Blackstone Steak With Cajun Rub
Try our Blackstone Steak With Cajun Rub. This recipe infuses the rich flavors of Cajun seasoning into perfectly seared ribeye steaks.
Calories: 400kcal
Ingredients
- 2 boneless ribeye steaks (about 1 inch thick)
- 2 tbsp olie oil
- 2 tbsp Cajun seasoning
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (adjust to your spice preference)
Instructions
- In a small bowl, combine the Cajun seasoning, salt, black pepper, garlic powder, paprika, onion powder, dried thyme, dried oregano, and cayenne pepper. Mix well to create your Cajun rub.
- Drizzle olive oil over both sides of each ribeye steak. Use your hands to rub the oil evenly onto the steaks.Sprinkle the Cajun rub generously over both sides of the steaks, pressing it in to adhere.
- Preheat your Blackstone griddle to high heat. You want it to be very hot before adding the steaks.
- Place the seasoned ribeye steaks on the hot Blackstone griddle. You should hear a sizzling sound as they make contact with the griddle.For medium-rare, cook the steaks for about 4-5 minutes on each side. Adjust the cooking time based on your preferred level of doneness.Use a meat thermometer to check the internal temperature. For medium-rare, it should read 130-135°F (54-57°C). Remember that the steak will continue cooking as it rests.
- Once the steaks reach your desired doneness, remove them from the griddle and let them rest for about 5 minutes. This resting period allows the juices to redistribute, resulting in a juicy steak.
- After resting, slice the Cajun-rubbed ribeye steaks against the grain and serve immediately.
Notes
- Adjust the amount of cayenne pepper in the Cajun rub to control the level of spiciness.
- For a perfect sear, ensure your Blackstone griddle is very hot before placing the steaks.
- Let the steaks rest before slicing to keep them juicy.
