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Butter Steak

Elizabeth Heiskell's Butter Steak, Boursin Potatoes, Ice Cream Sandwich Layer Cake
Elizabeth Heiskell's Butter Steak, Boursin Potatoes, Ice Cream Sandwich Layer CakeNathan Congleton / TODAY
Cook Time:
20 mins
Prep Time:
15 mins

Chef notes

I love this recipe because it can be ready in minutes and is perfect for weeknights. It lets you have the special occasion feel of enjoying a juicy steak without any of the fuss or effort.

Technique tip: As soon as you pull the steak out of the marinade be sure to blot the steak so that it is absolutely dry to ensure you achieve a beautiful caramelized crust.


  • 1/2 cup soy sauce
  • 1/3 cup extra virgin olive oil
  • 1/4 cup brown sugar, lightly packed
  • 1/4 cup bourbon
  • 2 tablespoons whole grain mustard
  • 2 teaspoons Cajun seasoning
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves, chopped
  • 2 pounds tri-tip steak or very thin cut sirloin
  • Salt and freshly ground black pepper
  • 2 tablespoons butter, cut into cubes
  • 1 bunch parsley, chopped (optional)



In a large bowl, whisk together soy sauce, olive oil, brown sugar, bourbon, mustard, Cajun seasoning, garlic and thyme. Pour out about 1/3 of mixture to use for glaze later. Toss steak in the remaining mixture and let marinate for 20 minutes or up to 4 hours.


Heat grill or grill pan to high. Remove steak from marinade and season both sides with salt and pepper. Grill until charred on bottom, about 10 minutes. Flip steak, then lower grill to medium-high and cook for another 8-10 minutes (a meat thermometer inserted to thickest part should register around 130°F). Remove from grill and let rest on cutting board before slicing against the grain.


Pour reserved marinade into a small saucepan and bring mixture to boil over medium-high heat. Reduce heat to medium, and cook until mixture has thickened slightly. Whisk in butter until melted. Remove from heat.


Brush glaze over steak and garnish with parsley, if using.