Cajun Ribeye Recipe

Bring steak to room temperature

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

Prepare seasoning

If using store-bought blackening seasoning, measure 2 tbs and set aside. If making homemade, combine paprika, onion powder, garlic powder, oregano, thyme, cayenne, kosher salt, and black pepper in a small bowl and mix thoroughly.

Season the steak

Lightly brush the steak with 1 tbs high-heat oil on both sides. Generously press the blackening seasoning onto both sides of the ribeye so it forms an even coating. Pat firmly so the spice mix adheres.

Heat the pan

Place a heavy cast-iron skillet (or stainless steel) over high heat and let it get very hot, about 4–5 minutes. Add the remaining 0 tbs of oil to the pan (the oil already on the steak will help). The pan should be shimmering and almost smoking.

Sear the steak

Carefully place the ribeye in the hot skillet. For a 12 oz ribeye about 1 to 1.25 inches thick, sear 2.5–3 minutes on the first side without moving to develop a deep crust. Flip and sear the second side 2–3 minutes for rare to medium-rare (adjust time for desired doneness). Use an instant-read thermometer: 120–125°F for rare, 130°F for medium-rare, 140°F for medium.

Rest the steak

Transfer the seared ribeye to a cutting board and tent loosely with foil. Let rest 5–8 minutes so juices redistribute while you finish other components.

While the steak rests, melt 3 tbs unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Add the minced garlic and cook over very low heat 1 minute just until fragrant (do not brown). Stir in chopped parsley, lemon juice, salt, and black pepper. Keep warm until ready to serve. Spoon over sliced steak when plating.

Cook potatoes and garlic

Place the cubed potatoes and 2 garlic cloves in a medium saucepan and add enough cold water to cover by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Warm dairy

While potatoes cook, warm the milk and 2 tbs butter in a small saucepan or microwave until the butter melts and the mixture is warm (not boiling). This helps keep potatoes hot and smooth.

Drain and mash

Drain potatoes and garlic well and return to the hot pot. Mash with a potato masher or ricer until mostly smooth. Gradually add the warm milk-butter mixture, stirring until you reach the desired consistency. Stir in sour cream if using. Season with 3/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Keep warm

Cover and keep warm until plating. If too thick when ready to serve, stir in a splash of warm milk to loosen.

Steam or sauté

Option A - Steam: Bring 1 inch of water to a simmer in a saucepan fitted with a steamer basket. Add broccoli florets, cover, and steam 4–6 minutes until bright green and tender-crisp. Option B - Sauté/Roast: Toss florets with 1 tsp olive oil, 1/4 tsp salt, and pinch of black pepper. Sauté in a skillet over medium-high heat 4–6 minutes until edges are lightly browned, or roast at 425°F (220°C) for 10–12 minutes until tender.

Finish

If steamed, transfer broccoli to a bowl and toss with a squeeze of lemon if desired. Adjust salt and pepper to taste.

Slice the rested ribeye against the grain into 1/4–1/2-inch slices. Arrange a portion of garlic mashed potatoes and broccoli on each plate. Fan 3–4 slices of ribeye over the potatoes. Spoon warm garlic butter over the steak (about 1–1.5 tbs per steak) and garnish with additional parsley if desired. Serve immediately.