I’m a ribeye gal, through and through.
When it comes to steak, I go for the fattiest, juiciest cut. Ribeye is supreme. I’ve been raised on expertly grilled ribeye steaks. My grandpa would cook them for us on special occasions and he used such tender, nurturing care to get them perfectly cooked. Medium rare ribeyes dripping in juices with slightly rendered fat is my idea of the perfect steak.
That’s not to say I won’t eat other cuts. I’ll use flank in my fajitas. KC strip when I’m feeling squirrely. Filet mignon when I want a quick, rich bite of beef.
But ribeye is my go-to. It’s got this wonderful marbeling that makes the steaks taste extremely flavorful. A lot of people are turned off by the fat, but I live for the fat. The fat can end up being the best part when it gets crispy and charred.
Unfortunately, I’m not rich enough to be eating ribeye every night. Two decent-sized ribeyes can sometimes run you more than $20. When I’m not feeling bougie, I’ll reach for the New York strip. New York strip also works well when cut up into bite-sized pieces. A ribeye is meant to be left alone, you know?
Steak tips are one of my favorite entrees. I love the rich, beefy bites combined with rice. The juices from the steak make a perfect “gravy” that mixes well with starchy rice. I used to get steak tips all the time when I lived in Abilene, Texas; now I just make them myself.
It’s hard to not overcook the steak when they’re in such small pieces. The trick is to get a quick sear on high heat, then get them off the pan as quickly as possible. I’m talking a 1-2 minute max sear on both sides. You need that crispy char, but you don’t want the heat to penetrate too much through the meat.
If you like medium or well done steak, you can keep it on longer. My perfect steak is medium-rare, though, so the quicker the cooking time, the better.
These steak tips are seasoned heavily with a homemade Cajun seasoning. Pre-made spice mixes typically contain sugar or a sugar additive—and sometimes some other wild ingredients. I wanted to know exactly what was going into my seasoning, so I made it myself. It’s easy, and a good way to clean out your spice rack.
Cajun Steak Tips
Spicy, savory and juicy steak tips seared to perfection.
- 1 TBS. paprika
- 1/2 tsp. black pepper
- 1 tsp. salt
- 2 tsp. garlic powder
- 1 tsp. onion salt
- 1 tsp. chipotle chili powder
- 1 tsp. dried thyme
- 3/4 tsp. cayenne
- 1 TBS. olive oil
- 2 TBS. butter
- 1 lb. New York strip steak, cut into bite-size pieces
- Cooked Rice or cauliflower rice, for serving
- In a small bowl, mix spices together. Season steak with spices by rubbing all over the pieces.
- Heat oil in a large skillet or cast iron skillet over high heat. Sear steak for 1-2 minutes on each side. Remove steak to a plate.
- Melt butter in same skillet, scraping brown bits off the bottom of the pan. Add steak back to pan and whirl around in butter. Remove from heat and serve with cooked rice.
In a small bowl, mix spices together. Season steak with spices by rubbing all over the pieces.
Heat oil in a large skillet or cast iron skillet over high heat. Sear steak for 1-2 minutes on each side. Remove steak to a plate.
Melt butter in same skillet, scraping brown bits off the bottom of the pan. Add steak back to pan and whirl around in butter. Remove from heat and serve with cooked rice.