Submitted by Howard Menard Kaplan, LA
on Monday, September 19, 2005
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Makes:
3 servings
Prep Time:
20 minutes
Cook Time:
40 minutes
Ready In:
1 hour, 0 minutes
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
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Carmalized Onions
1- 2 large onions
1 stick butter
1 can mushrooms drained or 5 large mushrooms
Directions
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. 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 miuntes of cooking. 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. Make au jous by adding a small amount of water to the drippings. The steak au jous drippings can also be added to your carmelized onions.
Carmelized onions - Slice the onions in rings; melt the butter and add the onions. Over a low to medium fire saute the onions until they are soft and carmelized; about 35 minutes. After sauteing add the mushrooms and a small amount of Cajun Power to color the onons. Serve the onions over the steaks; add a salad and fresh canteloupe. Ces't ce bon....Mais oui!
