Cajun Butter Steak Recipe

Introduction

This Cajun Butter Steak brings bold, smoky flavors combined with a rich, buttery glaze that elevates a simple cut of meat into a restaurant-quality dish. Marinated in a flavorful blend and finished with a spiced butter glaze, it’s perfect for grilling season or a special dinner at home.

Ingredients

• 1/2 cup low-sodium soy sauce
• 1/3 cup extra-virgin olive oil
• 1/4 cup lightly packed brown sugar
• 1/4 cup bourbon
• 2 tablespoons whole-grain mustard
• 2 teaspoons Cajun seasoning
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon red pepper flakes
• 2 pounds tri-tip steak (or a very thick cut of sirloin)
• 2 tablespoons butter, cut into tabs
• Freshly chopped parsley, for garnish (optional)

Instructions

1. Step 1: In a large bowl, whisk together soy sauce, olive oil, brown sugar, bourbon, whole-grain mustard, Cajun seasoning, minced garlic, thyme, and red pepper flakes. Set aside about one-third of this mixture to use later as a glaze. Toss the steak in the remaining marinade and let it marinate for 20 minutes or up to 4 hours. If marinating longer than 20 minutes, cover with plastic wrap and refrigerate.
2. Step 2: Preheat your grill or grill pan to high heat. Remove the steak from the marinade and season both sides with salt and pepper. Grill the steak until the bottom is charred, about 10 minutes. Flip the steak, reduce the heat to medium-high, and grill for another 8 to 10 minutes. Use a meat thermometer to check; the internal temperature should reach about 130°F for medium-rare. Remove the steak from the grill and allow it to rest on a cutting board before slicing against the grain.
3. Step 3: Meanwhile, prepare the glaze. Pour the reserved marinade into a small saucepan and bring it to a boil over medium-high heat. Reduce the heat to medium and simmer until it thickens slightly. Whisk in the butter tabs until fully melted, then remove from heat.
4. Step 4: Brush the glaze generously over the sliced steak. Garnish with freshly chopped parsley if desired, and serve immediately.

Tips & Variations

• For a spicier kick, increase the amount of red pepper flakes or add a dash of hot sauce to the marinade.
• If bourbon is not available, substitute with an equal amount of apple cider vinegar or additional soy sauce for depth.
• Use a meat thermometer to avoid overcooking; tri-tip is best enjoyed medium-rare to medium.
• Try finishing the steak with a squeeze of fresh lemon juice for added brightness.

Storage

Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to retain juiciness, or enjoy cold in sandwiches or salads. Avoid microwaving at high heat as it can toughen the meat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak for this recipe?

Yes, thick cuts like sirloin, ribeye, or strip steak will work well. Adjust cooking time based on thickness and preferred doneness.

Is it necessary to marinate the steak for 4 hours?

Marinating for 20 minutes is enough to impart great flavor, but marinating longer up to 4 hours deepens the taste and tenderizes the meat further. Avoid exceeding 4 hours to prevent the meat from becoming too soft.

Cajun Butter Steak Recipe

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This Cajun Butter Steak recipe features a flavorful tri-tip steak marinated in a bold blend of soy sauce, bourbon, brown sugar, and Cajun spices. Grilled to juicy perfection and finished with a rich, buttery glaze, this dish offers a perfect balance of smoky, sweet, and spicy notes. Ideal for BBQs or any steak night, it’s easy to prepare and delivers restaurant-quality taste right at home.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes to 4 hours (including marinating time)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: American

Ingredients

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Marinade and Steak

• 1/2 cup low-sodium soy sauce
• 1/3 cup extra-virgin olive oil
• 1/4 cup lightly packed brown sugar
• 1/4 cup bourbon
• 2 tablespoons whole-grain mustard
• 2 teaspoons Cajun seasoning
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon red pepper flakes
• 2 pounds tri-tip steak (or a very thick cut of sirloin)
• Salt and pepper, to taste

Glaze and Garnish

• 2 tablespoons butter, cut into tabs
• Freshly chopped parsley, for garnish (optional)

Instructions

1. Prepare the Marinade: In a large bowl, whisk together low-sodium soy sauce, extra-virgin olive oil, brown sugar, bourbon, whole-grain mustard, Cajun seasoning, minced garlic, fresh thyme leaves, and red pepper flakes. This mixture will infuse the steak with bold, layered flavors.
2. Marinate the Steak: Pour out about one-third of the marinade into a separate container to use later as a glaze. Toss the steak in the remaining marinade, ensuring it is well coated. Let it marinate for 20 minutes at room temperature, or up to 4 hours in the refrigerator if marinating longer than 20 minutes. This step tenderizes the meat and enhances flavor.
3. Preheat Grill: Heat your grill or grill pan to high heat to get a good sear on the steak.
4. Season and Grill the Steak: Remove the steak from the marinade, pat it lightly to remove excess liquid, then season both sides with salt and pepper. Place the steak onto the hot grill and cook until the bottom is well charred, approximately 10 minutes. Flip the steak, then reduce the heat to medium-high and continue grilling for another 8 to 10 minutes. Use a meat thermometer to check for an internal temperature of about 130°F for medium-rare.
5. Rest the Steak: Remove the steak from the grill and let it rest on a cutting board for several minutes. Resting allows the juices to redistribute throughout the meat, resulting in a juicier steak.
6. Make the Glaze: While the steak rests, pour the reserved marinade into a small saucepan and bring it to a boil over medium-high heat. Lower the heat to medium and cook until the mixture thickens slightly. Whisk in the butter tabs until fully melted, creating a rich, glossy glaze. Remove from heat.
7. Finish and Serve: Slice the steak against the grain into desired portions. Brush the steak generously with the buttery glaze and garnish with freshly chopped parsley if desired. Serve immediately for the best flavor and texture.

Notes

• For a thicker glaze, simmer the marinade a bit longer, but watch carefully to prevent burning.
• Adjust the red pepper flakes quantity to control the spiciness according to your preference.
• Using a meat thermometer is key to achieving your preferred doneness without overcooking.
• If bourbon is not available or preferred, you can substitute with apple cider or additional soy sauce to maintain flavor depth.
• Allowing the steak to rest after grilling ensures it stays juicy and tender when sliced.

Keywords: Cajun steak, grilled tri-tip, bourbon marinade, steak glaze, BBQ steak recipe