There's nothing quite like biting into a Cajun Steak with a charred, spice-crusted edge and a buttery, tender center. This Grilled New York Strip Steak Cajun Style brings together smoky paprika, earthy thyme, and just the right kick of cayenne in a homemade seasoning blend that makes every bite unforgettable. I first made this Cajun steak on a Saturday evening when I wanted something bold and satisfying without spending hours in the kitchen, and it's been my go-to ever since.
The best part? You get restaurant-quality flavor in under 20 minutes, whether you're grilling outdoors or searing on the stovetop. If you love bold, Louisiana-inspired flavors, you'll also want to try my Greek-style grilled chicken,Pan Seared Ribeye Steak with Garlic Butter, and Easy Bang Bang Chicken Bowls for more weeknight wins.
Why You'll Love This Cajun Steak Recipe
This Cajun grilled steak is fast, flavorful, and ridiculously easy to make. The homemade Cajun seasoning takes just seconds to mix, and it coats the steak with layers of smoky, garlicky, peppery goodness. You'll get a beautiful seared crust on the outside and a juicy, perfectly cooked center every time. Whether you're feeding two or scaling up for a crowd, this Cajun seasoned steak delivers steakhouse-style results without the fuss or the price tag. Plus, it works just as well on a grill as it does in a cast-iron skillet, so you can enjoy it year-round.
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Ingredients For Cajun Steak Recipe
Here's everything you need to make this bold, smoky Grilled New York Strip Steak Cajun Style.
For the Steak
New York strip steaks: These beef strip loin steaks are tender, well-marbled, and perfect for grilling. Two steaks are ideal for this recipe, but you can easily scale up.
Vegetable oil: Helps the seasoning stick to the steak and promotes a beautiful seared crust on the grill.
Butter: A pat of butter on top of each rested steak adds richness and a silky finish that melts into every bite.
For the Cajun Seasoning Blend
Garlic powder: Adds a savory, aromatic base to the seasoning blend.
Paprika: Brings smoky sweetness and that signature Cajun color.
Black pepper: Freshly ground black pepper gives the steak a sharp, earthy kick.
Onion powder: Adds depth and a subtle sweetness that balances the heat.
Kosher salt or coarse sea salt: Enhances all the flavors and helps form a flavorful crust.
Cayenne pepper: Provides the signature Cajun heat. Adjust the amount based on your spice preference.
Dried thyme: Adds an earthy, slightly floral note that rounds out the seasoning blend.
See recipe card for quantities.
Instructions For Cajun Steak Recipe
Follow these steps to make the perfect Cajun steak every time.
Make the seasoning: In a small bowl, combine garlic powder, paprika, black pepper, onion powder, kosher salt, cayenne pepper, and dried thyme. Mix until evenly blended.
Prep the steaks: Take the New York strip steaks out of the refrigerator 30 minutes before cooking so they come to room temperature. Rub both sides generously with vegetable oil, then coat liberally with the Cajun seasoning blend, pressing gently so it sticks.
Preheat the grill: Clean your grill grates and preheat the grill for two-zone cooking. Set one side to high heat for searing and the other to lower heat for finishing.
Sear the steaks: Place the seasoned steaks over the high-heat side of the grill. Sear on both sides until you see a dark, flavorful crust forming, usually 2 to 3 minutes per side.
Finish cooking: Move the steaks to the cooler side of the grill. Continue cooking until an instant-read thermometer inserted into the center reads your desired doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium, 150–155°F for medium-well, or 160°F for well done.
Rest and serve: Remove the steaks from the grill, place them on a plate, and top each with a tablespoon of butter. Let them rest for 3 to 5 minutes so the juices redistribute, then slice and serve.
Steak Doneness Guide
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
- Medium-well: 150–155°F
- Well done: 160°F
Substitutions and Variations
No grill? You can make this Cajun steak in a cast-iron skillet on the stovetop. Heat the skillet over high heat, sear the steaks on both sides, then finish in a 400°F oven until done.
Different cuts: Ribeye, sirloin, or even flank steak work beautifully with this Cajun seasoning blend. Just adjust cooking times based on thickness.
Adjust the heat: If you prefer a milder Cajun seasoned steak, cut the cayenne pepper in half or leave it out entirely. For extra heat, add a pinch of crushed red pepper flakes.
Make it a meal: Serve your Cajun grilled steak with roasted potatoes, creamy coleslaw, or a simple green salad for a complete dinner.
Equipment For Cajun Steak Recipe
Grill: Set up for two-zone cooking with one hot side for searing and one cooler side for finishing.
Instant-read thermometer: Essential for checking internal temperature and getting your Cajun steak cooked exactly how you like it.
Tongs: For flipping and moving the steaks safely on the grill.
Small bowl: For mixing the Cajun seasoning blend.
Plate: For resting the steaks after cooking.
Storage Tips
Refrigerator: Store leftover Cajun steak in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat or enjoy cold, sliced thin over salads.
Freezer: Wrap cooled steak tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Meal prep: You can mix the Cajun seasoning blend ahead of time and store it in a sealed jar for up to 6 months. Season and grill the steaks fresh for best results.
Expert Tips For Cajun Steak Recipe
Bring steaks to room temperature: Letting your steaks sit out for 30 minutes before grilling helps them cook more evenly and prevents a cold center.
Use an instant-read thermometer: This is the most reliable way to get your Cajun steak cooked exactly how you like it. Guessing by time alone can lead to overcooking.
Don't skip the rest: Resting the steak for 3 to 5 minutes after grilling allows the juices to settle back into the meat, keeping every bite tender and juicy.
Press the seasoning in: After coating the steaks with the Cajun blend, press gently so the spices stick. This creates a flavorful crust that won't fall off on the grill.
Make extra seasoning: This homemade Cajun seasoning is fantastic on chicken, shrimp, and even roasted vegetables. Mix a big batch and keep it on hand.
FAQ
Is Cajun steak a thing?
Yes! Cajun steak refers to any steak seasoned with a bold Cajun spice blend, typically featuring paprika, cayenne, garlic, and thyme. It's a popular way to bring Louisiana-style flavor to grilled or pan-seared beef.
Does Cajun seasoning go well on steak?
Absolutely. The smoky, spicy, and savory notes in Cajun seasoning complement the rich, beefy flavor of steak beautifully. It creates a flavorful crust and adds complexity to every bite.
How to cook a Cajun steak?
Season your steak generously with a Cajun spice blend, then sear it over high heat on a grill or in a hot skillet. Finish cooking to your desired doneness, let it rest, and top with butter for extra richness.
What is New Orleans style steak?
New Orleans style steak usually features bold Cajun or Creole seasonings, often served with buttery sauces or toppings. It's all about big, smoky, spicy flavors that reflect Louisiana cooking traditions.
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Grilled Cajun New York Strip
Ingredients
Equipment
Method
- Combine all the ingredients for the Cajun seasoning in a small bowl.
- Take the steaks out of the fridge about 30 minutes before cooking. Rub both sides of the steaks with vegetable oil and generously season with the Cajun mix.
- Preheat your grill and set it up for two-zone cooking: one side for high heat and the other for lower heat.
- Sear the steaks on both sides over the high heat until a golden-brown crust forms. Then, move them to the cooler side of the grill to continue cooking until your desired internal temperature is achieved (check with an instant-read thermometer).
- Once the steaks are cooked to your liking, remove them from the grill and top each with a tablespoon of butter. Let them rest for 3-5 minutes before serving.
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