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Yields: 2–3 servings
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Prep time: 5 mins | Cook time: 6 mins
Ingredients
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1 tbsp K&Co. Apothecary Cravin’ Cajun Seasoning
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1 lb Sirloin or Ribeye, cut into 1-inch cubes
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2 tbsp Butter (melted)
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1 tbsp High-heat oil (Avocado or Grapeseed)
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Optional: A side of Garlic Butter or Blue Cheese dressing for dipping.
Instructions
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The Butter Bath: Place your steak cubes in a bowl. Pour the melted butter over them and toss until every side is coated. This helps the spices stick and creates that famous "blackened" crust.
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The "Cravin’" Coating: Sprinkle the 1 tbsp of Cravin’ Cajun over the steak. Toss well. You want the meat to look dark red and completely covered in the herbal, peppery blend.
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The High Heat: Heat your skillet (cast iron is best) over high heat until it’s nearly smoking. Add the oil.
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The Sear: Drop the steak bites in. Do not crowd the pan; do this in two batches if necessary.
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Let them sit undisturbed for 2 minutes to develop a dark, crispy "Cajun crust."
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Flip and sear for another 2–3 minutes for medium-rare.
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Rest: Remove from the pan and let them rest for 2 minutes. The juices will redistribute, and the crust will firm up.
