This Blackened Steak with Cajun Cowboy Butter is a perfectly seared ribeye or New York strip coated in a Cajun seasoning blend and then basted and topped with rich, buttery Cajun cowboy butter for even more flavor! I love using a cast-iron skillet for a beautiful crust while keeping the inside of the steak tender and juicy. If you love the rich, slightly spicy kick of this Cajun-seared steak, you’ll want to try my Chipotle Steak next!
Ingredients & Substitutions
- Steak: For this recipe, I wanted a ribeye or New York strip steak that’s about 1 ½ inches thick. Ribeye has lots of marbling (those little streaks of fat) that make it super juicy and flavorful. New York strip has less marbling but still cooks up tender with a great meaty taste. Either one will work—just pick your favorite!
- Cajun Seasoning: Homemade Cajun seasoning will give you the most flavor! It is mixed with paprika, salt, and pepper for a tasty, slightly spicy coating on the steak. It adds lots of flavor and makes every bite extra delicious!
- Cajun Cowboy Butter: For even more flavor, I added Cajun Cowboy Butter—a homemade compound butter inspired by my Cowboy Butter—to the skillet while cooking the steak. Then, I topped the steak with even more of it!
Can You Use Different Cuts Of Steak For Blackened Steak?
Yes, you can use a different cut of steak! While ribeye and New York strip are great choices because they are tender and full of flavor, you can also try other cuts like sirloin, which is a little leaner but still tastes great with the seasoning. Flank or skirt steak can work too, especially if you like your steak a little more cooked. T-bone or porterhouse steaks are thicker cuts that will still be juicy and flavorful if you cook them right. Just remember, different cuts might need different cooking times, so make sure to adjust based on how thick the steak is.
Steak Doneness Guide: Perfect Temperatures for Rare, Medium Rare, Medium, and Well Done Steaks
Cooking steak to the perfect doneness can feel tricky, but it’s easier than you think! Whether you like your steak rare and juicy or well done with a bit more firmness (I love mine medium), knowing the right temperatures makes all the difference. Here are the ideal temperatures for each steak doneness level:
Rare: 120-125°F
Medium Rare: 130-135°F
Medium: 140-145°F
Medium Well: 150-155°F
Well Done: 160°F and above
Remember, the steak will continue to cook a bit after you remove it from the heat, so keep that in mind when checking the temperature!
Can I Make The Cajun Cowboy Butter Ahead Of Time?
Absolutely! You can make the Cajun Cowboy Butter ahead of time, and it will stay good in the refrigerator for up to a week.
Can I Cook Blackened Steak with Cajun Cowboy Butter On A Grill?
Yes, you can definitely cook blackened steak on a grill instead of using a skillet! To do this, heat the grill to medium-high heat and cook the steak on each side until it reaches your preferred doneness. After grilling, take the steak off the heat and top it with the Cajun Cowboy Butter. Let the butter melt over the hot steak for extra flavor.
How To Store & Reheat Blackened Steak with Cajun Cowboy Butter
To store leftover blackened steak with Cajun Cowboy Butter, let the steak cool down to room temperature first. Then, wrap it tightly in plastic wrap or aluminum foil to keep it fresh. Place the wrapped steak in an airtight container and store it in the refrigerator for up to 3-4 days. When ready to eat it again, you can heat the steak in a skillet on low heat or in the microwave. I like to add some extra Cajun Cowboy Butter to make it even tastier!
Blackened Steak With Cajun Cowboy Butter
Ingredients
- 1 ribeye (1 pound / 16 ounces) or New York strip steak, about 1 ½ inches thick
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 3 tablespoons Cajun Cowboy Butter, divided
Instructions
- Remove the steak from the refrigerator and let it rest at room temperature for 30 to 45 minutes.
- Pat the steak dry thoroughly on all sides with paper towels.
- In a small bowl, combine Cajun seasoning, paprika, salt, and pepper. Stir until well mixed.
- Rub both sides of the steak evenly with the seasoning blend, pressing gently so it adheres.
- Place a cast-iron skillet over medium-high heat. Let it heat until very hot and just starting to smoke, about 3 to 4 minutes.
- Add olive oil to the skillet and swirl to coat the surface.
- Using tongs, carefully place the steak in the hot skillet. Sear for 3 minutes without moving it.
- Flip the steak and sear the other side for another 2-3 minutes. (For thicker steaks or more doneness, add about 1 minute per side.)
- After flipping, add 2 tablespoons of Cajun Cowboy Butter to the skillet. As it melts, carefully spoon the butter over the steak to baste it during the final minute of cooking. This adds flavor and helps keep the steak juicy.
- Check the internal temperature with an instant-read thermometer. For medium doneness, remove the steaks at 140°F. (They will continue to cook slightly as they rest.)
- Transfer the steak to a cutting board and let rest for 5 minutes.
- While resting, top steak with remaining Cajun Cowboy Butter. Let it melt and soak into the steak for extra flavor.
- Slice the steak and serve.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I love steak, and the Cajun cowboy butter was amazing with this! A definite must-try.
Elizabeth
This is fantastic! I loved the Cajun cowboy butter when we made it, and it works perfectly over a steak.
Annabelle
This steak was tender, flavorful, and easy to make!
Stephanie
This blackened steak was absolutely delicious! The Cajun seasoning gave it just the right amount of spice, and the Cajun Cowboy Butter made it so juicy. It’s easy to make and full of flavor!
Bella
I loved this blackened steak recipe! The steak turned out tender and flavorful, and the Cajun butter added a nice kick.
