Mortons Steakhouse Prime Rib Recipes

MORTON'S STEAKHOUSE CAJUN SEASONING

Morton's Steakhouse Cajun Seasoning image

This seasoning recipe is used for making grilled Cajun ribeye steaks (along with oil for overnight marinade) and comes from Morton's chef Chef Ben Ornelas. Will keep in the cupboard in a tight container for about 3 months.

Provided by Rinshinomori

Categories Cajun

Time 10m

Yield 1/3 cup

Number Of Ingredients 9

Ingredients

1 tablespoon paprika
1 tablespoon salt
1 tablespoon white pepper
1 tablespoon garlic powder
1 tablespoon onion powder
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
3/4 teaspoon ground black pepper
3/4 teaspoon cayenne pepper

Steps:

Stir together all the ingredients in a bowl.
Transfer to an airtight container and store in a cool dark place.

Nutrition Facts : Calories 328, Fat 4.7, SaturatedFat 1, Sodium 20981.4, Carbohydrate 72.3, Fiber 23, Sugar 4.8, Protein 13.6

STEAK MARINADE RECIPE FROM MORTON'S RESTAURANT

STEAK MARINADE RECIPE FROM MORTON'S RESTAURANT image

Categories Beef

Yield 8

Number Of Ingredients 21

Ingredients

Estimated Times
Preparation Time: 10 mins
Cooking Time: 0 min
Servings: 8
MARINADE
INGREDIENTS
6 garlic cloves, finely minced
1 tsp. whole thyme
1/4 tsp. cayenne pepper
1/2 cup soy sauce
4 tbsp. Worcestershire sauce
2 tbsp. vegetable oil
1/3 cup lime juice
2 tsp. salt
1 tsp. black pepper
DIRECTIONS
Combine all ingredients in a mixing bowl. Place meat in a pan, add marinade, let stand for 2-3 hours. Remove from refrigerator one hour prior to grilling. Good for 3 pounds of steak.
Tips from the experts at Morton's of Chicago:
The first element of successful grilling is to select the right cut of beef. The ideal steaks for grilling are the Porterhouse, New York Strip, Rib-eye and T-bone.
When choosing meat from the supermarket or a local butcher, always look for steaks that contain marbling. Marbling is the intermuscular fat that runs through the meat giving it flavor.
Whatever steak you choose, thickness is the most important element in grilling. The steak should be at least one to one and half inches thick.

Steps:

see above

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