Grilling Steaks, Cajun-Style
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.
SIDE ITEMS:
CAJUN BOURBON CREAM CORN (Kent Rathburn)
Yields 8 servings
Ingredients:
2 ounces whole butter
4 each garlic cloves, minced
4 each shallots, minced
3 cups corn kernels, fresh
2 ounces red pepper, stem & seeds removed & diced
2 ounces bourbon
1 cup heavy cream
1/4 cup scallions, chopped
1 tablespoon Cajun seasoning
1 tablespoon cracked black pepper
1 tablespoon kosher salt
Directions:
In a large saute pan, add whole butter, and sauté garlic and shallots until translucent. Add in corn kernels and bell peppers and continue cooking for 2 minutes. Deglaze with bourbon and add cream. Reduce until cream starts to thicken. Finish with green onions, Cajun seasoning, cracked black pepper and kosher salt.
ROASTED CIPOLLINI ONOINS WITH GARLIC AND ROSEMARY (Kent Rathburn)
Yields 8 servings
Ingredients:
4 tablespoons olive oil
2 ounces whole butter
4 pounds cipollini onions, peeled and cleaned
16 ounces garlic cloves, peeled
2 tablespoons rosemary, chopped
2 tablespoons Cajun seasoning
1 tablespoon cracked black pepper
1 tablespoon kosher salt
2 each lemons, juiced
Directions:
1. In a large bowl, toss onions and garlic in olive oil, melted butter, and rosemary.
2. Season with creole seasoning, cracked pepper and kosher salt.
3. Roast onions in a 350 degree oven until onions start to brown and soften.
4. Finish with lemon juice and serve.
SWEET POTATO GRATIN (Kevin Rathburn)
Yields 8 servings
Ingredients:
2 ea russet potatoes
2 ea sweet potatoes
1Tbsp garlic (minced)
2 ea shallots (minced)
2-1/2 cups heavy cream
3/4 cup gruyere cheese (grated)
salt to taste
black pepper to taste
Directions:
Peel potatoes and reserve in water; in a small pot bring garlic, shallots and cream to a boil; season with salt and pepper. Turn off heat and with a mandolin, slice potatoes 1/8 inch thick. Lightly butter a small casserole dish, place a layer of the sweet potato on the bottom sprinkle with salt and pepper, pour 2 oz of the cream mixture over the potatoes, sprinkle with a small amount of the cheese. Place a layer of the russet potato on top and then add cream and cheese just like the other layer, continue the process until all potatoes, cream mixture and cheese have been used. Cover and place in a 325 degree oven until baked through (approximately 1 hour). Let cool, turn out on a sheet tray and cut into desired portion. Reheat in micro wave until hot.