Louisiana Cajun Ribeye Steak - Ultimate Grilled Flavor

Introduction

Get ready for a bold and mouthwatering meal with this Louisiana Cajun Ribeye Steak recipe. Perfectly seared on the Arteflame grill’s 1,000°F center grill grate, then finished on the flat cooktop using the reverse sear method for a juicy, flavorful steakhouse-quality bite. This recipe brings the rich, spicy flavors of Cajun seasoning while locking in all the juices for the ultimate grilling experience.

Ingredients

• 2 bone-in ribeye steaks (about 1.5 inches thick)
• 2 tbsp Cajun seasoning
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional for extra heat)
• 2 tbsp unsalted butter, melted
• 1 tbsp vegetable oil (for lighting the grill)

Instructions

Step 1: Prepare the Arteflame grill

1. Pour vegetable oil onto three paper napkins and place them in the center of the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins with a match and allow the fire to build.
4. Let the grill heat up for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Season the ribeye steaks

1. In a small bowl, mix the Cajun seasoning, smoked paprika, garlic powder, onion powder, brown sugar, salt, black pepper, and cayenne pepper.
2. Rub the steaks with melted butter, coating both sides evenly.
3. Generously sprinkle the Cajun seasoning mix over both sides of the steaks, pressing it in for maximum flavor.

Step 3: Sear the steaks

1. Place the ribeye steaks on the center grill grate.
2. Sear for 1-2 minutes per side, creating a flavorful crust.
3. Once seared, move the steaks to the flat cooktop to continue cooking.

Step 4: Finish cooking on the Arteflame griddle

1. Place the steaks on the griddle where the heat is lower and allow them to reach the desired doneness.
2. For medium-rare, cook until the internal temperature reaches 120°F (it will rise to 135°F after resting).
3. Remove the steaks from the grill when they are 15°F below your target temperature.

Step 5: Rest and serve

1. Let the steaks rest for 5-10 minutes to allow the juices to redistribute.
2. Slice the steaks against the grain and serve hot.

Tips

• Use thick-cut ribeye steaks for the best results.
• Make sure to move steaks to the griddle after searing for even cooking.
• Let the steaks rest to retain their juiciness.

Variations

• Garlic Butter Ribeye: Add minced garlic and fresh herbs to melted butter for extra richness.
• Honey Cajun Ribeye: Mix honey into the seasoning for a spicy-sweet contrast.
• Smoky Bourbon Steak: Marinate the steak in bourbon for an enhanced smoky flavor.
• Spicy Jalapeño Rub: Add minced jalapeños to the seasoning for extra heat.
• Cajun Coffee Crust: Mix ground coffee into the rub for an earthy depth of flavor.

Best Pairings

• Grilled corn on the cob with Cajun butter
• Roasted garlic mashed potatoes
• Charred asparagus with lemon zest
• Fresh coleslaw with a tangy dressing
• A glass of smoky bourbon or a bold red wine

Conclusion

Mastering Louisiana-style Cajun ribeye on the Arteflame grill guarantees a steak packed with bold flavors and perfect char. Searing at 1,000°F and finishing on the griddle locks in juiciness for an unforgettable meal. Try this recipe and step up your grilling game!