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4 USDA Prime Bone-In Rib Eye Steaks

Cajun Spice Rub:

• 2 tablespoons + 1 teaspoon black pepper
• 2 tablespoons + 1 teaspoon cayenne pepper
• 2 tablespoons + 1 teaspoon white ground pepper
• 2 tablespoons + 1 teaspoon paprika
• 1 tablespoon + 1 teaspoon garlic powder
• 1 tablespoon + 1 teaspoon chili powder
• 2 teaspoons basil, dried
• 1 tablespoon + 1 teaspoon kosher salt
• 1 tablespoon + 1 teaspoon ground cumin
• 2 teaspoons thyme, dried, whole

Cajun Marinade:

• 1 cup salad oil
• 1/2 cup Cajun Spice Rub
• 1/2 Spanish onion

To Marinate Steaks:

• 1/2 cup Cajun spice
• 1 cup Cajun Marinade oil
• 1/2 Spanish onion
• 4 Rib Eye steaks

Preparation

• Cajun Spice Rub: Combine all ingredients, mix well.
• If not using in marinade, you can simply rub steaks generously with Cajun Spice Rub on both sides and cook.
• Cajun Marinade: Place ingredients into stock pot and simmer for one hour.
• Strain through a mesh fine hole strainer.
• Store in a plastic container.
• To Marinate Steaks: Use a fork to pierce the meat, pressing the rub into the steak.
• Slice onions.
• Place the steaks and oil in a plastic container just large enough to hold them.
• Add oil to cover the steaks
• Marinate in a refrigerator for two days.
• For Cooking: Season steaks with a bit of salt.
• Grill or broil to desired temperature.
• Finish with a bit of Cajun oil before serving.

This steak pairs perfectly with Chef Matt’s  Creamy Corn with Manchego side dish– get the recipe as well for a great steak and side dish meal preparation!