The BEST Blackened Ribeye Steak Recipe | Cajun-Style on the Grill
Sunday night. Ribeyes. A little Cajun swagger. Big Poppa taking a steakhouse favorite and showing you how to do it at home — better. We’re building our own blackening blend, layering it over Cash Cow, roasting for even doneness, then finishing hot for that crust. Pink from bumper to bumper. That’s the goal.
Poppa’s Game Plan
We’re not just throwing steak on high heat and hoping. We’re roasting first so the inside cooks evenly. Then we hit the griddle screaming hot for that blackened crust.
The secret? Cash Cow first. Rendered beef fat, stock, garlic — it builds the savory base. Then the Cajun mix brings heat, smoke, and that deep paprika color.
When we slice it, it should be pink from edge to edge. No gray band. No regret.
What You’ll Need
Steaks
- 2 thick-cut ribeye steaks (1½–2 inches thick)
- 1–2 tablespoons avocado oil
Cajun Blackening Blend
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 tablespoon white pepper
- ¾ teaspoon black pepper
- ¾ teaspoon oregano
- ¾ teaspoon cayenne (½ teaspoon for milder heat)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Base Seasoning
Vegetable Medley (Optional)
- Fresh green beans
- Fresh corn kernels
- Mushrooms
- Splash champagne citrus vinegar
- Avocado/olive oil blend
- Desert Gold
- Jallelujah Lime
- Butter
Step-by-Step: Blackened Ribeye
- Make the Cajun Blend: Combine all blackening ingredients in a bowl and mix thoroughly.
- Oil & Base Season: Lightly coat ribeyes with avocado oil. Apply Cash Cow evenly over all sides.
- Apply Blackening: Generously coat steaks with the Cajun blend and press into the surface. Refrigerate uncovered for 1–2 hours.
- Roast First: Preheat grill to 400°F. Place steaks on an upper shelf or indirect zone. Insert probe and cook until internal temperature reaches 112–120°F.
- Sear & Blacken: Move steaks to a hot griddle (450–500°F). Sear 1–2 minutes per side until dark crust forms. Add a little butter during final flip.
- Pull & Rest: Remove at 125–130°F for medium rare or 130–135°F for medium. Rest 5–10 minutes before slicing.
Vegetable Medley (Optional)
- Toss corn and green beans with oil and a splash of vinegar.
- Season with Desert Gold and a light dusting of Jallelujah Lime.
- Cook mushrooms dry first to caramelize in their own juices.
- Add butter at the end and combine everything until lightly roasted.
Shop Rubs & Sauces
FAQ
What temperature should I cook ribeye to?
For medium rare, remove from heat at 125–130°F and rest before slicing.
Why roast before searing?
Roasting first gives even doneness from edge to edge and prevents a thick gray band.
Can I make this on a pellet grill?
Yes. Roast indirect first, then finish on a cast iron or flat top for crust.
How long should steak rest?
Rest 5–10 minutes before slicing to keep juices inside.
What thickness works best?
Steaks 1½ to 2 inches thick are ideal for this method.
Watch the Cook
Like this recipe?
If you liked this one, check out Thor’s Hammer Beef Shank Sandwiches.
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