Keto Cajun Butter Steak Bites Recipe

Don’t really want to toot my own horn too much, but this might be the best keto Cajun butter steak recipe in history.

This mouthwatering  Keto Cajun butter steak bites recipe will please everyone, unless they don’t like butter or flavor.

You can make this recipe in less than 30 minutes.

And only 3 net carbs per serving.

That means with 4% carbs, 20% protein, 76% fat, which makes it nearly a perfect ketogenic food.

Ingredients

I know that looks like a bunch of ingredients for an easy recipe.

But even though the list is 10 ingredients, (12 if you include the optional ones), it is really only 4 ingredients – steak, olive oil, butter and spice.

Cajun Spices

I don’t think there is a genre in the world that doesn’t include garlic and onion as featured flavors.

The Italian seasoning includes basil, marjoram, oregano, rosemary, and thyme.

What makes this “Cajun-y” is the addition of paprika, chili powder, and of course cayenne pepper.

And You may notice the black color, that is not a spice, but it is a flavor – blackened – that comes from frying granulated/powdered spices.

I didn’t use the optional fresh garlic because I wanted to make this as quickly as I could.

Funny thing, I think this is not only quicker but also better because the blackened flavor of granulated onion and garlic is more Cajun than if you sauté them in the butter at the end.

Recipe Tip:  Make the Spice Mix ahead of time.

If you would like to make this a 4 ingredients recipe, you could buy a Cajun Spice mix. and use about 1/4 cup of that instead of the spices in the recipe.

I am a bit too much of a control freak to do this an I really like to control how hot it is – I like quite a lot of cayenne pepper and black pepper in mine.

If you would like make a large batch of your own Cajun Seasoning Mix.

In a mixing bowl combine:

• 1/2 cup paprika (I use smoked paprika)
• 1/3 cup granulated garlic (garlic powder)
• 1/3 cup granulated onions (onion powder)
• 1/3 cup chili powder
• 1/3 cup Italian Seasoning
• 1 tbsp. cayenne pepper (more if you like it hot)
• 1 tbsp. ground black pepper (more if you like it hot)
• 2 tbsp. salt

As with most recipes, these are guidelines, and you can adjust it depending on your taste.

What Kind of Meat?

The recipe and nutrition information calls for Sirloin, and that is a delicious and reasonably priced way to make it.

You could also use round steak or flank steak aka London broil.

If you’re doing Keto on a Budget you  can use pretty much whatever cut is on sale.

The searing will seal in the juices

If you want to get fancy and make it melt-in-your-mouth tender you can use rib-eye, new York strip or filet minion.

Or, you don’t even have to use beef.

This recipe will work really well with chicken, pork or even lamb.

One caveat:  If you chose chicken make sure that is get cooked all the way.  You will still want to sear it when it’s raw.

A little bit about Butter 

I don’t care who ya are, butter is delicious, and there’s not a lot of recipes that aren’t better with a little butter.

Still, when I first started looking at making butter steak I thought it was odd to sear the meat in olive oil and then at the end add butter to the recipe. (Brandy insisted).

Why not just cook it in butter in the first place?

The reason is that the butter is for flavor, and the searing is to seal in juices.

Olive oil is all fat, so it cooks the outside of the meat and essentially makes a crust that seals the moisture on the inside so that the inside of the meat will cook in its own juices.

If you were to try and sear the meat in butter the moisture from the butter on the surface of the meat would make it porous so all of the juices get out.

So if you add the butter to the already cooked meat, you get the best of both worlds – butter flavor and juicy meat.

Salted or Unsalted (sweet) Butter.

One last thing about butter, for a recipe like this it doesn’t make a difference if you use salted or unsalted butter because there is quite a lot of salt in the seasoning.

Recipe Tip: Searing the Steak

To sear the steak and seal in the juices, you want to make sure the pan is all the way heated up before adding the meat to the pan.

It is best if you have a heavy pan so that once it is hot it will maintain the heat. I use an 12″ iron frying pan.

Once you have arranged the steak in the pan leave it alone until you turn it over. I just asked the kitchen “Alexa” to set a timer for 3 minutes.

After you turn it, just leave it alone until it is done.

If you move it too much, you might break the seal you are trying to create. The juices will run out and you wont get a nice blackened crust.

The nutrition information for this recipe is provided as a courtesy. We try to be precise but if you ever feel like something is “off” on this site or ANY site, please feel free to do you own calculations.

Cheers!

If you would like another easy yet fancy Keto recipe try Keto Beef Bourguignon.