Posted on
by Paul Hegeman
Categories:
- Main Course
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 thewhole scotchfrom 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 thedifference 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)
Paul Hegeman
4.91 from 93 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
marinating time 1 day d 12 hours hrs
Total Time 1 day d 12 hours hrs 20 minutes mins
Course Main Course
Cuisine American, Caribbean
Servings 4 servings
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
Tried this recipe?Let us know how it was!
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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.
