Cajun Rib-Eye Steak: Recipe from Bon Appetit, January 1998


  • 1 cup vegetable oil
  • 1 onion, thinly sliced (we used a yellow onion)
  • 1 tablespoon garlic powder
  • 1 tablespoon plus 1/2 teaspoon black pepper
  • 3 16-oz. rib-eye steaks (we made 2 but they were both really big!)
  • 1 tablespoon paprika
  • 1 1/2 teaspoons cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper


Combine oil, sliced onion, garlic powder and 1 tablespoon black pepper in 13x9x2-inch glass baking dish.

Add steaks to marinade, turning to coat.  Spoon half of sliced onion evenly over steaks.  Cover and refrigerate overnight.

When ready to cook: preheat broiler.  Remove steaks from marinade.  Combine paprika, cayenne, salt, white pepper and 1/2 teaspoon black pepper in small bowl.  Sprinkle each side of each steak with 1 teaspoon of spice mixture.  Broil steaks until cooked through, about 8 minutes on each side for medium-rare.  Cut each steak in half.  Divide steaks among plates; serve.

We also chose to sautee the onions and they turned out absolutely delicious as well!

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