Howard's Cajun Power Ribeye and Onions

3 servings Prep: 15 m Cook: 45 m Total: 1 h Intermediate
5.0/5 (1)
Howard's Cajun Power Ribeye and Onions
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. This slow-cooked ribeye method uses Cajun Power Garlic Sauce and caramelized onions with mushrooms for a tender, flavorful steak dinner.

Ingredients

3 servings
  • 3 medium ribeye steaks
  • 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 fresh mushrooms

Step-by-Step Instructions

  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.
  2. In a cast iron pot, lightly spray your pot with PAM and heat the pot using a low heat setting. 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.
  3. While the steaks are cooking, start your onions in a separate pot (see caramelized onions step below). As the steaks reach your desired doneness, you can increase the temperature to crisp the outside or place under the broiler for a couple of minutes.
  4. Make au jus by adding a small amount of water to the drippings in the steak pot. The steak au jus drippings can also be added to your caramelized onions for extra flavor.
  5. Caramelized onions: Slice the onions in rings. Melt the butter in a separate pot and add the onions.
  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.
  7. Serve the onions over the steaks; add a salad and fresh cantaloupe. Ces’t ce bon…Mais oui!

Common Problems and Solutions

Q: Why cook the steak slowly instead of searing it hot and fast?

A: This slower method is more forgiving and produces an evenly cooked, tender steak throughout. The low heat won't toughen the meat, and you can finish with high heat or the broiler if you want a crisped exterior. It's especially good for less experienced cooks who might overcook with high heat.

Q: Can I skip the marinating time?

A: Yes, the recipe says you can cook right away. Marinating for a couple hours will give you deeper garlic flavor penetration, but rubbing the sauce on and cooking immediately still works well.

Q: How do I know when the onions are properly caramelized?

A: They should be golden brown, very soft, and sweet-smelling after about 35 minutes of low-medium heat cooking. Don't rush this step with high heat or they'll burn instead of caramelize.

Tips and Techniques

  • Use a cast iron skillet or heavy pot for even heat distribution during the slow cooking process. The heavy bottom prevents hot spots that could cause uneven cooking.
  • If you can’t find Cajun Power Garlic Sauce, it’s a Louisiana-made product available online. The slow cooking method is the real star here, so any quality garlic-based marinade will work in a pinch.

Ingredient Substitutions

  • Cajun Power Garlic Sauce: A mixture of minced garlic, olive oil, and Cajun seasoning, or another garlic-based marinade
  • ribeye steak: New York strip or sirloin steak
  • fresh mushrooms: canned mushrooms (or vice versa)
  • butter for onions: olive oil or combination of butter and oil

Equipment Needed

  • cast iron pot or heavy-bottomed skillet
  • separate pot or skillet for caramelizing onions
  • broiler (optional, for crisping)

Historical Context

Cajun Power is a Louisiana company founded in New Iberia, the heart of Cajun country. Their garlic sauce has become a staple in Cajun kitchens across Louisiana for marinating meats and adding bold garlic flavor to dishes.