This easy rib eye steaks recipe includes a flavorful Cajun-style marinade, nothing-special grilling skills, and a few tasty veggies that make the meal more special with minimal effort.
At our house, Friday nights are stay-at-home date nights. We do it up right. We drink a little wine, and we eat a little steak. We listen to Mark’s Newsboys Pandora radio station while we (almost always) hang out on our warmish (subtropical south Louisiana) back patio. We stare up at our amazing air space, watching in awe and wonder as Gods reveals His once-in-our-lifetime sky, cloud, and star show of the night to us.
It’s awesome, and it’s perfect, and it’s oh-so-us…yep.
At-home date night begins with Mark walks through the door with flowers in his hand (yay!!). By this time, the steaks have been swimming in their marinade for at least two hours, and are just about 90 minutes away from going onto the grill. After I’ve found just the right vase for my flowers, I take the steaks out and let them come down to room temp on the counter for 30 to 60 minutes.
By this point, they’re swollen with seasoning and crazy tender to-the-touch. Sometimes the excitement is just too much for me, and I break out into a happy dance without giving any forethought to the matter at all. Yep…maybe I should get out of the house more…
Anyway, I don’t like to play favorites with my steak. So, sometimes we get one big fat Porterhouse steak to share, while other times we each get our own rib eye steak or New York strip steak to savor. Twice this month, we grilled rib eye steaks from a rib eye roast that Mark’s brother and sister-in-law gave him for Christmas. For Christmas!! Food!!! For foodies!!! Seven rib eye steaks for our at-home date night dining pleasure!! Since they also gave me MY own present, I hit the indirect Christmas gift jackpot with a whopping 3 1/2 rib eye steaks all to myself…sco-ore!!!
Best thing is, they didn’t even know that we schedule weekly to bi-weekly at-home steak night date nights…nope. That made the rib eye roast all the more awesome, perfect, and totally-unexpected-gift-from-Above…yep.
Making the Cajun Rib Eye Steaks Marinade
Since Mark hates oily marinades, I use gluten free beef broth as the base for my Cajun rib eye steaks marinade. Add minced garlic, and chopped yellow onion, green onion, celery, bell pepper, and ACV to the broth. Then, finish off the marinade with parsley, garlic, paprika, SP&C, and a few dashes – ok, a lot of dashes – of Tabasco garlic pepper sauce. Finally, give it a good stirring, then pour in a touch of honey to balance out the fiery notes in the dish. Yum.
Then, use a fork to puncture several slits into each rib eye before submerging them into the marinade…they won’t scream, I promise.
Put the rib eye steaks in the refrigerator for at about 2 hours. Then, rest them on the countertop for an additional 30 minutes to get them ready for the grill.
Now they’re just a hop, a skip and a jump from landing in your mouth…
Preheat your grill over medium heat or coals.
Place the rib eye steaks on the grill, then leave them alone for a whole 5 minutes. I know, I know, it’s tough, but you have to restrain yourself if you want those oh-so-luscious grill marks. You can do it!!
Then, flip them again and let them rest for another 4 minutes. You can’t leave one side of the steaks naked…nope.
At this point, the rib eye steaks should be medium rare, or about 130 to 135 degrees F. If you like your steak medium, another 3 to 5 minutes of total cooking time should take the meat to the 140 to 145 degrees F medium range. Grill the steaks for approximately 6 to 9 additional minutes for medium well steaks of 150 to 155 degrees F.
While the steaks are grilling, whip up the quick veggie topping, starting with one tablespoon each of olive oil and butter.
Aw, I didn’t even mean to make a heart with the olive oil and butter for date night, it just turned out like that…yep. How cute…
Sweat one small chopped onion, sliced mushrooms, and chopped green and yellow peppers to the mix. Add SP&C to taste, then cover and cook down until soft, about 12 minutes.
Then, pull the steaks off of the grill, rest for 5 minutes, top with the veggies, and DIG in…
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- 2 8-ounce rib eye steaks, with a 1¼ to ½-inch thickness
- ¼ cup minced onion
- ¼ cup minced bell pepper
- ¼ cup minced celery
- ½ cup GF beef broth
- 3 garlic cloves, grated into a paste using a microplane
- 2 T minced fresh parsely
- 2 T finely chopped fresh green onions
- 3 to 7 dashes Tabasco Garlic Pepper Sauce
- ½ t honey
- ½ t paprika
- salt, pepper, and cayenne pepper to taste
- Veggie Topping
- ¼ cup chopped onion
- ¼ cup chopped green or yellow bell pepper
- ¼ cup sliced mushrooms
- 1 T olive oil
- 2 pats butter
- Season steaks liberally on both sides with SP&C.
- Whisk all marinade ingredients together in a medium-sized bowl.
- Puncture steaks on both sides with fork or paring knife in several places.
- Submerge steaks in marinade.
- Refrigerate for 2 hours, then take out and rest on countertop for 30 to 60 minutes.
- Make the veggie topping by melting the oil and butter, then adding the onion, bell pepper, mushrooms, and SP&C to taste.
- Cook until soft, about 12 to 15 minutes.
- Remove steaks from marinade.
- Preheat grill over medium heat.
- Place steaks onto grill, leave alone for 5 minutes until nicely browned and charred.
- Repeat on other side of steak.
- Steaks will be medium rare or 140 degrees F at this point. Cook for approximately 3 to 5 additional for medium range of 140 to 145 degrees F, or 6 to 9 additional minutes for medium-well range of 150 to 155 degrees F.
- Remove from grill and rest for 10 minutes.
- Serve with veggie topping.