Grilled Cajun Ribeyes with Buttery Crawfish Sauce
Take steak night to the next level with these Grilled Cajun Ribeyes topped with a rich, buttery crawfish sauce. This surf n’ turf recipe brings bold Cajun flavor straight to your backyard grill. It’s fast, flavor-packed, and perfect for weeknight indulgence or a weekend cookout. Whether you're using fresh crawfish tails or digging into your freezer stash, this one delivers great Southern comfort.
Equipment
- grill
- Large skillet
- Meat Thermometer
- tongs
- Wooden Spoon
- Carving Knife
- cutting board
- Prep Bowls & Measuring Spoons
- Airtight Cntainers
Ingredients
- 1-2 lbs. ribeye steaks bone-in
- 1 tablespoon olive oil
- Creole seasoning to taste
- 1 4.5 oz. container Better Butter, steakhouse flavor sub salted butter if needed
- ½ lb crawfish tails precooked
- ½ bunch parsley chopped
- ½ cup parmesan cheese grated
Instructions
- Preheat your grill to high (or about 500°F if you're using a pellet grill).
- Prep the steaks: Rub each ribeye down with olive oil, then coat generously with Creole seasoning.
- Grill the steaks: Toss the steaks on the grill and cook for 12–15 minutes total, flipping halfway through. Aim for an internal temp of about 125°F for medium-rare (or your preferred doneness).
- Make the sauce: After pulling the steaks off to rest, place a cast iron skillet on the grill. Once hot, add the Better Butter and let it melt down. Stir in the crawfish tails and chopped parsley until combined and warmed through.
- Finish the sauce: Remove the skillet from the grill and stir in the grated parmesan until creamy and melted.
- Slice and serve: Carve the steaks against the grain, spoon that buttery crawfish sauce right over the top, and dig in. Pair it with your favorite sides.
Notes
- Thinner steaks (under 1 inch) work great for a hot and fast cook, but you can also reverse sear thicker cuts if you’ve got extra time.
- If using frozen crawfish, thaw completely and pat dry before adding to the sauce.