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Cajun Scotch Fillet
Recipe serves
:
N/A
A Little Background
Of all the barbecues I have had, one thing is certain of all of them. Regardless of how many other cuts of quality steaks I may have on offer, given the choice, my friends will always choose this one. I suppose I can’t blame them, the lengthy marinading time means the meat absolutely melts in their mouths and that each and every ounce of it is permeated with the delicious Cajun spices. One other thing that is certain is that everyone that has it asks me how they can make it. I never tell them as then they will stop coming to my barbecues and I will have to start going to theirs and their beers are rubbish and their beer fridges not cold enough. So please don’t tell any of them I gave you this recipe!
What you'll need
4 quality Scotch Fillet steaks approx 300-400 grams each (10-14 oz Rib Eye, in N America)
1-2 cups quality Cajun spice mix
Approx 1-2 litres (1-2 quarts) of quality vegetable oil
A container large enough to accommodate the 4 steaks and be covered by liquid
What to do
Lay a steak on a chopping board.
Cover with a liberal sprinkling of spice mix.
Tenderise the meat with a fork, this helps to penetrate the meat with the spice mix.
Turn the steak over and repeat on the other side
Repeat this process for all the steaks.
Rub any remaining spice mix onto the outside of the meat.
Place them in the marinating tray.
Cover with oil, (be careful not to pour directly onto the steak as you will wash the marinade off).
Place the tray in the refrigerator and marinate for 36-48 hours.
Remove the steaks from the oil and place them on a rack or anything perforated for 15-20 minutes to allow all the oil to drain off.
Meanwhile pre-heat your barbecue.
Cook steak to your preference
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Recipe By
Paul Hegeman
Styling By
Paul Hegeman
Photography By
Jason Hamilton
© Chef's Pencil 2007