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Blackened Ribeye Steaks

with Fried Okra and Creamy Slaw



For the Blackening Spices and Steaks Ingredients:
4 Omaha Steaks Ribeye Steaks
2 teaspoons freshly ground black pepper
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cayenne
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ to ½ cup melted butter, as needed

For the Creamy Slaw Ingredients:
½ cup sour cream
½ cup mayonnaise
2 tablespoons freshly squeezed lemon juice
2 teaspoons whole-grain Dijon mustard
2 tablespoons minced fresh flat-leaf parsley
1 clove garlic, minced
Salt and freshly ground black pepper to taste
1 pound green cabbage (about ½ cabbage), thinly sliced or shredded
1 red onion, thinly sliced
1 carrot, grated

For the Fried Okra Ingredients:
1½ pounds okra, stemmed and sliced into
½-inch rounds
1 tablespoon plus 1 teaspoon salt
1 cup cornmeal
1 teaspoon freshly ground black pepper
Corn oil, for frying
Salt to taste

Procedures:
  1. To prepare the slaw, combine the sour cream, mayonnaise, lemon juice, mustard, 1 tablespoon of the parsley, and the garlic in a mixing bowl. Season with salt and pepper. Refrigerate for at least 1 hour to allow the flavors to blend. Just before serving, add the cabbage, red onion, and carrot, and toss with the dressing. Adjust the seasonings if necessary. Garnish with the remaining parsley.
  2. Place the okra slices in a large mixing bowl, sprinkle 1 tablespoon of the salt over the rounds and cover with ice water. Refrigerate for about 1 hour. Rinse the okra under cold running water and drain well. On a plate, mix together the cornmeal, the remaining teaspoon of salt, and the pepper. Pour enough corn oil into a large skillet or saucepan to come about 3/4 to 1 inch up the sides and heat to 350F., or until almost smoking. Dredge the okra in the cornmeal and gently shake off any excess. Using a slotted spoon, carefully place some of the okra in the hot oil; fry until crispy and golden brown, 3 to 5 minutes. Fry the okra in batches so as not to crowd the skillet. Remove the okra with a slotted spoon and drain on paper towels. Season with salt to taste and hold in a warm oven.
  3. To prepare the steaks, combine the pepper, salt, garlic powder, onion powder, cayenne, cumin, oregano, and thyme in a small bowl. When you are ready to cook the steaks, brush about ½ tablespoon of the melted butter on 1 side of each ribeye. Sprinkle about ½ teaspoon of the blackening spices over the butter on each steak and press gently so the spices adhere. Turn the steaks over and repeat the process on the other side. Heat a large, dry cast-iron skillet over very high heat until it is very hot-at least 5 minutes. Place the steaks in the pan and cook for about 4 minutes, or until a crust forms. Turn the steaks over and cook on the other sides for 3 or 4 more minutes for medium-rare, 4 or 5 minutes for medium. Drizzle more butter over the steaks if they begin to stick. For the best crust, avoid turning the steaks more than once. Serve immediately with the okra and slaw.

Serves: 4


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