A.1. CAJUN PRIME RIB STEAK
Beef rib steak is rubbed with Cajun seasoning then marinated briefly in steak sauce before grilling to succulent and flavorful perfection.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Sprinkle seasoning evenly onto both sides of steak; rub into steak.
- Pour steak sauce over steak in shallow glass dish. Refrigerate 30 min. to marinate, turning after 15 min.
- Heat grill to medium-high heat. Remove steak from marinade; discard marinade. Grill steak 5 min. on each side or until medium doneness (160°F).
Nutrition Facts : Calories 250, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 240 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 20 g
CAJUN PRIME RIB
Can't recall where I found this recipe. Haven't tried it yet but thought it sounded worth trying. No prep or cook times were noted. Also just a guess on the servings. Suppose it depends on what size rib steak you purchase.
Provided by Anita Harris
Categories Meat
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Sprinkle seasoning over both sides of steak, pressing into meat.
- Place steak in a large ziplock bag; add A-1 sauce turning to coat both sides.
- cover and chill for 30 mins; discard marinade.
- Grill or broil to desired doneness.
Nutrition Facts :
CAJUN PRIME RIB
Don't be afraid of all the salt and spice. They provide full flavor through out the meat. The kick comes from the Cajun seasoning that is put on just before grilling. For diners who like less heat you may omit the Cajun seasoning. A great company roast, and everyone can have their meat cooked to their preferred doneness.
Provided by MATHTUTORRITA
Categories Main Dish Recipes Roast Recipes
Time 4h
Yield 6
Number Of Ingredients 7
Steps:
- Carefully slice the fat cap from the top of the prime rib roast, being careful not to slice into the meat. Set the fat aside. Completely cover the roast with black pepper, then with garlic powder, then with salt. Cover the layer of salt with sliced onion. You may have to secure some of the onion with toothpicks. Lay the fat cap back in place over the onions, and secure to the roast with toothpicks. Use bacon to cover the rest of the onions, and secure with toothpicks as well. Wrap tightly in aluminum foil, and refrigerate overnight.
- In the morning, preheat the oven to 550 degrees F (285 degrees C) - basically all the way up! open all of the windows and turn on all your fans. Unwrap the roast, and pierce with a knife several times. Rewrap, and place in a shallow baking dish.
- Roast for 35 minutes in the preheated oven. Remove from the oven, and let cool slightly - no longer than 30 minutes. Return to the refrigerator for at least 3 hours.
- Preheat a grill for high heat. Remove the fat cap and bacon, and scrape off the onions and seasoning. Use a sharp knife to slice the roast into steaks. Each rib will yield 2 steaks, one with a bone, and one without. Season steaks with your desired amount of Cajun seasoning. Bacon may be grilled, or set aside for other uses.
- Lightly oil the grill grate. Grill steaks to your desired degree of doneness.
Nutrition Facts : Calories 1085.6 calories, Carbohydrate 10 g, Cholesterol 224.4 mg, Fat 87.5 g, Fiber 2.2 g, Protein 61.3 g, SaturatedFat 35.3 g, Sodium 958.7 mg, Sugar 2.4 g
CAJUN RIB-EYE STEAKS
This is a simple and tasty steak from The Post Houses at the Lowell hotel in Manhattan. The times do not reflect marinating times.
Provided by lazyme
Categories Steak
Time 26m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine oil, sliced onion, garlic powder and 1 tablespoon black pepper in 13x9x2-inch glass baking dish.
- Add steaks to marinade, turning to coat.
- Spoon half of sliced onion evenly over steaks.
- Cover and refrigerate overnight.
- Prepare barbecue (medium-high heat) or preheat broiler.
- Remove steaks from marinade.
- Combine paprika, cayenne, salt, white pepper and 1/2 teaspoon black pepper in small bowl.
- Sprinkle each side of each steak with 1 teaspoon spice mixture.
- Grill or broil steaks until cooked through, about 8 minutes per side for medium-rare.
- Cut each steak in half.
- Divide steaks among plates; serve.
CAJUN PRIME RIB
Steps:
- 1. Remove fat cap off top of meat (butcher can do this for you) and save. Place the roast, standing on the rib bones, in a very large roasting pan. Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat.
- 2. Pour a very generous, even layer of black pepper over the top of the meat (the pepper should completely cover it); repeat with the garlic powder, then the salt, totally covering the preceding layer.
- 3. Carefully arrange the onions in an even layer on top so as not to knock off the seasoning.
- 4. Place the fat cap back on top. Refrigerate 24 hours.
- 5. Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes. Remove from oven and cool slightly. Refrigerate until well chilled, about 3 hours. (this is done so the juices will solidify and the steaks can be cooked rare.)
- 6. Remove fat cap and discard.
- 7. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast. Season and cook in your favorite way for steaks.
- 8. TO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix thoroughly in a small bowl; you will have about 8 tablespoons. Sprinkle the steaks generously and evenly on both sides with the mix. using about 4 teaspoons on each steak and pressing it in with your hands.
- 9. Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom--at least 10 minutes. (The skillet cannot be too hot for this method.)
- 10. Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes. Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more. Repeat with the remaining steaks. Serve each steak while piping hot.
- 11. NOTE: If you don\'t have a commercial hood vent over your stove, this dish may smoke you out of the kitchen. It\'s worth it! But you can also cook it outdoors on a gas grill; a charcoal fire doesn\'t get hot enough to \"blacken\" the steak properly. If you have a smoke detector in your house, you will be able to determine if it is working correctly. This is NOT a dish to prepare in an apartment building with a central fire alarm system wired into your smoke detector. It causes great excitement! Also, you can be guaranteed you will meet your landlord.
CAJUN RIB-EYE STEAK
Categories Beef Low Carb Backyard BBQ Dinner Meat Steak Winter Tailgating Grill/Barbecue Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine oil, sliced onion, garlic powder and 1 tablespoon black pepper in 13 x 9 x 2-inch glass baking dish. Add steaks to marinade, turning to coat. Spoon half of sliced onion evenly over steaks. Cover and refrigerate overnight.
- Prepare barbecue (medium-high heat) or preheat broiler. Remove steaks from marinade. Combine paprika, cayenne, salt, white pepper and 1/2 teaspoon black pepper in small bowl. Sprinkle each side of each steak with 1 teaspoon spice mixture. Grill or broil steaks until cooked through, about 8 minutes per side for medium-rare. Cut each steak in half. Divide steaks among plates; serve.
A.1. CAJUN PRIME RIB STEAK
Cajun seasoning brings a lively, spicy flavor to juicy grilled steaks!
Provided by Allrecipes Member
Time 45m
Yield 6
Number Of Ingredients 3
Steps:
- SPRINKLE Cajun seasoning evenly onto both sides of steak; rub into steak.
- PLACE in nonmetal dish. Add steak sauce; turn steak over to evenly coat both sides. Cover; refrigerate 30 min. to marinate.
- PREHEAT grill to medium-high heat. Drain steak; discard marinade. Grill steak 5 min. on each side or until medium doneness (160 degrees F).
Nutrition Facts : Calories 313.2 calories, Carbohydrate 3 g, Cholesterol 76.2 mg, Fat 23.5 g, Fiber 0.2 g, Protein 20.3 g, SaturatedFat 9.5 g, Sodium 587.2 mg, Sugar 1.5 g
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