Cajun Butter Bourbon Steak

1 kg NY Strip Steak, thick cut
¼ cup brown sugar
2 tbsp Bourbon
4 garlic cloves, minced
3 tbsp butter
2 sprigs Thyme
SIDS SALT & PEPPER to taste
1½ tbsp Grain mustard
⅓ cup rice bran oil
⅓ cup Dark soy sauce
1 tsp chilli flakes
Parsley for garnish
CAJUN SEASONING:--
2 tsp SIDS SMOKEY BBQ RUB
2 tsp chilli powder
1 tsp dried oregano
1 tsp onion powder
1 tsp cayenne pepper
2 tsp SIDS SALT & PEPPER to taste
1 tsp garlic powder

In a bowl, mix together the smoked paprika, chilli powder, dried oregano, onion powder, cayenne pepper, SIDS SALT & PEPPER, and garlic powder. Set aside.
Generously sprinkle the Cajun seasoning all over the NY strip steak. Transfer the seasoned steak to a plate and refrigerate uncover for 30 minutes – 1 hour.
In the meantime, prepare the liquid marinade. In a large bowl, (in which the steak could fit) whisk together the following ingredients: brown sugar, bourbon, minced garlic, olive oil, gain mustard, soy sauce, red pepper flakes, teaspoon of cajun seasoning blend, and thyme. Save half of the marinade for later.
Next, add the steaks to the large bowl. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes or up to 6 hours. The longer……the better!
Heat up a large cast iron frypan. Remove the steak from the marinade and season all sides with SIDS SALT & PEPPER. Cook the steaks for roughly 3-4 minutes per side until the steak reaches 55°C. (for medium-rare)
Rest the Cajun bourbon steak, while preparing the cajun butter sauce. With the reserved marinade place into a saucepan and bring to a rapid boil. Reduce the heat to a medium-low and continue to cook the sauce until it begins to thicken. Lastly, whisk in the butter and then remove from the heat.
Slice the steak. Pour the cajun butter sauce over the steak. Garnish with dried parsley and serve immediately.