Ribeye Steaks with Cajun Butter

[FTC Disclaimer]  I have a sponsorship with Certified Angus Beef® Brand; however, this is not one of the sponsored posts.  I have no affiliation with Big Green Egg, Grill Grates, or Walker and Sons.

I'm a big believer in the fact that quality beef doesn't need much more than salt, pepper, and a bit of fire to make a brilliantly tasty steak.  But I'm also a believer in the truth that sometimes you have to shake things up a bit.

These Ribeye Steaks with Cajun Butter fall into the latter category.

I had gone to Food City to buy some chicken, but I saw this pack of pretty Certified Angus Beef® Brand ribeye steaks sitting in the meat case, just taunting me.  I had to buy them, it was a matter a principle. 

I felt like being a little wild with them, so I planned to hit them with some Cajun seasoning and finish them with a Cajun compound butter.

Cajun Butter for Steaks

Ingredients

• 6 tablespoons unsalted butter, softened
• 1 teaspoon finely diced green onion
• 1/2 teaspoon garlic salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon white pepper
• 1/8 teaspoon cayenne pepper

Instructions

1. Mix ingredients together with a fork or masher.
2. Form into a log or scoop into 1" balls.
3. Place on steaks immediately upon removing from heat.

 I patted the steaks dry with a paper towel.  Then I lightly oiled them with some canola oil and seasoned them with Slap Ya Mama Cajun seasoning. 

The GrillGrates wick heat and cook faster, so these only took about 3 minutes a side.  

As soon as the steaks come off of the grill, I immediately crown them with a scoop or two of the Cajun butter.

I fire roasted some potatoes on my Grilla Grills pellet cooker.  Then I stuffed them with shredded cheese, butter, sour cream, chives, and some of our homemade bacon.

Man, oh man, were these steaks great.  They were boldly seasoned, had a delicious crust, and the butter just amplifies the flavor.