Cajun Buttermilk Steak with Fresh Tomato Avocado Corn Salad
Last updated Oct 06, 2026
Cajun Buttermilk Steak with Fresh Tomato Avocado Corn Salad
Servings: 2-3
Total: 270 min
Prep: 255 min
Cook: 15 min
5.0
Ingredients
For the Steak & Marinade:
- 1 steak (ribeye, New York strip, or your favorite cut)
- 1 bottle milk + 1 fresh lemon or 1-2 cups ready-made buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp salt & black pepper, freshly ground using the TempPro APG710 Electric Salt & Pepper Grinder Set
- 1 tsp paprika
- 1 tsp Parmesan cheese powder
- 1 tbsp cajun seasoning
- 3 tbsp butter
- olive oil for searing
- 2 ears fresh sweet corn, shucked
- 1 avocado, diced
- 3 cherry tomatoes, halved or diced
- 1 tbsp red onion, finely diced
- Lime wedge for garnish
Key Tools
Recipe Instructions
1
Make the Dry Rub & Buttermilk Marinade: In a small bowl, combine the garlic powder, onion powder, dried parsley, salt, black pepper, paprika, and Parmesan cheese powder. Mix well. In a deep dish or bowl, stir together the milk and freshly squeezed lemon juice. Let it sit for 10 minutes until it thickens and curdles into homemade buttermilk. Whisk the prepared dry seasoning mixture into the buttermilk until smooth. Submerge the steak in the marinade, cover, and refrigerate for 4 hours.
2
Roast the Corn & Assemble Salad: Preheat your oven to 400°F (200°C). Place the ears of corn on a sheet pan, drizzle lightly with olive oil, and season with a pinch of salt using the TempPro Salt & Pepper Grinder Set. Roast in the oven for about 15-20 minutes until tender and lightly golden. Allow to cool slightly, then stand each cob upright and carefully cut the roasted sweet kernels off the cob. In a medium bowl, combine the warm roasted corn kernels, diced avocado, cherry tomatoes, and red onion. Drizzle with a little olive oil, add a pinch of salt and fresh lime juice, and toss gently. Set aside.
3
Prep the Steak & Insert Thermometer: Remove the steak from the marinade and pat the surface completely dry with paper towels. Insert the probe of your TempPro TempTrack CORE TP716 Leave-In Meat Thermometer horizontally into the thickest part of the steak. Set your desired target internal temperature on the device, e.g., 130°F/54°C for medium-rare or 140°F/60°C for medium. Season one side of the steak generously with freshly ground black pepper and Cajun seasoning, pressing it lightly into the meat so it adheres.
4
Sear & Cook to Perfection: Heat olive oil in a skillet over medium-high heat until shimmering. Place the steak in the skillet seasoned-side down. While the first side sears, sprinkle the top side with black pepper and Cajun seasoning. Cook until a deep golden-brown crust forms, then flip. Lower the heat to medium-low and continue cooking until the TempPro TP716 alarm sounds, signaling your steak has reached the exact desired doneness.
5
Rest & Plate: Transfer the steak to a cutting board or warm plate. Top immediately with 3 pats of butter and tent loosely with aluminum foil. Let it rest for 5 minutes to lock in the juices. Remove the foil and slice the steak against the grain. Arrange your pre-made Tomato Avocado Corn Salad (corn, diced avocado, cherry tomatoes, red onion, toss with a touch of olive oil, salt, and lime juice) on the plate. Place the sliced steak alongside the salad, garnish with a fresh lime wedge, and enjoy!
Recommended Recipes
Comments
Recommended Products
