CAJUN T-BONE STEAK
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 7
Steps:
- Combine the garlic powder, paprika, salt, black pepper and cayenne in a small bowl. Place the steak on a rack set over a baking sheet. Sprinkle the spice mixture evenly on both sides of the steak (use all of the spice mixture). Let the steak sit on the rack at room temperature for 30 minutes to 1 hour.
- Preheat a grill to medium-high. Lightly brush with the oil.
- Place the steak on the grill, then cook until dark marks form on the underside and the steak releases easily from the grill, about 6 minutes. Flip the steak and continue cooking until a thermometer inserted in the center (avoiding bone) registers 125 degrees F for medium-rare, 5 to 7 more minutes. Remove to a cutting board and let the steak rest for 10 minutes before slicing and serving.
CAJUN GRILLED STEAK
The spicy blend of red peppers, onions, garlic and other spices in Perfect Pinch® Cajun Seasoning brings Cajun flavor to steak. Photo credit: Sommer Collier from A Spicy Perspective.
Provided by McCormick
Categories Entrees,
Yield 8
Number Of Ingredients 5
Steps:
- Mix Cajun seasoning, brown sugar and sea salt in small bowl. Brush steak lightly with oil. Sprinkle seasoning mixture on both sides of steak.
- Grill over medium-high heat or broil 6 to 8 minutes per side or until desired doneness.
Nutrition Facts : Calories 230 Calories
CAJUN RIB-EYE STEAKS
This is a simple and tasty steak from The Post Houses at the Lowell hotel in Manhattan. The times do not reflect marinating times.
Provided by lazyme
Categories Steak
Time 26m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine oil, sliced onion, garlic powder and 1 tablespoon black pepper in 13x9x2-inch glass baking dish.
- Add steaks to marinade, turning to coat.
- Spoon half of sliced onion evenly over steaks.
- Cover and refrigerate overnight.
- Prepare barbecue (medium-high heat) or preheat broiler.
- Remove steaks from marinade.
- Combine paprika, cayenne, salt, white pepper and 1/2 teaspoon black pepper in small bowl.
- Sprinkle each side of each steak with 1 teaspoon spice mixture.
- Grill or broil steaks until cooked through, about 8 minutes per side for medium-rare.
- Cut each steak in half.
- Divide steaks among plates; serve.
CAJUN RIB-EYE STEAK
Categories Beef Low Carb Backyard BBQ Dinner Meat Steak Winter Tailgating Grill/Barbecue Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine oil, sliced onion, garlic powder and 1 tablespoon black pepper in 13 x 9 x 2-inch glass baking dish. Add steaks to marinade, turning to coat. Spoon half of sliced onion evenly over steaks. Cover and refrigerate overnight.
- Prepare barbecue (medium-high heat) or preheat broiler. Remove steaks from marinade. Combine paprika, cayenne, salt, white pepper and 1/2 teaspoon black pepper in small bowl. Sprinkle each side of each steak with 1 teaspoon spice mixture. Grill or broil steaks until cooked through, about 8 minutes per side for medium-rare. Cut each steak in half. Divide steaks among plates; serve.
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