Instructions
In a small bowl mix all the spices together for the Cajun spice. Set aside for the butter and seasoning the steaks.
Cajun Butter
In another glass mixing bowl combine the butter, 1 1⁄2 Tablespoon of the cajun spice, lime zest, parsley and chive. Mix with a small spatula or spoon until combined.
On a cutting board or flat working surface, place 1-2 pieces of plastic wrap. Place the butter in the center of the wrap and roll it up to form about a 1½” in diameter log. Place this in the refrigerator until ready to use.
Place your steaks on a baking sheet, and add the Cajun spice to both sides of the steaks, coating all sides. Let the steaks rest at room temperature for 30 minutes before grilling.
Preheat the grill to 450 degrees.
Add the steaks and cook for about 4 to 6 minutes on each side for medium rare 125 degrees *see notes
Remove from the grill onto a platter and place a ½” slice of the Cajun butter on each steak and let them rest for 10 minutes.
Slice the steaks and serve with extra Cajun butter if desired.
Notes
Top sirloin is what I used but sirloin will also work. You can also use ribeye or New York cuts.
If you don’t want the butter or steaks to be too spicy, reduce the amount of cayenne pepper and red pepper chili flakes. This will help keep the spiced heat of the butter/steaks close to individual preferences.
Leaving the seasoned top sirloin steaks at room temperature helps ensure more even cooking and a better sear on the steak.
Rare: 120°F - 125°F
Medium Rare: 130°F - 135°F
Medium: 140°F - 145°F
Medium Well: 150°F - 155°F
Well Done: 160°F - 165°F
Remove steaks from the grill or pan when they're about 5°F below your target—carryover heat will finish the job
Nutrition
Serving: 1servingCalories: 352kcalCarbohydrates: 3gProtein: 34gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 132mgSodium: 791mgPotassium: 592mgFiber: 1gSugar: 0.3gVitamin A: 1208IUVitamin C: 2mgCalcium: 64mgIron: 3mg
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