Cajun Crusted Ribeye with Creole Butter

Combine the Cajun seasoning and oil to form a paste. Rub the paste into the Kansas City Boneless Ribeye Steaks on all sides. Place the steaks in a zip top bag. Marinate the steaks for 30 minutes. Place the butter, mustard, hot sauce, salt, and pepper into a mixer. Mix the butter until all the ingredients are combined. Remove from the mixer and place in the middle of a long strip of saran wrap. Roll the butter into a log shape and refrigerate. Preheat the grill to high heat. Sear the Ribeye on both sides for 4 to 5 minutes. Turn the heat down and continue to cook the steaks to your desired doneness. As the steaks come off the grill cut a piece of the Creole butter and place it on top of the steak to melt.