Mortons Steakhouse Cajun Seasoning Recipes

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MORTON'S STEAKHOUSE CAJUN RIBEYE STEAKS



Morton's Steakhouse Cajun Ribeye Steaks image

Please use Recipe #474823 for Morton's Steakhouse Cajun Seasoning. This recipe comes from Morton's Chef Ben Ornelas. I have modified his recipe because he uses 4 3/4 C oil for 6 steaks and I have found that 1 C oil for marinade is sufficient for home cooks.

Provided by Rinshinomori

Categories     Steak

Time 15m

Yield 6 serving(s)

Number Of Ingredients 3

1 cup cajun seasoning, Morton (see recipe description for making) or 1 cup other cajun seasoning
6 (16 ounce) rib eye steaks, each about 1 1/2 inches thick
1 cup vegetable oil, such as canola or 1 cup safflower oil

Steps:

  • Put the Morton's Cajun seasoning in a large, shallow glass or ceramic pan. Press each side of the steaks into the seasoning to cover completely.
  • Remove the steaks and lightly pound each three to four times with a perforated meat mallet or small heavy skillet to soften but not flatten more than a little. Discard any remaining seasoning in the pan.
  • Pour the oil into the pan and add the steaks one by one. Flip over. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours. Alternatively, marinate the steaks in heavy-duty resealable plastic bags.
  • When you are ready to cook the steaks, remove them from the oil and let the oil drip off to remove the excess oil. The oil can flare on the grill or in the broiler.
  • Set the steaks aside for 30 to 60 minutes at room temperature and grill the steaks to your liking.

Nutrition Facts : Calories 1566.2, Fat 136.6, SaturatedFat 45.6, Cholesterol 309, Sodium 254.5, Protein 79.6

MORTON STEAKHOUSE STEAK SEASONING RECIPE - (3.1/5)



Morton Steakhouse Steak Seasoning Recipe - (3.1/5) image

Provided by Diane0911

Number Of Ingredients 6

3 tablespoons kosher salt
3 tablespoons paprika
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried thyme

Steps:

  • Mix all together. Use before grilling on each side of steaks

CAJUN SEASONING



Cajun seasoning image

Make your own Cajun seasoning - using paprika, cayenne pepper, cumin, garlic and herbs - for seasoning chicken before baking, roasting or frying

Provided by Charlotte Pike

Categories     Condiment

Time 10m

Yield Serves 4 and makes around 3 heaped tablespoons

Number Of Ingredients 7

1 tsp sea salt flakes
1 tsp paprika
1 tsp cayenne pepper
1 tsp ground cumin
1 tsp garlic granules
1 tsp dried thyme
1 tsp dried oregano

Steps:

  • Measure out all the ingredients in a small bowl and stir together well. They can also be lightly mixed in a blender or crushed using a pestle and mortar to create a finer powder, if you prefer. Sprinkle over chicken as a seasoning before baking, roasting or frying.

Nutrition Facts : Calories 7 calories, Fat 0.3 grams fat, Carbohydrate 0.4 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 0.4 grams fiber, Protein 0.3 grams protein, Sodium 0.82 milligram of sodium

STEAK MARINADE RECIPE FROM MORTON'S RESTAURANT



STEAK MARINADE RECIPE FROM MORTON'S RESTAURANT image

Categories     Beef

Yield 8

Number Of Ingredients 21

Estimated Times
Preparation Time: 10 mins
Cooking Time: 0 min
Servings: 8
MARINADE
INGREDIENTS
6 garlic cloves, finely minced
1 tsp. whole thyme
1/4 tsp. cayenne pepper
1/2 cup soy sauce
4 tbsp. Worcestershire sauce
2 tbsp. vegetable oil
1/3 cup lime juice
2 tsp. salt
1 tsp. black pepper
DIRECTIONS
Combine all ingredients in a mixing bowl. Place meat in a pan, add marinade, let stand for 2-3 hours. Remove from refrigerator one hour prior to grilling. Good for 3 pounds of steak.
Tips from the experts at Morton's of Chicago:
The first element of successful grilling is to select the right cut of beef. The ideal steaks for grilling are the Porterhouse, New York Strip, Rib-eye and T-bone.
When choosing meat from the supermarket or a local butcher, always look for steaks that contain marbling. Marbling is the intermuscular fat that runs through the meat giving it flavor.
Whatever steak you choose, thickness is the most important element in grilling. The steak should be at least one to one and half inches thick.

Steps:

  • see above

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