SmokinAl
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After seeing redheelerdogs thread on blackened ribeye, I had to try one.
I thawed out a ribeye about 2" thick.
The only seasoning I used was Tone's Cajun.
I also made a lemon, butter, garlic sauce to pour on the steak after it was cooked.
This is the steak with the Cajun seasoning on it. No mustard or oil, just Cajun. I left it on for about 3 hours in the fridge.
Here's the lemon (didn't have a fresh one), butter, garlic sauce getting started.
Ready to go on the flat top.
As a side were having some pasta.
OK the sauce is heating up.
Move it over to the cool side.
The grill is sitting at about 375, which will be perfect.
On goes the steak.
Flipped it over, and the sauce is ready.
She's done. We like rare to med/rare, so I took it off at 120.
On goes the sauce, then a short rest.
There's our dinner. Steak, pasta, & a lettuce wedge with blue cheese dressing.
Another shot!
These are the leftovers. Tomorrow it's steak fajitas.
Here we go. Peppers, onions, garlic, & the leftover ribeye. Also a pan of fajita seasoned sauce.
I cooked the peppers & onions first, then added the garlic & finally the steak just to warm it up.
Warmed up a couple of flour tortillas with a slice of Swiss cheese.
And there you have it, a dollop of sour cream on top & two nice meals from one ribeye.
I really want to thank John (redheelerdog) for inspiring me to do this.
I use Cajun seasoning on just about everything, but for some reason I never thought of using it on steak.
I can honestly say I probably will never eat another steak that isn't blackened.
Judy & I both agreed that the taste was by far the best we have ever had.
The Cajun & the beef just seem to go together so well.
Thanks again John!
And thanks for looking guys!
Al
I thawed out a ribeye about 2" thick.
The only seasoning I used was Tone's Cajun.
I also made a lemon, butter, garlic sauce to pour on the steak after it was cooked.
This is the steak with the Cajun seasoning on it. No mustard or oil, just Cajun. I left it on for about 3 hours in the fridge.
Here's the lemon (didn't have a fresh one), butter, garlic sauce getting started.
Ready to go on the flat top.
As a side were having some pasta.
OK the sauce is heating up.
Move it over to the cool side.
The grill is sitting at about 375, which will be perfect.
On goes the steak.
Flipped it over, and the sauce is ready.
She's done. We like rare to med/rare, so I took it off at 120.
On goes the sauce, then a short rest.
There's our dinner. Steak, pasta, & a lettuce wedge with blue cheese dressing.
Another shot!
These are the leftovers. Tomorrow it's steak fajitas.
Here we go. Peppers, onions, garlic, & the leftover ribeye. Also a pan of fajita seasoned sauce.
I cooked the peppers & onions first, then added the garlic & finally the steak just to warm it up.
Warmed up a couple of flour tortillas with a slice of Swiss cheese.
And there you have it, a dollop of sour cream on top & two nice meals from one ribeye.
I really want to thank John (redheelerdog) for inspiring me to do this.
I use Cajun seasoning on just about everything, but for some reason I never thought of using it on steak.
I can honestly say I probably will never eat another steak that isn't blackened.
Judy & I both agreed that the taste was by far the best we have ever had.
The Cajun & the beef just seem to go together so well.
Thanks again John!
And thanks for looking guys!
Al
