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
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:
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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.
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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.
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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.
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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!
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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).
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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.
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Slice the steak. Pour the cajun butter sauce over the steak. Garnish with dried parsley and serve immediately
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