Cajun Butter Steak Bites

12 mins
Serves 1
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Directions

  1. 1Cut the steak into ½-inch cubes.
  2. 2Cut the steak into ½-inch cubes.
  3. 3Cut the steak into ½-inch cubes.
  4. 4Place the steak cubes in a food-safe container, pour in the marinade until covered, mix well, and refrigerate for 1 hour.
  5. 5Place the steak cubes in a food-safe container, pour in the marinade until covered, mix well, and refrigerate for 1 hour.
  6. 6Place the steak cubes in a food-safe container, pour in the marinade until covered, mix well, and refrigerate for 1 hour.
  7. 7Remove the steak from the refrigerator, pat it dry and season it with Tony Chachere's No Salt Seasoning.
  8. 8Remove the steak from the refrigerator, pat it dry and season it with Tony Chachere's No Salt Seasoning.
  9. 9Remove the steak from the refrigerator, pat it dry and season it with Tony Chachere's No Salt Seasoning.
  10. 10Heat a cast iron skillet over medium heat with olive oil, then add steak cubes.
  11. 11Heat a cast iron skillet over medium heat with olive oil, then add steak cubes.
  12. 12Heat a cast iron skillet over medium heat with olive oil, then add steak cubes.
  13. 13Sear the steak until a nice crust forms on both sides, then remove.
  14. 14Sear the steak until a nice crust forms on both sides, then remove.
  15. 15Sear the steak until a nice crust forms on both sides, then remove.
  16. 16Add butter to the pan, then minced garlic. Cook until fragrant, then return the steak.
  17. 17Add butter to the pan, then minced garlic. Cook until fragrant, then return the steak.
  18. 18Add butter to the pan, then minced garlic. Cook until fragrant, then return the steak.
  19. 19Mix well, add parsley, and cook until the steak reaches 130°F (medium-rare).
  20. 20Mix well, add parsley, and cook until the steak reaches 130°F (medium-rare).
  21. 21Mix well, add parsley, and cook until the steak reaches 130°F (medium-rare).
  22. 22Plate it up, drizzle on the garlic butter, and enjoy!
  23. 23Plate it up, drizzle on the garlic butter, and enjoy!
  24. 24Plate it up, drizzle on the garlic butter, and enjoy!

Ingredients

  • 1 bottle Tony Chachere's Butter Jalapeño Injectable Marinade
  • 1 bottle Tony Chachere's Butter Jalapeño Injectable Marinade
  • 1 bottle Tony Chachere's Butter Jalapeño Injectable Marinade
  • 5 oz Tony Chachere's No Salt Seasoning
  • 5 oz Tony Chachere's No Salt Seasoning
  • 5 oz Tony Chachere's No Salt Seasoning
  • 1 piece Prime Tri-Tip
  • 1 piece Prime Tri-Tip
  • 1 piece Prime Tri-Tip
  • 3 tbsp minced garlic
  • 3 tbsp minced garlic
  • 3 tbsp minced garlic
  • 4 tbsp salted butter
  • 4 tbsp salted butter
  • 4 tbsp salted butter
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 pinch parsley
  • 1 pinch parsley
  • 1 pinch parsley

Equipment

KnifeFood safe containerCast iron skillet