Original Creole Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeFor many people, cooking steak can be very intimidating, but Creole For The Soul says by using this reverse sear and Tony’s Original Creole Seasoning, you’ll end up with the perfectly cooked, juicy, and most flavorful steak!
Ingredients
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Sirloin Steaks (2-4)
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Tony’s Original Creole Seasoning, to Taste
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Garlic Butter, to Taste
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Fresh Thyme Sprigs, to Taste
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Fresh Rosemary, to Taste
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Minced Garlic, to Taste
- Clear
Directions
- Place steaks on a wire rack atop an oven-safe tray and season generously with Tony’s Original Creole Seasoning. Place tray of steaks in refrigerator for 24-72 hours.
- Preheat oven to 225°F and roast steaks on tray for about 50 minutes, or until the steaks reach an internal temperature of 125°F for medium rare.
- When steaks are almost to temperature in the oven, heat oil in a cast iron skillet over medium-high heat. Once oil is smoking hot, sear steaks for a minute on both sides.
- Turn heat down to low and add butter, garlic, fresh thyme and fresh rosemary to the pan.
- Tilt the skillet towards you so that the butter forms a pool at the bottom and use a spoon to continually baste butter onto steaks until you get a nice golden crust.
- Transfer steaks onto a cutting board and let rest about 10 minutes to lock in the juices. Add more butter if you’d like, slice and serve!
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