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!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 2

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir in minced garlic, and cook for 1 more minute until fragrant.

Step 5

Add the diced tomatoes (with juice), tomato paste, Cajun seasoning, Worcestershire sauce, and chicken stock. Stir to combine.

Step 6

Lower the heat and simmer the Creole sauce for 15-20 minutes, stirring occasionally, until thickened. Taste and adjust seasoning if needed.

Step 7

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.

Step 8

Reduce the heat to low and cook the grits for 20-25 minutes, stirring frequently to prevent sticking.

Step 9

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.

Step 10

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

Serving size	(3642.7g)

Amount per serving	% Daily Value*
Calories	4118.3

Total Fat 271.7g	0%
Saturated Fat 131.9g	0%
Polyunsaturated Fat 25.0g
Cholesterol 880.5mg	0%
Sodium 9452.2mg	0%
Total Carbohydrate 218.5g	0%
Dietary Fiber 27.9g	0%
Total Sugars 35.7g
Protein 187.8g	0%

Vitamin D 27.1IU	0%
Calcium 1352.8mg	0%
Iron 19.8mg	0%
Potassium 4465.4mg	0%

*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.

Source of Calories

Fat: 60.1%

Protein: 18.5%

Carbs: 21.5%