Cajun Ribeye Recipe

Bring steak to room temperature

Pat the 12 oz ribeye dry with paper towels. Let it sit at room temperature for 30–45 minutes before cooking to ensure even cooking.

Season

Season both sides of the steak with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Rub 2 tbs Cajun seasoning evenly over both sides, pressing to adhere.

Preheat pan

Heat a heavy cast-iron skillet or stainless-steel pan over medium-high to high heat until very hot (2–4 minutes). Add 2 tbs vegetable oil and swirl to coat; it should shimmer but not smoke excessively.

Blacken and sear

Place the ribeye in the hot pan. Sear without moving for 2–3 minutes until a dark crust forms. Flip and sear the other side 2–3 minutes. For medium-rare (recommended), cook to an internal temperature of 125–130°F (52–54°C); adjust time for thickness (add 1–2 minutes per side for medium). If the steak is thick, after searing both sides, reduce heat to medium and continue cooking, flipping every minute, until desired temperature is reached.

Finish with butter

During the last 1 minute of cooking, add 1 tbs unsalted butter to the pan and spoon the melted butter over the steak (basting) to add flavor and shine.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes so juices redistribute.

Slice and serve

Slice against the grain into 1/4–1/2 inch slices and plate alongside mashed potatoes and broccoli. Top with a dollop of garlic butter (see Garlic Butter section).

While the steak rests, make the garlic butter. In a small bowl, combine 3 tbs softened unsalted butter, 2 minced garlic cloves, 1 tbs finely chopped parsley, 1 tsp lemon juice, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Mix until smooth and homogenous. Place a spoonful on top of the sliced steak so it melts over the meat.

Cook potatoes and garlic

Place 1 lb peeled and cubed potatoes and 3 peeled garlic cloves in a medium saucepan. Cover with cold water by 1 inch and add a pinch of salt. Bring to a boil over high heat, then reduce heat and simmer until potatoes are tender when pierced with a fork, about 12–15 minutes.

Warm milk and butter

While potatoes cook, heat 1 cup whole milk and 2 tbs unsalted butter in a small saucepan or microwave until warm (not boiling). If using cream cheese, have 2 tbs at room temperature.

Mash

Drain potatoes and garlic well and return to the warm pot. Mash using a potato masher or ricer until mostly smooth. Add warmed milk and butter, then the optional cream cheese. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Mash or beat until creamy and adjusted to preferred consistency. Taste and adjust seasoning.

Keep warm

Keep mashed potatoes warm covered until ready to plate.

Prepare broccoli

Toss 12 oz broccoli florets with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper so they are evenly coated.

Cook

There are two options: - Steaming: Steam for 4–5 minutes until bright green and just tender. - Roasting/Searing: In the same cast-iron pan after removing steak (wipe lightly), over medium-high heat cook broccoli in a single layer for 3–5 minutes, stirring occasionally, until edges are charred and tender-crisp. Choose the method you prefer. If pan-searing, you can add a splash of water and cover briefly to finish steaming.

Finish and serve

If desired, squeeze the optional lemon wedge over the broccoli before serving. Plate the broccoli alongside the steak and mashed potatoes.