Cajun Ribeye Recipe

Bring steak to room temperature

Remove the 12 oz ribeye from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels—dry surface gives a better blackened crust.

Season steak

Lightly season both sides with kosher salt and black pepper. Then press the Cajun seasoning into both sides of the steak so it forms an even coating (use about 2 tablespoons total).

Preheat pan

Place a heavy cast-iron skillet over high heat until very hot, about 5 minutes. It should be smoking slightly. Add 1 tablespoon neutral oil and swirl to coat.

Blacken the steak

Carefully lay the steak in the hot skillet. Sear without moving for 2–3 minutes until a deep brown/blackened crust forms. Flip and sear the other side 2–3 minutes. For medium-rare (recommended for 1" thick steaks), continue cooking another 1–2 minutes per side or baste and cook to an internal temperature of 125–130°F (52–54°C). Adjust time for thickness and desired doneness.

Optional baste & rest

If using, add 1 tablespoon butter to the pan in the last 30–60 seconds, tilt the pan and spoon melted butter over the steak to finish. Transfer the steak to a cutting board and rest loosely tented with foil for 6–8 minutes (resting carries over cooking and redistributes juices).

While the steak rests, combine 3 tablespoons softened unsalted butter, 2 minced garlic cloves, 1 tablespoon chopped parsley, 1 teaspoon lemon juice, and a pinch of salt in a small bowl. Stir until homogenous. Taste and adjust seasoning. Spoon the garlic butter over the sliced steak just before serving so it melts into the meat.

Cook potatoes and garlic

Place peeled and chunked potatoes (about 1 lb) and 2 whole peeled garlic cloves into a medium pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender and easily pierced with a fork, about 12–15 minutes.

Warm dairy

While potatoes cook, warm 1 cup whole milk and 2 tablespoons butter together in a small saucepan (or microwave) until butter melts and the mixture is hot but not boiling. This helps keep the potatoes fluffy.

Mash and finish

Drain potatoes and garlic well and return to the pot. Mash using a potato masher or ricer until mostly smooth. Stir in warm milk-butter mixture and 2 tablespoons cream cheese or sour cream (if using) until creamy. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Adjust texture with more milk if needed and adjust seasoning to taste.

Cook broccoli

For quick preparation, steam or blanch 10 oz broccoli florets for 3–4 minutes until bright green and just tender-crisp. Alternatively, toss with 1 teaspoon olive oil, salt and pepper and roast in a 425°F (220°C) oven for 8–10 minutes until edges caramelize.

Finish

If steamed or blanched, immediately toss broccoli with a drizzle of olive oil and a pinch of salt and pepper. Serve with an optional lemon wedge to squeeze over the florets just before serving.

Slice the rested ribeye across the grain into 1/4–1/2" slices. Place a generous scoop of garlic mashed potatoes on the plate, arrange broccoli to the side, and fan sliced steak over or beside the potatoes. Spoon garlic butter over the steak so it melts and glazes the meat. Serve immediately.