Cajun Butter Steak Bites

Ingredients

• 1 ½ pounds steak
• 3 Tablespoons Tony Chachere’s Original Creole Seasoning (divided)
• 2 Tablespoons neutral oil (grapeseed, avocado, canola, or vegetable oil)
• ¼ cup unsalted butter
• Diced parsley (for topping, optional)

Instructions

1. Wash and thoroughly dry the steak. Cutting against the grain, cut the steak into 1” x 2” strips.
2. Add steak pieces to a medium bowl, and add in 2 Tablespoons of Tony Chachere’s Original Creole Seasoning. Mix until the seasoning evenly coats the meat.
3. Heat a large heavy-bottomed skillet over medium heat. Once the skillet is heated, add oil and swirl to coat the pan.
4. Add steak pieces to the oiled pan, ensuring that one of the large sides is touching the pan. Saute for 90 seconds. Flip each piece so that the opposite large side is touching the pan. Saute for an additional 90 seconds. Turn each piece so that each piece is standing upright with the fat side touching the pan (rest the pieces against the edge of the pan if necessary to keep them upright). Saute for 2-3 minutes to render the fat. If you’re working with a piece of meat that doesn’t have a side with fat on it, saute each additional side for 30 seconds instead of cooking the fat side for 2-3 minutes. These cooking instructions are for medium done steak bites, for well done bites, double the cooking times.
5. Remove the steak bites from the pan and set aside. Drain the excess fat from the skillet, being sure to reserve the flavorful bits at the bottom.
6. Return skillet to heat and turn heat to low. Add the butter and the additional Tablespoon of Tony Chachere’s Original Creole Seasoning. Stir to combine, being sure to scrape up any flavorful bits that are stuck to the bottom of the skillet.
7. Add steak bites to the cajun butter and toss to coat in sauce.
8. Serve while warm.