Description
Indulge in a restaurant-quality steakhouse dinner featuring crispy cornstarch potato croquettes paired with bold, blackened Cajun ribeye steaks and finished with a rich and flavorful honey butter. This recipe uses a secret cornstarch technique to create incredibly light and crispy croquettes that complement the spicy and sweet notes of the blackened steaks, offering a perfect balance of textures and flavors.
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
- Prepare the Potato Croquettes: Boil the peeled and chunked russet potatoes in salted water until tender, about 15-20 minutes. Drain well and mash while still hot. Incorporate the unsalted butter, shredded mozzarella cheese, egg yolk, 2 tablespoons cornstarch, Tony's Chachere's Herb & Spice Blend, and chopped fresh parsley. Mix until fully combined.
- Shape and Chill Croquettes: Form the potato mixture into golf ball-sized rounds. Place them on a tray and chill in the refrigerator for 15 minutes to firm up and prevent breaking during frying.
- Bread the Croquettes: Prepare three separate dredging stations: one with remaining cornstarch, one with beaten eggs, and one with panko breadcrumbs. Lightly coat each croquette first in cornstarch, then dip in beaten eggs, and finally coat with panko breadcrumbs. Set aside.
- Make the Cajun Honey Butter: In a small bowl, combine softened unsalted butter, honey, fresh lemon juice, minced garlic, finely chopped parsley, and Tony's Chachere's Herb & Spice Blend. Mix thoroughly and set aside at room temperature or refrigerate if making in advance.
- Mix Blackening Spice Rub: In a small bowl, blend smoked paprika, garlic powder, onion powder, cayenne pepper, Tony's Chachere's Herb & Spice Blend, dried thyme, and black pepper. Rub the mixture evenly onto both sides of the ribeye steaks coated lightly with olive oil.
- Fry the Potato Croquettes: Heat vegetable oil in a deep frying pan or deep fryer to 350°F (175°C). Fry the croquettes in batches, turning occasionally, for about 2-3 minutes per side or until golden brown and crispy. Remove and drain on paper towels.
- Blacken the Ribeye Steaks: Heat a cast iron skillet over high heat until smoking hot. Place the seasoned ribeye steaks in the skillet and cook for 3-4 minutes on each side to develop a dark, blackened crust while achieving desired doneness.
- Rest and Serve: Remove steaks from the skillet and allow them to rest for 5 minutes to redistribute juices. Serve the blackened ribeye steaks topped with a generous dollop of the Cajun honey butter alongside the crispy potato croquettes.
Notes
- Cornstarch creates lighter, crispier croquettes compared to flour.
- Chilling the formed croquettes before frying prevents them from breaking apart.
- A cast iron skillet is essential for achieving the authentic blackening technique on the steaks.
- The honey butter can be prepared up to 3 days ahead and kept refrigerated.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American Steakhouse
