Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.

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Cajun Ribeye



CAJUN RIBEYE
Morton's Steakhouse Copycat Recipe

Serves 6

1 cup cajun seasoning, Morton (see recipe description for making) or 1 cup other cajun seasoning
6 (16 ounce) rib eye steaks, each about 1 1/2 inches thick
1 cup vegetable oil, such as canola or 1 cup safflower oil

Put the Morton's Cajun seasoning in a large, shallow glass or ceramic pan. Press each side of the steaks into the seasoning to cover completely. Remove the steaks and lightly pound each three to four times with a perforated meat mallet or small heavy skillet to soften but not flatten more than a little. Discard any remaining seasoning in the pan.

Pour the oil into the pan and add the steaks one by one. Flip over. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours. Alternatively, marinate the steaks in heavy-duty resealable plastic bags. When you are ready to cook the steaks, remove them from the oil and let the oil drip off to remove the excess oil. The oil can flare on the grill or in the broiler. Set the steaks aside for 30 to 60 minutes at room temperature and grill the steaks to your liking.

Morton's Cajun Seasoning:
1 tablespoon paprika
1 tablespoon salt
1 tablespoon white pepper
1 tablespoon garlic powder
1 tablespoon onion powder
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
3/4 teaspoon ground black pepper
3/4 teaspoon cayenne pepper

Stir together all the ingredients in a bowl. Transfer to an airtight container and store in a cool dark place.


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