How to Make Smith & Wollensky’s Famous Prime Rib Steak at Home

— -- Making the perfect steak at home can be tricky. For some reason, it always tastes better when you dine out. And with the price of meat on the rise, a top-notch steakhouse will also take a sizable bite out of your wallet.

For three decades, Smith & Wollensky steakhouse in New York City has been famed for its mouthwatering meat. It is one of the only steakhouses to dry-age and butcher its USDA Prime grade beef in house. This method is costly and time-consuming and very few steakhouse have the real estate or the resources to put in the effort.

So when the executive chef of Smith & Wollensky, Lawrence Knapp, stopped by "Real Biz," we pressed him to reveal his succulent, secret "Cajun Ribeye Steak" recipe so you can create your own fine-dining experience at home.

Here is a tip: Presentation is everything. So break out those designer plates you received on your wedding day years ago and dust off your grandma's expensive crystal. Uncork a bottle of your favorite red wine, light a few candles and, voila: You'll have a magic dinner for two that your sweetie will love you for.

Click here for Smith & Wollensky’s "Cajun Ribeye Steak" recipe