If you're looking for a simple yet flavorful steak recipe that can be whipped up in no time, look no further than this Slap Ya Mama grilled steak recipe. With just a few ingredients and a hot grill, you can have a juicy, tender steak seasoned to perfection with the signature Slap Ya Mama Seasoning. This recipe is perfect for those who love a good steak but don't want to spend hours prepping and cooking. Whether you're a seasoned grilling pro or a newbie, this recipe is easy to follow and delivers unbeatable flavor every time. So grab your apron, fire up the grill, and get ready to enjoy a mouth-watering steak.
Ingredients
Olive Oil (to coat)
Slap Ya Mama Original Blend Cajun Seasoning (for those who like it hot, try our HOT Cajun Seasoning)
Ribeye Steak
Instructions
Preheat your grill to medium-high heat. Season your steak with Olive Oil and Slap Ya Mama Original Blend Cajun Seasoning. Let Marinate for 15 minutes. Place the steak on the grill and cook to your desired level of wellness. We recommend cooking for approximately 3 minutes per side. Once cooked, allow the steak to rest for a few minutes, then slice and savor!
In a bowl, combine ¼ cup parmesan cheese, butter, thyme and Slap Ya Mama Original Blend Seasoning. Mix well and set aside.
Using a large sheet of foil, create a tray for the corncobs to sit in. Lay corn flat inside foil tray. Coat corn with the butter mixture, making sure the corn is entirely covered. Using the foil tray and more foil, tightly wrap corn into a foil pack, making sure there are no holes in the foil pack.
Place foil pack on grill and cook for 35 to 40 minutes or until corn is fully cooked.
Carefully open foil pack, sprinkle remaining parmesan cheese over the corn and top with chopped parsley.
In a large bowl, gently mix ground beef, garlic, olive oil, Slap Ya Mama Seasoning and Slap Ya Mama Pepper Sauce. Be sure not to compress the ingredients. Shape mixture into 10 (2 inch) patties of same size and thickness.
With grill or stove on medium-hot heat, cover grill or skillet with olive oil to keep sliders from sticking. Cook sliders for 4 minutes, flip sliders and cook for another 4 minutes to reach medium-rare temperature. You may cook longer if you desire a higher temperature cooked slider. With 2 minutes left of cooking, apply Swiss cheese on top of slider patties. Close the lid of the grill or if cooking on the stove, use another skillet as a cover by turning it upside down and placing it on top of the other. Remove sliders to a platter and cover with foil.
Toast slider buns face down either on the grill or in a 400° oven until a little toasty.
Divide the romaine lettuce between the 10 buns, place a slider on each and finish with a slice of tomato and onion. You may add mustard and ketchup if you desire. Serve hot and enjoy!
