Skillet strip steaks topped with a homemade Cajun compound butter deliver a steakhouse-quality meal with minimal effort. This recipe uses New York strip steaks cooked in a cast iron skillet, but the technique works well for other cuts, too. With a flavorful compound butter melting over hot steak, you can have an impressive dinner on the table quickly.
A compound butter is an easy way to elevate any steak. I often make it when I want a special dinner at home—like the night my son and his date asked to eat in rather than go out. I chose New York strip steaks and finished them with a Cajun compound butter for a bold, savory finish.
Cajun Compound Butter Ingredients
The compound butter is flexible—adjust the seasonings to taste. Start with real, softened butter; unsalted is traditional, but salted works fine if that’s what you have. For a Cajun-style butter, combine the following:
- Dried thyme
- Dried oregano
- Minced garlic
- Onion powder
- Sweet paprika
- Cayenne pepper
- Kosher or iodized salt
How to Make Cajun Compound Butter
Soften one stick of butter to room temperature. Combine the butter with the herbs and spices in a food processor or blender and pulse until evenly mixed. Scrape the mixture onto plastic wrap, form it into a log, and refrigerate until firm—about an hour or longer. Slicing the chilled butter into rounds makes it easy to top the steaks as they rest.
How to Make Skillet Strip Steaks
Prepare steaks by thawing completely if frozen and letting them sit at room temperature for 30–60 minutes before cooking. Pat the steaks dry and season generously with Cajun seasoning or the same blend used in the compound butter.
Preheat a cast iron skillet over medium-high heat until it’s very hot and just beginning to smoke. Add a small amount of butter to the pan, then immediately lay the seasoned steaks in the skillet. Sear for 3–4 minutes per side for medium-rare on steaks about 1 inch thick. Thicker steaks or a higher desired doneness will need a minute or two more per side. Reduce heat slightly if the surface starts to scorch.
Remove the steaks from the skillet and let them rest for at least five minutes on a plate. This allows the juices to redistribute. While resting, place a slice or two of the chilled Cajun compound butter on each steak so it can melt and add a rich, herby finish.
Side Dish Ideas for Steaks
Pair these steaks with classic or creative sides. Some favorites include:
- Sautéed asparagus with bacon and onions
- Creamed spinach
- Quick and easy twice-baked potatoes
- Keto loaded mashed cauliflower casserole
- Grilled sweet potatoes with onions and bacon
- Spinach salad with hot bacon dressing
- Bacon Caesar salad
Skillet Strip Steaks with Cajun Compound Butter
This method yields juicy, flavorful strip steaks finished with a melting, savory butter for a simple but elegant home-cooked steak experience. If you want to keep ingredients simple, you only need New York strip steaks, Cajun seasoning, and butter for the pan plus the compound butter for finishing.
If you have leftover steak, repurpose it into sandwiches or salads the next day for an easy meal.
Recipe Summary
Servings: 4 steaks
Prep time: 15 minutes (plus chilling time for butter)
Cook time: 15 minutes (approx.)
Total time: about 1 hour 30 minutes including chilling
Ingredients
- 4 New York strip steaks
- 2 teaspoons Cajun seasoning (or use the compound butter seasoning)
- 2 tablespoons butter for the skillet
Cajun Compound Butter
- 1 stick butter, softened
- 1 tablespoon sweet paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon minced garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
Instructions
Cajun Compound Butter
- Soften butter to room temperature.
- Mix butter with the seasonings and herbs in a food processor or blender until smooth.
- Transfer the butter to plastic wrap, shape into a log, and chill for an hour or longer. Slice when firm.
Skillet Strip Steaks
- Set steaks out for 30–60 minutes prior to cooking and pat dry. Season with Cajun seasoning or the compound butter seasoning.
- Heat a cast iron skillet over medium-high heat until very hot. Add a little butter and immediately place steaks in the skillet.
- Cook 3–4 minutes per side for medium-rare for steaks about 1 inch thick. Adjust time for thickness and preferred doneness.
- Remove steaks and let rest for five minutes before slicing.
- Top each steak with a slice of Cajun compound butter while resting so it can melt into the meat.
Temperatures for Steak Doneness
- Rare – 125°F (cool red center)
- Medium Rare – 135°F (warm red center)
- Medium – 145°F (pink and warm center)
- Medium Well – 150°F (slightly pink center)
- Well – 160°F (fully browned center)
