A perfectly aged Ribeye steak is a delicious surprise to give someone on their birthday or anniversary. But what if you could take the experience to the next level with just the addition of some spices? Cajun Ribeye is a dish that originates in Louisiana, the heart of Cajun culture and cuisine. You don’t need to make a trip down south just to enjoy the spicy flavors of this spice-rubbed steak either. Grab some Ribeyes from Chicago Steak Company and try whipping up this steakhouse dish at home.
What is Cajun Ribeye?
Cajun Ribeye is the normal cut you’d find at any grocery store. It’s the Cajun seasoning applied to the surface of the meat that makes it stand out from other menu options. If you’ve been serving up your favorite steaks with little more than salt and pepper applied during grilling, you’ve gotten a chance to enjoy the rich flavor of pure beef. It might be time to spice things up on a literal level by trying the rubbed Cajun Ribeye for a change.
Homemade or Store Bought Cajun Seasoning?
There are many popular pre-made Cajun seasonings to choose from, and you’ll likely find at least a few available in your grocery store. Don’t go for a mix from a generic store brand since it’s likely to offer little more than saltiness with some heat. If you want to save time and use a pre-mixed seasoning, choose a brand name like Slap Yo Mama, Tony Chachere’s, or our Chicago Steak Company blend. These mixes tend to have plenty of salt, so using the recipe below for homemade seasoning gives you more control over the sodium levels and the heat of the finished dish.
Bone-In or Boneless Ribeye for Cajun Steak
Both types of Ribeye will work well for this spice rubbed recipe. Cajun steaks are usually made with bone-in cuts because of the richer flavor. However, you can simply apply a slightly thinner amount of the rub to a boneless cut if that’s more to your preference. Boneless steaks will cook a little faster, so make sure you’re using an accurate instant read thermometer to ensure you don’t overcook them.
Cajun Ribeye Steak Recipe
There’s no need to settle for a premade seasoning if you have a well-stocked supply of spices at home. You’ll mix up more than just the spice needed for this recipe. Store the rest of the spice in a small glass jar to use for future Cajun steaks or other dishes like grilled chicken. If you want to adjust the saltiness or heat before applying it to a fine Ribeye, sample some of your spice mix on a piece of buttered bread to get a good feel for its flavor profile.
Ingredients
For the Seasoning:
- 1 teaspoon of smoked paprika
- 1.5 tablespoons of sweet paprika
- 2 tablespoons of garlic powder
- 1 tablespoon of onion powder
- 2 tablespoons of Mexican oregano
- 1 tablespoon of dried thyme
- 1 tablespoon of cracked black pepper
- ¼ tablespoon of cayenne pepper (increase if more heat is desired)
- ¾ tablespoon of salt (decrease if desired)
For the Steak:
- 2 1-inch thick bone-in or boneless Ribeye steaks, about 1 lb each
- 1 tablespoon of olive oil
- Compound butter for finishing (if desired)
Instructions
For the Seasoning:
1. Combine all of the ingredients. You can grind it in a small electric herb grinder for a finer mix that better coats the surface, or leave it whole if desired for more texture. Store in an air-tight glass jar or bag for future use.
For the Steak:
1. Let the steaks come to room temperature, leaving them out around 30 minutes. Pat the surface dry with some paper towels. Rub the steaks with the olive oil, then rub on as much of the spice mix as you want. Start off with about 1/2 teaspoon per steak and add more if you want a thicker crust.
2. Grill, oven roast, or cook in a hot cast iron pan until the desired level of doneness. Consider finishing the steak with flavored compound butter to further amp up the flavor.
Notes
Serve alongside your favorite Cajun dishes like boudin balls, rice and beans, mustard greens, smothered okra and tomatoes, and black eyed peas.
Conclusion
A Cajun steak could be just what you need to change up your grilling routine. Give this interesting Southern recipe a try the next time you’ve found a great deal on quality Ribeye steaks. If you just can’t wait, get your Ribeyes directly from Chicago Steak Company to enjoy the Cajun flavor without delay.
Cajun Ribeye Steak
Ingredients
For the Seasoning:
- 1 teaspoon of smoked paprika
- 1.5 tablespoons of sweet paprika
- 2 tablespoons of garlic powder
- 1 tablespoon of onion powder
- 2 tablespoons of Mexican oregano
- 1 tablespoon of dried thyme
- 1 tablespoon of cracked black pepper
- ¼ tablespoon of cayenne pepper increase if more heat is desired
- ¾ tablespoon of salt decrease if desired
For the Steak:
- 2 1- inch thick bone-in or boneless Ribeye steaks about 1 lb each
- 1 tablespoon of olive oil
- Compound butter for finishing if desired
Instructions
For the Seasoning:
- Combine all of the ingredients. You can grind it in a small electric herb grinder for a finer mix that better coats the surface, or leave it whole if desired for more texture. Store in an air-tight glass jar or bag for future use.
For the Steak:
- Let the steaks come to room temperature, leaving them out around 30 minutes. Pat the surface dry with some paper towels. Rub the steaks with the olive oil, then rub on as much of the spice mix as you want. Start off with about 1/2 teaspoon per steak and add more if you want a thicker crust.
- Grill, oven roast, or cook in a hot cast iron pan until the desired level of doneness. Consider finishing the steak with flavored compound butter to further amp up the flavor.