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Grilled Ribeye with Smoked Creole Butter and Crawfish Crab Cakes

Chef Original

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Cooking & Prep Time

Servings

20 min

Prep Time

30 min

Cook Time

Recipe Ingredients

22 oz Bone-in Ribeye
Extra Virgin Olive Oil
Chopped Garlic
For Steak Seasoning:
2 TBSP (Zatarain’s) Creole Seasoning

1 TBSP Kansas City Steak Company Original Steak Seasoning

1 TBSP Smoked Sea Salt

For Smoked Creole Butter:

1 Stick Unsalted Butter

1 TBSP (Zatarain’s) Creole Seasoning

1 TBSP Smoked Sea Salt

1/2 TBSP Fresh Cracked Pepper

1/2 TBSP Fresh Chopped Parsley

1/2 TBSP Fresh Chopped Chive

1/2 TBSP Fresh Thyme Leaves

1 TBSP Minced Shallot

1/2 TBSP Worcestershire Sauce

Cooking Instructions

Mix softened butter with remaining ingredients for Smoked Creole Butter and refrigerate until steak is ready to be served.

Drizzle both sides of steak with extra virgin olive oil and chopped garlic to taste. Mix Creole Seasoning, Original Steak Seasoning and Smoked Sea Salt in a small bowl and use to season both sides of steak liberally.

Marinate to room temp (about 30 minutes) and grill steak to desired doneness. Let steak rest for approximately 20 min. and top with Creole Butter Smoked Creole Butter while steak is resting.

Serve with yellow rice, grilled shrimp, crawfish or crab cakes. Butter is also perfect for seafood. Enjoy!