MORTON'S STEAKHOUSE CAJUN RIBEYE STEAKS
Please use Recipe #474823 for Morton's Steakhouse Cajun Seasoning. This recipe comes from Morton's Chef Ben Ornelas. I have modified his recipe because he uses 4 3/4 C oil for 6 steaks and I have found that 1 C oil for marinade is sufficient for home cooks.
Provided by Rinshinomori
Categories Steak
Time 15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- 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 three to four times with a perforated meat mallet or small heavy skillet to soften but not flatten more than a little. Discard any remaining seasoning in the pan.
- Pour the oil into the pan and add the steaks one by one. Flip over. 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.
- When you are ready to cook the steaks, remove them from the oil and let the oil drip off to remove the excess oil. The oil can flare on the grill or in the broiler.
- Set the steaks aside for 30 to 60 minutes at room temperature and grill the steaks to your liking.
Nutrition Facts : Calories 1566.2, Fat 136.6, SaturatedFat 45.6, Cholesterol 309, Sodium 254.5, Protein 79.6
CAJUN RIB-EYE STEAKS
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
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 RIB-EYE STEAK
Categories Beef Low Carb Backyard BBQ Dinner Meat Steak Winter Tailgating Grill/Barbecue Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine oil, sliced onion, garlic powder and 1 tablespoon black pepper in 13 x 9 x 2-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.
RIB-EYE STEAKS THAT ARE SUPERB
I saw this recipe on the Food Network and tried to write it down as closely as I can recall. Very simple to make and quick. I therefore did some experimenting and came up with, I am sure, the same method for cooking the Rib-Eye Steaks. These are the best steaks that I have made and I have made many others. Tender, succulent and so tasty.
Provided by William Uncle Bill
Categories Steak
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Remove steaks from the refrigerator and let them sit for about 30 minutes to take the chill out of the meat.
- Now, coat both sides generously with coarse black pepper and granulated garlic powder.
- Heat an iron skillet or a heavy bottomed frying pan until very hot on high heat.
- For each steak, sprinkle onto the skillet, 3/4 teaspoon of coarse salt and allow salt to heat up for at least 1 minute.
- Place the steaks on the coarse salt and cook for 3 minutes; DO NOT DISTURB at all, DO NOT LOOK or even move the steaks.
- Turn the steaks over and cook for an additional 3 minutes; again DO NOT DISTURB at all.
- The cooking time of 6 minutes gives you a medium-rare steak; DO NOT OVERCOOK.
- If you desire to cook it to medium, then cook for an additional 30 seconds to 1 minute per side.
- Remove steaks to a plate, cover with foil and let rest for 5 minutes, so that all juices are absorbed by the meat.
- Scrape off any excess coarse pepper and salt if desired and discard.
- I prefer to slice the steaks on an angle about 1/4 inch to 3/8 inch thickness.
- Serve with freshly processed horseradish.
- NOTE; Make sure that the heat is on as HIGH as possible without burning at all times during cooking the steaks. This will vary depending on your cooktop.
- Do not use ordinary table salt.
- Beef Tenderloin steaks are also real great cooked in this manner. If using a steak thicker than 1 inch, add 1 extra minute per side for medium-rare.
Nutrition Facts : Calories 626.9, Fat 50.2, SaturatedFat 20.5, Cholesterol 154.5, Sodium 2743.7, Carbohydrate 1.1, Fiber 0.4, Protein 40
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