Cajun T Bone Steak Food

CAJUN T-BONE STEAKS

Cajun T-Bone Steaks image

Grill these tasty Cajun T-bone steaks for a summer barbecue or a big Father's Day lunch.

Categories Barbeque dinner party Father's Day dinner meat

Time 1h

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 tbsp. garlic powder
2 tbsp. paprika
2 tbsp. kosher salt
2 tbsp. black pepper
1 tsp. cayenne pepper
3 T-bone steaks (1 to 1 1/2 inches thick; 1 to 1 1/2 pounds each)
Vegetable oil, for the grill

Steps:

Combine the garlic powder, paprika, salt, black pepper and cayenne in a small bowl. Place the steaks on a rack set on a baking sheet. Sprinkle the spice mixture evenly on both sides of the steaks (use all of the spice mixture). Let the steaks sit on the rack at room temperature for 30 minutes and up to 1 hour.
Preheat a grill to medium high. Lightly oil the grates. Place the steaks on the grill, cover and cook until dark grill marks form on the underside and the steaks release easily from the grill, about 6 minutes. Flip the steaks and continue cooking until a thermometer inserted into the center registers 125˚ for medium rare, 5 to 7 more minutes. Remove to a cutting board and let rest 10 minutes before slicing.

CAJUN RIB-EYE STEAKS

Cajun Rib-Eye Steaks image

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

Ingredients

1 cup vegetable oil
1 onion, thinly sliced
1 tablespoon garlic powder
1 tablespoon black pepper
1/2 teaspoon black pepper
48 ounces rib eye steaks
1 tablespoon paprika
1 1/2 teaspoons cayenne
1 teaspoon salt
1/2 teaspoon white pepper

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 SEVEN (7) STEAK

Cajun Seven (7) Steak image

Posting for Zaar World Tour 5. Another find off realcajunrecipes.com by Maw-Maw's Kitchen and her friend Donna who supplies her Seven Steaks. A common Cajun dish is smothered 7 steaks. Cooked very simply with very browned onions, garlic, bell pepper, and generally served with hot cooked rice. The seven-bone or center chuck gets its name from its bone, which is shaped like the number seven. This steak lends itself well to braising.

Provided by Thea

Categories Meat

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 seven steaks
1 large onion, sliced in rings
1 medium bell pepper (optional)
1/2 cup canola oil or 1/2 cup olive oil
2 teaspoons salt, to taste (or more)
1 teaspoon black pepper
1/2 teaspoon red peppers or 1/2 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon onion powder
2 -3 garlic cloves (optional)
1 1/2 cups beef stock (or more)

Steps:

Wipe the steaks dry and season the seven steaks with salt, black pepper,cayenne, garlic and onion powder or use any type Cajun seasoning combination. In a cast iron skillet, heat the oil over medium-high heat, add the steaks and brown the meat on both sides. Remove the meat from the pan after browning; add the sliced onions, bell pepper and garlic; sauté until the onions are soft and starting to caramelize.
Return the steaks to the skillet and the add beef stock or water. There should be enough stock or water to cover the meat mixture. Stir to blend and then bring the mixture to a boil. Reduce the heat to simmer. Cover and cook approximately one hour or until fork tender. The water will reduce and the result will be a light brown oniony gravy. If the gravy is to thin; move the lid on the skillet and allow some steam to escape thereby reducing the thinness of the gravy. Serve the gravy and meat over rice or creamed potatoes with sweet petit pois peas and sliced cabbage slaw. With this dish you just "gotta lick the bone".

Nutrition Facts : Calories 238.2, Fat 20.3, SaturatedFat 2.2, Cholesterol 26.3, Sodium 1020.4, Carbohydrate 3.3, Fiber 0.6, Sugar 1.1, Protein 10.9

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