Cajun Ribeye Steaks With Crispy Potato Croquettes

Create the ultimate steakhouse experience at home with this showstopping combination of crispy potato croquettes, perfectly blackened ribeye steaks, and rich Cajun honey butter. The secret to incredible croquettes lies in using cornstarch for an extra-light, crispy exterior. Combined with bold Cajun spices on premium ribeye and finished with sweet-spicy honey butter, this dish delivers restaurant-quality results that will impress any dinner guest.

Mastering Crispy Potato Croquettes with Cornstarch

The key to exceptional potato croquettes lies in proper potato preparation and strategic use of cornstarch. Unlike traditional recipes that rely solely on flour, cornstarch creates a lighter, crispier coating that doesn’t become heavy or soggy. This technique produces croquettes with perfectly creamy interiors and golden, crunchy exteriors that rival the best restaurants.

Choose russet potatoes for their high starch content and fluffy texture. Avoid waxy potatoes like red or fingerling varieties as they become gummy when mashed. Cook potatoes until fork-tender but not falling apart. Overcooked potatoes absorb too much water and create dense croquettes that fall apart during frying.

The double cornstarch technique is crucial for success. Mix two tablespoons directly into the mashed potato mixture for binding and structure. Use another half cup for dredging before the egg wash. This creates multiple layers of protection during frying and ensures maximum crispiness. Chill formed croquettes for at least 15 minutes before frying to help them hold their shape.

Creating Perfect Blackened Cajun Ribeye Steaks

Blackening technique requires high heat and proper spice balance to create the signature crust without burning. The blackening rub should coat the meat evenly while allowing the natural beef flavors to shine through. Tony’s Chachere’s provides authentic Louisiana flavor that pairs perfectly with the sweetness of honey butter.

Pat ribeye steaks completely dry before seasoning to ensure proper spice adherence and prevent oil splattering. Apply olive oil lightly to help spices stick and promote even browning. The blackening rub should be applied generously but not so thick that it burns before the meat cooks properly.

Cast iron skillets work best for blackening due to their heat retention and even cooking surface. Preheat the pan until it’s smoking hot before adding steaks. The initial sear should create immediate sizzling and smoke. This high-heat technique develops complex flavors through the Maillard reaction while keeping the interior juicy and tender.

Crafting Cajun Honey Butter for Maximum Impact

The finishing butter transforms this dish from good to extraordinary by adding layers of sweet, spicy, and herbaceous flavors. The key lies in balancing honey’s sweetness with Cajun spices’ heat and lemon juice’s acidity. This compound butter can be made ahead and adds restaurant-quality finishing to both steaks and croquettes.

Use room temperature butter for easy mixing and smooth texture. Cold butter won’t incorporate ingredients properly, while overly soft butter becomes greasy. Mix ingredients gently to avoid breaking the butter’s emulsion. Fresh lemon juice adds brightness that cuts through rich flavors, while minced garlic provides aromatic depth.

Shape the finished butter into a log using plastic wrap for easy slicing, or keep it soft for spooning directly onto hot food. The butter melts beautifully on hot steaks and croquettes, creating an appealing glossy finish. Make extra butter as it elevates other grilled meats, vegetables, and even bread.

Ingredients

Potato Croquettes:

• 4 medium russet potatoes (about 2 lbs), peeled and chunked
• 2 tablespoons unsalted butter
• ½ cup shredded mozzarella cheese
• 1 large egg yolk
• 4 tablespoons cornstarch, divided
• 1 teaspoon Tony’s Chachere’s Herb & Spice Blend
• 1 tablespoon fresh parsley, chopped
• 2 large eggs, beaten (for dredging)
• 1½ cups panko breadcrumbs
• Vegetable oil for frying
• Salt and black pepper to taste

Blackened Ribeye Steaks:

• 2 ribeye steaks (1-1.5 inches thick, 12-14 oz each)
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon Tony’s Chachere’s Herb & Spice Blend
• ½ teaspoon dried thyme
• ½ teaspoon black pepper

Cajun Honey Butter:

• ½ cup unsalted butter, softened
• 1 tablespoon honey
• 1 tablespoon fresh lemon juice
• 1 garlic clove, minced
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon Tony’s Chachere’s Herb & Spice Blend

Detailed Step-by-Step Instructions

Step 1: Prepare and Cook the Potatoes

Place peeled and chunked russet potatoes in a large pot and cover with cold, salted water by 2 inches. Bring to a boil over high heat, then reduce to medium-high and cook for 15-20 minutes until fork-tender. The potatoes should pierce easily but not fall apart completely. Drain thoroughly and let sit for 2-3 minutes to allow excess moisture to evaporate.

Mash potatoes until smooth using a potato masher or ricer. Avoid using a food processor as it can make potatoes gluey. Stir in butter, mozzarella cheese, egg yolk, 2 tablespoons cornstarch, Tony’s seasoning, and fresh parsley. Season with salt and pepper to taste. The mixture should hold together when squeezed but not be overly wet.

Step 2: Shape and Chill the Croquettes

Using clean hands, form the potato mixture into golf ball-sized rounds, about 2 inches in diameter. Place shaped croquettes on a parchment-lined baking sheet. Cover and refrigerate for at least 15 minutes to firm up. This chilling step is crucial for preventing croquettes from falling apart during frying.

Set up your breading station with three shallow dishes. Place remaining ½ cup cornstarch in the first dish, beaten eggs in the second, and panko breadcrumbs in the third. This assembly line approach ensures efficient and even coating of all croquettes.

Step 3: Bread the Croquettes

Remove croquettes from refrigerator and work with one at a time. Roll each croquette in cornstarch, shaking off excess. Dip in beaten eggs, allowing excess to drip off. Finally, roll in panko breadcrumbs, pressing gently to ensure even coating. For extra crispiness, repeat the egg and breadcrumb steps.

Place breaded croquettes back on the parchment-lined baking sheet. They can be refrigerated for up to 2 hours before frying, which actually improves the coating’s adherence and final texture.

Step 4: Prepare the Cajun Honey Butter

In a medium bowl, combine softened butter, honey, fresh lemon juice, minced garlic, chopped parsley, and Tony’s Chachere’s seasoning. Mix with a fork or spoon until all ingredients are well incorporated and the mixture is smooth. Taste and adjust seasoning as needed.

Transfer the butter mixture to plastic wrap and shape into a log, or keep it soft in the bowl for immediate use. The butter can be made up to 3 days ahead and refrigerated, or frozen for longer storage.

Step 5: Make the Blackening Spice Rub

In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, Tony’s Chachere’s seasoning, dried thyme, and black pepper. Mix well to ensure even distribution of all spices. This rub can be made ahead and stored in an airtight container for up to 6 months.

Remove ribeye steaks from refrigerator 30 minutes before cooking to bring to room temperature. Pat steaks completely dry with paper towels, then brush lightly with olive oil on both sides. Apply the blackening rub generously, pressing it into the meat to ensure good adherence.

Step 6: Fry the Potato Croquettes

Heat vegetable oil to 350°F (175°C) in a heavy-bottomed pot or deep fryer. The oil should be deep enough to fully submerge the croquettes. Test the oil temperature with a deep-fry thermometer for accuracy. Working in batches to avoid overcrowding, carefully lower croquettes into the hot oil.

Fry for 2-3 minutes per side until golden brown and crispy. Turn gently with a slotted spoon to avoid breaking the coating. Remove to a paper towel-lined plate and season immediately with salt while hot. Keep warm in a 200°F oven while cooking the steaks.

Step 7: Blacken the Ribeye Steaks

Preheat your grill or cast iron skillet on high heat until smoking. The grill or pan must be extremely hot for proper blackening. Carefully place seasoned steaks in the grill or hot skillet. You should hear immediate aggressive sizzling. Cook for 3-4 minutes without moving the steaks to develop a proper crust.

Flip steaks and cook for another 3-4 minutes for medium-rare doneness (internal temperature of 130-135°F). Adjust timing for preferred doneness. Remove steaks from heat and let rest for 5 minutes before slicing to allow juices to redistribute.

Step 8: Assemble and Serve

Place blackened ribeye steaks on serving plates and top each with a generous dollop of Cajun honey butter. Arrange crispy potato croquettes alongside the steaks and drizzle with additional melted honey butter. Garnish with fresh parsley and lemon wedges for brightness and color. Serve immediately while everything is hot.

Crispy Potato Croquettes with Blackened Cajun Ribeye Steaks and Honey Butter

Restaurant-quality steakhouse dinner featuring crispy cornstarch potato croquettes, blackened Cajun ribeye steaks, and rich honey butter. The secret cornstarch technique creates incredibly light and crispy croquettes that pair perfectly with bold blackened steaks finished with sweet and spicy Cajun honey butter.

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Ingredients

  

Potato Croquettes:

• – 4 medium russet potatoes about 2 lbs, peeled and chunked
• – 2 tablespoons unsalted butter
• – ½ cup shredded mozzarella cheese
• – 1 large egg yolk
• – 4 tablespoons cornstarch divided
• – 1 teaspoon Tony’s Chachere’s Herb & Spice Blend
• – 1 tablespoon fresh parsley chopped
• – 2 large eggs beaten (for dredging)
• – 1½ cups panko breadcrumbs
• – Vegetable oil for frying

Blackened Ribeye Steaks:

• – 2 ribeye steaks 1-1.5 inches thick, 12-14 oz each
• – 2 tablespoons olive oil
• – 2 teaspoons smoked paprika
• – 1 teaspoon garlic powder
• – 1 teaspoon onion powder
• – 1 teaspoon cayenne pepper
• – 1 teaspoon Tony’s Chachere’s Herb & Spice Blend
• – ½ teaspoon dried thyme
• – ½ teaspoon black pepper

Cajun Honey Butter:

• – ½ cup unsalted butter softened
• – 1 tablespoon honey
• – 1 tablespoon fresh lemon juice
• – 1 garlic clove minced
• – 1 tablespoon fresh parsley finely chopped
• – 1 teaspoon Tony’s Chachere’s Herb & Spice Blend

Instructions

 

• Boil potato chunks until tender; drain and mash with butter, cheese, egg yolk, 2 tbsp cornstarch, and seasonings
• Form into golf ball-sized rounds; chill 15 minutes
• Bread croquettes in remaining cornstarch, egg, then breadcrumbs
• Mix honey butter ingredients; set aside
• Combine blackening spices; coat oiled steaks with rub
• Fry croquettes at 350°F until golden, 2-3 minutes per side
• Blacken steaks in smoking hot cast iron skillet, 3-4 minutes per side
• Rest steaks 5 minutes; serve topped with honey butter alongside croquettes

Notes

– Cornstarch creates lighter, crispier croquettes than flour
– Chill formed croquettes to prevent breaking during frying
– Cast iron skillet essential for proper blackening technique
– Honey butter can be made 3 days ahead and refrigerated

This crispy potato croquettes with blackened Cajun ribeye steaks represents the pinnacle of home steakhouse cooking. The combination of light, crispy croquettes made with cornstarch, perfectly blackened steaks, and rich Cajun honey butter creates layers of texture and flavor that rival the finest restaurants. The techniques learned here will elevate your cooking repertoire significantly.

The beauty of this recipe lies in its make-ahead components and impressive presentation. Master these techniques once, and you’ll have the skills to create restaurant-quality steakhouse dinners whenever the occasion calls for something truly special.

Want more recipes like this? Check out all of our grilling recipes here for more steak, seafood, and BBQ favorites that are perfect for your next cookout.

ITEMS USED IN THIS RECIPE

Hasty Bake Charcoal Grill and Smoker
Knitted Gloves
Food Processor
Cast Iron Skillet 
Meater +

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