Ruth’s Chris Cajun Ribeye

Instructions:

1. Pat the ribeye steaks dry with paper towels to help achieve a proper sear.
2. In a small bowl, combine all of the Cajun seasoning ingredients.
3. Season both sides of the steaks generously, pressing the seasoning into the meat.
4. Heat a heavy skillet, preferably cast iron, over high heat until very hot.
5. Add the olive oil to the pan, then carefully place the steaks in the skillet.
6. Sear the steaks for 3 to 4 minutes per side without moving them, until a deep, dark crust forms.
7. Reduce the heat to medium, add the butter, and spoon the melted butter over the steaks for 1 to 2 minutes.
8. Remove the steaks from the pan and let them rest for 5 minutes. Finish with an extra pat of butter before serving.

Variations

• Add a pinch of brown sugar to the Cajun seasoning for subtle caramelization.
• Finish with a squeeze of lemon juice to brighten the spice.
• Use the same seasoning on filet mignon or New York strip steaks.

Tips

• Let the steaks come fully to room temperature for even cooking.
• Do not overcrowd the pan; cook in batches if necessary.
• Always rest the steak before slicing to retain juices.
• Serve on warm plates for a true steakhouse-style presentation.