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.
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!
Eggnog is one of our favorite holiday drinks and it makes an INCREDIBLE addition to these unique pralines we invented…
Interestingly the gravy is not sweet; caramelizing burns out the sweetness.
This hot chocolate is one of the things I looked forward to most during the holiday season. Cold weather outside…
Jason's adaptation on this Crawfish Étouffée comes from a combination of a few different recipes. This recipe makes enough to…
This recipe is very similar to meatball stew, but doesn't require you to make meatballs. It also has a different…
Shrimp and Egg Stew is a popular Louisiana dish, enjoyed by many. It's not only delicious, but it's easy to…