Cajun ribeye steak

Cajun Ribeye Steak
By epicure
Published on Wednesday, 24 Jul 2013
Cuisine
European
Type of Meal
Mains
Vegetarian-friendly
No
Level of Difficulty
Intermediate
Speed
Moderate

Serves 6

Morton’s Cajun seasoning
(Makes about 2½ cups)
½ cup paprika
1/3 cup salt
1/3 cup freshly ground white pepper
1/3 cup garlic powder
1/3 cup onion powder
2½ tablespoons dried thyme
2½ tablespoons dried oregano
2½ tablespoons freshly ground black pepper
2½ tablespoons cayenne pepper

  1. In a mixing bowl, stir together all the ingredients. When mixed, transfer to an airtight container and store in a cool dark place. The seasoning will keep for up to 3 months.

Au Jus
(Makes about 1 generous cup)

1 cup store-bought veal demi-glace
2½ teaspoons commercial beef base
1¼ teaspoons commercial chicken base
½ teaspoon whole black peppercorns
1/8 teaspoon garlic powder
1/8 teaspoon dried thyme
1 bay leaf
Pinch of freshly ground white pepper

  1. In a medium saucepan, combine 1¼ cups of water with the demi-glace, beef base, chicken base, pepper corns, garlic powder thyme, bay leaf and ground pepper. Whisk well. Bring to a boil over medium-high heat and cook at a boil, uncovered, whisking occasionally, for about 25 minutes, or until glossy and smooth.
  2. Strain through a chinois or a fine-mesh sieve into a metal bowl. Discard the solids. Let cool, then cover and refrigerate for at least 1 hour until chilled. Scrape any fat that has congealed on the surface. Use right away or transfer to a lidded container and refrigerate for up to 3 days.

1 cup + 2 tbsp Morton’s Cajun Seasoning or other Cajun seasoning
Six 16-ounce aged ribeye steaks, each about 1½ inches thick
4¾ cups flavourless vegetable oil, such as canola or safflower
6 tbsp Au Jus

  1. 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 four to five times on both sides with a meat mallet or small, heavy skillet to soften but not flatten more than a little. Discard any remaining seasoning in the pan.
  2. Pour the oil into the pan and add the steaks one by one. They should be covered with oil; add more if necessary. 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.
  3. When you are ready to cook the steaks, remove them from the oil and pat off excess oil with paper towels. The oil can flare on the grill or in the broiler. Set the steaks aside for 30 to 60 minutes at room temperature.
  4. Prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating element. The coals should be medium-hot for the charcoal grill. The burners should be on high for the gas grill.
  5. If using a charcoal grill, grill for about 8 minutes. Turn, using tongs, and grill the other side for 8 to 9 minutes for medium-rare, or until the desired degree of doneness. If using a gas grill, grill for about 8 minutes. Turn, using tongs, and grill the other side for 8 to 9 minutes for medium-rare, or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source for about 8 minutes. Turn, using tongs, and broil the other side for about 8 minutes for medium-rare, or until the desired degree of doneness.
  6. To serve, spoon some Au Jus over the steaks, if desired.