Cajun Blackened Ribeye Steak with Herb Butter
This Cajun Blackened Ribeye Steak features a robust spice rub seared to create a flavorful crust, finished with melting herb butter that enhances its juicy tenderness. Perfectly grilled for dinner with bold Southern flair and rich buttery notes.
Ingredients
Check ingredients as you go.
- Spice Rub
- Herb Butter
Let’s make it
Preheat the grill to high heat (450–500°F). This ensures a good sear for the steak.
Spice Rub
In a small bowl, combine all the Spice Rub ingredients: Cajun seasoning, paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Mix well.
Pat the ribeye steak dry with paper towels to remove excess moisture. Rub the steak evenly on all sides with olive oil.
Evenly coat both sides of the ribeye with the prepared Cajun spice rub, pressing gently to adhere the spices to the meat.
Place the ribeye steak on the preheated grill. Cook for about 4-5 minutes per side for medium-rare, or until desired doneness is reached, flipping once. Avoid pressing the steak to keep juices inside.
Herb Butter
While the steak cooks, prepare herb butter by mixing softened unsalted butter with minced garlic, chopped fresh parsley, and thyme in a small bowl until well combined.
Remove the steak from the grill and transfer to a plate. Immediately top it with a generous dollop of the herb butter to melt over the meat.
Let the steak rest for 5 minutes to allow juices to redistribute before slicing or serving. Serve warm with the melted herb butter over the top.
Tips & notes
For the best crust on your ribeye, make sure your grill is very hot before placing the steak. Do not overcrowd the grill; cook one steak at a time if needed. Let the steak come to room temperature before grilling for more even cooking. Adjust cayenne pepper to control heat level.
Saving it for later
Store leftover steak in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3 days for best quality. Store the herb butter separately wrapped in plastic wrap or in a small container in the fridge for up to 5 days.
Reheating
Reheat the steak gently in a skillet over medium-low heat with a splash of water or beef broth, covered to keep moist. Add a little extra herb butter when warmed through. Avoid microwave reheating to preserve texture and flavor.
