Entree: United States – Cajun Louisiana – Cajun Ribeye Steak (Pan-seared ribeye steak seasoned with a traditional Cajun spice blend and finished with butter basting)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 10 min

Total 32 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 ribeye steaks, approx. 10 oz (284 g) each
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter (1 1/16 oz (30 g))
- 1 tbsp (15 ml) Worcestershire sauce
- 1 lemon, cut into wedges
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 2 tbsp (30 ml) chopped fresh parsley

Cajun Spice Blend
- 2 tbsp (30 ml) paprika
- 1 tbsp (15 ml) kosher salt
- 1 tsp (5 ml) freshly ground black pepper
- 1 tsp (5 ml) cayenne pepper
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) onion powder
- 1 tsp (5 ml) dried thyme
- 1 tsp (5 ml) dried oregano

Show original ingredient measurements

- 4 ribeye steaks, approx. 10 oz (284 g) each
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter (30 g)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 lemon, cut into wedges
- 2 cloves (6 g) garlic, minced
- 2 tbsp (30 ml) chopped fresh parsley

Cajun Spice Blend
- 2 tbsp (30 ml) paprika
- 1 tbsp (15 ml) kosher salt
- 1 tsp (5 ml) freshly ground black pepper
- 1 tsp (5 ml) cayenne pepper
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) onion powder
- 1 tsp (5 ml) dried thyme
- 1 tsp (5 ml) dried oregano

Instructions

1. Remove steaks from refrigerator 30–60 minutes before cooking to come to room temperature and pat dry with paper towels.
2. Mix the Cajun spice blend in a small bowl. Generously season both sides of each steak with the blend, pressing the spices into the meat.
3. Heat a heavy cast-iron skillet over high heat until smoking hot. Add vegetable oil and swirl to coat.
4. Place steaks in the skillet without crowding and sear undisturbed for 3–4 minutes until a dark crust forms.
5. Flip steaks and add butter, minced garlic, and Worcestershire sauce to the pan. Tilt the pan slightly and use a spoon to baste the steaks continuously with the melted butter and pan juices for another 3–4 minutes for medium-rare (adjust time for desired doneness).
6. Transfer steaks to a cutting board and tent loosely with foil; rest 5–10 minutes to allow juices to redistribute.
7. Slice against the grain, squeeze lemon wedges over the steak, sprinkle with chopped parsley, and serve immediately.