Of all the dining experiences that people miss during this C-19 coronavirus chaos 1 of the most impossible to recreate at home is that of a real New York steakhouse.
A just-charred rib-eye steak does not show its best face after traveling in a take-out container.
Smith & Wollensky has no plans to offer prime beef for takeout. But its famed Cajun Rib Steak is featured in a new cookbook that raises money for the hospitality industry. Serving New York: For All the People Who Make NYC Dining Unforgettable from Kristin Tice Studeman.
The book’s recipe for the Cajun Rib Steak is based off the bestseller at Smith & Wollensky, and it is Warren Buffett’s go-to order.
“The sum of the Cajun Rib Steak is somehow greater than its parts,” says owner Alan Stillman. “It’s as emblematic a part of a Smith & Wollensky dining experience as our servers in khaki jackets, the brass plaques on the walls, or even the iconic green-and-white building.”
The steak is a bone-in rib cut covered with spices, ground peppers, dried herbs, and marinated both as a dry-rub and then in an oily bath to push through the flavors. Then seared in an iron skillet to crusty excellence. The steak also works well, better, in fact if it is grilled, for those with a handy super grill this Memorial Day Weekend.
The Cajun Rib Steak
Serves 1 or 2
1 bone-in prime rib steak 1 1/4 lb
1 tbsp. cayenne pepper
1 tbsp. chili powder
1 tbsp. garlic powder
1 tbsp. ground black pepper
1 tbsp. ground white pepper
1 tbsp. onion powder
1 tbsp. smoked paprika
1 1⁄2 tsp. ground cumin
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
About 1 1/2 cups vegetable oil, depending on size of steak, plus 2 tbsp. for cooking
1 white onion, finely chopped
1/4 cup apple cider vinegar
1 tbsp. light or dark brown sugar
1 tbsp. Kosher salt, plus more for seasoning
In a small bowl, whisk together cayenne, chili powder, garlic powder, black and white pepper, onion powder, paprika, cumin, basil, oregano, and thyme. In a small skillet, toast the Cajun spice mix over medium heat, stirring continuously, until fragrant, about 3 mins. Immediately return to the bowl to cool. Rub the steak generously on all sides with 2 to 3 tablespoons of the Cajun spice mix. Put the steak on a plate and refrigerate, uncovered, for 1 hr.
In a shallow bowl, combine the 2 cups oil with the onion, vinegar, sugar, the 1 tablespoon salt, and 1 tablespoon of Cajun spice mix. Add the steak to the bowl, and turn to coat. If the marinade does not cover the meat, stir in more oil. Cover and marinate in the refrigerator for at least 6 hrs or best results up to 48 hrs.
Preheat the oven to 350F. Remove the steak from the marinade and season all over with salt. Heat the remaining 2 tablespoons of oil in a large iron skillet over high heat. Add the steak and cook, flipping once, until charred on each side, 6 to 8 mins total. Transfer the skillet to the oven for 6 to 8 mins for medium-rare meat. Transfer the steak to a cutting board and let rest for 10 mins, then slice and serve.
Eat healthy, Be healthy, Live lively
Have a healthy Memorial Day weekend, Keep the Faith!
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