Cajun Steak with Apricot Orange Glaze is a flavor-packed dish that pairs the smoky heat of Cajun seasoning with a sweet and tangy fruit glaze. This steak is seared to juicy perfection, then topped with a glossy sauce made from apricot preserves and fresh orange juice. It’s an unforgettable combination that’s perfect for a special dinner, weekend grilling, or when you want something bold and exciting on your plate.
What Makes This Dish Special?
The beauty of this recipe is in the balance—savory, spicy, sweet, and citrusy all working together in harmony. The Cajun spice rub adds deep flavor and a little heat to the steak, while the apricot orange glaze creates a sticky, caramelized finish that’s finger-licking good. It’s a quick yet restaurant-worthy dish that’s easy enough for a weeknight but impressive enough for guests.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 2 steaks
Ingredients
For the Steak:
- 2 ribeye, sirloin, or New York strip steaks (about 8 oz each)
- 1 ½ tbsp Cajun seasoning
- 1 tbsp olive oil
- Salt and black pepper, to taste
For the Glaze:
- ⅓ cup apricot preserves
- ¼ cup orange juice (freshly squeezed preferred)
- 1 tbsp soy sauce
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- ½ tsp crushed red pepper flakes (optional, for extra heat)
For Garnish (Optional):
- Chopped fresh parsley or green onions
Instructions
1. Season the Steaks
Pat the steaks dry with paper towels. Rub them with olive oil, then generously coat both sides with Cajun seasoning, salt, and black pepper. Let them sit at room temperature for about 10 minutes.
2. Prepare the Glaze
In a small saucepan over medium heat, combine apricot preserves, orange juice, soy sauce, Dijon mustard, minced garlic, and red pepper flakes. Stir and simmer gently for 3–4 minutes, until the glaze thickens slightly. Remove from heat and set aside.
3. Sear the Steaks
Heat a heavy skillet (preferably cast iron) over medium-high heat. Once hot, sear the steaks for about 3–4 minutes per side, depending on thickness and desired doneness. For medium-rare, cook to an internal temperature of 130–135°F (54–57°C).
4. Glaze the Steaks
In the last minute of cooking, brush the tops of the steaks with the apricot orange glaze. Flip and glaze the other side as well, allowing it to caramelize slightly in the pan.
5. Rest and Serve
Remove the steaks from the skillet and let them rest for 5 minutes. Brush with a little more glaze before serving. Garnish with chopped parsley or green onions if desired.
Variations
- Different Cuts: Try this glaze on pork chops, chicken breasts, or even salmon fillets.
- Spicier: Add extra cayenne pepper to the Cajun seasoning or glaze.
- Citrusy Twist: Swap in lemon or lime juice for a different citrus flavor profile.
Equipment You’ll Need
- Cast iron skillet or heavy pan
- Small saucepan
- Basting brush
- Tongs
- Meat thermometer (optional)
Nutritional Information (Approx. Per Serving)
- Calories: 450
- Protein: 35g
- Carbohydrates: 18g
- Fat: 28g
- Fiber: 0g
- Sugar: 16g
Storage Tips
- Refrigerator: Store leftover steak in an airtight container for up to 3 days.
- Reheat: Reheat gently in a skillet over low heat to avoid overcooking the steak.
- Glaze Storage: Extra glaze can be refrigerated for up to 1 week and used for other meats or veggies.
My Cooking Experience
The first time I made this Cajun Steak with Apricot Orange Glaze, it completely blew me away. The spice from the Cajun rub combined with the sticky, fruity glaze created a mouthwatering contrast that made the steak incredibly flavorful. I love making a double batch of the glaze—it’s fantastic drizzled over roasted vegetables too!
Conclusion
Cajun Steak with Apricot Orange Glaze brings big, bold flavors to your table with minimal effort. Whether you’re craving a juicy steak with a spicy twist or planning a special dinner, this recipe delivers a perfect combination of heat, sweetness, and citrusy brightness in every bite.
cajun steak with apricot orange glaze
Ingredients
Method
- Pat the steaks dry with paper towels. Rub them with olive oil, then generously coat both sides with Cajun seasoning, salt, and black pepper. Let them sit at room temperature for about 10 minutes.
- In a small saucepan over medium heat, combine apricot preserves, orange juice, soy sauce, Dijon mustard, minced garlic, and red pepper flakes. Stir and simmer gently for 3–4 minutes, until the glaze thickens slightly. Remove from heat and set aside.
- Heat a heavy skillet (preferably cast iron) over medium-high heat. Once hot, sear the steaks for about 3–4 minutes per side, depending on thickness and desired doneness. For medium-rare, cook to an internal temperature of 130–135°F (54–57°C).
- In the last minute of cooking, brush the tops of the steaks with the apricot orange glaze. Flip and glaze the other side as well, allowing it to caramelize slightly in the pan.
- Remove the steaks from the skillet and let them rest for 5 minutes. Brush with a little more glaze before serving. Garnish with chopped parsley or green onions if desired.
Notes
- Refrigerator: Store leftover steak in an airtight container for up to 3 days.
- Reheat: Reheat gently in a skillet over low heat to avoid overcooking the steak.
- Glaze Storage: Extra glaze can be refrigerated for up to 1 week and used for other meats or veggies.
