Howard’s Cajun Power Ribeye and Onions2005-09-19
- Course: Main Dishes
- 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.
- 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
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 minutes 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 jus by adding a small amount of water to the drippings. The steak au jus drippings can also be added to your caramelized onions.
Caramelized onions: Slice the onions in rings. Melt the butter and add the onions.
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.
Serve the onions over the steaks; add a salad and fresh cantaloupe. Ces't ce bon....Mais oui!