1 Million Requests Later… I Tried Your Steak Idea!

Ingredients

• 3.5 lb Prime Grade 7‑Bone Rib Roast (aged 20 days, bone‑in, from a reputable butcher)
• 3 cup Hellmann's Mayonnaise (full‑fat, room temperature)
• 1 cup Ketchup (regular tomato ketchup)
• 1 tbsp Worcestershire Sauce
• 1 oz Onion Powder
• 1 oz Garlic Powder
• 1 oz Black Pepper (freshly cracked if possible)
• 1 oz Salt (kosher or sea salt)
• 1 tbsp Louisiana Hot Sauce (or any mild hot sauce)
• 2 tbsp Avocado Oil (high smoke point for searing)
• 1 tsp Salt (for finishing)
• 1 tsp Black Pepper (for finishing)
• 1 whole Rotisserie Chicken (shredded, from Costco or similar)
• 8 pieces Corn Tortillas (small, 6‑inch)
• 8 pieces Toothpicks
• 2 pieces Garlic Cloves (peeled)
• 1 cup Fresh Cilantro (packed, loosely packed)
• 1 tsp Lime Juice (freshly squeezed)
• 0.5 cup Mayonnaise (for cilantro mayo) (same as above, can use Hellmann's)

Instructions

1. Make Raising Cane's Copycat Sauce

   In a mixing bowl combine 3 cups mayonnaise, 1 cup ketchup, 1 tbsp Worcestershire sauce, 1 oz onion powder, 1 oz garlic powder, 1 oz black pepper, 1 oz salt, and 1 tbsp Louisiana hot sauce. Whisk until smooth.

   Time: PT5M

2. Coat the Rib Roast

   Place the 3.5‑lb rib roast in a shallow container. Pour the sauce over the meat, turning to fully coat all surfaces. Cover tightly with plastic wrap.

   Time: PT5M

3. Dry‑Age in Sauce

   Transfer the wrapped roast to the refrigerator set at 34‑38°F (1‑3°C). Let it age for 30 days, turning the roast once every 5‑7 days to redistribute the sauce.

   Time: PT720H

   Temperature: 34-38°F

4. Trim the Outer Crust

   After 30 days, remove the roast from the fridge, discard the outer dried crust with a sharp knife, and pat the interior dry with paper towels.

   Time: PT10M

5. Portion and Cut Steaks

   Slice the trimmed roast into 2‑inch thick dice steaks (about 8‑10 steaks). Set aside on a plate.

   Time: PT5M

6. Season Steaks

   Season each steak generously with 1 tsp salt and 1 tsp black pepper. Let rest at room temperature for 15 minutes.

   Time: PT15M

7. Preheat Cooking Surface

   Heat a cast‑iron skillet or grill to high heat (about 450°F). Add 2 tbsp avocado oil and swirl to coat.

   Time: PT5M

   Temperature: 450°F

8. Sear Steaks

   Place steaks in the hot pan, searing 2 minutes per side until a deep brown crust forms.

   Time: PT4M

   Temperature: 450°F

9. Finish Cooking Indirectly

   Move the seared steaks to a cooler part of the grill or lower the skillet heat to medium‑low. Cook until an internal temperature of 135°F is reached (about 8 minutes).

   Time: PT8M

   Temperature: 135°F

10. Rest Steaks

    Transfer steaks to a cutting board, tent loosely with foil, and rest 5 minutes before slicing.

    Time: PT5M

11. Prepare Chicken for Takitos

    Shred the rotisserie chicken into bite‑size pieces and set aside.

    Time: PT5M

12. Assemble Takitos

    Place a spoonful of shredded chicken onto a corn tortilla, roll tightly, and secure with a toothpick.

    Time: PT5M

13. Fry Takitos

    Heat oil in a deep pan to 350°F. Fry the rolled tortillas until golden and crispy, about 2‑3 minutes per side. Remove and drain on paper towels.

    Time: PT5M

    Temperature: 350°F

14. Blend Cilantro Garlic Mayo

    In a blender combine 2 garlic cloves, 1 cup cilantro, 0.5 cup mayonnaise, 1 tsp lime juice, salt and pepper to taste. Blend on high until smooth.

    Time: PT2M

15. Plate and Serve

    Arrange the rested steaks on a platter. Serve with the crispy chicken takitos and a bowl of cilantro garlic mayo for dipping. Garnish with extra cilantro, diced onions, and crumbled cotija cheese if desired.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

45 g

Carbohydrates

6 g

Fat

44 g

Fiber

1 g