Steak Creole with Cheese Grits
Indulge in the bold flavors of the South with this Steak Creole with Cheese Grits recipe—a dish that combines juicy, perfectly seared ribeye steaks with a zesty Creole sauce and creamy, decadently cheesy grits. The ribeye is seasoned simply with salt and black pepper, allowing the rich, smoky notes of the Cajun-spiced tomato-based sauce, laced with sautéed onions, bell peppers, and garlic, to shine. Paired with velvety stone-ground grits infused with sharp cheddar, heavy cream, and butter, this meal is the epitome of comfort food with a Creole twist. Easy to make yet bursting with flavor, this dish is perfect for a date night or any special dinner. Garnish with chopped green onions for a pop of freshness and serve hot to impress anyone at the table!
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Recipe Information
Ingredients
- 2 pieces (8 oz each) ribeye steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 medium (diced) yellow onion
- 1 medium (diced) green bell pepper
- 2 diced celery stalks
- 3 cloves (minced) garlic
- 1 14.5 oz can canned diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon Cajun seasoning
- 1 teaspoon Worcestershire sauce
- 1 cup chicken stock
- 1 cup stone-ground grits
- 4 cups water
- 1 cup heavy cream
- 1 cup (shredded) sharp cheddar cheese
- 0.5 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons (chopped, for garnish) green onions
Instructions
Season both sides of the ribeye steaks with 1 teaspoon of salt and 1 teaspoon of black pepper. Set aside to allow the flavors to penetrate the meat.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once hot, sear the steaks for 3-4 minutes per side for medium-rare, or until the desired doneness is reached. Remove the steaks and let them rest under foil.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion, green bell pepper, and celery. Sauté for 5-6 minutes, until softened.
Stir in minced garlic, and cook for 1 more minute until fragrant.
Add the diced tomatoes (with juice), tomato paste, Cajun seasoning, Worcestershire sauce, and chicken stock. Stir to combine.
Lower the heat and simmer the Creole sauce for 15-20 minutes, stirring occasionally, until thickened. Taste and adjust seasoning if needed.
Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Gradually whisk in the stone-ground grits, making sure to avoid lumps.
Reduce the heat to low and cook the grits for 20-25 minutes, stirring frequently to prevent sticking.
Once the grits are tender and creamy, stir in 1 cup of heavy cream, 1 cup of shredded cheddar cheese, 0.5 teaspoon of salt, and 2 tablespoons of butter. Remove from heat and set aside.
Serve the seared steak topped with the Creole sauce, accompanied by a generous portion of cheese grits. Garnish with chopped green onions. Enjoy!
Nutrition Facts
Calories |
4118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.7 g | 348% | |
| Saturated Fat | 131.9 g | 660% | |
| Polyunsaturated Fat | 25.0 g | ||
| Cholesterol | 880 mg | 294% | |
| Sodium | 9452 mg | 411% | |
| Total Carbohydrate | 218.5 g | 79% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 35.7 g | ||
| Protein | 187.8 g | 376% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1353 mg | 104% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 4465 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
