This culinary sensation delivers an extraordinary taste experience! The out-of-this-world marinade made with soy sauce, bourbon, olive oil, brown sugar, whole grain mustard, garlic, Cajun seasoning, fresh thyme, and rosemary imparts extraordinary flavor to the steak. It is so good, we reserve a little to make a glaze! This ultimate steak experience will transform your barbecue into a gourmet feast!
What Goes Into Cajun Butter Steak Marinade?
To make the best marinade for steak, you need:
- Soy sauce
- Olive oil
- Bourbon
- Brown sugar
- Garlic
- Whole grain mustard
- Cajun seasoning
- Fresh thyme and rosemary
- Butter
What Cut Of Meat Is Best For Grilling Cajun Butter Steak?
I love using Tri-Tip for marinating and grilling! Look for a piece with lots of marbling for extra flavor.
How Long To Marinade Tri-Tip For Cajun Butter Steak?
To be honest, overnight is the best. The meat will be tender and full of flavor. If you don’t have that much time, 30 mins is good enough.
How To Make A Glaze For Grilled Steak?
Before marinating the steak, reserve ¼ of the marinade. When ready to grill the steak, heat the marinade in a small saucepan and add butter to make a glaze to brush the meat before serving.
Other Steak Recipes For You:
- Slow Cooker Salisbury Steak
- Garlic Butter Steak Bites
- The Best Beef Tips With Gravy
- Beef and Broccoli With The Best Sauce
Best Cajun Butter Steak Recipe
Ingredients
- ½ cup soy sauce (preferably low-sodium)
- ¼ cup extra-virgin olive oil
- 2 tbsp whole-grain mustard
- ¼ cup packed brown sugar
- ¼ cup bourbon (or whiskey)
- 3 garlic cloves minced
- 1 tbsp Cajun seasoning
- 2 tsp fresh thyme finely chopped
- 1 tsp fresh rosemary finely chopped
- 2 ½ lb Tri-Tip steak
- 1 ½ tbsp butter
Instructions
- Make the marinade: mix the first 8 ingredients in a large bowl until the sugar is dissolved. Reserve ⅓ cup.
- Place the steak into the bowl and swirl it around until fully covered. Cover with plastic wrap and refrigerate from 30 mins to overnight.
- Preheat the grill, griddle or grill pan over high heat.
- Grill the steak for 10-12 minutes on each side or until the internal temperature of the meat is 130 F on the thickest part.
- Prepare the glaze: place the reserved marinade in a small saucepan and bring to a boil, reduce the heat and simmer until slightly thick. Remove from heat and stir in the butter.
- Before slicing the meat, let it rest for about 10 mins. Brush with the glaze before serving and serve the glaze on the side.
Notes
- Do not boil the glaze once you add the butter, or it will separate.
- If you want the full-flavor experience, marinate the steak overnight!
- Let the meat rest before cutting it or all the juices will run out.
Nutrition
