Cajun Butter Bourbon Steak Recipe

If you’re looking for a showstopping dinner that’s guaranteed to impress, look no further than Cajun Butter Bourbon Steak. This sizzling, flavor-packed recipe brings together smoky Cajun spices, rich bourbon, and a dreamy butter sauce—every bite is melt-in-your-mouth tender and boldly seasoned. It’s my go-to when I want something deeply satisfying and a little bit decadent, without needing a steakhouse reservation.

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Ingredients You’ll Need

This recipe calls for simple, powerhouse ingredients that come together for truly unforgettable flavor. Each one has a starring role, from the bold Cajun spices to the richness of bourbon and the luxurious finish of butter—all working together to make your Cajun Butter Bourbon Steak irresistible.

• NY Strip Steak (2 lbs., thick cut): Choose steaks with good marbling—this cut holds up beautifully to bold seasoning and high-heat searing, staying super juicy inside.
• Dark Brown Sugar (¼ cup): Adds a touch of molasses sweetness and helps caramelize the crust for that mouthwatering finish.
• Bourbon (2 tbsp): Brings deep, warming flavor and a little sophistication to both the marinade and final sauce.
• Garlic (4 cloves, minced): Aromatic and punchy, fresh garlic is a backbone ingredient for both the marinade and the Cajun butter sauce.
• Unsalted Butter (3 tbsp): Melts into the reserved marinade, creating a velvety sauce to drizzle over your steak.
• Thyme (2 sprigs): Fresh thyme infuses subtle herbiness, balancing the bold Cajun notes beautifully.
• Freshly Ground Black Pepper & Kosher Salt: Finishes the steak before searing, bringing out all the nuanced flavors.
• Grain Mustard (1½ tbsp): Adds a tangy pop and subtle texture in the marinade; don’t skip it!
• Olive Oil (⅓ cup): Helps the marinade cling to the steak and promotes a rich sear.
• Dark Soy Sauce (⅓ cup): For depth, umami, and a gorgeous deep color on your Cajun Butter Bourbon Steak.
• Red Pepper Flakes (1 tsp): Kicks up the Cajun heat just the right amount.
• Parsley (for garnish): A sprinkle of fresh parsley at the end brings color and freshness.
• For Cajun Seasoning: Smoked paprika, chili powder, dried oregano, onion powder, cayenne pepper, more black pepper, sea salt, and garlic powder combine for a homemade blend you’ll want to keep on hand for everything.

Variations

Don’t be afraid to put your own spin on this Cajun Butter Bourbon Steak! There’s room to play with flavors and swap ingredients based on what you have or how spicy you like it. It’s a super adaptable recipe, perfect for tweaking for different palates, dietary needs, or even your mood.

• Swap the Steak Cut: Ribeye or sirloin also works beautifully—choose your favorite cut for the same marinating method and Cajun butter treatment.
• Adjust the Heat: For extra fire, increase the cayenne or red pepper flakes, or dial them back for a more mellow Cajun experience.
• Make It Dairy Free: Use a plant-based butter substitute for the finishing sauce to keep things dairy free while still getting that glorious richness.
• Bourbon-Free: Sub in apple juice or beef broth if you’d prefer to skip the alcohol—still delicious, just a bit less smoky and sweet.

How to Make Cajun Butter Bourbon Steak

Step 1: Mix Up the Cajun Seasoning

Start by whisking together all the Cajun seasoning ingredients: smoked paprika, chili powder, oregano, onion powder, cayenne, black pepper, sea salt, and garlic powder. Making your own blend is so worth it—nothing beats the freshness and the ability to customize the spice level to your liking. Set a small spoonful aside for the marinade and get ready to coat your steak.

Step 2: Season and Rest the Steak

Generously sprinkle your NY strip steaks with the homemade Cajun seasoning, covering every nook and cranny. Then transfer them to a plate and let them rest, uncovered, in the fridge for 30 minutes to 1 hour—this gives the spices a chance to work their magic and helps the surface dry out for a crave-worthy crust during searing.

Step 3: Whisk the Marinade

In a large bowl, whisk together the brown sugar, bourbon, minced garlic, olive oil, grain mustard, dark soy sauce, red pepper flakes, a teaspoon of your Cajun seasoning, and thyme sprigs. This sweet, sticky marinade is what infuses the steak with flavor from the inside out. Don’t forget: reserve half the marinade separately to make your Cajun butter sauce later!

Step 4: Marinate the Steak

Place the seasoned steaks in the large bowl with the marinade, making sure each piece is fully submerged. Cover and refrigerate for at least 30 minutes, though up to 6 hours is even better if you have the time—the longer soak results in even deeper flavor and buttery tenderness.

Step 5: Sear the Steak

Heat a large cast iron skillet over high heat. Remove steaks from the marinade and pat dry, then season all sides with kosher salt and freshly ground black pepper. Sear for 3-4 minutes per side, aiming for a golden, caramelized crust and an internal temp of 135°F for medium-rare. Let the steaks rest while you finish the sauce.

Step 6: Make the Cajun Butter Sauce

Pour your reserved marinade into a saucepan and bring it to a rapid boil for a minute—this step is important for food safety. Lower the heat and simmer until slightly thickened, then whisk in unsalted butter for a glossy, restaurant-style finish. This is the final flourish for your Cajun Butter Bourbon Steak!

Step 7: Slice, Sauce, and Serve

Slice your rested steak against the grain for maximum tenderness, then arrange it on a platter or individual plates. Drizzle generously with your warm Cajun butter bourbon sauce and finish with a scattering of parsley. Serve immediately and enjoy every bite!

How to Serve Cajun Butter Bourbon Steak

Garnishes

Add a final pop of color and freshness with a sprinkle of chopped parsley or even some thinly sliced scallions. For an extra flourish, scatter a few red pepper flakes or a pinch of flaky sea salt over the top right before serving—these little touches take your Cajun Butter Bourbon Steak to restaurant-level stunning.

Side Dishes

This bold steak loves simple, hearty sides—think creamy mashed potatoes, roasted sweet potatoes, or even cheesy grits. Crisp green beans or a fresh arugula salad cut through the richness, and a hunk of crusty bread is just begging to be dipped in that Cajun butter sauce!

Creative Ways to Present

For a family-style feast, fan out the sliced steak on a big platter with the sauce on the side. For date night, serve up individual plates with a dramatic drizzle of sauce and a scatter of microgreens. Or go casual and pile it up on toasted baguette slices for the ultimate party steak bites—your Cajun Butter Bourbon Steak is as versatile as you are!

Make Ahead and Storage

Storing Leftovers

Leftover Cajun Butter Bourbon Steak keeps beautifully. Slice any extras and store them in an airtight container in the fridge for up to 3 days. Keep a little extra sauce on the side to drizzle over when reheating—trust me, you don’t want to waste a drop!

Freezing

For longer storage, wrap cooled steak slices tightly in foil or freezer bags. The steak can be frozen for up to 2 months. Thaw overnight in the fridge and gently reheat—though for absolute best results, fresh is always king with Cajun Butter Bourbon Steak.

Reheating

To reheat, place steak slices in a skillet over low heat with a splash of reserved sauce. Cover loosely until warmed through—this low-and-slow method helps preserve juiciness and keeps the butter sauce luscious, never greasy.

FAQs

Final Thoughts

If you’re craving a dinner that feels like a celebration and absolutely delivers on flavor, you need to try Cajun Butter Bourbon Steak. It’s everything you love about bold, Southern-inspired cooking—comforting, a little spicy, and just plain irresistible. I can’t wait to hear what you think—happy cooking!

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