Hi, I’m Lina
As a busy mom, I rely on recipes that feel comforting without needing hours in the kitchen. This Blackened Cajun Ribeye with Garlic Butter is my secret to a restaurant-quality dinner right at home, bold, juicy, and ready in minutes. If you love homey meals that bring everyone to the table, this recipe will be perfect for you. Try my Cheesy Chicken Potato Casserole or Creamy Cheddar Potato Chowder next for cozy side ideas.
Why You’ll Love This Recipe
- Big, bold Cajun flavor with buttery, tender steak.
- Ready in 25 minutes from start to finish.
- Simple ingredients, minimal cleanup.
- The garlic butter melts right over the steak, pure magic.
- Works beautifully in a cast iron skillet (no grill required).
- Impresses guests but easy enough for weeknights.
- Perfect with creamy potatoes or roasted veggies.
Ingredients Breakdown
Ribeye Steaks (1–1½ inches thick)
Choose well-marbled ribeyes for tenderness and flavor. The fat keeps them juicy and helps create that crusty “blackened” edge.
Cajun Seasoning
A spicy-sweet mix of paprika, garlic powder, onion powder, cayenne, oregano, and black pepper. Make your own or use a store blend, just pick one with a smoky finish.
Butter
Adds richness and helps caramelize the spice rub for that signature blackened crust.
Garlic
Melted into the butter for flavor that seeps into every bite.
Fresh Herbs (Parsley or Thyme)
Brightens up the richness of the steak and butter.
Olive Oil
A thin coating before seasoning helps the spices stick and prevents burning.
Salt & Pepper
Brings balance and helps form that delicious crust.
Step-by-Step Cooking Guide
Step 1: Pat Steaks Dry
Use paper towels to remove any moisture. A dry surface = perfect sear and crust.
Step 2: Rub with Oil & Season Generously
Brush each ribeye with olive oil, then coat both sides with Cajun seasoning, salt, and pepper. Let them rest at room temperature for 10–15 minutes.
Step 3: Heat the Skillet
Place a cast-iron skillet on medium-high heat until it’s almost smoking. You need that intense heat to blacken the seasoning.
Step 4: Sear the Ribeye
Add a bit of butter or oil to the pan. Lay the steaks down and don’t move them for 3–4 minutes. Flip once the bottom develops a dark crust.
Step 5: Add Garlic Butter
In the last minute of cooking, add 2 tablespoons of butter and minced garlic to the skillet. Tilt the pan and spoon the melted garlic butter over the steaks repeatedly.
Step 6: Check Temperature
Use a meat thermometer if you can:
- 125°F for rare
- 135°F for medium-rare
- 145°F for medium
Step 7: Rest Before Serving
Transfer the steaks to a plate, cover lightly with foil, and let rest 5–7 minutes so the juices redistribute.
Tips, Variations & Add-Ons
- Mild Heat: Reduce cayenne for a mellow Cajun blend.
- Spicy Kick: Add crushed red pepper or hot paprika.
- Garlic Herb Upgrade: Stir chopped thyme and rosemary into the butter.
- High-Protein Side Idea: Serve with Chicken Cutlets Recipe or roasted broccoli for balance.
- Grill Option: Use the same method but cook 2–3 minutes per side on high heat.
Serving Suggestions
Pair your Blackened Cajun Ribeye with Garlic Butter with one or more of these cozy SoolFood favorites:
- Cheesy Chicken Potato Casserole – buttery, garlicky, and family-approved.
- Chicken Cutlets Recipe – crisp and perfect with steak.
- Cheesy Kielbasa Potato Skillet – rich, hearty, and balanced.
- Creamy Cheddar Potato Chowder – the ultimate cozy side.
Storage & Reheating
- Store leftover steak in an airtight container for up to 3 days.
- Reheat gently in a skillet with a splash of butter or broth to keep it juicy.
- Avoid microwaving, heat dries out the steak.
Helpful FAQs
1. What makes a steak “blackened”?
It’s the deep, dark crust created by spices caramelizing in a hot skillet with butter.
2. Can I use another cut of steak?
Yes, New York strip or sirloin works too, though ribeye has the best marbling.
3. How do I avoid too much smoke?
Use a well-seasoned cast iron pan and moderate heat once searing begins.
4. Can I make the garlic butter ahead?
Absolutely! Store in the fridge and melt a pat on top of hot steak just before serving.
Blackened Cajun Ribeye with Garlic Butter – Bold, Juicy & Simple
- Total Time: 25
- Yield: 2 servings
Description
Juicy Cajun-spiced ribeye steak topped with garlic butter and herbs.
Ingredients
2 ribeye steaks (1–1½ inches thick)
2 tbsp Cajun seasoning
2 tbsp olive oil
4 tbsp butter, divided
2 garlic cloves, minced
1 tbsp fresh parsley or thyme, chopped
Salt and pepper to taste
Instructions
1. Pat steaks dry and brush with olive oil.
2. Season generously with Cajun seasoning, salt, and pepper.
3. Preheat cast-iron skillet on medium-high until hot.
4. Add a bit of butter or oil to the pan.
5. Sear steaks for 3–4 minutes per side for medium-rare.
6. Add garlic and remaining butter to pan.
7. Spoon melted garlic butter over steaks while finishing.
8. Remove and rest 5–7 minutes before serving.
Notes
Use less cayenne for a milder spice.
Top with garlic herb butter for extra richness.
Pair with mashed potatoes or grilled vegetables.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Cast Iron Skillet
- Cuisine: Cajun American
Conclusion
This Blackened Cajun Ribeye with Garlic Butter brings steakhouse flavor to your dinner table without the fuss. It’s smoky, buttery, spicy, and tender, all the best parts of Cajun comfort food in one skillet. Whether you’re cooking for family or date night, it’s the kind of meal that fills the kitchen with good smells and brings everyone running to the table.