Cajun butter bourbon steak is truly the bomb.com! The steak is hella tasty thanks to an incredible sauce and of course marinating. Bourbon steak is packed with flavor….you’ll definitely come back for seconds. The process of making this recipe is worth every minute!
This dish was totally inspired by the incredible Delish company. But of course, we had to put our own twist to this recipe.
So grab a bottle of red wine or bourbon and let’s get cooking!
The best cut of beef
My soon-to-be husband is a total New Yorker. So, it’s only right that we use New York strip steak. But, on a serious note we chose the NY strip because it’s a primal steak cut. Basically, this cut can develop bold intense flavor with a solid hearty bite. What helps the flavor? The rich marbling in NY strip steak creates that incredible robust flavor. Ultimately leading to an incredible eating experience.
Another killer option if NY strip steak is not readily available is thick cut ribeye. Similar to the NY strip, the ribeye has beautiful marbling and will also create robust flavor.
How to make Cajun Bourbon Steak
Making the Cajun bourbon steak is pretty simple and straight forward. First, mix together the ingredients for the Cajun seasoning blend. Next, generously sprinkle the seasoning all over the NY strip. Then transfer to the refrigerator uncovered for roughly one hour.
In the meantime, combine the other ingredients for the marinate in a large bowl. Whisk together the following: brown sugar, bourbon, garlic, olive oil, grain mustard, soy sauce, red pepper flakes, and thyme. Save half of the marinade for later. Next, add the steaks and cover the bowl with plastic wrap. Marinate for a minimum of 30 minutes or up to 6 hours. The longer……the better!
Finally it is time to cook this delicious steak. Heat up a large cast iron skillet. Remove the steaks from the marinade and season all sides with kosher salt and black pepper. Cook the steaks for roughly 3-4 minutes per side or until the meat reaches 135 degrees F. Rest the bourbon steak while preparing the cajun butter sauce. With the reserved marinade place into a small saucepan and bring to a rapid boil. Reduce the heat to a medium-low and continue to cook the sauce until it begins to thicken. Lastly, whisk in the unsalted butter and then remove from the heat.
Slice the steak and pour the glaze over. Garnish with dried/and or fresh parsley and serve immediately.
How to serve Cajun steak
Alright, so you’ve made the protein…but what else? Personally our go-to sides are mashed potatoes and a roasted vegetable. Depending on your preference the roasted vegetable could be asparagus, brussel sprouts, broccoli, or rooted vegetables. But, to ensure that any meal is truly balance make sure it includes something with a crunch, a vegetable, and a starch.
Interested in more mouth-watering meat dishes? Check out the links below:
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Cajun Butter Bourbon Steak
Ingredients
- 2 lbs. NY Strip Steak thick cut
- ¼ cup Dark brown sugar
- 2 tbsp Bourbon
- 4 Garlic cloves minced
- 3 tbsp Unsalted butter
- 2 sprigs Thyme
- Freshly ground black pepper
- Kosher salt
- 1½ tbsp Grain mustard
- ⅓ cup Olive oil
- ⅓ cup Dark soy sauce
- 1 tsp Red pepper flakes
- Parsley for garnish
For Cajun Seasoning:
- 1 tbsp Smoked paprika
- 2 tsp Chili powder
- 1 tsp Dried oregano
- 1 tsp Onion powder
- 1 tsp Cayenne pepper
- ½ tsp Black pepper
- 1 tsp Sea salt
- 1 tsp Garlic powder
Instructions
- In a bowl, mix together the smoked paprika, chili powder, dried oregano, onion powder, cayenne pepper, black pepper, sea salt, and garlic powder. Set aside.
- Generously sprinkle the Cajun seasoning all over the NY strip steak. Transfer the seasoned steak to a plate and refrigerate uncover for 30 minutes – 1 hour.
- In the meantime, prepare the liquid marinade. In a large bowl (in which the steak could fit), whisk together the following ingredients: brown sugar, bourbon, minced garlic, olive oil, gain mustard, soy sauce, red pepper flakes, teaspoon of cajun seasoning blend, and thyme. Save half of the marinade for later.
- Next, add the steaks to the large bowl. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes or up to 6 hours. The longer……the better!
- Heat up a large cast iron skillet. Remove the steak from the marinade and season all sides with kosher salt and freshly ground black pepper. Cook the steaks for roughtly 3-4 minutes per side or until the steak reaches 135 degrees F (for medium-rare).
- Rest the Cajun bourbon steak, while preparing the cajun butter sauce. With the reserved marinade place into a saucepan and bring to a rapid boil. Reduce the heat to a medium-low and continue to cook the sauce until it begins to thicken. Lastly, whisk in the unsalted butter and then remove from the heat.
- Slice the steak. Pour the cajun butter sauce over the steak. Garnish with dried parsley and serve immediately.