Kitchen notes · a little help before you start
Cajun Butter Steak Skillet
Bites of steak with peppers and garlicky butter make a very inviting skillet dinner. There is a little Cajun warmth around the browned meat, with green onion over the top. Scoop some onto your plate while it is hot and enjoy the peppers between the steak bites.
- Prep
- 5 min
- Cook
- 10 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Cuisine
- Cajun · American
- Preparation & total time
- Prep: 15 minutes or less
A few quick notes
1. Season before heating the pan
Toss the steak cubes with Cajun seasoning and their first portion of oil, then let rest while preparing the peppers.
2. Cook peppers in one layer
Spread them in the hot skillet, stirring at the stated intervals, then remove them before adding steak.
3. Give steak its first side undisturbed
Arrange the cubes in a single layer and let the first side cook before flipping for the shorter second side.
Get to know the ingredients
Trimmed ribeye cubes
Cut ribeye into inch-sized cubes, removing excess fat and gristle before coating with the Cajun seasoning.
Pressed garlic
Press the garlic before adding it with butter and the reserved peppers for the steak's final brief cook.
Chopped green onions
Keep these for the finish, sprinkled over the skillet once it has come off the heat.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Cajun Butter Steak Skillet
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Green onions off the heat
Stir through the butter, garlic and peppers, then remove from heat, add green onions and serve immediately.
A little more help as you go
Use the rest for pepper prep
While the seasoned steak rests, chop the peppers and heat the skillet with the remaining oil so cooking can follow smoothly.
Butter joins near the end
The butter goes in after both sides of the steak have cooked, together with garlic and the reserved peppers.
A few questions you might have
Do the peppers cook with the raw steak?
They cook first and are set aside, then return with butter and garlic after the steak's initial sear.
Does all the vegetable oil coat the meat?
Use the first portion with the steak seasoning and the remaining oil to heat the skillet for peppers.
Should I cut the ribeye before seasoning?
Yes. Trim and cube it first, then stir with Cajun seasoning and oil before its brief rest.
Is the garlic browned at the start?
It waits until the final stage, when it cooks briefly with butter, peppers and the already seared steak.
Do I keep the skillet on for the green onion?
Remove it from the heat first, then scatter the chopped green onions over the top and serve.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
