No Salt Seasoning 
Pepper Sauce 
Smoked & Grilled Chicken Wings
These smoked and grilled chicken wings by @grillnation are layered with flavor, rich smokiness, fire-seared crisp,…
Get Recipe@grillnation is serving up juicy flavor with this absolutely mouthwatering recipe for Cajun Steak and Crispy Potatoes!
Ingredients
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2-3 Ribeye Steaks (NY Strip Steaks work too)
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2 russet potatoes
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Cajun Dry Rub:
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1 tablespoon No Salt Tony’s Chachere’s
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2 teaspoons black pepper
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2 teaspoons garlic powder
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2 teaspoons onion powder
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2 teaspoons smoked paprika
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1 teaspoon red pepper flakes
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1 teaspoon dry oregano
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Cajun Butter:
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1 block of softened butter, unsalted
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4-5 garlic cloves, minced
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1 shallot, diced
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1 tablespoon parsley, chopped
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1 teaspoon black pepper
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1 teaspoon onion powder
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2 teaspoons No Salt, Tony’s
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1 lemon, juiced
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2 teaspoons pepper sauce from Tony’s
- Clear
Directions
- Prepare the steaks with the cajun dry rub. Let rest for 30-45 minutes.
- Make Cajun Butter, all ingredients above. Mix and place to the side.
- Set grill up at 250 degrees indirect heat with hickory wood chunks. Add the steaks.
- Slice the russet potatoes into wedges, add to boiling water and boil for 8-10 minutes. Remove and drain the water off.
- Remove the steaks at 118 internal temperature. Add flat griddle to the grill (optional) and add beef tallow, about 2 tablespoons. Sear for 90-120 seconds per side, remove and rest. During rest add 1-2 tablespoons of Cajun Butter.
- Add potatoes to the hot plancha and grill for 4-5 minutes per side. Remove and add into a bowl once they’re crispy. Add a tablespoon of butter and toss them.
- Slice the steak and serve with the potato wedges.
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from our Cajun Country Cookbook
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