Cajun Rib Steak

★★★★☆
Prep: 15 mins (est.) Cook: 8 mins Serves: 1-2 Source: Smith & Wollensky

Ingredients

  • 1 tbsp. cayenne pepper (14.8 ml)
  • 1 tbsp. chili powder (14.8 ml)
  • 1 tbsp. garlic powder (14.8 ml)
  • 1 tbsp. ground black pepper (14.8 ml)
  • 1 tbsp. ground white pepper (14.8 ml)
  • 1 tbsp. onion powder (14.8 ml)
  • 1 tbsp. smoked paprika (14.8 ml)
  • 1 1⁄2 tsp. ground cumin
  • 1 tsp. dried basil (4.9 ml)
  • 1 tsp. dried oregano (4.9 ml)
  • 1 tsp. dried thyme (4.9 ml)
  • 1 bone-in prime rib steak, or skirt steak (about 1 ¼ lb.)
  • About 1 1/2 cups vegetable oil, depending on size of steak, plus 2 tbsp. for cooking
  • 1 white onion, finely chopped
  • 1/4 cup apple cider vinegar (59.1 ml)
  • 1 tbsp. light or dark brown sugar (14.8 ml)
  • 1 tbsp. Kosher salt, plus more for seasoning (14.8 ml)

Instructions

  1. In a small bowl, whisk together cayenne, chili powder, garlic powder, black and white pepper, onion powder, paprika, cumin, basil, oregano, and thyme.
  2. In a small skillet, toast the Cajun spice mix over medium heat, stirring continuously, until fragrant, about 3 minutes.
  3. Immediately return to the bowl to cool.
  4. Rub the steak generously on all sides with 2 to 3 tablespoons of the Cajun spice mix.
  5. Put the steak on a plate and refrigerate, uncovered, for 1 hour.
  6. In a shallow bowl, combine the 2 cups oil with the onion, vinegar, sugar, the 1 tablespoon salt, and 1 tablespoon of Cajun spice mix.
  7. Add the steak to the bowl, and turn to coat.
  8. If using skirt steak, cut in 3 pieces, so it fits in the skillet.
  9. If the marinade doesn’t cover the meat, stir in a little more oil.
  10. Cover and marinate in the refrigerator for at least 6 hours, and up to 48 hours.
  11. Preheat the oven to 350F.
  12. Remove the steak from the marinade and season all over with salt.
  13. Heat the remaining 2 tablespoons of oil in a large ovenproof skillet over high heat.
  14. Add the steak and cook, flipping once, until charred on each side, 6 to 8 minutes total.
  15. If using skirt steak, cook in batches, if necessary.
  16. Transfer the skillet to the oven for 6 to 8 minutes for medium-rare meat.
  17. Transfer the steak to a cutting board and let rest for 10 minutes, then slice and serve.
Wine Pairing: Bold Red (Malbec) — Spicy, charred steak pairs with bold Malbec.
Smith & Wollensky · Contemporary
steak, cajun, Marinade, grill