, pepper and salt, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Slice steak; serve with mushroom sauce.