Howard’s Cajun Power Ribeye and Onions

2005-09-19
  • Yield : 3
  • Servings : 3
  • Prep Time : 20m
  • Cook Time : 40m
  • Ready In : 60m
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Rib-eye steak is a boneless cut from the rib section of beef. The “eye” in its name refers to the round cross-section of a muscle that is not well exercised, so rib-eye steak is very tender.

Ingredients

  • 3 medium ribeye steak
  • 4 - 6 tbsp oil
  • salt and pepper to taste
  • Cajun Power Garlic Sauce
  • 1- 2 large onions
  • 1 stick butter
  • 1 can mushrooms drained or 5 large mushrooms

Directions

Step 1

Trim the steaks of excess fat. Rub the meat with the oil and a small amount of salt and pepper. Take the Cajun Power garlic sauce and rub it also into the steak. Marinate for a couple of hours or cook right away.

Step 2

In a cast iron pot, lightly PAM your pot and heat the pot using a low heat setting and place your steaks in the heated pot. This steak will be cooked on a slow heat rather than a faster hotter heat turning over a few times during the 35 to 45 minutes of cooking.

Step 3

While the steaks are cooking, start your onions in a separate pot. As the steaks reaches your desired doneness you can increase the temperature to crisp the outside or place under the broiler for a couple of minutes.

Step 4

Make au jus by adding a small amount of water to the drippings. The steak au jus drippings can also be added to your caramelized onions.

Step 5

Caramelized onions: Slice the onions in rings. Melt the butter and add the onions.

Step 6

Over a low to medium heat sauté the onions until they are soft and caramelized; about 35 minutes. After sautéing add the mushrooms and a small amount of Cajun Power to color the onions.

Step 7

Serve the onions over the steaks; add a salad and fresh cantaloupe. Ces't ce bon....Mais oui!



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Kaplan, Louisiana Louisiana
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