BOLD Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
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Get RecipeJuicy, buttery and with the perfect amount of Creole heat, this BOLD Butter Steak by Chef Gason Nelson is the most delicious steak you will taste.
Ingredients
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4 Teaspoons Unsalted Butter at Room Temperature
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2 Cloves Small Garlic, Minced
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1 Teaspoon Chives, Chopped
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A Few Splashes of Your Favorite Red Wine
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2 Teaspoons Tony’s BOLD Creole Seasoning
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1 Pound New York Strip Steak, About 3/4-Inch Thick
- Clear
Directions
- Whip the butter, Tony’s BOLD Creole Seasoning, red wine, garlic and chives together to make the butter topping.
- Keep it in the refrigerator to chill, usually about 15-20 minutes before using.
- Season the steak on both sides with Tony’s BOLD Creole Seasoning, to taste.
- Place the steak aside to rest.
- Heat up the grill to the highest it goes.
- Grill each side of the steak for about 7 minutes on direct heat. This will get you a nice medium-rare steak.
- After grilling, place the steak on a plate to rest for 5 minutes.
- Top the steak with the BOLD Butter mixture and serve with your favorite vegetable. Enjoy!
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from our Cajun Country Cookbook
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