Grilled Top Sirloin Steak with Cajun Butter

Grilled top sirloin steak on a wooden platter.

Grilled Top Sirloin Steak with Cajun Butter

Juicy grilled top sirloin is seasoned to perfection and topped with a rich, zesty Cajun butter that melts right over the hot steak, adding bold flavor and a spicy kick to every bite. Perfect for summer cookouts or an easy weeknight dinner!

Course Entrees

Cuisine American

Keyword cajun recipes, grilled steak, grilled top sirloin steak, top sirloin

Prep Time 10

Cook Time 10

Servings servings

Calories 352kcal

Author Wendie

Ingredients

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 leaves
½ teaspoon Cayenne Pepper *or less, depending on spicy preference
⅛ teaspoon Red Pepper Flakes

Cajun Butter

8 tablespoons salted butter softened to room temperature
1½ tablespoons Cajun spice mix
1 teaspoon lime zest one small lime, zested
1 tablespoon fresh parsley chopped
1 tablespoon fresh chives chopped
4-5 Top Sirloin steaks at least 1”thick

Instructions

In a small bowl mix all the spices together for the Cajun spice. Set aside for the butter and seasoning the steaks.

Cajun Butter

In another glass mixing bowl combine the butter, 1 1⁄2 Tablespoon of the cajun spice, lime zest, parsley and chive. Mix with a small spatula or spoon until combined.
On a cutting board or flat working surface, place 1-2 pieces of plastic wrap. Place the butter in the center of the wrap and roll it up to form about a 1½” in diameter log. Place this in the refrigerator until ready to use.
Place your steaks on a baking sheet, and add the Cajun spice to both sides of the steaks, coating all sides. Let the steaks rest at room temperature for 30 minutes before grilling.
Preheat the grill to 450 degrees.
Add the steaks and cook for about 4 to 6 minutes on each side for medium rare 125 degrees *see notes
Remove from the grill onto a platter and place a ½” slice of the Cajun butter on each steak and let them rest for 10 minutes.
Slice the steaks and serve with extra Cajun butter if desired.

Notes

Top sirloin is what I used but sirloin will also work. You can also use ribeye or New York cuts.

If you don’t want the butter or steaks to be too spicy, reduce the amount of cayenne pepper and red pepper chili flakes. This will help keep the spiced heat of the butter/steaks close to individual preferences.
Leaving the seasoned top sirloin steaks at room temperature helps ensure more even cooking and a better sear on the steak.

Rare: 120°F - 125°F
Medium Rare: 130°F - 135°F
Medium: 140°F - 145°F
Medium Well: 150°F - 155°F
Well Done: 160°F - 165°F

Remove steaks from the grill or pan when they're about 5°F below your target—carryover heat will finish the job

Nutrition