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While we have plenty of steak recipes, some grilled and some made on the stovetop, a compound butter melting over a steak makes it even better. When my son and his date for their high school formal dance decided they just wanted to have me cook and eat at home, I decided it was time to pull out the Flemming Family Beef New York strip steak out for skillet strip steaks with cajun compound butter to top it off.
Skillet strip steaks with cajun compound butter create a steakhouse experience with a simple compound butter and making New York strips steaks on the stove in your cast iron skillet. Get your steaks out because this easily could be the perfect dinner tonight.
Cajun Compound Butter Ingredients
The compound butter ingredients really can be adjusted according to your tastes. For this cajun compound butter, you obviously start with butter. The real stuff. The purest will say use unsalted. I use salted because it is all I buy. Here are the seasonings I added to the butter for cajun compound butter.
- Dried Thyme
- Dried Oregano
- Minced Garlic
- Onion Powder
- Sweet Paprika
- Cayenne Pepper
- Kosher Salt
How to make Cajun Compound Butter
Pulsate the food processor several times. You may want to push the putter down to keep mixing it together. When it is completely mixed, scrape it out of the processor bowl and onto some plastic wrap. Shape the plastic wrap around the compound butter to the shape of a log.
Stick the cajun compound butter in the fridge and let chill before making the steaks.
How to Make Skillet Strip Steaks
The Flemming Family Beef steaks are truly special. They flash freezer their steaks allowing for the beef to freezer faster allowing the fresh beef to freeze quickly and protect it longer and keeping it closer to its fresh state when it thaws. I have never experienced beef flash-frozen, I could completely tell the difference.
To get the steaks ready, make sure they have completely thawed if they are frozen, and let them set out of 30 minutes to get them up to room temperature. Season them with cajun seasoning or mix a second batch of the seasonings you put in the compound butter.
I love cooking steaks in my cast iron skillet. Get the skillet screaming hot and melt butter in it then immediately put the seasoned steaks down in the pan.
Cook the steaks on each side for 3-4 minutes over medium-high heat. You may want to cook them a few minutes longer if they are thicker than 1 inch thick. Then remove the steaks from the skillet and let rest on a plate for at least five minutes.
When the steaks have rested, it is time to pull that cajun compound butter out of the fridge.
Slice the butter and place a piece on the cajun New York Strip steaks to begin melting.
Side Dish Recipes for Steaks
Looking for some fresh ideas on what to serve with your steaks? Here are several of our favorite
Skillet Strip Steaks with Cajun Compound Butter
Looking to make some outrageously good steaks made at home? Well, if you are local to Indiana, give Flemming Family Beef a call to get your steaks ordered.
Have leftover steak? Make these leftover steak sandwiches.
Skillet strip steaks with cajun compound butter create a steakhouse experience with a simple compound butter and making New York strips steaks on the stove in your cast iron skillet.
- 4 New York Strip Steaks
- 2 teaspoons Cajun Seasoning
- 2 tablespoons butter
- 1 stick butter
- 1 tablespoon sweet paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 teaspoon minced garlic
- ½ teaspoon onion powder
- ½ teaspoon salt
Soften butter to room temperature.
Mix the butter with the seasonings and herbs in a food processor.
Scrape the butter onto plastic wrap. Wrap the butter and shape into a log. Chill for an hour or longer.
Set the steaks out for 30-60 minutes prior to cooking. Season the steaks with either store-bought cajun seasoning or a second batch of the seasonings in the butter.
Set a cast-iron skillet on the stove over a medium-high heat. When the skillet starts to almost smoke, melt butter in the skillet and immediately lay the steaks into the skillet.
Cook on each side for 3-4 minutes. Reduce heat to keep from scorching the steaks. If you have thicker steaks, cook a minute or two longer. Also, if you want to have the steaks cooked more than medium-rare, also cook longer.
Remove steaks from the pan and let rest for five minutes before cutting.
Place sliced pieces of compound butter on the steaks to being melting as they rest.
Temperatures for Steak Doneness:
- Rare - 125º for a red, cool center
- Medium Rare - 135º for a red, warm center
- Medium - 145º for a pink and warm center
- Medium Well - 150º for a slight pink and hot center
- Well - 160º for a completely brown and hot center
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