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BLACKENED RIBEYE with Buttermilk Onion Rings
WEST COAST PRIME MEATS21Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 oz. spanish paprika (quality)
- 2 Tbsp. salt
- 1 tsp. ground cayenne pepper
- 1 tsp. ground white pepper
- 1 tsp. black pepper
- 1 Tbsp. granulated garlic
- 1 tsp. granulated onion
- 1 tsp. celery salt
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 2 Spanish onions (jumbo, sliced crosswise in paper-thin rings)
- 2 cups buttermilk
- 3 cups all purpose flour
- 1 Tbsp. salt
- 1 Tbsp. pepper
- 4 cups peanut oil (for frying)
- 14 oz. ribeye steaks (we use 1855 Angus)
- 1 Tbsp. olive oil
- 4 oz. seasoning (Damon’s Blackened Ribeye, see recipe)
- 12 oz. sauce (Damon’s Blue Cheese Peppercorn, see recipe)
- onion rings (Buttermilk, cooked, see recipe)
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