Summer Recipe Series – Cajun Marinated Rib Eye Steak
Summer Recipe Series with Jenny Johnson presented by the BCAE. Executive Chef Matt King of Smith and Wollensky shows us how to make one of his steakhouse’s most popular dishes, the cajun marinated rib eye.
Cajun spice rub: 2 tablespoons + 1 teaspoon black pepper 1 tablespoon + 1 teaspoon cayenne pepper 2 tablespoons + 1 teaspoon white pepper 2 tablespoons + 1 teaspoon paprika 1 tablespoon + 1 teaspoon garlic powder 1 tablespoon + 1 teaspoon chili powder 2 teaspoons dried basil 1 tablespoon + 1 teaspoon kosher salt 1 tablespoon + 1 teaspoon ground cumin 2 teaspoons dried thyme, dried Combine all ingredients, mix well. If not using in a marinade, simply rub steaks generously with cajun spice rub on both sides and cook.
Cajun marinade: 1 cup salad oil 1/2 cup Cajun Spice rub 1/2 spanish onion Place ingredients into stock pot and simmer for one hour. Strain with a mesh fine hole strainer. Store in a plastic container.
To marinate steaks 1/2 cup Cajun Spice 1 cup Cajun marinade 1/2 spanish onion, sliced 4 Rib Eye Steaks Use a fork to pierce the meat, pressing the rub into the steak. Slice onions. Place the steaks and oil in a plastic container just large enough to hold them. Add oil to cover the steaks. Marinate in a refrigerator for two days. When cooking, season steaks with a bit of salt. Grill or broil to desired temperature. Finish with a bit of cajun marinade oil before serving.
TIPS: 1. When grilling steaks, make sure that you allow the steaks to drain off the marinade oil before it hits the grill. The oil will reach the smoking point sooner than the natural fats and will leave you with some of the delicious flavor of the marinade. 2. Take the steak off the grill one full temperature below your ideal level of doneness. The steak will continue to cook and the juices will redistribute for an even flavor.
To comment, please create a screen name in your profile
To comment, please verify your email address
Conversation
This discussion has ended. Please join elsewhere on Boston.com