- 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
- 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
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 uncovered 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, grain mustard, soy sauce, red pepper flakes, a 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 roughly 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
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