Cajun Butter Steak Bites

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  Paprika, Ground(15g)
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  1 1/2 teaspoons salt
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  Garlic powder(8g)
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  Onion powder(5g)
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  Chili powder(5g)
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  Thyme, Dried(4g)
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  Oregano, Dried(3g)
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  Brown sugar(3g)
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  Cayenne Pepper, Ground(4g)
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  1/4 teaspoon cracked pepper (to taste)
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  Beef Sirloin, Top(652g)
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  Canola oil(30g)
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  Butter(60g)
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  Garlic(240g)

Instructions

1. 1Combine the paprika, garlic powder, onion powder, chili powder, thyme, oregano, brown sugar, and cayenne pepper in a shallow bowl. Cut the top sirloin steak into bite-sized cubes and toss evenly to coat with the Cajun seasoning mixture.
2. 2Heat the canola oil in a large skillet over medium-high heat for 1–2 minutes until shimmering and hot.
3. 3Working in batches to avoid crowding, sear the steak bites for 2–3 minutes per side over medium-high heat, until the edges are golden brown and crispy with no crowding in the pan. Add extra oil between batches as needed. Transfer cooked bites to a clean plate.
4. 4Reduce heat to medium. Add the salted butter to the skillet and heat for 1–2 minutes until melted and foaming, scraping up all the browned bits from the bottom of the pan with a wooden spoon.
5. 5Mince the fresh garlic and add to the melted butter, sautéing over medium heat for 30 seconds until fragrant and light golden, stirring constantly.
6. 6Remove the skillet from heat. Return all the seared steak bites to the pan and toss continuously for 1–2 minutes until evenly coated in the garlic butter.
7. 7Divide the Cajun butter steak bites evenly into 4 airtight containers while hot, allowing them to cool to room temperature before sealing.
8. 8Refrigerate for up to 4 days. Reheat gently over medium-low heat or in the microwave until warmed through before serving.