This Cajun butter bourbon steak is everything I want when I’m craving bold, juicy flavor with a little southern heat. The steak gets seared to perfection, then finished with a rich bourbon-infused Cajun butter sauce that’s smoky, buttery, and just a little sweet. It’s perfect for date night, weekend grilling, or anytime I want to treat myself to something indulgent and unforgettable.
Why I Love This Recipe
I love this recipe because it brings restaurant-level flavor straight into my kitchen with just a few ingredients. The Cajun seasoning gives the steak a spicy kick, while the bourbon adds depth and just a hint of caramelized sweetness. And that butter? It melts into the meat and makes every bite taste like it came from a high-end steakhouse. It’s a one-pan, flavor-packed meal that never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ribeye, strip, or sirloin steaks
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Salt and black pepper
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Cajun seasoning
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Garlic cloves, minced
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Unsalted butter
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Bourbon (a good splash—not too sweet)
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Brown sugar or maple syrup
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Olive oil
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Fresh thyme or rosemary (optional, for basting)
Directions
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I start by patting the steaks dry and seasoning both sides generously with salt, pepper, and Cajun seasoning. I let them sit at room temperature for about 20 minutes while I prep everything else.
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In a hot skillet (I use cast iron for the best sear), I drizzle in olive oil and sear the steaks for 3–4 minutes per side, depending on thickness and how I like them cooked. I add thyme or rosemary during the last minute for extra flavor.
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I remove the steaks from the skillet and let them rest on a plate, loosely covered with foil.
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In the same skillet, I lower the heat and add the butter, garlic, brown sugar, and bourbon. I let it bubble and reduce for a few minutes until slightly thickened, stirring constantly.
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Once the sauce is glossy and rich, I return the steaks to the pan and spoon the butter sauce over them to coat.
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I serve them hot with the extra sauce drizzled over the top. It’s insanely good with mashed potatoes or roasted veggies on the side.
Servings and Timing
This recipe serves 2 to 4 people, depending on portion size. I usually spend about 10 minutes on prep and 15 to 20 minutes cooking, so the whole thing is done in under 30 minutes.
Variations
When I want more heat, I add cayenne to the Cajun rub or a dash of hot sauce to the butter. I’ve also swapped bourbon when that’s what I have on hand. For a more herb-forward version, I mix in chopped parsley or chives at the end. And when I grill instead of pan-sear, I still make the sauce on the stovetop to spoon over the top.
Storage/Reheating
Leftover steak keeps well in the fridge for up to 3 days. I store it sliced in an airtight container with a little of the butter sauce to keep it juicy. To reheat, I warm it gently in a skillet over low heat or use short microwave bursts. I try not to overheat it, so it stays tender.
FAQs
What’s the best steak cut for this recipe?
I like ribeye for its marbling and tenderness, but strip steak or sirloin also work beautifully with the bold Cajun flavor.
Can I cook this on the grill?
Absolutely. I grill the steak over high heat for 3–4 minutes per side, then finish with the Cajun bourbon butter sauce made in a small saucepan.
Is this dish spicy?
The Cajun seasoning gives it a nice kick, but it’s not overwhelmingly hot. I adjust the spice by using more or less seasoning—or adding chili flakes if I want to turn it up.
How do I know when my steak is done?
I go by internal temperature: 130°F for medium-rare, 140°F for medium. I always let it rest for 5 minutes before slicing to keep it juicy.
Conclusion
This Cajun butter bourbon steak is everything I love about bold, indulgent cooking. It’s smoky, spicy, buttery, and rich with flavor in every bite. Whether I’m cooking for a crowd or treating myself to a special dinner, this dish brings serious southern flair to the table—no steakhouse required.
Print
Bold & Juicy Cajun Butter Bourbon Steak
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: ~30 minutes
- Yield: 2–4 servings
- Category: Main Course, Steak, Dinner
- Method: Pan-Seared, Cast Iron, One-Pan
- Cuisine: Southern-Inspired, American
- Diet: Gluten Free
Description
This Cajun Butter Bourbon Steak is a bold, buttery, flavor-packed dish with just the right amount of southern heat and sweetness. Juicy steak gets a smoky Cajun sear, then gets bathed in a rich, garlicky bourbon butter sauce that’s finished in one pan. Whether you’re grilling out or staying in, this steak is restaurant-worthy indulgence made easy at home.
Ingredients
- 2 ribeye, strip, or sirloin steaks (about 1 to 1½ inches thick)
- Salt and black pepper, to taste
- 1–2 tbsp Cajun seasoning
- 2 tbsp olive oil
- 3–4 garlic cloves, minced
- 4 tbsp unsalted butter
- 2 tbsp bourbon
- 1 tbsp brown sugar or maple syrup
- Fresh thyme or rosemary sprigs (optional, for basting)
Instructions
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Pat steaks dry and season generously with salt, pepper, and Cajun seasoning. Let rest at room temperature for 20 minutes.
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Heat olive oil in a cast iron or heavy skillet over medium-high heat.
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Sear steaks for 3–4 minutes per side, adjusting based on desired doneness. Add herbs during the last minute.
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Transfer steaks to a plate and cover loosely with foil to rest.
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In the same skillet, reduce heat to medium. Add butter, garlic, bourbon, and brown sugar. Stir and simmer for 2–3 minutes until sauce thickens slightly.
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Return steaks to the pan and spoon sauce over them.
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Serve hot with extra Cajun bourbon butter sauce drizzled on top.
Notes
- Ribeye is ideal for tenderness and marbling, but sirloin or strip also work well.
- For more heat, add cayenne or chili flakes to the Cajun seasoning or butter sauce.
- Serve with mashed potatoes, roasted veggies, or crusty bread for a full meal.
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