Cajun ribeye

Chef Quinnton Austin
Louisiana Purchase, San Diego

"As a steak guy, there are certain cuts that are close to my heart, one being a ribeye with its fat and marble," chef Quinnton Austin said. "The Cajun spice mixed with the cast iron skillet gives it a unique char that I absolutely love."

Ingredients

1 ribeye steak
1 tbsp. Worcestershire sauce
1 tsp. A.1. Sauce
2 tbsp. Cajun spice
2 tsp. salt
Olive oil
1 sprig thyme
1 sprig rosemary
1 tsp. chopped garlic

Directions

Puncture steak with a fork and place in a dish with sauces. Sprinkle Cajun spice and salt on both sides of steak and rub in. Pour 1 cup olive oil over steak, add herbs and garlic, and refrigerate for 45 minutes. About 20 minutes before cooking, remove steak from refrigerator and allow to warm to room temperature.

Heat a cast iron skillet over medium heat and add enough olive oil to coat the bottom of the pan. When oil is hot, add steak and cook slowly, about 12 minutes on each side, depending on thickness. When steak reaches desired doneness, remove from pan and let rest for 6 minutes before serving. Steak should have a nice char on the outside and a light pink center.

Serves 1