This Steak and Eggs with Honey Cajun Butter recipe is everything you crave in one cast iron skillet. Crispy steak bites, golden potatoes, farm-fresh eggs, and a honey Cajun butter poured over the whole thing for the chef’s kiss.
It’s simple, fast, and so freakin’ delicious. That savory, garlicky melted butter is the best part by a mile, thanks to the Cajun spices, local honey, garlic, and a little heat. Swirled together, it becomes a garlic butter sauce that blesses everything it touches with an insane amount of flavor. My wife caught me dipping bread pieces in the leftover butter. I regret nothing.
Steak and egg breakfasts are classic morning feasts, for good reason. But steak lovers, take note: this version has bold flavors that take it somewhere new.
Table of Contents
- Why You’ll Love This Cajun Butter Steak Recipe
- All About the Honey Cajun Butter
- Choosing Your Cut of Steak
- Steak and Eggs Ingredients Round-Up
- How to Make Steak and Eggs with Honey Cajun Butter
- Parboil the Potatoes
- Prep the Steak and Butter
- Sear the Steak Bites
- Crisp the Potatoes
- Add the Eggs and Finish
- Pro Tip: Pull the Steak Early
- What to Serve with Steak and Eggs
- Storage & Leftovers
- More epic breakfast skillet recipes!
- FAQs for Steak and Eggs with Honey Cajun Butter
- Cowboy Campfire Is Here
- Steak and Eggs with Honey Cajun Butter Recipe
Why You’ll Love This Cajun Butter Steak Recipe
What’s not to love about a one-skillet meal? Steak, potatoes, and eggs all cook in the same pan, so cleanup is easy. Another practical reason? The cooking time is fast. Fifteen minutes of actual cooking once your potatoes are parboiled.
Less practical reasons to love this recipe? The insane flavors when Cajun spice meets high-quality beef on the grill. These Cajun garlic butter steak bites are so tasty, it’s unreal. Because you’re cooking bite-sized pieces over high heat, you get crust on every side instead of just two. It’s the easiest way I know to nail a perfect steak bite.
Best of all, this easy recipe works for anything. Breakfast, a weeknight main course, or special occasions when you want to show off a little. Steak and egg lovers, this one is for you.
If you’re at all familiar with my recipes, you’ll know that steak and eggs is a perfect marriage that I tend to celebrate whenever I can. If you need to catch up on my favorite steak and egg recipes, start here: Cowboy Steak and Eggs, Bourbon Prime Steak and Eggs, Steak and Chili Oil Eggs, and Steak and Eggs with Charred Scallion Chimichurri.
All About the Honey Cajun Butter
This compound butter is the whole point. Here’s what goes in it.
Melted unsalted butter forms the base. Then you add Cajun seasoning, local honey, minced garlic cloves, chopped fresh parsley, red pepper flakes, and kosher salt. Mix it all in a bowl and set it aside. That’s it.
Want to make a homemade Cajun seasoning instead of buying it? A basic Cajun spice mix is paprika, garlic powder, onion powder, black pepper, cayenne pepper, oregano, and thyme. Make a big batch and keep it in the pantry.
The honey is doing more than adding sweetness. It balances the cayenne pepper and helps the butter cling to the steak instead of running straight off.
A few ways to riff on it. A squeeze of lemon juice brightens things up. A teaspoon of Dijon mustard adds depth. A splash of hot sauce or soy sauce pushes it savory. Adjust to your personal taste.
Also, don’t let this Cajun honey butter be a one-recipe thing. It’s incredible on shrimp, corn, skin-on chicken breasts, or melted over a burger made with good ground beef.
Choosing Your Cut of Steak
The recipe calls for a cubed steak, ideally ribeye or strip. However, plenty of types of steak work here, so let’s talk through it. Cooking steaks this way is forgiving, which means you’ve got options on what cut of meat you grab.
The Best Cuts for Steak Bites
A ribeye steak is my top pick. That ribeye marbling means a juicy steak with a ton of flavor. A New York strip steak is right behind it, since it comes from the short loin and has great beef flavor with a firmer bite.
Beef tenderloin, better known as filet mignon, gives you the most tender steak you can buy. However, it’s leaner, so watch your cooking time closely.
A porterhouse steak or T-bone steak both work, though you’re really getting two cuts of steak in one. Just separate the strip from the tenderloin before you cube it.
More Economical Steaks
Not every cook needs a prime grade cut of beef. Some of the best steak cuts for the money come from the cheaper end of the case.
Flat iron steak is a sleeper pick with great marbling. Skirt steak and flank steak both bring huge beef flavor, though you’ll want to cube against the muscle fibers. Hanger steak is a butcher favorite for a reason. Top sirloin steak is lean, affordable, and widely available at any grocery store.
Minute steak is thin and cooks fast, but it’s not my choice for cubes. It’ll overcook before it browns.
A Word on Beef Grades
In the United States, beef steaks are graded by the USDA. The three grades of beef steak you’ll see at retail are Prime, Choice, and Select.
Prime grade has the most marbling and the highest price. Choice is the sweet spot for most cooks. Select grade is the leanest, which means less flavor and less forgiveness in a hot skillet.
Is it worth the extra money for high-quality steaks here? For thicker cuts cooked whole, yes. For bite-sized pieces drowning in Cajun butter, a solid Choice ribeye does the job beautifully. Well-seasoned steaks matter more than the grade on the sticker.
Steak and Eggs Ingredients Round-Up
- Steak & Eggs – 16 oz of your favorite steak cubed, Cowboy Butter Rub, farm-fresh eggs, and neutral oil. Canola oil or avocado oil both work. Olive oil is fine, though it smokes sooner.
- Roasted Potatoes – Diced potatoes that have been parboiled, Cowboy Butter Rub, and more neutral oil. You’ll also want baking soda for the parboil water.
- Honey Cajun Butter – Melted unsalted butter, Cajun seasoning, local honey, minced garlic, chopped parsley, red chili flakes, and kosher salt.
One thing worth doing: pull your steak out of the fridge 20-30 minutes ahead and let it come toward room temperature. It’s a good idea for any cut, because cold meat hitting a hot skillet cooks unevenly.
Now that we have all the ingredients shopped and ready for action, let’s do this together. Either skip to the recipe card below or come along with me through the easy steps to breakfast bliss.
How to Make Steak and Eggs with Honey Cajun Butter
Parboil the Potatoes
Preheat your fire for high-heat cooking, around 400 degrees F. Add a ceramic Dutch oven with 4 cups of water and bring it to a boil.
Once it’s boiling, add the baking soda and stir. Then add your diced potatoes and boil until they’re halfway cooked, about 10-15 minutes.
You’ll know they’re ready when a fork goes in but still meets a little resistance. Pull them out and let them cool for 5 minutes.
Prep the Steak and Butter
Slice your steaks into bite-sized pieces about 1.5 inches. Slather them with oil and season thoroughly with Cowboy Butter Rub. Set them aside.
Meanwhile, mix all the honey Cajun butter ingredients together in a bowl. Set that aside too.
Sear the Steak Bites
Get your fire going for direct cooking at medium-high heat, around 375 degrees F. Add a cast iron skillet with oil and let it preheat for 2 minutes before you cook.
Add your steak bites to the hot skillet. Cook them for 1.5 minutes per side. Then pull them off and keep them warm.
Don’t crowd the pan here. Work in batches if you need to, because crowding steams the beef instead of searing it.
Crisp the Potatoes
Add the potatoes to that same skillet. Let them cook for 5-7 minutes until they’re browned and crispy on the outside.
That baking soda trick from earlier is paying off right now. It roughs up the potato exterior, which gives you way more crispy surface area.
Add the Eggs and Finish
Once the potatoes are crisp, add the steak back into the skillet. Make 3-4 divots for your eggs.
Crack the eggs into those divots and cook them to your liking. Right before they’re done, drizzle that honey Cajun butter over the whole skillet.
Pull it off the fire and let it cool for a couple of minutes. Then film that butter pour and tag me on TikTok, because it’s a thing of beauty. Serve and enjoy. Cheers!
Pro Tip: Pull the Steak Early
The biggest mistake with steak bites is leaving them in too long. Because the pieces are small, they go from medium rare to gray fast.
Ninety seconds per side is really all you need in a screaming hot skillet. Then they come out and rest while the potatoes cook, and they’ll carry over a few degrees in the process.
If you want to be precise, use an instant-read thermometer or meat thermometer and pull at 120F internal temperature for medium rare. However, with pieces this small, timing beats temping. Watch the crust, not the clock.
Also, that steak goes back in the pan at the end with the eggs. So account for that extra heat and pull it on the rare side.
What to Serve with Steak and Eggs
Honestly, this skillet is a full meal. However, a few things round it out nicely.
Toast or a crusty baguette is great for mopping up butter. Grilled asparagus, a simple green salad, or sliced avocado all work. Additionally, a thick slice of sourdough under the whole thing is a move worth trying.
Coffee for breakfast. A cold beer if you’re running this for dinner.
Storage & Leftovers
Store leftover steak and eggs with honey cajun butter in an airtight container in the fridge for up to 3 days. The eggs don’t reheat well, so I’d eat those fresh.
For the steak and potatoes, reheat in a skillet over low heat so the beef doesn’t keep cooking. An air fryer brings the potatoes back nicely too.
The honey cajun butter keeps for two weeks in the fridge. Wrap it in plastic wrap as a log if you want to slice coins off it later.
More epic breakfast skillet recipes!
FAQs for Steak and Eggs with Honey Cajun Butter
A ribeye steak or New York strip steak. Both are high quality steaks with enough marbling to stay juicy as bite-sized pieces. Flat iron and top sirloin are great budget picks.
It’s the best way to get them crispy outside and fluffy inside in only 5-7 minutes. Skip it and your potatoes will still be hard when everything else is done.
Absolutely. Charcoal grills give you the most smoky flavors, but gas grills work fine. A cast iron skillet on the stove works too, and you’ll lose nothing but the smoke. Skip the sous vide here, though. These pieces are too small to benefit from it.
Yes, and you should. Mix it up to a week early and keep it covered in the fridge. Let it come to room temperature or warm it gently before drizzling.
Steak and Eggs with Honey Cajun Butter
Ingredients
Steak:
- 16 oz Favorite Steak cubed (ideally ribeye or strip)
- 2.5 tbsp Cowboy Butter Rub
- 3-4 Farm Fresh Eggs
- Neutral Oil as needed
Roasted Potatoes:
- 1.5 cups Diced Potatoes parboiled
- 2 tbsp Cowboy Butter Rub
- Neutral Oil as needed
Honey Cajun Butter:
- 1 cup Unsalted Butter melted
- 1 tbsp Cajun Seasoning
- 1.5 tbsp Local Honey
- 1.5 tbsp Minced Garlic
- 1.5 tbsp Chopped Parsley
- 2 tsp Red Chili Flakes
- Kosher Salt to taste
Instructions
Parboiled Potatoes:
- Preheat your stove for high heat cooking (around 400F). Add a ceramic dutch oven over the fire with 4 cups of water to heat until boiling.
- When the water is boiling, add the baking soda to the water and stir. Next add your potatoes and boil until half way cooked (about 10-15 minutes). When the potatoes can be poked with a fork but there is a little resistance, then they are ready. Pull them out and let them cool for 5 minutes.
Steak, Eggs & Butter:
- Slice your steaks into bite 1.5” pieces. Slather your steaks with oil and season thoroughly with my Cowboy Butter Rub. Set to the side.
- In a bowl, mix together the ingredients for the honey cajun butter and set to the side.
- Get your fire for direct cooking at medium high heat (around 375F). Add a cast iron skillet with oil to preheat 2 minutes before cooking.
- Add your steak bites to the skillet and cook for 1.5 minutes per side. Once they are done, pull them off and keep warm.
- Add the potatoes to the skillet and let cook for 5-7 minutes until they have browned and are crispy on the outside. When done, add the steak back to the skillet and make 3-4 divots for the eggs.
- Crack the eggs into the skillet and cook to your desired liking. Right before you are done, drizzle the butter over the top of the skillet and pull off to cool.
- Serve and enjoy!
