Description
This flavorful Cajun Steak with Apricot Orange Glaze offers a perfect balance of spicy, sweet, and tangy flavors, making it an irresistible main course. The juicy ribeye steaks are seasoned with Cajun spices and perfectly seared on the stovetop, then topped with a luscious apricot and orange glaze that adds a delightful citrusy sweetness.
Ingredients
Scale
Steak
- 4 boneless ribeye steaks (about 1 inch thick)
- 2 tablespoons Cajun seasoning
- Salt and black pepper to taste
- 1 tablespoon olive oil
Apricot Orange Glaze
- 1/2 cup apricot preserves
- 1/4 cup fresh orange juice
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Season the Steaks: Pat the ribeye steaks dry with paper towels to remove excess moisture, then season both sides evenly with Cajun seasoning, salt, and black pepper to enhance the flavors.
- Sear the Steaks: Heat olive oil in a large skillet or grill pan over medium-high heat. Place the steaks in the pan and cook for 4–5 minutes on each side for medium-rare, or until your desired doneness. This searing technique locks in the juices and creates a flavorful crust.
- Rest the Steaks: Remove the steaks from the pan and let them rest for a few minutes. This step allows the juices to redistribute, ensuring a tender and juicy steak.
- Prepare the Apricot Orange Glaze: In a small saucepan, combine apricot preserves, fresh orange juice, soy sauce, Dijon mustard, minced garlic, and optional red pepper flakes. Bring the mixture to a simmer over medium heat, stirring frequently, and cook for 5–7 minutes until slightly thickened and glossy.
- Glaze and Serve: Brush the warm apricot orange glaze over the rested steaks or serve it alongside as a dipping sauce. Garnish with fresh herbs if desired to add a fresh touch and enhance presentation.
Notes
- You can substitute boneless strip steaks or sirloin for the ribeye if preferred.
- To add more heat, increase the amount of red pepper flakes in the glaze.
- This dish pairs wonderfully with roasted vegetables or a citrusy salad for a balanced meal.
