Mix together the seasoning ingredients in a small bowl.
Place the steak bites into a mixing bowl and toss with one tablespoon of oil until evenly coated. Add two tablespoons of Cajun seasoning and mix until the steak is evenly seasoned. Set aside.
Heat one tablespoon of oil in a large skillet over high heat until oil is shimmering and just starting to smoke. Add steak bites and turn them often to sear all sides of the meat. Cook for 2-3 minutes total, then place the steak on a plate. Turn heat to low and allow the pan to cool somewhat, about 2 minutes.
Add butter to the pan and allow it to melt. Add garlic to the butter and using a wooden turner, scrape all the crispy bits off the bottom of the pan. Then, add the jalapeños and cook until fragrant, about 2 minutes.
Add the steak bites back into the butter and garlic, mix around to coat the steak.
Plate the steak and pour remaining butter sauce over the steak bites for service.
Notes
I’ve often talked about how grill marks are sexy, but not ideal. Why? Because the grill mark itself is flavor, happening because of the Maillard reaction. So that means all those sections between the sexy grill marks are missed opportunities for flavor. Suffice it to say, I much prefer an overall char to the grill marks we’ve been so conditioned to think are synonymous with a good steak.This brings me to spicy Cajun steak bites and one reason I love them so much. By cutting a steak into bite-size cubes, and then searing them, there’s a much greater opportunity for charring and creating flavor.