(CBS) Kent and Kevin Rathburn certainly know their way around a grill.

The chefs, who are brothers, even beat The Early Show's own grilling maven, Bobby Flay, in the Iron Chef competition.

The Rathburns bring boldness to their dishes as they wow diners and critics alike in their restaurants in Dallas and Atlanta. The influence of Cajun, Creole and Southwestern cuisine is unmistakable.

They shared several rib-eye steak recipes with Early Show viewers Tuesday.

The rib-eye is cut from the roast that sits at the top of the rib primal. As a roast, it's known as a standing rib roast or, more commonly, prime rib (though technically, only if it's prime grade beef). The rib-eye is a boneless cut. When the bone is attached, it's called a rib steak.

RECIPES

CAJUN-GRILLED RIBEYE STEAKS WITH BARBEQUE BUTTER (Kent Rathburn)

Yields 8 servings

Ingredients:

FOR THE BARBEQUE BUTTER
1 pound whole butter, whipped
1 tablespoon garlic cloves, minced
1 tablespoon shallot, minced
1 tablespoon parsley leaves, chopped
2 tablespoons Louisiana hot sauce
2 tablespoons worchestire sauce
1 each lemon, juiced
1 tablespoon Cajun seasoning
1 tablespoon cracked black pepper
1 tablespoon kosher salt

FOR THE STEAKS
8 pieces ribeye steaks (10 to 12 ounces)
4 tablespoons olive oil
2 tablespoons granulated garlic
2 tablespoons Cajun seasoning
2 tablespoons cracked black pepper
2 tablespoon kosher salt

Directions:

FOR THE BARBEQUE BUTTER
1. In a mixer, whip butter until smooth and fluffy.
2. Whip in garlic, shallots, and parsley.
3. Slowly add Louisiana hot sauce, Worchestire sauce and lemon juice.
4. Season with Cajun seasoning cracked black pepper and kosher salt.
5. Refrigerate.
6. Serve butter melting on steaks or chops.

FOR THE STEAKS
1. On a large sheet pan arrange steaks and rub with olive oil.
2. Season with granulated garlic, Cajun seasoning, cracked black pepper and kosher salt.
3. Blacken in a cast iron skillet or grill on a wood fired grill until desired temperature is reached.

CREOLE STEAK SAUCE (Kevin Rathburn)

Yields 3 cups

Ingredients:
2 oz A-1 sauce
2 oz ketchup
2 oz repared bbq sauce
3 oz creole mustard
2 oz cider vinegar
1 Tbsp cracked black pepper
2 Tbsp Louisiana hot sauce
2 Tbsp Worchestire sauce
2 Tbsp garlic (minced)
water to thin

Directions:

In a stainless steel bowl, whisk all ingredients together, serve

For more recipes, to go Page 2.

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