Addictive Cajun Butter Tri-Tip Steak
There are times where it pays off to go wild on the marinade and sauces for steaks. This juicy, incredibly flavorful Cajun butter marinade and glaze sets off an explosion on your taste buds! You might incline to only season your cut of good steak with salt and pepper, but more sophisticated cooking methods can bring out the sheer beef tastiness too. Let it be stated that a life without Cajun seasoning would be a pretty boring one.
Feeling more like a snack? Try out the recipe on Cajun Butter Steak Bites!
You've been missing out if you don't have tri-tips chilling in your freezer! The tri-tip is a barbeque staple and a popular cut of steak because of its rich beef flavor, which is taken even further when it comes to the Certified Piedmontese breed. It might be lean and slightly tough if it came from a standard grocery store brand, but Piedmontese tri-tip is leaner, healthier, and- you know it: tender enough to be USDA Prime. It also has a cheaper price tag than some other fan-favorite cuts, so the next time you're thinking of trying something different, a tri-tip's got your name on it!
What exactly is Cajun seasoning made from? It's a mix of common spices: paprika, cayenne, garlic powder, onion powder, salt, black pepper, and herbs such as oregano, basil, parsley, and thyme. Its bold, spicy flavor and subtle earthiness have made it a popular spice that enriches flavor wherever it's used, typically on seafood or vegetable dishes. The seasoning is also an important mix used in French cuisine delicacies.
2 lb Certified Piedmontese Tri-Tip Roast, the thick cut suits this recipe
2 tbsp mustard, we used Luke's Spicy Mustard from The Mercato
2 tbsp Cajun seasoning
2 cloves garlic, minced
1 tsp fresh thyme leaves, minced
*2 tsp red pepper flakes
½ tbsp lime juice, freshly squeezed
½ cup low-sodium soy sauce
1⁄3 cup extra-virgin olive oil ¼ cup bourbon
¼ cup brown sugar 2 tbsp butter, cut into cubes
Salt and pepper, to taste
*Adjust the amount of red pepper flakes to control heat level.
In a large bowl, add mustard, cajun seasoning, minced garlic, minced thyme, red pepper flakes, lime juice, soy sauce, olive oil, bourbon, and brown sugar. Mix evenly.
Pour 1⁄3 of the mixture into a bowl and set aside to use as glaze later.
Toss steak into the rest of the mixture, cover with a plastic wrap, and refrigerate for 1 to 4 hours to marinate.
Heat cast-iron skillet to high. Remove steak from marinade and season both sides with salt and pepper.
Place steak in skillet and grill until slightly charred at the bottom, about 8 mins. Flip, and cook for another 8 mins. Use a meat thermometer inserted into the thickest part of the meat to check temperature, around 130 °F.
Remove steak from heat and place on a plate or cutting board to rest for at least 15 mins.
Meanwhile, make the glaze: Pour the reserved marinade into a small saucepan and bring the mixture to boil over medium-high heat. Reduce heat to medium and stir slowly while mixture thickens. Whisk in butter until melted.
Slice tri-tip steak against the grain. Brush glaze over steak and serve.
The lime juice adds acidity and helps tenderize the meat during the marinating step. You can even add some button mushrooms, sliced eggplant, zucchini, or even green peas to be marinated with the beef. They can be sautéed separately and serve as great sides to your Cajun Butter Tri-Tip!