Description
Sizzling Cajun Butter Steak delivers bold Southern flavors straight to your dinner plate with a quick and spicy seasoning blend that makes weeknight meals extraordinary. Drizzle melted butter infused with zesty Cajun spices over perfectly grilled beef for a restaurant-worthy meal that brings New Orleans charm right to your kitchen.
Ingredients
Scale
Protein:
- 2 ribeye steaks
Seasonings and Spices:
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
Supporting Ingredients:
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 garlic cloves
- 1 tablespoon chopped fresh parsley
Instructions
- Combine 4 tablespoons (60 ml) softened unsalted butter with 3 minced garlic cloves, 1 teaspoon paprika, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon onion powder, ½ teaspoon dried thyme, and ½ teaspoon dried oregano in a small mixing bowl. Blend ingredients until thoroughly integrated.
- Use paper towels to completely dry 2 ribeye steaks, removing excess moisture. Massage 2 tablespoons Cajun seasoning across entire surface of each steak, pressing firmly to help seasoning adhere.
- Allow seasoned steaks to rest at room temperature for precisely 10 minutes. This helps spices penetrate meat and ensures even cooking.
- Heat 2 tablespoons olive oil in a cast-iron skillet over medium-high heat until surface shimmers at approximately 400°F (204°C). Surface should look slightly rippled and hot.
- Carefully place seasoned steaks into hot skillet. Sear for exactly 3-4 minutes without disturbing, creating a robust caramelized crust.
- Flip steaks and immediately add prepared Cajun butter. Continuously spoon melting butter over meat surface for enhanced flavor absorption.
- Cook second side for 3-4 minutes, maintaining consistent 400°F (204°C). Check internal temperature reaches 135°F (57°C) for medium-rare doneness.
- Transfer steaks to cutting board. Rest meat for 5 minutes, allowing internal juices to redistribute and stabilize temperature.
- Slice steaks against meat grain. Sprinkle 1 tablespoon chopped fresh parsley over top as final garnish before serving.
Notes
- Select a well-marbled ribeye or New York strip steak for the best flavor and tenderness.
- Pat the steak completely dry before seasoning to ensure a perfect sear and crispy exterior.
- Let the steak rest at room temperature for 30 minutes before cooking to help it cook more evenly.
- Adjust the Cajun seasoning to your heat preference, starting with less and adding more to taste.
- Use a cast-iron skillet for the most even heat distribution and beautiful crust on the steak.
- For a lower-carb option, serve the steak with roasted vegetables instead of traditional sides.
- Let the steak rest for 5-7 minutes after cooking to allow the juices to redistribute throughout the meat.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 2
- Calories: 1080 kcal
- Sugar: 0 g
- Sodium: 590 mg
- Fat: 90 g
- Saturated Fat: 40 g
- Unsaturated Fat: 46 g
- Trans Fat: 1.2 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 50 g
- Cholesterol: 190 mg