Cajun Ribeye Recipe

Bring steak to temperature

Remove the 12 oz ribeye from the refrigerator and pat dry with paper towels. Let sit at room temperature for 30–45 minutes to ensure more even cooking.

Season

Combine kosher salt and black pepper and lightly season both sides of the steak. Press 2 tbs cajun seasoning into both sides of the steak so the spice rub adheres, leaving a thin, even coating.

Preheat skillet

Place a heavy cast-iron skillet over high heat and let it heat for 5 minutes until very hot. Add 2 tsp oil and swirl to coat the surface; the oil should shimmer but not smoke heavily.

Blacken and sear

When the skillet is smoking hot, carefully lay the steak in the pan away from you. Sear without moving for 2–3 minutes until a dark crust forms. Flip and sear the other side 2–3 minutes. For a 1–1¼" thick 12 oz ribeye, this will usually result in medium-rare to medium (target internal temperature 125–130°F / 52–54°C for medium-rare, 135°F / 57°C for medium). If the crust forms before the center reaches the desired temp, reduce heat to medium and continue cooking, flipping every 30–60 seconds and pressing the steak into the pan for even contact.

Finish with butter and garlic

Reduce heat to medium-low and add 2 tbs unsalted butter and the minced 2 garlic cloves to the pan. Tilt the pan slightly and spoon the melted garlic butter over the steak repeatedly for 45–60 seconds to baste and flavor the exterior.

Rest

Transfer the steak to a cutting board and let rest for 5–8 minutes tented loosely with foil. While resting, prepare the garlic butter (see next section) to serve on top.

While the steak rests, combine 3 tbs softened unsalted butter, 2 minced garlic cloves, 1 tsp finely chopped parsley, 1 tsp lemon juice (optional), and a pinch of salt in a small bowl. Mix until smooth. Spoon or place a generous dollop on the hot rested steak so it melts over the meat just before serving.

Cook potatoes and garlic

Place the peeled, cubed potatoes and 3 whole garlic cloves in a medium pot. Cover with cold water by 1 inch and add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook 12–15 minutes until potatoes are fork-tender.

Warm dairy

While potatoes cook, warm 1 cup milk (or half-and-half) with 3 tbs butter in a small saucepan or microwave until hot but not boiling.

Drain and mash

Drain potatoes and remove the garlic cloves into a bowl with the potatoes; reserve a little cooking water. Mash potatoes and cooked garlic together with a potato masher or ricer until mostly smooth.

Finish

Add the warmed milk and butter mixture, 2 tbs cream cheese or sour cream (if using), and mash until creamy. If too thick, add up to 2–4 tbs reserved cooking water. Season with 3 tsp salt and 1 tsp freshly ground pepper, taste and adjust. Keep warm until serving.

Prepare and cook

Preheat oven to 425°F (220°C) or heat a skillet for sautéing. Toss 12 oz broccoli florets with 1 tbs olive oil, 1 tsp salt, and 1 tsp black pepper. If roasting, spread on a sheet pan in a single layer and roast 10–12 minutes until tender-crisp and slightly charred at the edges. If sautéing, heat a skillet over medium-high heat and cook 5–7 minutes until bright green and tender-crisp.

Finish

If desired, squeeze a lemon wedge over the broccoli just before serving for brightness.