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Steakhouse Steaks Cajun Style

Over the last several years, I have developed a love affair with thick, juicy, 'Steakhouse' style steaks served with a fluffy, salt crusted baked russet potato and a crisp, chilled wedge of lettuce tipped with creamy blue cheese dressing. Forget those wimpy little strips of beef that butchers call steak and bring on the beef! Lightly seasoned with a brush of olive oil and a sprinkle of my favorite
Cajun Seasoning*
, a 1-1/2 inch thick, bone-in New York Strip can be grilled to perfection on a gas grill in less than 30 minutes.

Let the steak be the center of attention. Simple seasoning allows the elegance of the meat to shine through. Additional seasonings can be added, by the diner, at the table. Little dipping dishes with Worcestershire or steak sauce are a nice touch, as are herb butters, and dry seasonings.

About 30 40 minutes before grilling, remove the steaks from the refrigerator and dab with a damp paper towel to remove any residual blood. Brush both sides with a whisper of olive oil and season with Cajun Seasoning*. Allow the meat to reach room temperature before grilling.

Preheat the grill (we like our gas BBQ with a lid) to 375 to 400F. Grill steaks, with the lid closed, for about 10 minutes, or until a nice, brown crust forms. Turn the steaks over and continue cooking, covered, until cooked to your preference. If prefer, you can grill your steaks on an open grill.


Remove the cooked steaks from the grill, cover with foil, and allow the meat to rest for 5 minutes before cutting or serving. This resting period allows the meat juice to congeal, so that the juices do not run out of the meat when it is cut.

Cooks Notes:

My favorite
Cajun Seasoning
is a salt and MSG free blend of peppers, herbs, and spices with a medium heat. When using a salt free seasoning, add sea salt, to taste, right before cooking.

Room temperature meat browns better and cooks more evenly than cold meat.

Dry meat browns better than meat that is dripping with marinade.

Prevent steaks with an edge of fat from curling up by slashing the fat, at one inch intervals, to just where the fat is connected to the meat.

Test meat for doneness by inserting an instant read thermometer about 1 inch into the SIDE of the meat.
Rare is 120 to 130F
Medium is 140 to 150F
Well Done is 165 to 175F

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