Cajun Ribeye Recipe

Prepare the steak

Remove the 12 oz ribeye from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels. This promotes even cooking and a better crust.

Season both sides of the steak with kosher salt and freshly ground black pepper, then pat on the Cajun seasoning so it forms an even, slightly thick coating. Use about 1–1½ tablespoons total, pressing gently so it adheres.

Preheat a heavy skillet (cast iron preferred) over medium-high to high heat for about 5 minutes until very hot. Add 1 tablespoon neutral oil and swirl to coat the pan.

When the oil is shimmering and just starting to smoke, carefully place the ribeye in the pan. Sear without moving 3–4 minutes until a deep dark crust forms (time depends on thickness). Flip and sear the other side 3–4 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Adjust time +/- for desired doneness.

During the last 1–2 minutes of cooking, reduce heat to medium-low. Add half of the prepared garlic butter (about 1½ tbs) to the pan and tilt the pan, spooning the melted butter and juices over the steak to baste and add flavor.

Remove the steak to a cutting board and loosely tent with foil. Let rest 8–10 minutes to allow juices to redistribute (internal temp will rise a few degrees).

Make garlic butter

While the steak rests (or up to 1 hour ahead), combine 3 tablespoons softened unsalted butter, the finely minced garlic (3 cloves), 1 tablespoon chopped parsley, 1 teaspoon lemon juice, and a pinch each of salt and pepper in a small bowl. Mix until smooth. Transfer to a small ramekin or shape into a log on plastic wrap and refrigerate briefly if needed to firm.

When serving, place a generous dollop (about 1–1½ tablespoons) of garlic butter on the warm steak so it melts over the slices. Reserve the other half to accompany potatoes or top broccoli if desired.

Cook potatoes and garlic

Place the peeled, cubed potatoes (about 1 lb) and 3 garlic cloves in a medium pot and cover with cold water by 1 inch. Add ½ teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Drain the potatoes and garlic well, returning them to the hot pot for 1 minute over low heat to evaporate excess moisture.

Mash the potatoes and garlic with a potato masher or ricer. Add 2 tablespoons butter, ½ cup warmed milk (or half-and-half), and 2 tablespoons sour cream if using. Stir until smooth and creamy. Season with ¾ teaspoon kosher salt and ½ teaspoon black pepper; adjust to taste.

Keep warm until plating. If the mash is too thick, add additional warmed milk 1 tablespoon at a time to reach desired consistency.

Cook broccoli

While the steak is resting and potatoes are finishing, toss 10 oz broccoli florets with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Heat a large skillet over medium-high heat or preheat oven to 425°F (220°C) for roasting.

Option A — Sauté: Add broccoli to the hot skillet in a single layer and cook, stirring occasionally, 5–7 minutes until bright green and tender-crisp with some browned edges. Option B — Roast: Spread on a baking sheet and roast 12–15 minutes, shaking halfway, until tender and slightly charred.

Finish with a squeeze of the lemon wedge (optional) and, if desired, a small spoonful of the remaining garlic butter to coat and flavor the broccoli.

Slice the rested ribeye against the grain into ¼-inch thick slices. Arrange on a warmed plate alongside a generous scoop of garlic mashed potatoes and the broccoli.

Top the steak with the remaining garlic butter so it melts over the meat. Serve immediately.