Cajun Ribeye Recipe

Temper and season

Remove the ribeye from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry with paper towels. Sprinkle both sides with kosher salt and freshly ground black pepper. In a small bowl, combine cajun seasoning, paprika, garlic powder, onion powder and cayenne; press about half of this blend evenly onto both sides of the steak (reserve the rest for finishing or other uses).

Preheat pan

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

Sear and blacken

Place the steak in the hot pan away from you. Sear without moving for 2–3 minutes to form a blackened crust. Flip and add 1 tablespoon unsalted butter. Tilt the pan slightly and, using tongs, baste the butter over the top of the steak for another 2–3 minutes for medium-rare (internal temp 125–130°F / 52–54°C). For medium, cook an additional 1–2 minutes per side. If you want a more pronounced blackened crust, press the reserved cajun mixture onto the sides and edges before finishing.

Rest

Transfer the steak to a cutting board and loosely tent with foil. Rest for 5–8 minutes so juices redistribute (carryover will raise temp a few degrees).

While the steak rests, combine 3 tablespoons softened butter, minced garlic, chopped parsley, lemon juice, salt and pepper in a small bowl. Mix until smooth. Spoon the garlic butter onto the hot steak just before serving so it melts over the crust. Reserve any extra butter for the potatoes or to serve on the side.

Cook potatoes and garlic

Place potato chunks and whole peeled garlic cloves in a medium pot and cover with cold water by about 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes.

Drain and mash

Drain potatoes and garlic well and return to the hot pot for 1 minute to dry off excess moisture. Mash with a potato masher or ricer until mostly smooth.

Finish

Add 2 tablespoons butter, warmed 1/2 cup milk or half-and-half, and 2 tablespoons sour cream or cream cheese (if using). Stir until creamy. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper, tasting and adjusting. Keep warm until ready to plate.

Roast or sauté

Preheat oven to 425°F (220°C) for roasting, or heat a skillet over medium-high for sautéing. Toss broccoli florets with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

If roasting: Spread broccoli on a rimmed baking sheet in a single layer and roast for 10–12 minutes, shaking the pan halfway, until edges are browned and crisp-tender. If sautéing: Add broccoli to hot skillet and cook, stirring occasionally, 6–8 minutes until bright green and tender-crisp, with some browned spots.

Finish with an optional squeeze of lemon just before serving.