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Also known as a Cajun Rib Eye.

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!

    1. Lay a steak on a chopping board.

Cajun Scotch Fillet_step1

    1. Cover with a liberal sprinkling of spice mix.

Cajun Scotch Fillet_step2

    1. Tenderise the meat with a fork, this helps to penetrate the meat with the spice mix.

Cajun Scotch Fillet_step3

    1. Turn the steak over and repeat on the other side
    2. Repeat this process for all the steaks.
    3. Rub any remaining spice mix onto the outside of the meat.
    4. Place them in the marinating tray.
    5. Cover with oil, (be careful not to pour directly onto the steak as you will wash the marinade off).

Cajun Scotch Fillet_step8

    1. Place the tray in the refrigerator and marinate for 36-48 hours.

Cajun Scotch Fillet_step9

  1. 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.
  2. Meanwhile pre-heat your barbecue.
  3. Cook steak to your preference.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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