Cajun Rib Eye Steaks Food

FOODCHANNEL EDITOR

Steps:

• 1 Cajun Spice Rub: Combine all ingredients, mix well. 2 If not using in marinade, you can simply rub steaks generously with Cajun Spice Rub on both sides and cook. 3 4 Cajun Marinade: Place ingredients into stock pot and simmer for one hour. 5 Strain through a mesh fine hole strainer. 6 Store in a plastic container. 7 8 To Marinate Steaks: Use a fork to pierce the meat, pressing the rub into the steak. 9 Slice onions. 10 Place the steaks and oil in a plastic container just large enough to hold them. 11 Add oil to cover the steaks 12 Marinate in a refrigerator for two days. 13 14 For Cooking: Season steaks with a bit of salt. 15 Grill or broil to desired temperature. 16 Finish with a bit of Cajun oil before serving.

RIB-EYE STEAKS THAT ARE SUPERB

Steps:

• Remove steaks from the refrigerator and let them sit for about 30 minutes to take the chill out of the meat.
• Now, coat both sides generously with coarse black pepper and granulated garlic powder.
• Heat an iron skillet or a heavy bottomed frying pan until very hot on high heat.
• For each steak, sprinkle onto the skillet, 3/4 teaspoon of coarse salt and allow salt to heat up for at least 1 minute.
• Place the steaks on the coarse salt and cook for 3 minutes; DO NOT DISTURB at all, DO NOT LOOK or even move the steaks.
• Turn the steaks over and cook for an additional 3 minutes; again DO NOT DISTURB at all.
• The cooking time of 6 minutes gives you a medium-rare steak; DO NOT OVERCOOK.
• If you desire to cook it to medium, then cook for an additional 30 seconds to 1 minute per side.
• Remove steaks to a plate, cover with foil and let rest for 5 minutes, so that all juices are absorbed by the meat.
• Scrape off any excess coarse pepper and salt if desired and discard.
• I prefer to slice the steaks on an angle about 1/4 inch to 3/8 inch thickness.
• Serve with freshly processed horseradish.
• NOTE; Make sure that the heat is on as HIGH as possible without burning at all times during cooking the steaks. This will vary depending on your cooktop.
• Do not use ordinary table salt.
• Beef Tenderloin steaks are also real great cooked in this manner. If using a steak thicker than 1 inch, add 1 extra minute per side for medium-rare.

MORTON'S STEAKHOUSE CAJUN RIBEYE STEAKS

Steps:

• Put the Morton's Cajun seasoning in a large, shallow glass or ceramic pan. Press each side of the steaks into the seasoning to cover completely.
• Remove the steaks and lightly pound each three to four times with a perforated meat mallet or small heavy skillet to soften but not flatten more than a little. Discard any remaining seasoning in the pan.
• Pour the oil into the pan and add the steaks one by one. Flip over. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours. Alternatively, marinate the steaks in heavy-duty resealable plastic bags.
• When you are ready to cook the steaks, remove them from the oil and let the oil drip off to remove the excess oil. The oil can flare on the grill or in the broiler.
• Set the steaks aside for 30 to 60 minutes at room temperature and grill the steaks to your liking.

CAJUN RIB-EYE STEAK

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.

CAJUN RIB-EYE STEAKS

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.

SUNNY'S SMOTHERED RIB EYE STEAK

Steps:

• For the steaks: In a small bowl, combine the paprika, thyme, salt and a few grinds of black pepper. Sprinkle on both sides of the steaks and let rest at room temperature for up to 2 hours.
• In a large pan with straight sides, add the olive oil over medium-high heat. Add the steaks and sear on both sides until a deep golden color is on the bottom, 4 to 5 minutes. Flip and cook about 4 minutes more. Remove to a plate and cover with aluminum foil.
• For the gravy: Using kitchen twine, tie the thyme and rosemary together. In the same pan you seared the steaks in, add the herb bundle and the butter. Lower the heat to medium, melt the butter and then add the onions. Season with a pinch of salt and a grind or 2 of black pepper. Cook on medium heat until the onions are tender, about 5 minutes, and then add the garlic. When the garlic becomes fragrant, about 2 minutes, add the stone-ground mustard and beef stock. Stir to blend and then add the heavy cream. Taste and season with more salt, if needed, and raise the heat to a gentle simmer. Once the sauce has thickened to a gravy, lower the heat and stir in the sour cream. Add the reserved steaks back into the pan and bring to a simmer while spooning the sauce over the steaks. Cook this way until desired doneness; it should take only a minute more for medium-rare. Remove from the heat and allow to rest for 5 minutes before slicing. Place the slices on a serving plate and pour the gravy over the top.

CHILI-RUBBED RIB-EYE STEAKS WITH CILANTRO BUTTER

Steps:

• At least a few hours and up to 1 month before you plan to cook, make the butter. In a small skillet over medium heat, heat the oil. Add the cilantro, shallot, and garlic and cook for 2 to 3 minutes, stirring often, until the shallot is soft. Transfer to a bowl and set aside to cool. In a medium bowl, cream the butter with a fork. Add the cilantro mixture and blend well. Transfer to a 12-X-12-inch sheet of waxed paper and form into a log about 8 inches long in the center of the sheet. If the mixture is too warm to handle, just refrigerate for a couple of minutes until it is ready. Roll the butter up in the waxed paper to make a firm log and twist the ends to hold it tight. Place in the freezer until firm.
• One hour before you plan to cook, make the rub. In a small bowl, mix together the chili powder, salt, granulated garlic, onion powder, and smoked paprika. Add the oil and mix well. Place the steaks on a big platter and brush the wet chili rub evenly on both sides on the steaks. Refrigerate until it is time to cook.
• Prepare the grill for cooking over direct medium-high heat. Place the steaks directly over the cooking grate. Cook for 4 to 5 minutes per side for medium-rare, or to your desired degree of doneness. Remove to individual serving plates and top each steak with a couple of thin slices of the butter. Let rest for 5 minutes before serving.