Cajun Ribeye with Whiskey Butter

This Cajun Ribeye steak recipe from Chef Lamar Moore is topped with shrimp, whiskey butter and served with garlic pressed potatoes and asparagus.


  • 1 22oz Bone-In Ribeye Steak
  • 6oz Whiskey 6oz
  • Chef Lamar Cajun Spice (Recipe Below)
  • 1 lb Tiger Shrimp 21-25 Tail On, peeled and deveined 
  • 10oz Yukon Gold Potatoes, medium diced
  • Kosher salt and freshly ground black pepper 
  • 3 Tbsp Vegetable Oil 
  • 1 lb Butter, medium diced (very cold)  
  • 2 sprigs Rosemary
  • 1/2 Lemon 
  • 2 sprigs Thyme
  • 8 cloves Garlic, peeled 
  • 8oz fresh Asparagus, trimmed

Cajun Spice 

  • 1/2 Cup Paprika 
  • 1/3 Cup Kosher Salt 
  • 1/4 Cup Garlic Powder 
  • 2 Tbsp Black Pepper 
  • 2 Tbsp Onion Powder 
  • 2 Tbsp Cayenne Pepper 
  • 2 Tbsp Dry Oregano 
  • 3 Tbsp Dry Thyme
  • 2 Tbsp Brown Sugar


  1. Pat steak dry, season both sides with Cajun spice.  
  2. Heat cast iron pan over high heat, add a small amount of oil. Sear Ribeye on one side, approximately 8 minutes.  
  3. Flip steak, and add 1 sprig of rosemary, 1 sprig of thyme, and 2 garlic cloves to pan.  Remove cast iron from heat. Add whiskey, allow flame to blow off, and add 6 oz cold butter. 
  4. With heavy duty spoon, baste Ribeye with butter and cook to internal temperature of 145°F as measured by an instant read thermometer. Allow to rest about 3 minutes on a separate pan with rack.
  5. Heat cast iron pan until hot, add shrimp. Cook shrimp to an internal temperature of 145°F, shrimp will be pink and slightly curl. Set aside. 

Cajun Spice:

  1. Mix all ingredients together, label and date. Spice blend has a 30-day shelf life.


  1. In sauce pot, bring water to a boil with a pinch of salt. Add potatoes and cook until fork tender. 
  2. Drain potatoes and dry completely on a paper towel. While potatoes are hot, smash lightly with the back of a spoon. 
  3. Chop the remainder of the herbs and garlic. Add smashed potatoes to a bowl, with herbs, garlic, and the remainder of the butter. Season with salt and pepper. 
  4. Roast potatoes in oven at 400 degrees until GBD – (Golden Brown and Delicious), about 20-30 minutes.


  1. Trim asparagus right under the rubber band, and season with salt and pepper. In a hot pan, add oil, and pan sear until the asparagus slightly bends. Remove from heat and squeeze lemon on top.


  1. Slice Ribeye in 1/4 inch slices, and add to plate. Shingle shrimp on top of the Ribeye, add potatoes and asparagus on the side. Eat and enjoy.


Nutrition information per serving, 4 servings: 1,105 Calories; 81 g Total Fat (41.3 g Saturated Fat; 3.8 g Trans Fat; 8.3 g Polyunsaturated Fat; 27.9 g Monounsaturated Fat); 393 mg Cholesterol; 2356 mg Sodium; 24 g Total Carbohydrate; 4.9 g Dietary Fiber; 4.7 g Total Sugars; 2.2 g Added Sugars; 49 g Protein; 222.4 mg Calcium; 6.6 mg Iron; 687 mg Potassium; 0.3 mcg Vitamin D; 0.5 mg Riboflavin; 17.1 mg Niacin; 0.9 mg Vitamin B6; 3.7 mcg Vitamin B12; 500 mg Phosphorus; 7.6 mg Zinc; 70.7 mcg Selenium; 192.1 mg Choline

Chef lamar moore