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Different angle of plated ribeye slices with herb butter and golden croquettes, showing restaurant-quality presentation with seasoning bottle

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