The Prime Cajun Ribeye from Morton's Steakhouse features a juicy, perfectly marbled ribeye steak seasoned with a bold Cajun spice blend, seared to a smoky crust while tender and flavorful inside, presenting a mouthwatering balance of heat and savory richness.
Equipments
- Grill or cast-iron skillet
- Tongs
- Meat thermometer
- Mixing bowl
- Small spoon or brush (for seasoning)
- Cutting board
- Chef’s knife
- Plate or platter (for resting and serving)
Ingredients
- 1 (16 oz) prime ribeye steak
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
Ensure you use a high-quality 16 oz prime ribeye steak for the best texture and flavor, as the marbling is crucial for tenderness. The seasoning blend, consisting of paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, black pepper, and kosher salt, creates the signature bold Cajun flavor. Use olive oil to help the spices adhere evenly and to enhance the steak's seared crust during cooking. Maintaining the right internal temperature with a meat thermometer ensures your ribeye is cooked to your preferred doneness without drying out. This Prime Cajun Ribeye from Morton's Steakhouse copycat recipe captures the smoky, spicy essence of the original dish you crave.
Instructions
- Preheat grill or cast-iron skillet to high heat.
- In a mixing bowl, combine paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, black pepper, and kosher salt.
- Pat ribeye steak dry with paper towels on cutting board.
- Brush both sides of steak with olive oil.
- Generously season steak on all sides with Cajun spice blend using a small spoon or brush.
- Place steak on hot grill or skillet.
- Sear steak for 4-5 minutes per side (for medium-rare) or until desired doneness, using tongs to flip once.
- Use meat thermometer to check internal temperature (130°F for medium-rare).
- Transfer steak to plate or platter and let rest for 5 minutes.
- Slice against the grain with chef’s knife and serve.
Substitution
The Prime Cajun Ribeye from Morton's Steakhouse copycat menu replicates the bold flavors and tender juiciness of the original steakhouse favorite. If you don't have a grill, a cast-iron skillet works well to achieve a smoky crust and even cooking. When substituting spices, a Cajun seasoning blend can be used instead of individual spices to save time without sacrificing flavor. Ensure your meat thermometer registers about 130degF for medium-rare doneness, adjusting cooking time for preferred doneness. Your steak should rest for at least 5 minutes after cooking to lock in juices and maximize tenderness.
Tips
Make sure to pat your ribeye steak dry before applying the olive oil and Cajun spice blend to ensure a better sear and crust formation. Use a meat thermometer to precisely monitor the internal temperature, aiming for 130degF for medium-rare doneness, which locks in juiciness and flavor. Allow your steak to rest for 5 minutes after cooking to let the juices redistribute, preventing dryness when sliced. Always cut against the grain to maximize tenderness and texture in every bite.
Nutritions
Your Prime Cajun Ribeye steak delivers a rich source of high-quality protein essential for muscle repair and growth. The ribeye's marbling provides a significant amount of monounsaturated fats that support heart health, while the seasoning blend adds antioxidants and anti-inflammatory compounds from spices like paprika, cayenne, and thyme. Olive oil contributes healthy fats and vitamin E, enhancing nutrient absorption and boosting immune function. This combination creates a nutritionally balanced meal that satisfies both flavor and dietary needs.
Storage
Store your Prime Cajun Ribeye steak wrapped tightly in plastic wrap or aluminum foil to maintain freshness. Place it in the coldest part of your refrigerator and consume within 3 to 5 days to ensure optimal flavor and safety. For longer storage, freeze the seasoned, uncooked steak in a vacuum-sealed bag and thaw in the refrigerator before cooking.
Variation or Alternatives
You can experiment by substituting smoked paprika for regular paprika to enhance the smoky flavor of the Cajun spice blend. Using a cast-iron skillet allows for better heat retention, but grilling over hickory wood adds a distinct smoky aroma. Marinating the ribeye steak in olive oil and chopped fresh herbs like rosemary or thyme for an hour before seasoning intensifies the overall taste. Resting the steak under foil after cooking ensures juices redistribute evenly, yielding a tender result.
Allergies
The Prime Cajun Ribeye contains common allergens such as garlic and onion powders, which can cause reactions in individuals sensitive to alliums. The combination of spices, including paprika and cayenne pepper, may trigger allergic responses or intolerance in some people prone to spice allergies. Be cautious if you have known sensitivities to these ingredients to ensure your meal is safe and enjoyable.
Why this recipe?
Prime Cajun Ribeye from Morton's Steakhouse delivers a perfect balance of robust Cajun spices and tender, juicy ribeye that excites the palate with every bite. The bold seasoning enhances the natural marbling of the steak, creating a rich, smoky flavor profile that steak lovers crave. You'll appreciate the unique combination of high-quality beef and expertly crafted spice blend, making it a standout dish worth replicating at home. Mastering this recipe allows you to bring a gourmet dining experience to your kitchen, impressing guests with authentic, restaurant-quality flavor.