Beef Ribeye Cap Po' Boy
Beef Ribeye Cap Po' Boy
Directions
- Preheat oven to 350°F.
- Rub 1/2 cup Cajun Seasoning and oil evenly onto all surfaces of beef Ribeye Cap Steak. Place steak, fat side up on roasting rack in shallow roasting pan.
- Insert ovenproof meat thermometer so tip is centered in thickest part of steak, not resting in fat. Do not add water or cover. Roast in 350°F oven.
- Remove steak when meat thermometer registers 135°F for medium rare. Transfer steak to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
- Carve steak against the grain into thin slices; keep warm.
- Combine remaining 1 tablespoon Cajun Seasoning, mayonnaise, lemon zest and juice in medium bowl; mixing thoroughly. Cover and refrigerate at least 10 minutes.
- Spread cut sides of each baguette with Cajun mayonnaise. Top bottom of baguette with lettuce. Evenly layer steak slices, tomato and pickle, as desired. Close sandwiches
Ingredients
- 1 Braveheart® Black Angus Beef Steak(s), Ribeye Cap, about 2 lbs
- 1 lemon(s), zested and juiced
- 1 cup mayonnaise
- 9 tbsp McCormick Culinary® Cajun Seasoning
- 1 tbsp oil, olive
- 4 roll(s), French, split