A perfectly grilled bone-in ribeye deserves equally incredible seasoning. Learn how to create a beautiful Cajun crust, then finish it with a rich garlic herb butter that melts into every bite for steakhouse-quality flavor at home.

Seasoning Tip: Bertrand's Cajun Dust creates a perfectly balanced crust that lets the rich flavor of the ribeye shine. Want a little more fire? Substitute Bertrand's Cajun Heat using the same amount for a bolder finish.

Ingredients

• 2 bone-in ribeye steaks 
• 2 tbsp extra virgin olive oil
• 2 tbsp Bertrand's Cajun Dust (or Bertrand's Cajun Heat)
• 3 tbsp grass-fed butter
• 3 garlic cloves, smashed
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

Instructions

1. Remove the ribeyes from the refrigerator 30–45 minutes before grilling to bring them closer to room temperature.
2. Preheat your grill to 450–500°F for high-heat cooking.
3. Pat the steaks completely dry and lightly coat both sides with the olive oil.
4. Season generously on all sides with Bertrand's Cajun Dust, pressing the seasoning gently into the meat.
5. Place the steaks directly over the hottest part of the grill and cook for 4–5 minutes per side for medium-rare, or continue cooking to your preferred doneness.
6. During the final minute of cooking, melt the grass-fed butter in a small grill-safe pan or cast iron skillet with the smashed garlic, thyme, and rosemary until fragrant.
7. Remove the steaks from the grill and generously spoon the warm garlic herb butter over the top of each steak.
8. Let the steaks rest for 10 minutes before slicing and serving.

🐊 Bayou Beaux's Tip

Cooking for the whole family? Reach for Cajun Dust. Feeding the spice lovers? Swap in Cajun Heat using the same amount. Either way... GET THE GATOR! 🐊