Foodchannel Editor Recipes
FOODCHANNEL EDITOR
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.
Provided by By FoodChannel Editor | June 24, 2014 11:36 am
Time P2D
Yield 4
Number Of Ingredients 21
Steps:
- 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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