Grilled Top Sirloin Steak with Cajun Butter

Boldly seasoned top sirloin steaks grilled to juicy perfection and topped with a rich, flavorful Cajun compound butter—this recipe delivers maximum flavor with minimal fuss. Whether you’re firing up the grill for a summer cookout or treating yourself to a weeknight steak dinner, this dish is sure to impress with its smoky heat, buttery richness, and perfectly seared crust.

Why You’ll Love This Recipe

Grilled Top Sirloin Steak with Cajun Butter is the ultimate combination of spice and indulgence. The homemade Cajun rub infuses the steak with smoky, garlicky flavor, while the butter melts over the hot meat to create a luxurious finish. It’s easy to prepare, quick to cook, and endlessly satisfying. Plus, the Cajun butter can be made ahead and used on vegetables, seafood, or bread, making this recipe even more versatile.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cajun Spice Mix:

• 1 tablespoon paprika

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• ½ tablespoon kosher salt

• 1 teaspoon oregano

• 1 teaspoon black pepper

• ½ teaspoon dried thyme

• ½ teaspoon cayenne pepper (adjust to taste)

• ⅛ teaspoon red pepper flakes

Cajun Butter:

• 8 tablespoons salted butter, softened

• 1½ tablespoons Cajun spice mix (from above)

• 1 teaspoon lime zest

• 1 tablespoon fresh parsley, chopped

• 1 tablespoon fresh chives, chopped

Steaks:

• 4–5 top sirloin steaks, at least 1” thick

Directions

1. Make the Cajun Spice Mix:
In a small bowl, mix together all the spices to create the Cajun seasoning blend. Set aside.

2. Prepare the Cajun Butter:
In a separate bowl, combine the softened butter with 1½ tablespoons of the Cajun spice mix, lime zest, parsley, and chives. Mix well.
Spoon the mixture onto plastic wrap and shape into a log about 1½ inches in diameter. Roll tightly and refrigerate until firm.

3. Season the Steaks:
Place the sirloin steaks on a baking sheet. Generously rub all sides with the remaining Cajun spice mix. Let them rest at room temperature for 30 minutes to absorb the flavor and promote even cooking.

4. Grill the Steaks:
Preheat your grill to high heat (about 450°F).
Grill the steaks for 4–6 minutes per side, depending on thickness and desired doneness. For medium rare, aim for an internal temperature of 125°F.

5. Finish and Serve:
Remove the steaks from the grill and immediately top each with a ½-inch slice of the Cajun butter. Let rest for 10 minutes to allow juices to redistribute and the butter to melt.
Slice and serve with additional Cajun butter if desired.

Servings and timing

• Servings: 6 servings

• Prep Time: 10 minutes

• Cooking Time: 10 minutes

• Total Time: 20 minutes (plus 30 minutes resting)

• Calories: Approximately 352 kcal per serving

Variations

• Butter Boost: Add a teaspoon of Dijon mustard or hot sauce to the Cajun butter for a punchier flavor.

• Milder Option: Reduce or omit the cayenne and red pepper flakes in the spice mix.

• Steak Alternatives: Use ribeye, strip steak, or filet mignon if preferred.

• Herb Swap: Try dill or tarragon in the butter for a different herbal twist.

• Grill Pan Option: Cook steaks indoors on a hot grill pan or cast iron skillet for the same great sear.

Storage/Reheating

Steaks:
Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or wrap in foil and warm in a 300°F oven until heated through. Avoid overcooking to preserve juiciness.

Cajun Butter:
The Cajun butter can be stored in the fridge for up to 1 week or frozen for up to 3 months. Slice off portions as needed.

FAQs

Can I make the Cajun butter ahead of time?

Yes, and it’s even better when made ahead. Store in the fridge or freezer for quick use.

Do I have to use sirloin steak?

No, you can use any grilling steak you prefer—ribeye, NY strip, or even flank steak work well.

What if I don’t have a grill?

Use a cast iron skillet or grill pan on the stove. Sear steaks on high heat and finish in the oven if needed.

Can I use unsalted butter?

Yes, but you may want to adjust the salt in the spice mix to compensate.

How do I know when the steak is done?

Use a meat thermometer. 125°F for medium rare, 135°F for medium, 145°F for medium-well.

Can I double the butter recipe?

Absolutely. It freezes well and can be used on vegetables, fish, or bread.

What sides pair well with this dish?

Try roasted potatoes, grilled corn, a fresh salad, or sautéed greens.

Is this recipe spicy?

It has a medium heat level. You can adjust the cayenne and red pepper flakes to your preference.

Can I marinate the steak instead of dry rub?

This recipe uses a dry rub for a flavorful crust, but you could marinate for a different texture and flavor profile.

How long should I let the steak rest after grilling?

Let it rest for at least 10 minutes to ensure the juices redistribute and the butter melts into the steak.

Conclusion

Grilled Top Sirloin Steak with Cajun Butter is a flavorful and satisfying way to enjoy a perfectly cooked steak. With a punchy Cajun spice blend and a rich, herbed butter that melts into every bite, this recipe transforms a simple cut of meat into something truly memorable. Ideal for summer grilling or year-round indulgence, it’s a must-try for steak lovers looking to spice things up.

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