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cajun butter bourbon steak
Sofia

Cajun Butter Bourbon Steak

Juicy, pan-seared steak glazed in a bold Cajun-spiced bourbon butter sauce. Smoky, savory, and just a touch sweet—this restaurant-worthy dish is ready in under 30 minutes!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 1½ lbs sirloin or ribeye steak cut into strips or cubes
  • 1 tablespoon Cajun seasoning
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 3 garlic cloves minced
  • ¼ cup bourbon
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce
  • Fresh parsley for garnish (optional)

Method
 

  1. Season the Steak:
  2. Pat steak pieces dry and season with Cajun seasoning, salt, and pepper.
  3. Sear the Steak:
  4. Heat olive oil in a heavy skillet over medium-high heat. Add steak in batches, searing 2–3 minutes per side until browned but juicy. Remove and set aside.
  5. Make the Bourbon Sauce:
  6. In the same skillet, reduce heat to medium. Add butter and garlic; sauté for 1 minute until fragrant. Carefully pour in bourbon and let it reduce by half, about 2–3 minutes.
  7. Add Flavor:
  8. Stir in brown sugar and Worcestershire sauce. Simmer another 1–2 minutes until the sauce is slightly thickened.
  9. Combine and Finish:
  10. Return steak to the skillet and toss in the bourbon butter sauce until well coated. Cook 1 more minute to warm through.
  11. Serve:
  12. Garnish with parsley and serve hot with mashed potatoes, rice, or roasted veggies.

Notes

  • No bourbon? Substitute with beef broth and a splash of apple cider vinegar or maple syrup.
  • Extra spicy: Add a pinch of cayenne or red pepper flakes.
  • Steak tips or strips: Both work great—just don’t overcrowd the pan to keep that nice sear.
  • Storage: Refrigerate leftovers up to 3 days. Reheat gently in a skillet to keep the steak tender.