This Po’boy hit the lottery when it was stuffed with rich beef Ribeye Cap rubbed in McCormick Culinary® Cajun Seasoning and topped with mayo, lettuce, tomato and pickles. This flavorful, often forgotten cut comes from the top of the Ribeye Roast and is cooked to perfection. More Cajun Seasoning is mixed into the mayo, further adding to this Po’boy’s opulence.
4 French bread rolls or baguettes, cut into quarters, split
Procedure
Preheat oven to 350°F. Rub 1/2 cup Cajun Seasoning and oil evenly onto all surfaces of beef Ribeye Cap Steak. Place steak, fatside 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.
Chef's Tip!
Garnish with shredded lettuce, sliced tomato or pickle chips (optional)
