Cajun Rib Eye

Cajun Rib Eye

Cajun Rib Eye

Prep Time

2880 minutes

Cook Time



4 people

Even steak purists will make an exception when they taste the Cajun Spice Rub on this steak, out of the creative genius of Smith & Wollensky Executive Chef Matthew King. He’s shared the recipe so you can make it at home, too. Just be sure, when grilling, to make sure that you allow the steaks to drain off the marinade oil before it hits the grill. That’s because the oil will reach the smoking point far sooner than the natural fats and will leave you with some of the delicious flavor of the marinade.

This pairs perfectly with Smith & Wollensky’s Creamy Corn with Manchego–just click the link and get the recipe as well as some of Chef Matt’s tips for easy preparation. See more at our Flavors of Summer article.

Also check out Chef Matt’s Grilling Tips while you are at it. We figured it was the perfect time to share!

Note: Smith & Wollensky has provided some level of compensation for this material.

Remember to take the steak off the grill, one full temperature below your ideal level of doneness – the steak will continue to cook and the juices will redistribute for an even flavor.


  • Cajun Spice Rub:
  • 2 tablespoons + 1 teaspoon Black Pepper
  • 2 tablespoons + 1 teaspoon Cayenne Pepper
  • 2 tablespoons + 1 teaspoon White Ground Pepper
  • 2 tablespoons + 1 teaspoon Paprika
  • 1 tablespoon + 1 teaspoon Garlic Powder
  • 1 tablespoon + 1 teaspoon Chili Powder
  • 2 teaspoons Basil, dried
  • 1 tablespoon + 1 teaspoon Kosher Salt
  • 1 tablespoon + 1 teaspoon Ground Cumin
  • 2 teaspoons Thyme, dried, whole
  • Cajun Marinade:
  • 1 cup salad oil
  • 1/2 cup Cajun Spice Rub
  • 1/2 Spanish Onion
  • :
  • To Marinate Steaks:
  • 1/2 cup Cajun spice
  • 1 cup Cajun Marinade oil
  • 1/2 Spanish Onion
  • 4 Rib Eye steaks


  • 1 Cajun Spice Rub: Combine all ingredients, mix well.
  • 2 If not using in marinade, you can simply rub steaks generously with Cajun Spice Rub on both sides and cook.
  • 3
  • 4 Cajun Marinade: Place ingredients into stock pot and simmer for one hour.
  • 5 Strain through a mesh fine hole strainer.
  • 6 Store in a plastic container.
  • 7
  • 8 To Marinate Steaks: Use a fork to pierce the meat, pressing the rub into the steak.
  • 9 Slice onions.
  • 10 Place the steaks and oil in a plastic container just large enough to hold them.
  • 11 Add oil to cover the steaks
  • 12 Marinate in a refrigerator for two days.
  • 13
  • 14 For Cooking: Season steaks with a bit of salt.
  • 15 Grill or broil to desired temperature.
  • 16 Finish with a bit of Cajun oil before serving.


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