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Cajun Butter Steak Recipe

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★★★★★

4.6 from 71 reviews

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.

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

Find it online: https://frommamamaya.com/cajun-butter-steak-recipe/