Morton's Cajun Ribeye Steak

What was not to like about these juicy, spicy, succulent and did I mention juicy steaks?! The only thing I did differently was I didn't make their Cajun seasoning. But not because I didn't want to but because after I looked at the ingredients I didn't think it would be spicy enough and why make it when I already have one I like? I use Cajun's Choice Blackened Seasoning. It's perfectly seasoned seasoning, there is no need to add salt or extra cayenne pepper to make it spicier or tastier, but I'll rave about Cajun's choice later. Now, as I mentioned earlier the method for these steaks seemed unconventional but I closed my eyes and put my trust onto the Masters at Morton's and I wasn't disappointed and our family wasn't disappointed either.

Cajun Ribeye Steak
Courtesy Morton's Steak Bible
Serves 6

1 cup plus 2 tablespoons Morton's Cajun Seasonings or other Cajun Seasonings (I used Cajun's Choice Blackened Seasonings, see notes)
Six 16 oz aged ribeye steaks, each about 1 1/1 inches thick
4 3/4 cups flavorless oil, such as canola or safflower
6 tablespoons Au Jus (optional) *see notes*

1. Put the seasonings in a large, shallow glass or ceramic pan. Press each side of the steaks into the seasoning to cover completely. Remove the steaks and lightly pound each four to five times n both sides with a meat mallet or small, heavy skillet to soften but not flatten more than a little. Discard any remaining seasoning in pan.

2. Pour the oil into the pan and add the steaks one by one. They should be covered with oil; add more if necessary. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours. Alternatively, marinate steaks in a heavy duty resealable plastic bags.

3. When you are ready to cook the steaks, remove them from the oil and pat of excess oil with paper towels. The oil can flair on the grill or in the broiler. Set the steaks aside for 30 to 60 minutes at room temperature.

4. Prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating elements. The coals should be medium hot the charcoal grill. The burners should be on high for the gas grill.

5. If using a charcoal grill, grill for a bout 8 minutes. Turn, using tongs, and grill the other side for 8-9 minutes for medium rare, or until the desired degree of doneness. If using a gas grill, grill for about 8 minutes. Turn, using tongs, and grill the other side for 8-9 minutes for medium rare, or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source abut 8 minutes. Turn, using tongs, and broil the other side for about 8 minutes for medium-rare, or until desired degree of doneness.

6. To serve, spoon some Au Jus over the steaks if desired.

Note: It is very important that you pat the steaks down before grilling them because you will have flare ups. Also, I didn't use nearly as much of the Blackened Seasonings that it calls for, but I did use a lot. I didn't pour it in a container and pressed the steaks to it as it's written. Instead I sprinkled the steaks with the seasonings and I don't mean like I would sprinkle something with salt. I mean I doused them in seasoning.

Here is the recipe for the Au Jus
Makes about 1 generous cup

1 cup store-bought demi-glace
2 1/2 teaspoons commercial beef base
1 1/4 teaspoons commercial chicken base
1/2 teaspoon whole black peppercorns
1/8 teaspoon garlic powder
1/8 teaspoon dried thyme
1 bay leaf
Pinch of freshly ground white pepper

1. In a medium saucepan, combine 1 1/4 cups of water with the demi-glace, beef base, chicken base, peppercorns, garlic powder, thyme, bay leaf, and ground pepper. Whisk well. Bring to a boil over medium-high heat and cook at a boil, uncovered, whisking occasionally, for about 25 minutes, or until glossy and smooth.

2. Strain through a chinois or a fine mesh sieve into a metal bowl. Discard the solids. Let cool, then cover and refrigerate for at least 1 hour until chilled. Scrape any fat that has congealed on the surface. Use right away or transfer to a lidded container and refrigerate for up to 3 days.

Note: I did make the Au Jus but to be completely honest I didn't think it was worth it. I like an Au Jus that is more juicy, as in runny, than gravy-ish, do you know what I mean? And their Au Jus was the thickness of gravy. I went over and over it in my mind to see if I had done anything wrong but I didn't do anything wrong. I had followed the recipe to a T! In the end I'm glad I tried it but I don't think I would make it again. Because I didn't like the consistency of the Au Jus what I did end up doing was; I mixed a little bit of the Au Jus, I would say the equivalent of 2-3 tablespoons, with the juices that were released from the steaks after they had rested and it was awesome! The taste would not have been the same had I used one or the other exclusively but I didn't think it was worth the hassle, but that's just my opinion.

I couldn't find the Veal Demi-Glace at the regular grocery store. I finally found it at Bristol Farms. This is a specialty item which translates to; expensive item. Which is one of the reasons why I wouldn't make the Au Jus again. Also, the bases that Morton's recommends, or uses are, Superior Touch Better Than Bouillon. I was able to find that at the regular grocery store in the soup aisle.