Bone in Ribeye with Cajun Mushroom Pepper Sauce
A great grilled steak with a delicious sauce. Hard to beat. This Grilled Bone-in Ribeye with Cajun Mushroom Pepper Sauce will get you exactly that.
Things to know:
Is ribeye a good cut of steak?
Yes, the ribeye is widely considered one of the absolute best and most flavorful cuts of steak you can buy.
Why Ribeye is Great
Rich Marbling: It features heavy intramuscular fat (marbling) that melts as it cooks, making the meat juicy and buttery.
The Ribeye Cap: It includes the spinalis dorsi (the cap), which meat lovers prize as the most flavorful and tender bite on the entire cow.
Forgiving to Cook: Because of the high fat content, it stays juicy even if you slightly overcook it past medium-rare.
Beefy Flavor: It offers a much bolder and richer beef taste than leaner cuts like the filet mignon.
Are bone in ribeyes better than boneless?
Neither bone-in nor boneless is objectively “better”; the choice depends on whether you prefer cooking ease or the insulating and presentation benefits of the bone.
Bone-In Ribeye
Cooking properties: The bone acts as a heat insulator, meaning the meat closest to it cooks a bit more slowly and stays juicier.
Flavor and experience: While meat science shows the bone adds little to no direct flavor to the main muscle during a quick cook, many people love the rich meat right next to the bone and the dramatic presentation (often called a cowboy ribeye).
Downsides: It cooks less evenly overall, and part of the weight you pay for is non-edible bone.
What exactly is Cajun food?
Cajun food is a rustic, flavorful cuisine from the bayous of Louisiana, blending French, West African, Native American, and Spanish traditions. It is known for hearty, one-pot meals, bold spices, and the heavy use of local ingredients like crawfish, rice, and smoked meats.
Ingredients:
1 bone-in ribeye
1 T olive oil
1 t Cajun seasoning
1/2 t salt
1/2 t black pepper
1 t butter (for finishing)
Cajun Mushroom Pepper Sauce
2 T butter
1 T olive oil
1 cup sliced mushrooms
1 small shallot, finely minced
3 cloves garlic, minced
1 T crushed black peppercorns
1 t Cajun seasoning
1/2 t smoked paprika
1/2 cup beef broth
1 cup heavy cream
1 T Dijon mustard (We used Zatarain’s Creole Mustard)
salt to taste
1 t lemon juice
1. Pat the ribeye dry and season both sides with Cajun seasoning, salt, and pepper.
2. With the basket about 1/2 full of lump charcoal with a few buried chunks of Texas post oak, light up your Kamado Joe. Ensure your bottom vent is full open as well as your top vent.
3. After about 15 minutes, place your divide and conquer rack into your Joe, and place a grilling grate on the middle level on one side and a heat deflector opposite it with a grilling grate above it.
4. Close the bottom vent to a finger’s wide and set the dial on the top vent to the first mark. Close the lid and allow the dome to pre-heat for about 15 minutes.
5. Ensure you have a wireless thermometer impaled into your steak, then place it on the grate above the heat deflector. Shut the dome and leave it alone until your steak is at 105-110F.
6. As the steak is cooking, prepare your sauce by melting the butter along with the olive oil in a skillet, or in our case, an electric wok.
7. Add mushrooms and cook 3–4 minutes until browned.
8. Add shallot and cook 1–2 minutes.
9. Add garlic, crushed peppercorns, Cajun seasoning, and smoked paprika; cook 20–30 seconds.
10. Pour in beef broth and simmer 1 minute.
11. Stir in heavy cream, Dijon mustard, and Worcestershire sauce.
12. Simmer 3–5 minutes until creamy, thick, and glossy.
13. Add salt and lemon juice if needed.
14. Once the steak reaches temp, open the dome and place the steak on the lower grate, directly above the fire. Shut the dome and let it go for 3 minutes. Open the dome and flip it. Continue this process until the steak reaches 125F.
15. Remove the ribeye, loosely tent it with foil and allow it to rest for at least 10 minutes.
16. Carve your steak, spoon a generous amount of Cajun mushroom pepper sauce on top. Garnish with parsley or extra cracked peppercorns. Serve and ENJOY!
Equipment used:
Kamado Joe Big Joe Series III 24-inch Ceramic Charcoal Grill and Smoker with Premium Cart
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