Cajun Ribeye with Whiskey Butter

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 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.

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