This Cajun Crusted Ribeye Steak with Cucumber Yogurt recipe is a perfect blend of robust, spicy flavors and refreshing notes, making it the perfect dish for grilling during the summer. Well-seasoned, juicy ribeye and light and tangy cucumber yogurt meet together to create a balanced and satisfying meal.

First, use onion and garlic powder for the seasoning, infusing the steak with deep, aromatic notes. Ground ginger adds a subtle warmth and complexity, while a pinch of nutmeg introduces a hint of sweetness. Paprika and chili powder bring a touch of smokiness and heat. Parsley flakes add freshness, while brown sugar provides a slight sweetness that helps caramelize the steak when grilled, creating a beautiful crust.

Black Angus ribeye steaks are known for their marbling and rich flavor, making them the ideal steak for grilling. The fat within the ribeye melts as it cooks, basting the meat and keeping it juicy and tender. The grill's high heat helps to sear the steak, locking in the juices and enhancing the flavors of the Cajun rub.

Complementing the spicy, robust steak is the cucumber yogurt, which provides an incredible, refreshing contrast. Diced cucumber adds freshness to cool down from the heat of the Cajun spices. Chopped onion contributes a mild, sharp flavor that adds complexity to the yogurt mix. Plain Greek yogurt is the base of this refreshing side, offering a tangy and creamy texture that pairs wonderfully with the rich ribeye. The yogurt also has a cooling effect, balancing the spiciness of the steak. The yogurt sauce is the perfect accompaniment to the bold steak.

This Cajun Crusted Ribeye Steak is a feast for the taste buds, showing the perfect harmony between bold, intense flavors and refreshing elements. Whether grilling for a special occasion or a casual summer dinner, this dish will impress and satisfy all your guests.

Prep Time:  10 minutes   |    Cook Time:  15 minutes (plus 5 minutes to rest)   |    Total Time:  30 minutes   |    Servings:  2

Ingredients:

Steak Rub:

• 1 teaspoon  Stonemill  Onion Powder
• 1 teaspoon  Stonemill  Garlic Powder
• 1 teaspoon  Stonemill  Ground Ginger*
• 1 pinch  Stonemill  Ground Nutmeg*
• ¼ teaspoon  Stonemill  Paprika
• 1 pinch  Stonemill  Chili Powder
• ½ teaspoon  Stonemill  Iodized Salt
• ½ teaspoon  Stonemill  Ground Black Pepper
• 1 tablespoon  Stonemill  Parsley Flakes
• 1 tablespoon  Baker's Corner  Brown Sugar
• 2 Black Angus Ribeye Steaks
• 2 Tablespoon  Carlini  Vegetable Oil

Cucumber Yogurt:

• 1 cup seeded and diced cucumber
• ¼ cup diced red onion
• ½ cup  Friendly Farms  Plain Nonfat Greek Yogurt
• ¼ teaspoon  Stonemill  Iodized Salt

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

1. In a medium bowl, combine all rub ingredients. Press each side of the steaks into the steak rub until heavily coated.
2. Heat a flat iron pan over high heat. Add oil, sear steaks on each side for 5-8 minutes or until internal temperature reaches 135° for medium rare. Allow to rest for 5 minutes.
3. In a small bowl, combine the cucumber yogurt ingredients. Serve each steak with a side of cucumber yogurt.

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Recipe Courtesy of Chef Michelle,  ALDI Test Kitchen