Cajun Ribeye Recipe

Bring steak to room temperature

Remove the 12 oz ribeye from the refrigerator 30–45 minutes before cooking so it comes to room temperature. Pat dry thoroughly with paper towels to ensure proper searing.

Season

Combine kosher salt and black pepper. Generously season both sides of the steak with the salt and pepper, then press 2 tbs of Cajun seasoning into both sides so the spice rub adheres. Lightly season the edges.

Preheat pan

Heat a heavy cast-iron skillet or stainless-steel pan over high heat until very hot, about 4–5 minutes. Add 1 tablespoon neutral oil and swirl to coat. The oil should shimmer but not smoke heavily.

Blacken and sear

Place the steak in the hot pan and do not move it for 2–3 minutes to develop a dark crust. Flip and sear the other side 2–3 minutes. For a 12 oz ribeye about 1–1.25" thick, sear until the internal temperature reaches: 125–128°F for medium-rare or 135°F for medium. Use an instant-read thermometer inserted into the thickest part.

Baste and finish

During the last 1–2 minutes of cooking, add 1 tablespoon butter to the pan and tilt the pan slightly; spoon the melted butter over the steak repeatedly (basting) to enrich the crust and finish cooking. If desired, add a sprig of thyme or rosemary while basting for extra aroma.

Rest the steak

Transfer the steak to a cutting board and loosely tent with foil. Rest for 6–8 minutes to allow juices to redistribute. While resting, prepare garlic butter and finish sides.

While the steak rests, melt 3 tablespoons unsalted butter in a small saucepan or microwave-safe bowl over low heat. Add the finely minced garlic and cook gently for 30–40 seconds (if using stovetop) just to soften the raw edge—avoid browning the garlic. Remove from heat.

Stir in 1 tablespoon chopped fresh parsley, 1 teaspoon lemon juice, and a pinch each of salt and pepper. Taste and adjust seasoning. Keep warm until serving and spoon over the sliced ribeye just before plating.

Cook potatoes and garlic

Place peeled and chunked potatoes and 3 whole garlic cloves in a medium pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes.

Heat dairy

While potatoes cook, warm 1 cup whole milk and 2 tablespoons butter together in a small saucepan until the butter melts and the mixture is hot but not boiling. If using cream or sour cream, warm or temper it into the milk now.

Mash

Drain potatoes and garlic well and return to the hot pot off the heat for a minute to allow excess moisture to steam off. Mash using a potato masher or ricer until mostly smooth. Gradually add the warm milk-butter mixture, mashing until you reach the desired creamy consistency. Stir in 2 tablespoons cream or sour cream if using. Season with 1 tsp salt and 1/2 tsp black pepper; adjust to taste.

Keep warm

Cover and keep warm until plating. Rewarm gently if needed, adding a splash of milk if they thicken too much.

Prepare broccoli

While the steak is resting and potatoes cook, trim broccoli into even florets. Pat dry.

Cook

Option A - Pan-roast: Heat 1 tablespoon olive oil in a sauté pan over medium-high heat. Add broccoli florets in a single layer and cook 3–4 minutes without stirring to get color, then toss and cook another 2–3 minutes until tender-crisp. Season with 1/2 tsp salt and 1/4 tsp black pepper. Option B - Steam: Steam florets in a steamer basket over simmering water for 4–6 minutes until bright green and tender-crisp, then toss with olive oil, salt and pepper.

Finish

Squeeze a little lemon over the broccoli if desired and serve immediately.

Slice the rested ribeye against the grain into 1/4"–1/2" slices if preferred, or serve whole. Spoon the warm garlic butter over the steak slices (or place a knob on top of the whole steak to melt). Plate a generous scoop of garlic mashed potatoes and a portion of broccoli alongside.

Garnish with a sprinkle of chopped parsley on the potatoes or steak and serve immediately.