Cajun Butter Steak

August 5, 2025

The rush of back-to-school season doesn't mean grilling season has to end. Now's the time to carve out those last golden hours of summer with a dinner that feels like a vacation, without the travel. Cajun Butter Steak delivers just that, pairing bold flavor with weeknight simplicity and a backyard setting that does the rest.

This dish starts with a quick Cajun marinade—olive oil, paprika, garlic, oregano, and cayenne—giving tri-tip steak a deep, smoky base. Let it rest long enough to soak up that kick, then throw it on a hot grill. As the crust sears and the inside stays tender, melt down a butter glaze loaded with more garlic and a sprinkle of thyme. Brush generously as it finishes cooking, then again just before serving. That final gloss of spicy, herbed butter makes the entire cut shine.

Sliced thick or thin, it’s rich without feeling heavy and fast enough to make midweek dinners feel like a treat. Serve with grilled vegetables or keep it simple—this steak can handle the spotlight.

Whether your outdoor space needs a grill refresh or a complete kitchen upgrade, Nicolock has everything you need to cook, gather, and enjoy the season while it lasts.

Explore outdoor dining products built for backyard living, and browse our full recipe collection for more ways to maximize every grill session.

Serves 6-8

Cajun Butter Steak Ingredients

• 1/2 cup low-sodium soy sauce
• 1/3 cup extra-virgin olive oil
• 1/4 cup lightly packed brown sugar
• 1/4 cup bourbon
• 2 Tbsp. whole-grain mustard
• 2 tsp. Cajun seasoning
• 2 cloves garlic, minced
• 1 tsp. fresh thyme leaves
• 1/4 tsp. red pepper flakes
• 2 lb. tri-tip steak (or a very thick cut of sirloin)
• 2 Tbsp. butter, cut into tabs
• Freshly chopped parsley, for garnish (optional)

Cajun Butter Steak Directions

1. In a large bowl, whisk together soy sauce, olive oil, brown sugar, bourbon, mustard, Cajun seasoning, garlic, thyme, and red pepper flakes. Pour out about ⅓ of the mixture to use for glaze later. Toss steak in mixture and let marinate for 20 minutes, or up to 4 hours. (Cover the bowl with plastic wrap and refrigerate if marinating for more than 20 minutes.)
2. Heat the grill or grill pan to high. Remove the steak from the marinade and season both sides with salt and pepper. Grill until charred on the bottom, about 10 minutes. Flip the steak, then lower the grill to medium-high and cook for another 8 to 10 minutes. (A meat thermometer inserted into the thickest part of the meat should register around 130°F.) Remove from the grill and let rest on a cutting board before slicing against the grain.
3. Meanwhile, make the glaze: Pour the reserved marinade into a small saucepan and bring it to a boil over medium-high heat. Reduce the heat to medium, and cook until the mixture has thickened slightly. Whisk in the butter until melted. Remove from the heat.
4. Brush glaze over steak and garnish with parsley, if using.

Taken from delish.com