Cajun Steak

Serves: 2–4

Ingredients

• 2 ribeye, New York strip, or sirloin steaks (10–12 oz each)
• 2 tablespoons olive oil
• 2 tablespoons LOCO Seasoning – Nothing But Flavor
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon coarse black pepper
• 2 tablespoons unsalted butter
• 2 garlic cloves, smashed
• 2 sprigs fresh rosemary or thyme (optional)

Instructions

1. Prepare the Steaks
Remove the steaks from the refrigerator 30 minutes before cooking. Pat them completely dry with paper towels. Rub each steak with olive oil, then season generously with LOCO Seasoning, smoked paprika, garlic powder, and black pepper. Press the seasoning into both sides.

2. Heat the Pan
Heat a cast-iron skillet over high heat until very hot. Place the steaks in the skillet and do not move them for 3–4 minutes. Flip and cook another 3–4 minutes for medium-rare, adjusting the time for your preferred doneness.

3. Butter Baste
Reduce heat to medium. Add butter, garlic, and rosemary or thyme. Tilt the pan and spoon the melted butter over the steaks for 1–2 minutes.

4. Rest
Transfer the steaks to a cutting board and let them rest for 5–10 minutes before slicing.

Optional Cajun Butter

• 4 tablespoons softened butter
• 1 teaspoon LOCO Seasoning
• ½ teaspoon chopped parsley
• ½ teaspoon minced garlic
• 1 teaspoon lemon juice

Place a dollop on the hot steak just before serving.

Suggested Side Dishes

• Garlic mashed potatoes
• Roasted asparagus
• Grilled corn on the cob
• Loaded baked potato
• Crispy Brussels sprouts
• Side salad

Steak Temperature Guide

Doneness	Internal Temperature
Rare	120–125°F
Medium-Rare	130–135°F
Medium	140–145°F
Medium-Well	150–155°F
Well Done	160°F+