Skillet Strip Steaks with Cajun Compound Butter (2024)

December 14, 2019 By Leah 1 Comment

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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. While this recipe is using strip steaks, this cooking method works for whatever cut of steak you prefer. Get your steaks out because this easily could be the perfect dinner tonight with these cast iron skillet steaks.

Skillet Strip Steaks with Cajun Compound Butter (2)

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.

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

Take the softened butter and the seasonings and mix together in a food processor or blender.

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.

Side Dish Recipes for Steaks

Looking for some fresh ideas on what to serve with your steaks? Here are several of our favorite

Sauteed Asparagus with Bacon and Onions

Creamed Spinach

Quick and Easy Twice Baked Potatoes

Keto Loaded Mashed Cauliflower Casserole

Sweet Potatoes with Onions and Bacon

Spinach Salad with Hot Bacon Dressing

Bacon Caesar Salad

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.

Easy Steak Recipes

How to Make a Steak on the Stove?

All-American Steaks

Beer Marinade Steaks

📖 Recipe

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.

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Course: Main, Main Course

Cuisine: American, Cajun

Keyword: Compound Butter, Steaks

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Chilling Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 4 steaks

Calories: 736kcal

Author: Leah @ Beyer Beware

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

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Leah

A working mom of two very active teenagers. My husband and I gave up running the 80-cow dairy farm that also included a couple of hundred acres of corn and soybeans to both work to support the agricultural industry. We still have about 20 head of dairy heifers and cows to help my kids appreciate the effort it takes to raise livestock. I consider myself a foodie as I love cooking and experimenting with recipes. My family just wishes I would make the same thing twice. Find my other blog, FarmWifeDrinks.com for all things co*cktails.

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