Cajun Ribeye Recipe

Bring steak to room temperature

Remove the 12 oz ribeye from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This helps it cook evenly and form a better crust.

Prepare the dry rub

In a small bowl combine cajun seasoning (2 tsp), kosher salt (3 tsp), smoked paprika (1 tsp), garlic powder (1/2 tsp), onion powder (1/2 tsp), cayenne pepper (1/4 tsp) and black pepper (1 tsp). Stir to blend.

Season the steak

Generously season both sides and the edges of the ribeye with the blended seasoning, pressing it lightly so it adheres. Let rest 10 minutes after seasoning to allow flavors to penetrate.

Blacken the steak

Heat a heavy cast-iron skillet over high heat until very hot (2–4 minutes). Add 2 tbs neutral oil and swirl to coat. Place the ribeye in the pan and press down slightly. Sear without moving for 2–3 minutes to develop a dark crust. Flip and sear the other side 2–3 minutes. For medium-rare (recommended for 1"–1.25" steak) finish by reducing heat to medium and cooking 1–2 minutes more per side or until an instant-read thermometer reads 125–130°F (51–54°C). For medium cook to 135°F (57°C). Remove steak to a plate and tent loosely with foil.

Make garlic butter

While the steak rests, melt 3 tbs unsalted butter in a small skillet over low heat. Add 3 minced garlic cloves and cook gently 30–45 seconds until fragrant (do not brown). Remove from heat and stir in 1 tbs chopped parsley, 1/2 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Keep warm.

Finish steak with garlic butter

After the steak rests 5–7 minutes, spoon the warm garlic butter over the top of the ribeye to gloss and add flavor. Slice against the grain and drizzle any remaining butter over slices before serving.

Cook potatoes

Place 1 lb cubed potatoes and 3 smashed garlic cloves in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes.

Heat dairy

While potatoes cook, heat 2 tbs butter and 3/4 cup whole milk together in a small saucepan or microwave until the butter melts and the mixture is warm (do not boil). If using sour cream, have 2 tbs warmed slightly and ready.

Mash and season

Drain potatoes and discard the garlic cloves (or mash them in for extra garlic intensity). Return potatoes to the hot pot. Mash with a potato masher or ricer while gradually adding the warm butter-milk mixture until smooth and creamy. Stir in 2 tbs sour cream (optional). Season with 3/4 tsp salt and 1/4 tsp black pepper, tasting and adjusting to preference.

Keep warm

Cover and keep warm until plating. If too thick, add additional warmed milk 1 tbsp at a time to reach desired consistency.

Cook broccoli

Toss 10 oz broccoli florets with 1 tbs olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Heat a large skillet over medium-high heat. Add broccoli and cook, stirring occasionally, until bright green and tender-crisp, 5–7 minutes. For a bit of char, cook a couple minutes longer without stirring. Alternatively, steam for 4–5 minutes until tender-crisp.

Finish broccoli

Transfer to a serving dish and squeeze optional lemon wedge over the top for brightness. Taste and adjust seasoning.

Arrange a generous scoop of garlic mashed potatoes and the broccoli on the plate. Place the sliced blackened ribeye next to the potatoes, spoon additional garlic butter over the steak, and serve immediately.