Cajun Butter Bourbon Steak Recipe | Spicy & Juicy Dinner Idea
I just made this Cajun Butter Bourbon Steak recipe and I’m excited to share how it turned out rich, bold, and absolutely delicious. I walked through each step myself, and I’ll guide you through it like I was cooking right next to you. Whether you’re planning a special dinner or just want to upgrade your steak game, this recipe delivers.
I found the flavors of spicy Cajun seasoning, sweet brown sugar, and smoky bourbon all combining beautifully. And best of all: it doesn’t feel too complicated, even though it tastes restaurant‑level. If you enjoy hearty, rich meals, you might also love trying the Chicken Alfredo Lasagna Roll‑Ups Recipe for another comforting dinner option.
Ingredients
Here are the ingredients and a little note on why each one matters (and some pro tips from my cooking experience):
- Thick‑cut ribeye — A hearty steak gives you the juicy, beefy flavor that stands up to bold butter and bourbon.
- Cajun seasoning — I used a quality Cajun blend to bring that southern spice kick.
- Coarse black pepper — Adds punchy texture and a bit of heat.
- Kosher salt — Essential for seasoning the steak properly so it’s flavorful all the way through.
- Ben’s Original™ Ready Rice™ Basmati Rice — Convenient and pairs well with the steak and sauce.
- Asparagus — Green, fresh, and helps balance the richness of the steak.
- Olive oil — For searing the steak and roasting the asparagus; its mild flavor works great.
For the Cajun Bourbon Butter:
- 1 tbsp brown sugar — Sweetness to balance the spice and bourbon.
- ½ cup bourbon (for example, Old Hansford) — Adds a smoky, caramel‑note depth to the butter.
- 1 tsp garlic powder — Easy way to boost savory flavor without fresh garlic fuss.
- 2 tbsp whole grain mustard — Adds tang, texture and a little spice.
- 2‑3 tbsp soy sauce — Umami and saltiness to deepen the sauce.
- 1‑2 tbsp Cajun seasoning — To carry the seasoning theme into the butter.
- ½ stick unsalted butter — Rich and smooth base for the sauce so it glazes the steak beautifully.
Note: Serves 2–3.
Variations
You can tweak this recipe based on dietary preferences or available ingredients:
- Dairy‑free: Swap the butter for a plant‑based margarine or coconut oil so you still get that rich texture.
- Sugar‑free: Replace the brown sugar with a small amount of erythritol or omit it entirely and slightly increase bourbon for sweetness.
- Flavor‑enhanced add‑ons: Try adding a splash of Worcestershire sauce for extra depth, or a pinch of smoked paprika to elevate the smoky profile.
- Vegetarian twist: Replace the ribeye with grilled portobello mushrooms or seitan steak and follow the same sauce method.
You may also enjoy the Chicken Taco Soup Recipe if you want a hearty, protein-rich alternative with a different flavor profile.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Equipment you need
- Large griddle or heavy skillet — For searing the steak and cooking asparagus.
- Small saucepan or heat‑safe pan — To prepare the bourbon butter sauce.
- Tongs — To flip the steak and handle asparagus without piercing.
- Cutting board — For resting and slicing the steak.
- Instant‑read thermometer (optional) — To check steak doneness confidently.
How to Make Cajun Butter Bourbon Steak
Preheat & Season
Start by heating your griddle (or skillet) until it’s screaming hot. Meanwhile, season both sides of the ribeye with olive oil, kosher salt, coarse black pepper and Cajun seasoning.
Make the Butter Bourbon Sauce
In your small pan, combine the bourbon, brown sugar, garlic powder, whole grain mustard, soy sauce and Cajun seasoning. Stir until all ingredients meld together and the mixture slightly reduces into a glaze‑worthy sauce.
Cook Steak & Sides
Place the seasoned steak on the hot griddle and cook to your preferred doneness, flipping occasionally. Near the steak, toss the asparagus in a bit of oil, salt and pepper and cook until tender. Meanwhile steam the ready rice for about two minutes on the griddle, seasoning to taste.
Finish & Serve
When the steak’s done, pour a bit of the bourbon butter over it to glaze both sides. Remove the steak, let it rest for about five minutes, then slice it. On a plate, arrange the sliced steak, rice and asparagus. Drizzle more of the sauce over everything and dig in.
Additional Tips for Making this Recipe Better
I learned a few things while making this—and here they are:
- Use a room‑temperature steak for even cooking. I found it sears more evenly when it’s not straight from the fridge.
- Let the steak rest fully after cooking—about five minutes—so the juices redistribute and you’ll get a juicier result.
- Be careful when reducing the bourbon sauce—it can quickly go from thick to burnt. I watched it closely so it stayed smooth and glossy.
- Don’t overcrowd the griddle. I left space between steak, asparagus and rice so everything got proper heat rather than steaming.
- Use a good quality Cajun seasoning. I swapped out a weak blend once and it made a noticeable difference—go for one with paprika, cayenne, garlic and thyme.
How to Serve Cajun Butter Bourbon Steak?
To make this dish shine on the table, presentation matters:
- Slice the steak against the grain into thick, juicy pieces and fan them out on the plate.
- Place the asparagus on one side for a vibrant green contrast, and the steamed rice on the other side for balance.
- Drizzle the remaining bourbon butter over the steak and around the plate for a glossy finish.
- Garnish with chopped fresh parsley or chives for color, and serve with a lemon wedge if you want a bright citrus kick.
Nutritional Information
Here’s a rough estimate of the nutrition you’ll get per serving:
- Calories: ~650 (because of the steak, butter and bourbon sauce)
- Protein: ~45 g — the steak provides hearty protein.
- Carbohydrates: ~20 g — from the brown sugar, soy sauce and rice.
- Fat: ~40 g — from the butter, steak marbling and olive oil.
Make Ahead and Storage
Storing
If you have leftovers, place the sliced steak and sauce in an airtight container in the fridge. It stays good for up to 3 days.
Freezing
You can freeze the steak (without the rice) in a freezer‑safe bag for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
Reheat gently in a low oven (about 275°F/135°C) or in a skillet with a splash of water to keep it moist. Then pour the saved bourbon butter sauce back on top before serving.
Why You’ll Love This Recipe
Here are a few reasons this dish stands out:
- It’s bold and flavorful. The mix of Cajun spice, bourbon and sweet butter creates a dynamic taste that’s memorable.
- It’s relatively quick—about 30 minutes from start to finish, perfect for a weeknight treat or special weekend meal.
- It offers great versatility. You can adjust the seasoning, swap sides, or turn it into a dairy‑free or sugar‑free version with ease.
- It delivers restaurant flavor at home. With a good steak and the right sauce, you’ll impress without requiring professional chef skills.
- It works for casual dinners or date‑night. Whether you’re cooking for friends or making a cozy evening for two, it fits both occasions.
Cajun Butter Bourbon Steak Recipe
Ingredients
Method
- Start by heating your griddle (or skillet) until it’s screaming hot. Meanwhile, season both sides of the ribeye with olive oil, kosher salt, coarse black pepper and Cajun seasoning.
- In your small pan, combine the bourbon, brown sugar, garlic powder, whole grain mustard, soy sauce and Cajun seasoning. Stir until all ingredients meld together and the mixture slightly reduces into a glaze‑worthy sauce.
- Place the seasoned steak on the hot griddle and cook to your preferred doneness, flipping occasionally. Near the steak, toss the asparagus in a bit of oil, salt and pepper and cook until tender. Meanwhile steam the ready rice for about two minutes on the griddle, seasoning to taste.
- When the steak’s done, pour a bit of the bourbon butter over it to glaze both sides. Remove the steak, let it rest for about five minutes, then slice it. On a plate, arrange the sliced steak, rice and asparagus. Drizzle more of the sauce over everything and dig in.
Notes
- Use a room‑temperature steak for even cooking. I found it sears more evenly when it’s not straight from the fridge.
- Let the steak rest fully after cooking—about five minutes—so the juices redistribute and you’ll get a juicier result.
- Be careful when reducing the bourbon sauce—it can quickly go from thick to burnt. I watched it closely so it stayed smooth and glossy.
- Don’t overcrowd the griddle. I left space between steak, asparagus and rice so everything got proper heat rather than steaming.
- Use a good quality Cajun seasoning. I swapped out a weak blend once and it made a noticeable difference—go for one with paprika, cayenne, garlic and thyme.