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.

Ingredients:

  • 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

Cooking:

  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 desired temperature. Allow to rest on a separate pan with rack.
  5. Heat cast iron pan until hot, add shrimp. Cook shrimp to an internal temperature of 145, 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.

Potatoes:

  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.

Asparagus:

  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.

Plating:

  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:

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