Two seasonings, one cast-iron skillet, and a pound and a half of New York strip. That’s the setup behind these steak skewers inspired by @thatsdamngood_. The steak cubes get marinated in Sergio’s Seasoning, French Cuffs Seasoning, and Worcestershire sauce before being threaded onto skewers with red, yellow, and green bell peppers and red onion. Sergio’s brings the savory steakhouse backbone. French Cuffs adds its aromatic, onion-forward depth. The skewers go into a hot cast-iron, seared hard on each side, then finished with a Maitre d'Butter baste that coats every surface. A few minutes of rest, then plate and serve. These work just as well on the grill.
Here’s what you’ll need:
Ingredients
- 2 New York strip steaks (about 10–12 oz each), cut into 1½–2-inch cubes
- 1 red bell pepper, cut into large squares
- 1 yellow bell pepper, cut into large squares
- 1 green bell pepper, cut into large squares
- 1 red onion, cut into large squares
- 1½ tsp Sergio’s Seasoning
- 1½ tsp French Cuffs Seasoning
- 1½ tbsp Worcestershire sauce
- 1 tbsp neutral oil
- 2 tbsp Maitre d'Butter
- 6-inch or 12-inch skewers
Directions
- Prep the ingredients: Cut the peppers and red onion into large squares. Cut the steak into 1½–2-inch cubes.
- Marinate the steak: Add the steak to a bowl and season with Sergio’s Seasoning, French Cuffs Seasoning, and Worcestershire sauce. Toss until everything is well coated.
- Build the skewers: Thread the skewers, alternating steak, peppers, and red onion until full.
- Sear: Heat the oil in a cast-iron skillet over medium-high heat. Add the skewers and cook for 5–6 minutes per side, rotating as needed to develop an even sear on all sides.
- Butter baste: Add the Maitre d'Butter to the skillet. Once melted, rotate the skewers to coat everything in the butter. Cook for another 1–2 minutes, or until the steak reaches your preferred doneness.
- Rest and serve: Transfer the skewers to a plate and let them rest for a few minutes before serving. Enjoy!
Grill option: These skewers work equally well on the grill. Rotate every few minutes until the steak reaches your desired doneness, then brush with melted butter toward the end.
