Grilled Cajun Ribeye Recipe – Easiest Recipe Ever

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Grilled Cajun Ribeye Recipe – Easiest Recipe Ever: A strong conviction of mine is that preparing delicious cuisine does not have to be difficult. Using only a few carefully selected components, you can create something truly remarkable if you pay attention to detail and employ high-quality ingredients.

It is clear from this recipe that there is no room for dispute. With just two components, you can prepare a mouthwatering ribeye that will leave people talking about it for days after they have finished eating it. It has a tiny bit of fire from the spice, and it is filled with flavor and juicy.

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We like to finish it off with a little bit of roasted garlic and herb butter for a layer of flavor that is a little bit more complicated, but it is not required in any way. Serving this dish with our really easy grilled corn, potato, or asparagus will result in a sophisticated meal that you prepared in a very short amount of time.

Also See: Petite Filet Mignon Recipe – Easiest Recipe Ever

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Grilled Cajun Ribeye Recipe – Easiest Recipe Ever

This steak, which can be found at The Post Houses at the Lowell hotel in Manhattan, is both straightforward and delicious. There is no indication of the marinating times in the times.

Ingredients

  • 1cup vegetable oil
  • 1onion, thinly sliced
  • 1tablespoon garlic powder
  • 1tablespoon black pepper
  • 12teaspoon black pepper
  • 48ounces rib eye steaks
RUB
  • 1tablespoon paprika
  • 12teaspoons cayenne
  • 1teaspoon salt
  • 12teaspoon white pepper

Directions

  1. In a baking dish made of glass that is 13 inches by 9 inches by 2 inches, the oil, chopped onion, garlic powder, and one tablespoon of black pepper should be combined and mixed together.
  2. Turning the steaks over after adding them to the marinade will ensure that they are equally coated with the marinade. This will guarantee that the steaks are cooked through.
  3. When the steaks have been sliced, cover them with an even coating of half of the onion that has been put on top of them.
  4. You should cover it and place it in the refrigerator so that it can remain cool during the night.
  5. To begin, either either preheat the broiler or prepare the barbecue by heating it over medium-high heat. The first step is to prepare the barbecue.
    Take the steaks out of the marinade and set them aside in a separate location.
  6. A small bowl should be used to blend paprika, cayenne pepper, salt, white pepper, and a half teaspoon of black pepper. White pepper should also be used. A constant stirring motion should be performed on the mixture.
  7. Due to the fact that this is the recommended application, one teaspoon of the spice mixture ought to be put to each side of each steak.
  8. The steak should be cooked through by grilling or broiling it for approximately eight minutes on each side. Medium-rare steaks should be cooked through. It is because of this that the steaks will be cooked all the way through.
  9. Using a sharp knife, cut each steak in half along its length.
    The steaks should be presented to the visitors on plates, and they should be served to them.

Also See: New York Strip Recipe – Delicious Recipe Ever

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FAQ’S

Q1. Is Cajun seasoning good on ribeye?

First, I take a couple of ribeye steaks that have a good amount of marble on them, and then I pour some olive oil over them. After being generously seasoned with my King Craw cajun seasoning, each steak is allowed to rest for thirty minutes so that the tastes can penetrate the meat and become more ingrained.

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Q2. Should I marinate a ribeye steak before grilling?

Not every time. While marinades can tenderize and enhance the flavor of steak, not all steaks require them. You may choose to omit the marinade if you’re using a tender, flavorful cut, such as boneless ribeye.

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Q3. How to grill the perfect ribeye?

If you want your Ribeye steak to be cooked to the ideal medium-rare degree of doneness, the grill time should be 9–12 minutes for a 1-inch steak and 12–15 minutes for a 1½ inch steak. You should turn the steak approximately one minute before the halfway point. The temperature on a meat thermometer should register 130 degrees Fahrenheit. Before serving, allow your steaks to rest for five minutes while lightly covering them with aluminum foil.

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