Cajun Butter Bourbon Steak Recipe

If you’re looking for a steak recipe that’ll make your weeknight dinner feel like a sizzling summer celebration—this is it! Cajun Butter Bourbon Steak is melt-in-your-mouth tender, boldly spiced, and luxuriously sauced with a caramelized bourbon glaze and smoky Cajun heat. One bite and you’ll be hooked!

this Recipe

Ingredients You’ll Need

One of the wonderful things about Cajun Butter Bourbon Steak is how it starts with everyday, honest ingredients, each playing its own delicious role. Together, they transform simple steaks into an unforgettable dinner centerpiece—here’s what makes this dish so irresistible:

• NY Strip Steak (2 lbs., thick cut): The marbling and thickness ensure juicy, tender results and a crust that sears up beautifully.
• Dark Brown Sugar (¼ cup): Adds deep sweetness and helps the exterior caramelize for that irresistible crust.
• Bourbon (2 tbsp): Lends notes of vanilla, oak, and toasty woodiness to infuse the sauce with southern magic.
• Garlic (4 cloves, minced): For savoriness and a pop of aromatic punch throughout the marinade and sauce.
• Unsalted Butter (3 tbsp): Makes the sauce velvety and rich, taming the heat and creating a glossy finish.
• Fresh Thyme (2 sprigs): Infuses subtle earthiness that brightens up the bold Cajun flavors.
• Kosher Salt & Freshly Ground Black Pepper: Essential for seasoning and drawing out the beefy flavors.
• Grain Mustard (1½ tbsp): Adds tanginess and texture to balance out the sweetness of the bourbon and sugar.
• Olive Oil (⅓ cup): Helps the marinade soak in and keeps the steak juicy during searing.
• Dark Soy Sauce (⅓ cup): Delivers umami richness, deepening color and flavor.
• Red Pepper Flakes (1 tsp): For that little spark of heat—add more or less to your taste.
• Parsley (for garnish): A fresh, green finish to brighten up each serving.
• Cajun Seasoning: A robust blend of smoked paprika, chili powder, dried oregano, onion powder, cayenne, black pepper, sea salt, and garlic powder that brings iconic southern heat and smokiness.

Variations

This recipe is incredibly flexible, so don’t hesitate to make it your own. Whether you’re looking for a new flavor kick, a way to keep it mild, or a substitute for what’s in your pantry, these ideas will help you personalize Cajun Butter Bourbon Steak with hardly any fuss.

• Milder Version: Omit half the cayenne and red pepper flakes in the Cajun seasoning for a gently spiced, family-friendly steak.
• No Bourbon? No Problem: Substitute with apple juice or a splash of apple cider vinegar for a sweet, tangy finish without alcohol.
• Make It Dairy-Free: Use vegan butter or a high-quality olive oil in the butter sauce if you need to avoid dairy.
• Try Different Cuts: Swap in ribeye or sirloin for the NY strip—just adjust your cook time for thickness.

How to Make Cajun Butter Bourbon Steak

Step 1: Mix Up the Cajun Seasoning

Begin by stirring together the smoked paprika, chili powder, dried oregano, onion powder, cayenne pepper, black pepper, sea salt, and garlic powder in a bowl. This homemade Cajun blend is fresher, more vibrant, and completely customizable compared to store-bought! Set aside a teaspoon for your sauce later.

Step 2: Season and Rest the Steak

Generously coat the steaks on all sides with the Cajun seasoning blend, gently pressing it in so the flavors stick. Set the seasoned steaks on a plate and refrigerate uncovered for 30 minutes to 1 hour. This resting time lets the spices deeply flavor the meat while air-drying the exterior for a better sear.

Step 3: Marinate for Maximum Flavor

In a large mixing bowl, whisk together dark brown sugar, bourbon, minced garlic, olive oil, grain mustard, dark soy sauce, red pepper flakes, the reserved teaspoon of Cajun seasoning, and thyme. Save half of this gorgeous marinade in a separate bowl for the sauce—trust me, you’ll want it! Place the steaks into the bowl with the rest of the marinade, cover with plastic wrap, and let sit in the refrigerator for a minimum 30 minutes—up to 6 hours if you truly want steak magic. The longer, the deeper the flavor!

Step 4: Sear to Perfection

Heat a large cast iron skillet over medium-high. Remove steaks from the marinade and firmly pat dry—this step is vital for a perfect crust. Season generously with kosher salt and freshly ground black pepper. Sear each side for 3–4 minutes until you get a golden, caramelized exterior. For that steakhouse-finish, cook until 135°F for medium-rare.

Step 5: Make the Cajun Butter Bourbon Sauce

While the steak rests, it’s time for sauce! Pour the reserved marinade into a saucepan and bring to a swift, bubbling boil—this ensures it’s food safe and allows it to reduce. Drop the heat to medium-low and simmer until slightly thickened, then whisk in cold unsalted butter for a glossy, meltaway finish that clings beautifully to your steak slices.

Step 6: Slice and Serve

Slice the NY strip steak against the grain, arrange on a platter, and lavish every piece with warm Cajun butter bourbon sauce. Finish with a sprinkle of dried or fresh parsley for a pop of color and herby lift. Serve immediately—and watch everyone swoon!

How to Serve Cajun Butter Bourbon Steak

Garnishes

A sprinkle of freshly chopped parsley or a scattering of microgreens instantly brightens up each portion, adding a hint of herbal freshness and a gorgeous pop of color against the deep, glossy sauce. For extra flair, a few lemon zest shavings or fried shallots won’t go unnoticed!

Side Dishes

Cajun Butter Bourbon Steak yearns for sides that sop up all that glorious sauce. Think creamy mashed potatoes, roasted garlic green beans, skillet cornbread, or even a wild rice pilaf. A bright, crisp salad rounds out the plate and balances the richness of the steak.

Creative Ways to Present

For a fun twist, slice the steak, pile it into toasted baguette halves, and drizzle the warm Cajun butter bourbon sauce for the ultimate spicy steak sandwich. Or, serve family-style on a warm cutting board with a big spoon for sauce—let everyone help themselves!

Make Ahead and Storage

Storing Leftovers

Leftover Cajun Butter Bourbon Steak stays tender and flavorful when stored in an airtight container in the fridge for up to 3 days. Keep any extra sauce separate so it’s easy to reheat without overcooking the steak.

Freezing

Slices of steak can be frozen in a single layer, wrapped well and stored in a tightly sealed bag for up to 2 months. Freeze extra sauce in a separate small container and thaw both overnight in the fridge when you’re ready to enjoy a repeat performance.

Reheating

Gently rewarm steak slices in a low oven (around 275°F) just until heated through, or in a covered skillet over low heat with a splash of extra sauce to maintain moisture. Warm the sauce separately over low, whisking in an extra pat of butter for fresh shine.

FAQs

Final Thoughts

I can’t wait for you to take your first bite of Cajun Butter Bourbon Steak—there’s just nothing quite like its smoky, buttery, sweet-heat magic. It quickly becomes the requested centerpiece at every gathering, and now it’s yours to make and share. Fire up your skillet and enjoy every juicy, soul-warming bite!

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