Get Spicy with Chef Dewes' Cajun Rib-Eye Steak

, at 9 Maple Ave., has a new chef crafting culinary masterpieces in their White Plains kitchen. Chef Eric Dewes—of Lyndhurst, New Jersey—says he is pleased in his new position.

"One of the things I love most about Morton's is having the freshest ingredients available to me even when they are out of season," said Dewes. "My favorite dinner is the Morton's bone in filet, next to my fiancée's lasagna of course!"

Classical French cooking heavily influences Dewes, 30. He was inspired to become a chef while cooking church dinners as a child with his father. 

Here is his recipe: Morton's Cajun Rib-Eye Steak: serves six

Rib-eye steaks are hugely popular at Morton's, because of its bold flavor. You can use any Cajun seasoning rub for this steak or try our blend. And, don't forget to pair it with a nice wine. Wine Recommendation: Shiraz, Syrah, Red Zinfandel or Rhone Valley Red.

Ingredients:

• 1 cup and 2 tablespoons Morton’s Cajun Seasoning (see recipe below) or other Cajun Seasoning 
• Six 16-ounce aged rib-eye steaks, each about 1 ½ inches thick
•  4 ¾ cups flavorless vegetable oil, such as canola or safflower
•  6 tablespoons Au Jus (optional)

Directions:

1. Put the Morton’s Cajun Seasoning in a large, shallow glass or ceramic pan. Press each side of the steaks into the seasoning to cover completely. Remove the steaks and lightly pound each four to five times on both sides with a meat mallet or small, heavy skillet to soften but not flatten more than a little. Discard any remaining seasoning in the pan. 

2. Pour the oil into the pan and add the steaks one by one. They should be covered with oil; add more if necessary. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours. Alternatively, marinate the steaks in heavy-duty resealable plastic bags.

3. When you are ready to cook the steaks, remove from the oil and pat off excess oil with paper towels. The oil can flair on the grill or in the broiler. Set the steaks aside for 30 to 60 minutes at room temperature.

4. Prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating element. The coals should be medium-hot for the charcoal grill. The burners should be on high for the gas grill.

5. If using a charcoal grill, grill for about 8 minutes. Turn, using tongs, and grill the other side for 8 to 9 minutes for medium-rare, or until the desired degree of doneness. If using a gas grill, grill for about 8 minutes. Turn, using tongs, and grill the other side for 8 to 9 minutes for medium-rare, or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source for about 8 minutes. Turn, using tongs, and broil the other side for about 8 minutes for medium-rare, or until the desired degree of doneness.

6. To serve, spoon some of the Au jus over the steaks, if desired. 

Morton’s Cajun Seasoning: makes about 2 ½ cups

Ingredients:

• ½ cup paprika
• 1/3 cup salt
• 1/3 cup freshly ground white pepper
• 1/3-cup garlic powder
• 1/3-cup onion powder
• 2 ½ tablespoons dried thyme
• 2 ½ tablespoons dried oregano
• 2 ½ tablespoons freshly ground black pepper
• 2 ½ tablespoons cayenne pepper

Directions:

 1. In a mixing bowl, stir together all the ingredients.

2. When mixed, transfer to an airtight container and store in a cool dark place. The seasoning will keep for up to 3 months.

Note: You do not have to be perfectly precise when measuring these dried herbs. If you feel better with precision, 2 ½ tablespoons equals 2 tablespoons plus 1 ½ teaspoons

Like us on Facebook (facebook.com/WhitePlainsPatch) and follow us on Twitter (twitter.com/WhtPlainsPatch)