Cajun Ribeye Steak from Morton's Steakhouse features a tender, marbled ribeye seasoned with bold Cajun spices and seared to perfection, delivering a flavorful crust with a juicy, smoky interior.
Equipments
- Grill or grill pan
- Tongs
- Meat thermometer
- Mixing bowl
- Small whisk or spoon
- Plate or platter
- Paper towels
- Basting brush (optional)
Ingredients
- 2 (16 oz) ribeye steaks
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon cayenne pepper
- 1 tablespoon freshly ground black pepper
- 1 tablespoon kosher salt
- 2 teaspoons brown sugar
- 2 tablespoons olive oil
Selecting a well-marbled ribeye steak is essential to achieve the tender and juicy texture characteristic of Cajun Ribeye Steak from Morton's Steakhouse. Using fresh spices like paprika, cayenne pepper, and kosher salt ensures a robust, authentic Cajun flavor profile. Brown sugar adds a subtle sweetness that balances the heat from the cayenne, while olive oil helps the seasoning adhere evenly to the meat. Measuring your spices precisely with a mixing bowl and whisk guarantees uniform seasoning across the steaks. Your copycat Cajun Ribeye Steak from Morton's Steakhouse will deliver a bold, smoky crust and succulent interior reminiscent of the original dish.
Instructions
- Preheat grill or grill pan to high heat.
- Pat the ribeye steaks dry with paper towels.
- In a mixing bowl, combine paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, kosher salt, and brown sugar.
- Whisk or stir the spice blend until well mixed.
- Drizzle olive oil over both sides of the ribeyes.
- Rub the Cajun spice mix generously over all surfaces of the steaks.
- Let the seasoned steaks rest at room temperature for 20–30 minutes.
- Place steaks on the hot grill.
- Sear for 4–5 minutes per side for medium-rare, using tongs to flip once.
- (Optional) Baste with additional olive oil using a brush during grilling.
- Check for doneness with a meat thermometer (medium-rare: 130–135°F).
- Remove steaks from grill and place on a plate or platter.
- Tent loosely with foil and let rest for 5–10 minutes before slicing and serving.
Substitution
Cajun Ribeye Steak from Morton's Steakhouse copycat menu relies on a precise blend of bold Cajun spices to replicate its signature flavor and tender texture. When grilling, if a ribeye is unavailable, you can substitute with a well-marbled New York strip or sirloin to maintain juiciness and richness. Using a meat thermometer ensures your steak reaches the optimal medium-rare internal temperature of 130-135degF, preserving its smoky, juicy interior. If you don't have a grill or grill pan, searing in a cast-iron skillet with a light coating of olive oil can achieve a similar crust and flavor profile. Your seasoning mix can be stored in an airtight container for future use, saving time on prep while maintaining consistent taste.
Tips
Make sure to pat your ribeye steaks dry to ensure a better sear and crust formation when grilling. Use a meat thermometer to accurately check the internal temperature, aiming for 130-135degF for medium-rare doneness. Allow your steaks to rest for 5-10 minutes under loose foil after grilling to retain juices and maximize tenderness. When seasoning, rub the spice mix generously and let the meat sit at room temperature for 20-30 minutes to enhance flavor absorption.
Nutritions
A Cajun Ribeye Steak from Morton's Steakhouse offers a rich source of high-quality protein essential for muscle repair and growth. The ribeye's marbling contributes significant amounts of healthy fats, including monounsaturated fats that support heart health. The blend of spices, such as paprika and cayenne pepper, provides antioxidants and anti-inflammatory benefits. By choosing this dish, your meal delivers a satisfying balance of flavor and nutrition to fuel your body effectively.
Storage
To maintain the quality of your Cajun Ribeye Steak from Morton's Steakhouse, wrap any leftovers tightly in aluminum foil or plastic wrap and store in an airtight container in the refrigerator. Use within 3-4 days to preserve its juicy and smoky flavors. For longer storage, freeze the steak in a vacuum-sealed bag or heavy-duty freezer bag, ensuring you remove as much air as possible to prevent freezer burn.
Variation or Alternatives
For variation, you can try substituting ribeye with New York strip or sirloin steak for a leaner cut with slightly different texture. Swap cayenne pepper for smoked paprika to add a deeper smoky aroma without intense heat. Instead of olive oil, use melted butter or ghee for basting to enhance richness and add a nutty flavor. Your seasoning can be complemented by marinating steaks in Worcestershire sauce and lemon juice for 30 minutes before applying the dry rub to boost tenderness and flavor absorption.
Allergies
Your Cajun Ribeye Steak from Morton's Steakhouse may pose allergy risks primarily due to spices such as paprika, garlic powder, and cayenne pepper, which can cause reactions in sensitive individuals. Cross-reactivity with other allergens like oregano, thyme, or black pepper is also possible for those with plant-based spice allergies. It is important to review ingredient sensitivity and consult with your healthcare provider if you have known spice allergies before enjoying this dish.
Why this recipe?
Morton's Steakhouse Cajun Ribeye Steak menu is popular for its perfectly seasoned cut that balances bold Cajun spices with the tender, juicy flavor of prime ribeye. The steak's rich marbling ensures a succulent texture that melts in your mouth, creating a memorable dining experience. You can recreate this dish at home and enjoy a restaurant-quality meal with a unique blend of smoky, spicy, and savory notes that elevate any steak night. Making the copycat recipe allows you to savor luxury flavors without the upscale price tag.