Ingredients

For the T-Bone Steak:

  • 2 T-bone steaks (1 to 1.5 inches thick, about 1 to 1.5 lbs each)
  • 2 tbsp olive oil
  • 2 tbsp Cajun seasoning (store-bought or homemade, see below)
  • Salt, to taste (if Cajun seasoning is low-sodium)
  • Freshly ground black pepper, to taste

Homemade Cajun Seasoning (Optional):

  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp cayenne pepper (adjust for heat preference)
  • 1 tsp black pepper
  • 1 tsp salt

For the Honey Butter Drizzle:

  • 4 tbsp unsalted butter
  • 2 tbsp honey
  • 1 tsp Cajun seasoning
  • 1 tsp fresh lemon juice
  • 1/2 tsp garlic powder
  • 1 tbsp fresh parsley, finely chopped (optional, for garnish)

Equipment

  • Grill (gas or charcoal) or grill pan
  • Small saucepan
  • Meat thermometer
  • Tongs
  • Basting brush

Instructions

  1. Prepare the Cajun Seasoning (if making homemade):
    • In a small bowl, mix smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt. Set aside.
  2. Season the Steaks:
    • Pat the T-bone steaks dry with paper towels.
    • Brush both sides of each steak with olive oil.
    • Generously rub 1 tbsp of Cajun seasoning per steak on both sides. If the seasoning is low-sodium, add a pinch of salt and black pepper to taste.
    • Let the steaks sit at room temperature for 20-30 minutes to absorb flavors.
  3. Preheat the Grill:
    • For a gas grill, preheat to medium-high (about 400°F/204°C). For a charcoal grill, prepare a two-zone fire with hot coals on one side and a cooler zone on the other.
    • If using a grill pan, heat over medium-high heat until hot.
  4. Make the Honey Butter Drizzle:
    • In a small saucepan over low heat, melt the butter.
    • Stir in honey, Cajun seasoning, lemon juice, and garlic powder until fully combined.
    • Keep warm on low heat, stirring occasionally, until ready to use.
  5. Grill the Steaks:
    • Place the steaks on the hot side of the grill (or grill pan). Sear for 3-4 minutes per side to develop a crust.
    • For medium-rare (135°F/57°C internal temperature), move to the cooler zone (if using a charcoal grill) or lower the heat slightly and cook for an additional 2-3 minutes per side. Adjust cooking time for desired doneness:
      • Rare: 125°F/52°C
      • Medium: 145°F/63°C
      • Medium-well: 150°F/66°C
      • Well-done: 160°F/71°C
    • Use a meat thermometer to check the internal temperature in the thickest part of the steak, avoiding the bone.
  6. Glaze the Steaks:
    • During the last minute of grilling, brush the honey butter drizzle generously over both sides of the steaks.
    • Let the glaze caramelize slightly, about 30 seconds per side, but avoid burning.
  7. Rest and Serve:
    • Remove the steaks from the grill and let them rest on a cutting board for 5 minutes to redistribute juices.
    • Optionally, drizzle with additional honey butter and sprinkle with chopped parsley for garnish.
    • Serve hot with sides like roasted vegetables, mashed potatoes, or a fresh green salad.

Tips

  • Make Ahead: The Cajun seasoning can be prepared in advance and stored in an airtight container for up to 3 months.
  • Doneness Check: Always use a meat thermometer for accuracy, as grill temperatures vary.
  • Honey Butter Variation: Add a pinch of cayenne to the honey butter for extra heat.
  • Resting is Key: Letting the steak rest ensures it stays juicy and tender.

Nutritional Information (Approximate per serving, based on 1 lb steak):

  • Calories: 650 kcal
  • Protein: 50g
  • Fat: 45g
  • Carbohydrates: 10g

Enjoy your flavorful Cajun Honey Butter T-Bone steak!