Cajun Ribeye Steak

1. Put the Morton's Cajun seasoning in a large, shallow glass or ceramic pan. Press each side of the steaks into the seasoning to cover completely. Remove the steaks and lightly pound each four to five times on both sides with a meat mallet or small, heavy skillet to soften but not flatten more than a little. Discard any remaining seasoning in the pan.
2. Pour the oil into the pan and add the steaks one by one. They should be covered with oil; add more if necessary. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours. Alternately, marinate the steaks in heavy duty resealable plastic bags.
3. When you are ready to cook the steaks, remove them from the oil and pat off excess oil with paper towels. The oil can flare on the grill or in the broiler. Set the steaks aside for 30 to 60 minutes at room temperature.