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Chili's Cajun Ribeye Copycat Recipe
Chili's Cajun Ribeye
By Todd Wilbur

Recipe Type: Entree
Calories: 870
Cook Time: 1 hour 20 minutes
Recipe Rating: 5.0 (5 reviews)
Menu Description: "12 oz. ribeye steak seasoned with Cajun spices and topped with roasted herb jus and spicy Cajun butter."

Three secret formulas must be hacked before we can consider this dish a complete culinary carbon copy of Chili's signature Cajun Ribeye. The Cajun seasoning, the herb jus and the Cajun butter comprise the flavorful hat trick that earns this dish its signature-item status. We'll make each component from scratch and everything is pretty easy. Sprinkle the seasoning on the steak before it's grilled, and then add the jus and herb butter just before serving. That's it. Rustle up some ribeyes from your favorite butcher, and fire up the grill. Once you've assembled these three simple secret recipes below, you're just minutes away from an impressive, flavor-filled steak.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Cajun Seasoning
1 teaspoon salt
1 teaspoon coarse ground black pepper
1 1/2 teaspoons paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon ground coriander
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1/8 teaspoon ground cayenne pepper
Cajun Butter
1/4 cup butter, softened
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon Cajun seasoning (from above recipe)
Herb Jus
14 ounces (1 can) beef broth
1/2 teaspoon dried parsley
1/8 teaspoon dried thyme
1/8 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon dried rosemary
Pinch ground black pepper
4 12-ounce ribeye steaks

1. Make the Cajun seasoning by combining all ingredients in a small bowl.

2. Make the Cajun butter by combining softened butter with garlic powder, salt and 1/4 teaspoon of the Cajun seasoning blend made in step #1. Chill the butter until 20 to 30 minutes before grilling steaks.

3. Make herb jus by combining all ingredients in a small saucepan over medium heat. When the mixture begins to boil, reduce the heat and simmer for 10 minutes.

4. To prepare your steaks, preheat your barbecue grill to high. Sprinkle steaks with Cajun seasoning, then let the steaks sit out at room temperature for 20 to 30 minutes. Grill on high heat to create criss-cross grill marks on both sides of the steaks, then reduce the heat and cook steaks until desired doneness. If your steaks are thicker than 1-inch, close the grill cover while they cook.

5. Serve each steak by spooning 2 tablespoons of herb jus over the top, and then spooning a heaping teaspoon of herb butter onto the center.

Makes 4 steaks.

Submitted on: 10/18/16
Amazing! Taste just like Chili's!
Love the Cajun spice
Wendy Hampton  
Submitted on: 05/14/15
I will be making this often. It is just the flavor I was looking for.
Submitted on: 05/12/09
I make this recipe all the time now. My kids love it. It's very tasty and rib eye is our favorite cut of beef. The au jus and compound better really make it special. Thanks, Todd, for another great Top Secet Recipe!
Submitted on: 12/25/08
I'm a huge fan of the Cajun Ribeye from Chili's! I was excited to see so I had to make it myself and I did an outstanding job! It was just like it, I couldn't believe it! I did make one single change and that was the steak! So it taste just as great on a sirloin!(less fatty parts) Still Love it and will make it many more times to come! Thanks!
Submitted on: 09/20/08
I've never had the original but this sounded so good I wanted to try it. It is amazing. I wondered if the beef jus was really necessary since it had the cajun butter but it all blended beautifully and I could taste every component. This is very easy and I will make it often.