How To make Steak Cajun Style
1/2 c Margarine, melted
1 ts Cayenne pepper
1 ts Black pepper
1/2 ts Salt
1/4 ts White pepper
4 Ribeye steaks
Heat a skillet to 350 degrees and pour melted margarine in. Combine seasoning in a small bowl. Dip steaks in melted margarine and sprinkle with season mixture. Place steaks in skillet and cook each side for about 3 1/2 minutes. Serves 4. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93
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Summer Recipe Series - Cajun Marinated Rib Eye Steak
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.
How to make cajun seasoning...from a non-chef
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Cajun Ribeye Steak - Charcoal Grilled
Cajun Ribeye Steak grilled on a Weber Kettle Grill
#cajunribeye #ribeyesteak #howtobbqright
Grilled Cajun Ribeye Steak
WHAT MALCOM USED IN THIS RECIPE:
- Weber Kettle Grill -
- King Craw Cajun Seasoning
- Tumbleweeds Fire Starter
- GrillGrates
- GrillGrate Tool
- BBQ Gloves -
Put some cajun spice in your life with this recipe!
I take a couple of well marbled ribeye steaks and coat them with a drizzle of olive oil. Each steak is generously seasoned with my King Craw cajun seasoning and rested for 30 minutes to let those flavors sink into the meat.
While the steaks rest, I fired up my trusty Weber kettle grill topped with a set of grill grates for searing. I also made a quick “Bayou Butter” to tops these steaks at the end of the cook. The butter is a mixture of stone ground mustard, more King Craw Cajun seasoning, dried parsley and a stick of softened butter. Once it’s mixed up I simply wrap it into a log form using plastic wrap and stick it back into the refrigerator to firm up.
Once the grill is ready for action, both steaks hit the hot grill grates. You want the surface temp to be in the 550°F range for searing. Grill each steak for 90 seconds then rotate 90° to create perfect grill marks. Cook for another 90 seconds and flip each steak. Repeat the same cooking process on the back side for a perfectly cook medium rare ribeye. If you want your steak a little more done increase each time by 30 seconds and it’ll turn out medium. (Don’t cook a ribeye past medium, please!)
Top each steak with a pat of the Bayou Butter right at the last turn. This will allow the butter to melt over the steak as it finishes cooking. Remove the steaks from the grill and give them a rest for 5-7 minutes before serving. To make a pan-dipping sauce place another pat of butter under each steak while they rest. The butter will melt and combine with the juices from the steaks and it’s Delicious!
Cajun Ribeye Recipe
- 2 Ribeye Steaks
- 1/4 cup Olive Oil
- 2 Tablespoons Malcom's King Craw Cajun Seasoning
Bayou Butter
- 1 stick Butter - softened at room temp
- 1 Tablespoon Creole or Stone Ground Mustard
- 1 Tablespoon Malcom's King Craw Cajun Seasoning
- 1 teaspoon dried Parsley Flakes
Combine butter, mustard, Cajun seasoning and parsley in a bowl. Spread onto plastic wrap and form into a log shape wrapping the plastic wrap tight. Store in refrigerator until ready to use.
Cajun Ribeye Directions
1. Drizzle ribeyes with olive oil
2. Season generously with Cajun seasoning and rest at room temp for 30 minutes
3. Prepare charcoal grill for searing at 550 degrees using grill grates.
4. Place each steak in grill and cook for 1 minute 30 seconds.
5. Turn steak 90 degrees to a new spot on the grill and continue to cook for 90 more seconds.
6. Flip both steaks over and repeat the same steps.
7. After the last 90 degree turn place a pat of the Bayou Butter on each steak for the final 90 seconds.
8. At this point the steaks should be about 125 internal. Remove them from the grill and rest for 5-7 minutes before slicing.
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Classic Steak Dinner Recipe - Cajun Style! #shorts
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AFFILIATE DISCLOSURE:
This description contains affiliate links. If you decide to purchase a product through one of them, I may receive a small commission at no cost to you.
Ingredients⠀
1/2 c. low-sodium soy sauce⠀
1/3 c. extra-virgin olive oil⠀
1/4 c. lightly packed brown sugar⠀
1/4 c. bourbon⠀(save the rest)
2 tbsp. whole-grain mustard⠀
2 tsp. cajun seasoning⠀
2 cloves garlic, minced⠀
1 tsp. fresh thyme leaves⠀
2 lb. tri-tip steak (or a very thick cut of sirloin)⠀
2 tbsp. butter, cut into tabs⠀
Freshly chopped parsley, for garnish (optional)⠀
Served with love!
Cajun Pork Steak In A Gravy
Hey guys, we have another one for the rice and gravy chronicles!!! Coming at you with pork steak in a gravy, or some people call it smothered pork steak. All cajun style and phenomenal for you guys with a special guest. Hope y'all enjoy, please like and subscribe, and as always see you in the kitchen!