Warm Cajun Rubbed Filet with Chimichurri

Warm Cajun Rubbed Filet with Chimichurri

Chef Kai Chase



  • 2 Steaks (bone-less rib-eye or filet mignon) each about 1 inch thick
  • 1 Tb Warm Cajun & Chicory blackening rub Creations By Kai
  • 1 Tb Unsalted Butter


  • 1 C Parsley Packed
  • 1/2 C Cilantro Packed
  • 1/2 tsp Garlic Chopped
  • 1/4 C Red Wine Vinegar
  • 1/2 C EVO (Extra Virgin Olive Oil)
  • 1 tsp Salt
  • 1 1/2 tsp Sugar


  • In a food processor or nutri-blender add the parsley, cilantro, garlic, red wine vinegar, EVO, salt, and sugar. Process until chunky and blended. Set aside.
  • Heat a large cast iron skillet over very high heat until very hot. Add the EVO.
  • Spread the "Warm Cajun & Chicory" blackening rub evenly between the two steaks. Place the steak seasoned side down.
  • While Cooking, season the side that's facing up.
  • Cook and slip frequently until desired doneness. Preferably medium-rare, so approximately 4-5 minutes per side
  • Remove the skillet from the heat and top with a pallet of unsalted butter. Let it rest.