Cajun Steak and Grits
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Cajun Steak and Grits<div class="yasr-vv-stars-title-container"><div class='yasr-stars-title yasr-rater-stars'
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This is one of those recipes that sort of created itself. Ok, well it didn’t just magically cook itself in the pan and come out delicious, but its conception was kind of a mishmash of different recipes that were put together to form something special. I wasn’t sure how it was going to turn out, but oh my god. Let me tell you this Cajun Steak and Grits recipe blew me away with how much flavor it packed. If you’re looking for big flavors, look no further than this recipe!

This dish was created after I had just bought a big bag of beautiful Stone Ground Grits. I used the grits to make the world-famous Shrimp and Grits, which of course I highly recommend you all check out. Grits are so darn cheap that I had a bunch of them leftover, so wanted to see what other fun recipes I could make

We started this dish by creating a beautiful Mushroom Cream Sauce to pair with the Grits

The goal was to make a fun, vegetarian dish with Mushrooms being the hero. Side note: this dish also turned out great, you can check it out here. Slowly cook the Mushrooms to reduce them and get all that excess liquid out of them. Then, add the Cream and let them swim in there to create an amazing, rich sauce

Cajun Steak and Grits with Mushroom Sauce
The Mushroom Sauce is what gives this Cajun Steak and Grits dish that decadent, creamy taste

For some added flair, we then roasted up some beautiful Red Bell Peppers and cut them into pieces. We added them into the sauce right before serving. The Sauce is poured on top of beautiful Grits, and it simply tasted amazing. While chowing down this wonderful meal it felt like a very Cajun dish yet did not have any of the flavors and spices you’d typically associate with Cajun Food. It was also the kind of dish that was begging for a hearty protein, like a NY Strip Steak. Hence, the Cajun Steak and Grits recipe was born!

Aggressively season your Steak with a Cajun Spice Blend

Don’t be bashful about flavors when it comes to this dish, it can handle a lot of seasoning! For this recipe we use a dry rub on the Steak and let it marinade in the refrigerator for a couple of hours for those spices to start to infiltrate into the meat. You can either make your own Cajun Spice blend from scratch, or go the easy route and buy a Cajun Spice Blend from the grocery store

We went with the Cajun spice blend mix, and it turned out great. If you’re old fashioned and want to make your own spice blend from scratch then that’s definitely a great option too. The primary spices that make up a Cajun Spice Blend are Paprika, Garlic, Onion Powder, Fennel Powder, Salt, and Pepper

Whichever you choose, we urge you to aggressively season the steak to maximize the flavor. This is quite a creamy dish with both the Grits and Mushroom based cream sauce being quite rich. They will absorb a lot of the flavor, so you want a lot of spices in the dish to really ensure they are pronounced in the flavors on the Cajun Steak and Grits

Steak and Grits top down
This is a dish that packs a mighty flavor punch. Load on the flavors for the best result possible!

Chose a meaty steak like a NY Strip or Sirloin for this dish

When we refer to a ‘meaty’ steak we are speaking about Steaks that have a firmer texture when cooked. Good examples of these types of Steaks are NY Strip or Sirloin. They hold their shape perfectly when cooked at a high temperature and have a lovely texture when eating them. Good quality NY Strip or Sirloin will still be tender when cooked, yet has a texture that’s a bit tighter than other cuts such as Filet or Ribeye

You can use those cuts if you like, however the tighter texture of a NY Strip Steak works well in this dish. There are quite a few creamy elements in the recipe, so the NY Strip gives a beautiful boldness in texture and flavor that we found worked very well. Also, good quality NY Strip tastes phenomenal! Especially when it’s been marinated in a beautiful Cajun Spiced dry rub for a few hours

Multitasking is the key to getting the best out of this recipe

For those who aren’t good at multitasking we’d suggest that you get some help cooking this dish, because it is important to have your Grits cooking at the same time as you’re making your Sauce and Steak. The goal is to bring the three elements of the dish together, so they’re cooked at the exact same time. This way you’ll get the best consistency for all elements, and have the perfect Cajun Steak and Grits

Grits are easy to cook, however they begin to dry out almost immediately once they are cooked. They will take about 20 – 25 minutes to cook and require very little maintenance once you’ve mixed in the Stock with the grits. Leave them over the stove, covered, for 20 – 25 minutes, stirring once or twice. As soon as they are done it is time to plate, so you want to use that 25 minutes that they’re cooking to get your Steak cooked and rested, and your Mushroom Sauce cooked and reduced

Yes it is a little bit to consider! Careful planning before you begin cooking is the best approach to making any recipe that requires multiple components to be cooked at once. If you’re not great at multitasking, you can make the Mushroom Sauce in advance and re-heat it just before serving. Grits can also be re-heated; however, you’ll need to add some Milk to them to get the same, creamy consistency as freshly cooked Grits

Cajun Steak and Grits with peppers
The challenge with cooking the Cajun Steak and Grits dish is you’ll need to have a few pots cooking at once. Plan ahead and you’ll be rewarded with this delicious meal!

Why make Grits when you can make Cheesy Grits!

Sure, you can make simple Grits and they’ll taste good in this recipe. But why just settle for good Grits when you can make spectacular grits for barely any more effort? Once the Grits are cooked it is simply a matter of adding a generous amount of shredded Cheddar and Parmesan Cheese to completely transform the Grits

The Cheddar adds a lovely sharpness to the Grits and, when combined with the nutty flavors that Parmesan Cheese brings to the plate, creates a flavorful, creamy plate of delicious Cheesy Grits. Aim for the extra Sharp Cheddar and good quality Parmesano Reggiano Cheese for the optimal result for your Cheesy Grits

Recipe Details


4 people

Prep time

2 hours (for marinade)

Cooking time

30 minutes

Total time

2 hours, 30 minutes

Cajun Steak and Grits Recipe


  • 2 lbs. NY Strip Steak
  • 1 cup Stone Ground Grits
  • 4 cups of Vegetable Broth (recipe here)
  • ¼ cup Parmesan Cheese, grated
  • 1 cup Sharp Cheddar Cheese, grated
  • 2 tbsp. Unsalted Butter
  • 200g / 7 oz. Heavy Cream
  • ½ Red Onion, finely diced
  • 4 Garlic Cloves, finely diced
  • 1 cup of Button / Cremini Mushrooms, sliced
  • ½ Bell Pepper, diced
  • 1 ½ tbsp. Cajun Spice Blend Seasoning
  • 2 tbsp. Olive Oil
  • Salt and Pepper


  1. Mix the Cajun Spice Seasoning and 2 tsp. of Salt then rub liberally over the Steak. Place in the refrigerator to marinate for at least 2 hours, preferably overnight
  2. Bring the Vegetable Broth to a boil in a medium saucepan then add the Grits. Drop the heat to low, cover and simmer for 25 minutes, stirring occasionally
  3. While the Grits are cooking, add 1 tbsp. of Olive Oil in a large frying pan over medium heat. Once hot, add the Onions and fry for 5 minutes. Add the Mushrooms and cook for a further 7-8 minutes until the Mushroom liquid has evaporated
  4. Add the Bell Peppers, Garlic, and 1 tsp. of Salt and Pepper to the pan and cook for 1 minute. Pour in the Cream, bring to a boil, then drop to a simmer. Simmer for 10 minutes, stirring occasionally to reduce the liquid until it is thick enough to easily coat the back of a spoon
  5. While the Sauce is simmering and Grits are cooking, heat up a third frying pan / Cast Iron Skillet with 1 tbsp. of Olive Oil over high heat. Once smoking, add the Steak into the center of the pan
  6. Fry the Steak for 3 minutes. Flip, then cook for a further 3 minutes until the internal temperature of the Steak is 110F. Set aside to rest until the Grits & Mushroom Sauce is cooked
  7. Once the Grits are cooked, remove them from the heat and mix through the Cheddar Cheese, Parmesan Cheese, and Butter. Season with Salt and Pepper to taste

To plate the dish

  1. Place a generous spoonful of Cheesy Grits on individual plates. Top with the Mushroom Sauce. Slice the Steak on a 45-degree angle then place on top of the Sauce. Sprinkle with some finishing salt and serve immediately

That’s how you make this delicious Cajun Steak and Grits Recipe. If you’re a fan of hearty meals with big flavors such as this one, here are a few of our other recipes we highly recommend you give a try:

Happy Cooking!

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