Cajun Butter Steak

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it had a more Asian vibe to it.

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You mean the steak recipe from Lauren Miyashiro that has a soy sauce based marinade has an Asian vibe to it? No way!

It does look interesting though

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You mean the steak recipe from Lauren Miyashiro that has a soy sauce based marinade has an Asian vibe to it?

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My daughter wanted steak teriyaki, and I found this recipe. I thought it was odd that the author called it "Cajun". It is delicious and my kids loved it. A steak recipe with bourbon, soy sauce, garlic, and brown sugar will have flavor, but not "Cajun" flavor. The sauce made from reducing the leftover marinade and adding butter is awesome, FWIW.

I saw other recipes for Cajun Butter Steak that look like they actually try to use Cajun flavors. I was thinking about trying one of them. I'm not under any illusions that this is authentic cajun food, but some of the recipes look good. Thought I would check with the board to see if anyone has a favorite.

Ribeye, Tony’s, Couple dashes of Worcestershire sauce, grill dat over hot coals. Put a couple pats of butter, profit.

I’m not familiar with the term Cajun Butter Steak, but I’d imagine following the steps of making NOLA BBQ Shrimp sauce in the steak drippings would be awesome.

1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed

Cook steak in cast iron and remove. Combine Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat.

Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place steak on plate and pour sauce over top.

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I’m not familiar with the term Cajun Butter Steak, but I’d imagine following the steps of making NOLA BBQ Shrimp sauce in the steak drippings would be awesome.

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Could probably do without the lemons since it's beef but otherwise I'd agree

Or something like a meuniere might be good as well

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can't find tri tip here other than pre-seasoned at Sam's.

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I used a flat iron steak. Hanger, skirt, or flank should work, too.