BBQ Cajun Ribeye

1 cup cajun seasoning

Six 16oz aged ribeye steaks, about 1 1/2 inches thick

4 3/4 cups canola oil

Cajun Seasoning

1/2 c paprika

1/3 c salt

1/3 c ground white pepper

1/3 c garlic powder

1/3 c onion powder

2 1/2 Tbs dried thyme

2 1/2 Tbs dried oregano

2 1/2 Tbs freshly ground black pepper

2 1/2 Tbs cayenne pepper

Combine all spices together. Can keep for 3 m onths in an air tight container.

For the Ribeye:

In a shallow bowl, place cajun seasoning. Add one Ribeye at a time coating well. Once coated, pound meat with a mallet four or five time on each side. Transfer to another shallow casserole dish containing canola oil. Once all steaks are prepped, cover casserole dish with plastic wrap and place in refrigerator for at least 8 hours and up to 24 hours. Flip once through the marinating cycle.

When you are ready to grill, pat the excess oil from the meat, and BBQ to your desired degree of doneness.

Enjoy with a glass of Mettler Petite Sirah...delicious!

Mettler Family Vineyards
2005 Petite Sirah
The TOP performing Petite Sirah in the Country!
California Grapevine 2009