Cajun Butter Bourbon Steak Recipe

Ben Carraoli

Cajun Butter Bourbon Steak Recipe

I just made this Cajun Butter Bourbon Steak 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.

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Prep Time 15

Cook Time 15

Servings: 3

Ingredients Method Notes

Ingredients

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.

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.