Malcom Reed’s Cajun Ribeye Steak
Ingredients
- 2 Ribeye Steaks
- 1/4 cup Olive Oil
- 2 Tablespoons Malcom’s King Craw Cajun Seasoning
Bayou Butter
- 1 stick Butter – softened at room temp
- 1 Tablespoon Creole or Stone Ground Mustard
- 1 Tablespoon Malcom’s King Craw Cajun Seasoning
- 1 teaspoon dried Parsley Flakes
Equipment & Fuel
- Royal Oak® 100% Charcoal Pellets
- Wire Rack
- Pellet Smoker
- Small pot
- Basting Brush
Directions
1. Drizzle steak with olive oil.
2. Season generously with Cajun seasoning and rest at room temp for 30 minutes.
3. Prepare charcoal grill for searing at 550 degrees using grill grates.
4. Place each steak in grill and cook for 1 minute 30 seconds.
5. Turn steak 90 degrees to a new spot on the grill and continue to cook for 90 more seconds.
6. Flip both steaks over and repeat the same steps.
7. After the last 90-degree turn place a pat of the Bayou Butter on each steak for the final 90 seconds.
8. At this point the steaks should be about 125 internal. Remove them from the grill and rest for 5-7 minutes before slicing.
Bayou Butter
1. Combine butter, mustard, Cajun seasoning, and parsley in a bowl.
2. Spread onto plastic wrap and form into a log shape wrapping the plastic wrap tight.
3. Store in refrigerator until ready to use.
