Cajun Rib Eyes - Tilted Forum Project Discussion Community

Hanxter · 05-31-2006, 05:17 AM

ribeyes i usually wouldn't add anything to except pepperbut this is killer...

2 16 ounce ribeyes about 1-1/2" thick

1/2 c paprika
1/3 c salt
1/3 c fresh ground white pepper
1/3 c garlic powder
1/3 c onion powder
2-1/2 T dried thyme
2-1/2 T dried oregano
2-1/2 T fresh ground black pepper
2-1/2 T cayenne

canola oil

mix all the spices in a large bowl

put enough rub into a glass casserole dishto cover the steaks - press each side of the steaks to cover completely - any left over rub can be kept in an air-tight container for 6 months or so

remove the steaks and lightly pound them 4 - 5 times with a meat mallet or heavy skillet - throw out the rub the steaks were in - replace the steaks in the dish and cover completely with the oil - cover with plastic wrap and into the fridge overnight

remove the steaks from the oil - pat dry - set aside for an hour to bring to room temp

fire up the grill on high and cook 7 - 8 minutes a side for medium rare

potato & 3 bean salad

Dilbert1234567 · 05-31-2006, 04:03 PM

Most of my rubs contain brown sugar, (I’ve got a sweat tooth) this sounds great (as do the rest of your posts)

newtx · 05-31-2006, 04:36 PM

Just what I've been looking for. Lately my steaks and even my burgers have been lacking any real flavor. Can't seem to get quality meat for grilling even though I am sure paying for quality. Any tips for selecting steaks or burgers would be appreciated.

Dilbert1234567 · 05-31-2006, 04:52 PM

for burgers I add half a packet of onion soup mix per pound to the beef, its wonderful if you like onions.

05-31-2006, 05:17 AM	#1 (permalink)
Hanxter The Griffin	Cajun Rib Eyes ribeyes i usually wouldn't add anything to except pepperbut this is killer... 2 16 ounce ribeyes about 1-1/2" thick 1/2 c paprika 1/3 c salt 1/3 c fresh ground white pepper 1/3 c garlic powder 1/3 c onion powder 2-1/2 T dried thyme 2-1/2 T dried oregano 2-1/2 T fresh ground black pepper 2-1/2 T cayenne canola oil mix all the spices in a large bowl put enough rub into a glass casserole dishto cover the steaks - press each side of the steaks to cover completely - any left over rub can be kept in an air-tight container for 6 months or so remove the steaks and lightly pound them 4 - 5 times with a meat mallet or heavy skillet - throw out the rub the steaks were in - replace the steaks in the dish and cover completely with the oil - cover with plastic wrap and into the fridge overnight remove the steaks from the oil - pat dry - set aside for an hour to bring to room temp fire up the grill on high and cook 7 - 8 minutes a side for medium rare potato & 3 bean salad

05-31-2006, 04:03 PM	#2 (permalink)
Dilbert1234567 Devils Cabana Boy Location: Central Coast CA	Most of my rubs contain brown sugar, (I’ve got a sweat tooth) this sounds great (as do the rest of your posts) __________________ Donate Blood! "Love is not finding the perfect person, but learning to see an imperfect person perfectly." -Sam Keen

05-31-2006, 04:52 PM	#4 (permalink)
Dilbert1234567 Devils Cabana Boy Location: Central Coast CA	for burgers I add half a packet of onion soup mix per pound to the beef, its wonderful if you like onions. __________________ Donate Blood! "Love is not finding the perfect person, but learning to see an imperfect person perfectly." -Sam Keen

05-31-2006, 04:36 PM	#3 (permalink)
newtx Addict	Just what I've been looking for. Lately my steaks and even my burgers have been lacking any real flavor. Can't seem to get quality meat for grilling even though I am sure paying for quality. Any tips for selecting steaks or burgers would be appreciated.