Cajun Ribeye Steak from Morton's

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Ribeye steaks are hugely popular with restaurant guests but are not always on the tip of the tongue when home cooks think of buying steak. This a shame because this cut, from the prime rib section, is a rich-tasting steak. It is full of flavor and nearly as tender as a steak from the short loin, so you won't go wrong with a ribeye. It should be well marbled and may or may not have a noticeable nugget of creamy fat embedded in the meat. When a ribeye is sold with its one, it's call a bone-in rib steak - and is delicious. You can use any Cajun seasoning rub for this steak or try our blend. Apply the rub generously, working it into the meat with your fingers before submerging it in oil to marinate overnight.

Wine Recommendation: Shiraz, Syrah, Red Zinfandel, or Rhone Valley Red

Serves 6

1 cup plus 2 tablespoons Cajun Seasoning (see note)
6 16-ounce aged ribeye steaks, each about 1 1/2 inches thick
4 3/4 cups flavorless vegetable oil, such as canola or safflower
6 tablespoons Au Jus (recipe in Sauces/Gravies section)

Put the Cajun Seasoning in a large, shallow glass or ceramic pan. Press each side of the steaks into the seasoning to cover completely. Remove the steaks and lightly pound each four to five times on both sides with a meat mallet or small, heavy skillet to soften but not flatten ore than a little. Discard any remaining seasoning in the pan.

Pour the oil into the pan and add the steaks one by one. They should be covered with oil; add more if necessary. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours. Alternatively, marinate the steaks in heavy-duty resealable plastic bags.

When you are ready to cook the steaks, remove them from the oil and pat off excess oil with paper towels. The oil can flair on the grill or in the broiler. Set the steaks aside for 30 to 60 minutes at room temperature.

Prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating element. The coals should be medium-hot for the charcoal grill. The burners should be on high for the gas grill.

If using a charcoal grill, grill for about 8 minutes. Turn, using tongs, and grill the other side for 8 to 9 minutes for medium-rare, or until the desired degree of doneness. If using a gas grill, grill for about 8 minutes. Turn, using tongs, and grill the other side for 8 to 9 minutes for medium-rare, or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source for about 8 minutes. Turn, using tongs, and broil the other side for about 8 minutes for medium-rare, or until the desired degree of doneness.

To serve, spoon some of the Au Jus over the steaks, if desired.

NOTE: Chef du Jour Cajun Seasoning will be available soon at www.FoodieAffair.com