Ingredients:

  • 2 Ribeye Steaks, about 1-inch thick
  • 2 tablespoons Cajun Spice Blend
  • 1 tablespoon Olive Oil
  • Salt and freshly ground Black Pepper to taste
  • 4 tablespoons Unsalted Butter, softened
  • 1 tablespoon finely chopped Fresh Parsley
  • 1 teaspoon minced Garlic
  • ½ teaspoon Paprika
  • ¼ teaspoon Cayenne Pepper
  • ¼ teaspoon dried Thyme

Instructions:

  1. In a small bowl, combine softened butter, parsley, garlic, paprika, cayenne pepper, thyme, salt, and pepper. Mix well and set aside.
  2. Pat the ribeye steaks dry and season generously on both sides with Cajun spice blend, salt, and pepper.
  3. Heat olive oil in a large cast iron skillet over high heat until shimmering hot.
  4. Carefully place the seasoned steaks into the hot skillet. Sear for 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness. Check the internal temperature with a meat thermometer.
  5. Remove the steaks from the skillet and place them on a cutting board. Top each steak with half of the prepared Creole butter. Tent loosely with foil and let rest for 5-10 minutes.
  6. Slice the louisiana steak against the grain and serve immediately, drizzling with any melted Creole butter.