Serves 8
40 min
Cajun Butter Steak
Recipe GLPRe107cf6a87d952
A bold, Cajun-spiced steak glazed with a rich bourbon-brown sugar mixture. Thick-cut tri-tip or sirloin is marinated in a robust blend of soy sauce, mustard, and spices, then grilled to a perfect medium-rare and finished with a silky butter glaze. Sliced against the grain and garnished with fresh parsley, this impressive main course delivers deep, complex flavors with a hint of heat.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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 thick-cut sirloin
Salt and freshly ground black pepper to taste
2 tablespoons butter, cut into pats
Freshly chopped parsley for garnish (optional)
Directions
In a large bowl, whisk together the soy sauce, olive oil, brown sugar, bourbon, whole-grain mustard, Cajun seasoning, minced garlic, fresh thyme, and red pepper flakes until well combined. Transfer about one-third of the marinade to a separate container and refrigerate to use as a finishing glaze later. Place the steak into the remaining marinade and turn to coat thoroughly. Let it marinate at room temperature for 20 minutes, or cover the bowl with plastic wrap and refrigerate for up to 4 hours for deeper flavor development.
Preheat your grill or grill pan to high heat. Remove the steak from the marinade, allowing excess liquid to drip off, then season both sides generously with salt and freshly ground black pepper. Place the steak on the hot grill and cook undisturbed until the bottom is nicely charred, approximately 10 minutes. Flip the steak once, reduce the grill temperature to medium-high, and continue cooking for another 8 to 10 minutes. Use a meat thermometer to check that the internal temperature reaches 145°F in the thickest part of the meat, which indicates a perfect medium-rare. Transfer the steak to a cutting board and allow it to rest for 5 minutes before slicing.
While the steak rests, pour the reserved marinade into a small saucepan and bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer the mixture until it thickens slightly, about 3 to 5 minutes. Remove from heat and whisk in the butter pats one at a time, stirring until each pat is fully melted and incorporated, creating a glossy, rich glaze.
Slice the steak against the grain into your desired thickness. Arrange the slices on a serving platter or individual plates, drizzle generously with the warm Cajun butter glaze, and garnish with freshly chopped parsley if desired. Serve immediately while warm.
