Grilled Strip Steaks with Cajun Butter!
My husband and I recently became the lucky owners of a large Big Green Egg from Blackhawk Hardware. We did our due diligence and had given the Egg a chance to develop a nice seal by letting it burn at 325F for a few hours to burn in the ring. Now we were ready to grill! But what?! We were staring at the Egg debating what to grill first. The amount of choices the Big Green Egg gives you are dizzying! Pizza? Wings? A roast? Fish? In the end we decided on Green Egg grilled strip steaks with cajun butter adapted from “The Kamado Smoker & Grill Cookbook” by Chris Grove.
We started by making the cajun butter that goes on top of the steak after grilling. Combine a stick of softened, unsalted butter with: ¼ ts celery salt, ¼ ts dried thyme, ¼ ts red pepper flakes, 1/8 ts ground white pepper, 1/8 teaspoon onion powder, and 1/8 ts ground black pepper. Divide the mixture into 8 portions, place on wax paper and refrigerate for 30 minutes.
Meanwhile you want to season your steaks (the recipe calls for 4) with steak seasoning and fire-up your grill to 350F. To celebrate our first Big Green Egg meal I made us some tasty Bloody Marys with crispy bacon and pickle spears that we enjoyed grill side. Cheers!
When the Egg is ready, grill the steaks with the lid closed, flipping once, until they reach your desired degree of doneness. We like ours medium-rare, which took about four minutes per side. Keep them on there a minute longer for medium and an additional one for medium-well. Remove them from the grill, top with a dollop of the cajun butter and allow them to rest for five minutes. You’ll be left with half of the butter for potatoes or bread.
If you have any question about this recipe or the Big Green Egg, come see Andy at Blackhawk Hardware!