Cajun Ribeye* Recipe

Name: Chima Steakhouse Fort Lauderdales Cajun Ribeye* Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 4 pieces bone-in ribeye steaks (about 1.25–1.5 inches thick); 2.5 tbs kosher salt; 1.5 tbs coarse black pepper (freshly cracked); 2 tbs paprika (smoked or sweet); 1 tbs garlic powder; 1 tsp onion powder; 1 tsp dried oregano; 1 tsp dried thyme; 0.5 tsp cayenne pepper; 1 tsp brown sugar (lightly packed); 3 tbs olive oil; 4 tbs unsalted butter; 2 tbs fresh parsley (finely chopped); 4 pieces lemon wedges; 2 tsp optional: extra Cajun rub

Inspired by Chima Steakhouse Fort Lauderdale

Time1h 30m

Serves4

Boldly seasoned ribeye with Cajun spices, grilled for a flavorful crust and juicy center.

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Ingredients

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Steak

4 pieces bone-in ribeye steaks (about 1.25–1.5 inches thick)

2 1/2 tbs kosher salt

1 1/2 tbs coarse black pepper (freshly cracked)

2 tbs paprika (smoked or sweet)

1 tbs Watkins garlic powder

1 tsp Onion powder

1 tsp Dried oregano

1 tsp dried thyme

1/2 tsp Cayenne pepper

1 tsp brown sugar (lightly packed)

3 tbs olive oil

Finishing & Serving

4 tbs Unsalted butter

2 tbs fresh parsley (finely chopped)

4 pieces lemon wedges

2 tsp optional: extra Cajun rub

Method

Steak

Bring steaks to room temperature

Remove ribeye steaks from the refrigerator 45–60 minutes before cooking. Pat them dry on both sides with paper towels to remove surface moisture—this helps form a better crust.

Make the Cajun rub

In a small bowl combine kosher salt, coarse black pepper, paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, and brown sugar. Whisk until evenly blended.

Season the steaks

Brush both sides of each steak with olive oil (about 3/4 tbs per steak). Generously sprinkle the Cajun rub on both sides and along the edges, pressing gently so the rub adheres. Use all the rub across the 4 steaks for bold flavor.

Preheat grill

Preheat a gas or charcoal grill for direct high heat (450–550°F / 230–290°C). Ensure grates are clean and well-oiled to prevent sticking. If using a charcoal grill, bank coals to one side to create a two-zone fire for finishing if needed.

Sear the steaks

Place steaks directly over the hottest part of the grill. Sear for 3–4 minutes without moving to develop a deep crust. Rotate 90 degrees halfway through searing on each side if you want cross-hatch marks. Flip steaks and sear the other side for 3–4 minutes.

Cook to desired doneness

After initial sear, move steaks to a slightly cooler zone or reduce heat to medium-high. Continue grilling until internal temperature reaches target: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Use an instant-read thermometer inserted into the thickest part of the steak (approximately 2–6 minutes additional per side depending on thickness and grill).

Rest the steaks

Transfer steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute; carryover will raise internal temperature a few degrees.

Finishing & Serving

Prepare parsley butter

While steaks rest, melt unsalted butter in a small saucepan or microwave until just melted. Stir in finely chopped parsley and set aside. If you like more heat, whisk in the optional extra Cajun rub into the butter.

Finish and plate

Brush each rested steak with the parsley butter or place 1 tbs on top of each steak to melt. Slice against the grain if serving sliced, or serve whole. Garnish with a sprinkle of fresh parsley and serve with lemon wedges on the side to brighten flavors.

Serving suggestion

Serve immediately with your choice of sides (grilled vegetables, roasted potatoes, or rice). Provide extra salt and pepper at the table.