Cajun Scotch Fillet (Cajun Ribeye)
Cajun Scotch Fillet is also known as a Cajun Ribeye. 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!
Where to buy?
In Australia, Coles and Woolworth offer some good value MSA graded cuts. But our top choice is always local butchers offering top quality meats sourced from local farms that they know well and trust. For those living in Melbourne, you can get high-quality scotch fillet delivered to your door at Online Butchers Melbourne, while in Sydney there is the Australian Meat Emporium or the Whole Beast Butchery.
For my Kiwi friends, I strongly recommend the whole scotch from Meatbox. It’s sourced from grass-fed, free-range beef that has the perfect flavor. You’ll also feel better knowing you’ve bought from local farms that treat their cattle with care.
The meat is also antibiotic, additive, and growth hormone free, so it pretty much checks all the boxes. And did we say it tastes amazing. We probably did, but it’s worth saying it again.
If you need more convincing on why grass-fed meat is just so much better, check out our article on the difference between non-organic and organic meat. Not only is the flavor unbeatable but ethical farming is the way of the future.
- 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.
Cajun Scotch Fillet (Cajun Ribeye)
Ingredients
- 4 x 300 grams quality scotch fillet steaks
- 1-2 cup Cajun spice mix
- 1-2 l vegetable oil
- container or tray for marinating
Instructions
- Lay a steak on a chopping board.
- Cover with a liberal sprinkling of spice mix.
- Tenderize 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.
Notes
Related: Cajun Chicken with Hummus
Related: Oven Baked Cajun Pork Ribs w/ Potatoes & Garlic Sauce
Related: Baked Chicken Wings, Cajun Roasted Potatoes and Spicy Pineapple Salsa
