Cajun Ribeye Recipe

Bring steak to room temperature

Remove the ribeye from the refrigerator 30–45 minutes before cooking and pat it dry with paper towels. This ensures even cooking and better crust development.

Season steak

Lightly brush the steak on both sides with 1 tablespoon neutral oil. Combine 2 tablespoons Cajun seasoning with 1 tsp kosher salt and 1 tsp black pepper and press evenly onto both sides and the edges of the steak.

Preheat pan

Heat a heavy cast-iron skillet over high heat until very hot (about 5–7 minutes). The pan should be smoking just lightly. If using a grill, preheat to high.

Blacken the ribeye

Add the steak to the dry hot skillet (no additional oil if pan is well-heated) and sear without moving for 3–4 minutes to form a dark crust. Flip and sear the other side for 3–4 minutes. For a 1" thick 12 oz ribeye aim for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time: 3–4 min per side for rare–med-rare, 4–5 min per side for medium. If using a thicker cut, sear and then finish in a 400°F oven for 4–6 minutes.

Rest steak with garlic butter

Transfer the steak to a cutting board and immediately spoon the prepared garlic butter over the top. Tent loosely with foil and rest for 5–10 minutes before slicing. Resting allows juices to redistribute and the butter to melt into the crust.

While the steak rests (or up to 1 hour ahead), melt 3 tablespoons unsalted butter in a small saucepan over low heat or in the microwave in short bursts. Add the 3 minced garlic cloves and cook very gently for 30–45 seconds in the butter just to soften and release aroma — do not brown. Remove from heat, stir in 1 tablespoon chopped parsley, 1 teaspoon lemon juice and a pinch of salt. Keep warm until ready to spoon over the steak.

Cook potatoes and garlic

Place the cubed potatoes and 3 garlic cloves in a medium pot and cover with cold water by 1". Add 1 teaspoon kosher salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

Heat milk and butter

While potatoes cook, warm 1 cup whole milk and 2 tablespoons butter together in a small saucepan or microwave until hot but not boiling.

Mash and season

Drain potatoes and garlic well and return to the pot. Mash with a potato masher or ricer until mostly smooth. Add the warm milk-butter mixture a little at a time, mashing to reach desired consistency. Stir in 2 tablespoons cream cheese or sour cream if using for extra creaminess. Season with 1 teaspoon kosher salt and 1 teaspoon black pepper. Taste and adjust seasoning. Keep warm until serving.

Cook broccoli

Bring a medium pot of salted water to a boil or heat a steamer. If boiling, cook florets 2–3 minutes until bright green and just tender; if steaming, steam 4–5 minutes. Immediately transfer broccoli to an ice bath to stop cooking and preserve color, then drain well.

Finish and season

Toss drained broccoli with 1 teaspoon olive oil, a pinch of salt and freshly ground black pepper. Optionally squeeze the lemon wedge over the florets just before serving.