16 Oz. Prime Cajun Ribeye* Recipe

Bring to room temperature

Remove the 16 oz. ribeye from the refrigerator 30–45 minutes before cooking and pat dry thoroughly with paper towels. Letting it warm slightly ensures even cooking.

Season

Lightly brush or rub 1 tablespoon canola oil over both sides of the steak. Generously coat both sides with 1 tablespoon kosher salt and 1 tablespoon coarse black pepper, then press the salt and pepper into the meat. Sprinkle 1–1½ tablespoons of the prepared Cajun seasoning evenly over both sides (use more near the edges) and press to adhere.

Preheat pan or grill

Preheat a heavy cast-iron skillet over high heat until just smoking (about 5–7 minutes) or prepare a grill for high direct heat (500°F/260°C). If using a pan, add 1 tablespoon canola oil and swirl to coat just before placing the steak in the pan.

Sear and cook

Place the ribeye in the hot pan or on the grill. For medium-rare (recommended for prime ribeye), sear without moving 3–4 minutes on the first side until a deep brown crust forms. Flip and cook 3–4 minutes on the second side. If steak is very thick or you prefer a different doneness, reduce heat to medium and continue cooking, or move to indirect heat until internal temperature reaches desired level (125°F/52°C for rare, 130–135°F/54–57°C for medium-rare, 140–145°F/60–63°C for medium). Use an instant-read thermometer placed into the thickest part of the steak to check doneness.

Baste with butter (optional)

In the last 1 minute of cooking in a skillet, reduce heat to medium, push steak to one side, add the prepared finishing butter to the pan and tilt the pan slightly. Spoon the melted butter over the steak repeatedly (3–4 spoonfuls) to baste and build flavor.

Rest

Transfer the ribeye to a cutting board and tent loosely with foil. Rest for 8–12 minutes (depending on thickness) to allow juices to redistribute. Resting will also raise the internal temperature by about 5°F (3°C).

Slice and serve

After resting, slice the steak against the grain into ½-inch slices if desired, or serve whole. Spoon any resting juices over the slices and serve with additional Cajun seasoning or finishing butter if desired.

Combine the Cajun seasoning ingredients: in a small bowl mix 2 tsp paprika, 1 tsp kosher salt, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp cayenne pepper, and 1 tsp ground black pepper. Stir until evenly distributed. Use 1–1½ tablespoons to season the steak and reserve the rest in an airtight container for future use (keeps several months).

Make the finishing butter by mashing together 2 tablespoons room-temperature unsalted butter, 1 teaspoon finely chopped fresh parsley, and 1 teaspoon fresh lemon juice until smooth. Place on a small plate and keep at room temperature. Spoon over the hot steak while basting or place a pat on the sliced steak to melt at service.