![How to make Cajun Compound Butter Take the softened butter and the seasonings and mix together in a [amazon_textlink asin='B00KHLN7K2' text='food processor' template='ProductLink' store='farmwifedrink-20' marketplace='US' link_id='579017ae-108d-4b77-aae9-835a5399da4c']or [amazon_textlink asin='B00939I7EK' text='blender' template='ProductLink' store='farmwifedrink-20' marketplace='US' link_id='bfac7f26-2034-4741-af6e-f16151f33717']. 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.](https://www.beyerbeware.net/wp-content/uploads/2019/12/Skillet-Steaks-Cajun-Compound-Butter-1-300x300.jpg)
Skillet Strip Steaks with Cajun Compound Butter
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.
Ingredients
- 4 New York Strip Steaks
- 2 teaspoons Cajun Seasoning
- 2 tablespoons butter
Cajun Compound 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
Instructions
Cajun Compound Butter
- 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.
Skillet Strip Steaks
- 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.
Notes
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
Nutrition
Calories: 736kcalCarbohydrates: 3gProtein: 46gFat: 61gSaturated Fat: 32gCholesterol: 214mgSodium: 663mgPotassium: 677mgFiber: 1gSugar: 1gVitamin A: 2321IUCalcium: 35mgIron: 5mg
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