Cajun Ribeye’s

4 beef rib eye steaks (6-ounces) cut 1-inch thick

 3 Tbsp. Cajun spice mix

 1 Tbsp. olive oil

 2 Tbsp. fresh oregano, chopped fine

 1 Tbsp. fresh thyme, chopped fine

 1 Tbsp. fresh rosemary, chopped fine

 1 tsp. garlic, minced

 1 cup Burgundy wine


1-2 tablespoons Butter

 salt and pepper to taste

Pre-heat oven to 300 deg.

Rub steaks on both sides with Cajun spice mix, adding salt and pepper to taste.

In a Dutch oven, preheated over high heat, quickly brown the steaks 2 minutes on each side. Remove steaks to platter.

Reduce heat to medium and add oil. Sauté the herbs and garlic in oil until fragrant and slightly brown.

Reduce heat to low and add Burgundy. When wine starts to bubble, return steaks to skillet. Remove from heat, Cover and place in a 300 deg. oven for 5 minutes. Turn your stove eye to medium high.

Remove steaks to platter and keep warm in the cooling oven. Place the Dutch oven uncovered on the eye and boil liquid until reduced by half. Add desired amount of butter into the sauce, stirring slow not to break. Spoon sauce over steaks and serve.