Morton's The Steakhouse Cajun Ribeye
Morton’s Cajun Seasoning
- 1/2 cup paprika
- 1/3 cup salt
- 1/3 cup freshly-ground white pepper
- 1/3 cup garlic powder
- 1/3 cup onion powder
- 2 1/2 tablespoons dried thyme
- 2 1/2 tablespoons dried oregano
- 2 1/2 tablespoons freshly ground black pepper
- 2 1/2 tablespoons cayenne pepper
Morton’s Cajun Ribeye
- 1 cup + 2 tablespoons Morton’s Cajun Seasoning
- 6 (16 ounce) aged ribeye steaks, each about 1 1/2 inches thick
- 4 3/4 cups flavorless vegetable oil (like canola or safflower)
- 6 tablespoons au jus
Morton's Cajun Seasoning
- In a mixing bowl, stir together all the ingredients. When mixed, transfer the mixture to an airtight container and store in a cool, dark place. The seasoning will keep for up to 3 months. (Note: You do not have to be perfectly precise when measuring dried herbs.)
Morton's Cajun Ribeye
- Put the Morton’s Cajun Seasoning into a large, shallow glass or ceramic pan. Press the side of each steak in the seasoning, covering completely. Remove the steaks from the seasoning. Lightly pound each steak four or five times on each side with a meat mallet or small, heavy skillet. The idea is to soften the meat, but not flatten it. Discard any remaining seasoning in the pan. Pour oil into the pan and add each steak, one by one. They should be covered in oil; add more if necessary. Cover the pan with plastic wrap and refrigerate for at least eight hours, but no more than 24 hours. Alternatively, marinate the steaks in heavy-duty, resealable plastic bags.
- When you are ready to cook the steaks, remove them from the oil and pat off the excess oil with paper towels. Set the steaks aside for 30 to 60 minutes at room temperature.
- Prepare a charcoal grill, a gas grill or the broiler, and position a rack four inches from the heat. The coals should be medium-hot for the charcoal grill. The burners should be on “high” for the gas grill. If you’re using a charcoal or gas grill, grill for about eight minutes. Using tongs, turn each steak and grill the other side for eight or nine minutes, or until the desired degree of doneness. If you’re using a broiler, broil four inches from the heat source for about eight minutes.
Using tongs, turn each steak and grill the other side for eight or nine minutes, or until the desired degree of doneness.
- To serve: Spoon some of the Au Jus over the steaks, if desired.
Recipe credit: Morton's The Steakhouse, Chicago, Illinois