Cajun T Bone Steak Food

CAJUN T-BONE STEAKS

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

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

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".