Cajun Ribeye Recipe 445 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.

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.

CAJUN RIBEYE RECIPE - (4.4/5)

Steps:

• 1) bring steak to room temperature and pat with cajun seasoning 30 minutes prior to cooking 2) make cajun butter by combining all ingredients, forming a rectangle and putting back into the fridge 3) make the jus by combining all ingredients over medium heat until it boils then reduce to a simmer for 10 minutes 4) grill the steaks to desired doneness, top with jus and slices of cajun butter

CAJUN PRIME RIB

Steps:

• 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.
• Pour a very generous, even layer of 1/4 c black pepper over the top of the meat (the pepper should completely cover it); repeat with the 1/4 c garlic powder, then the 1/4 c salt, totally covering the preceding layer.
• Carefully arrange the onions in an even layer on top so as not to knock off the seasoning.
• Place the fat cap back on top.
• Refrigerate 24 hours.
• 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.) Remove fat cap and disgard.
• 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.
• TO BLACKEN THE STEAKS: Combine the remaining ingredients (1 T + 1 t salt through cayenne pepper) thoroughly in a small bowl; you will have about 8 tablespoons.
• Sprinkle the steaks generously and evenly on both sides with the mix.
• Use about 4 teaspoons on each steak and press it in with your hands.
• 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.) 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.