Cajun Butter Steak

After a far too long absence (again, ugh!), I'm back on the blog!  My work and home improvements have reigned lately; hoping to get back to fitting in blogging now.
Anyway, this recipe is sooooo tasty, I just had to get on here and blog it--10+!  It calls for tri-tip steak, but I was unable to find such during two different supermarket visits.  I subbed ribeyes, which worked fine; next time, I will go for a NY strip, I believe.  The original recipe also does not give an amount for the red pepper flakes that are mentioned in the marinade part; I put in a small amount (maybe a 1/4 tsp) and it was great--could even go a little heavier if you like a kick to it.  The way I prepared it, it came out on the sweet side with just a hint of the spice.  Hubby said he thought it resembled teriyaki.  Either way, it was very delicious and I cannot wait to make it again!  Pardon the pics...they do not even come close to showing just how awesome this is :)  Side dish is rosemary potatoes.

Link to original recipe:
https://www.delish.com/cooking/recipe-ideas/a21086711/cajun-butter-steak-recipe/

Ingredients:

1/2 c. low-sodium soy sauce
1/3 c. extra virgin olive oil
1/4 c. light brown sugar, lightly packed
1/4 c. bourbon
1 tsp. whole grain mustard
2 tsp. Cajun seasoning
2 clove garlic, minced/pressed (I did the latter)
1 tsp. fresh thyme leaves, chopped
2 lbs. tri-tip steak (**I actually used more like 1 1/4 lbs of ribeye, but could have done up to 2 lbs without problem, had I had more people to serve.  Will be trying with NY strip next time.)
Kosher salt and pepper, to taste
2 T. butter, in pats or small chunks

Directions:

1. Prepare marinade: mix all ingredients from soy sauce through thyme in a medium to large bowl (I would go large if you have 2 full lbs of steak).  Pour out 1/3 c. of the mixture into a small saucepan.

2. Add steak, turn to coat, and let marinate for 20 minutes.  (You can go longer, but should cover and refrigerate if doing so.  I went 20 minutes and it was great.)

3. Meanwhile, heat the small saucepan with the 1/3 c. of marinade, over medium-high heat to bring to boil.  Once boiling, reduce heat to maintain a simmer (this was medium-low on my stove). 

4. Simmer mixture for about 5 minutes, or until starting to thicken.  Remove from heat and stir in the butter.

5. Remove steaks from marinade, then salt and pepper both sides, to taste.

6. Cook steaks to desired doneness, either on a grill or stovetop (I chose the former and cooked to medium-rare). 

7. Top with the sauce from saucepan and enjoy!!