Step 1

In a bowl, mix together the smoked paprika, chili powder, dried oregano, onion powder, cayenne pepper, black pepper, sea salt, and garlic powder. Set aside.

Step 2

Generously sprinkle the Cajun seasoning all over the NY strip steak. Transfer the seasoned steak to a plate and refrigerate uncover for 30 minutes – 1 hour.

Step 3

In the meantime, prepare the liquid marinade. In a large bowl (in which the steak could fit), whisk together the following ingredients: brown sugar, bourbon, minced garlic, olive oil, gain mustard, soy sauce, red pepper flakes, teaspoon of cajun seasoning blend, and thyme. Save half of the marinade for later.

Step 4

Next, add the steaks to the large bowl. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes or up to 6 hours. The longer……the better!

Step 5

Heat up a large cast iron skillet. Remove the steak from the marinade and season all sides with kosher salt and freshly ground black pepper. Cook the steaks for roughtly 3-4 minutes per side or until the steak reaches 135 degrees F (for medium-rare).

Step 6

Rest the Cajun bourbon steak, while preparing the cajun butter sauce. With the reserved marinade place into a saucepan and bring to a rapid boil. Reduce the heat to a medium-low and continue to cook the sauce until it begins to thicken. Lastly, whisk in the unsalted butter and then remove from the heat.

Step 7

Slice the steak. Pour the cajun butter sauce over the steak. Garnish with dried parsley and serve immediately.