Blackened Steak

For such an an easy recipe with really simple ingredients, you will be thrilled at how extraordinary this blackened steak tastes. A fancy steakhouse meal is yours to enjoy at a fraction of the price.

Why this recipe is just so good...

• The steak is so delectable! Aged, savory beef is encrusted with some choice, flavorful, cajun seasoning and pan seared to your desired doneness.

• Blackening technique refers to a cooking method using blackened seasoning, usually a blend of herbs including oregano, thyme, garlic, onion and others. The food is cooked quickly on fairly high heat, usually in a cast iron skillet. Since this method cooks very fast, dinner can be ready in less than 30 minutes.

Beef lovers should try some of our other steak favorites like Air Fryer Marinated Flank Steak, Marinated Filet Medallions or Air Fryer Ribeye.

Ingredients

You will need the following ingredients to make this fantastic blackened steak recipe:

You can choose your favorite cut of beef to blacken. I have used filet mignon, ribeye and sirloin. However, in this recipe, we are using New York strip steak, also known as top loin, shell steak or Kansas City steak. This cut has a great balance of marbled fat and meat. You can trim any excess amounts of fat. But don't remove it all. The fat will give the steak a delicious flavor.

Blackening seasonings:

We are using onion, garlic and chili powder, cayenne pepper, Italian seasonings, salt and pepper. This blend can be varied as much as you want. Choose your favorites!

You will also need a little oil and butter. Because the steak is cooked at a very high heat, you want to use a low smoke point oil such as vegetable, canola or avocado oils.

How to cook Blackened Steak?

Mix together the seasonings in a small bowl and press onto both sides of steaks.

Heat the skillet over medium-high heat. Add the butter and oil. Place the steaks in the skillet and let them cook, without moving to get a browned sear and flavorful crust on the meat.

Then flip over after 5 minutes and cook the other side. Use a meat thermometer and test the steak in the center for doneness. Remove to a platter, add a small pat of butter on top and let the steak rest for 5 minutes before slicing.

Cooking Tips

• Make sure you use a very hot pan. I always preheat my pan until I see smoke, then I turn down flame to medium heat. Be careful when pouring in the oil and butter, it may sizzle and smoke a bit more.
• It is important not to flip the steak too soon or more than once. You want the meat to form a crispy crust on the outside since this seals in the juices.
• Keep an eye on the steak and use your meat thermometer to get the right temperature that you prefer. The meat should be blackened from the seasonings, not charred from too high of a flame.
• If your steak is thicker than 1" or has a bone, it will take a few minutes longer to cook.
• When you let the steak rest, the temperature will go up about 5°. Resting allows the meat juices to redistribute throughout, rather than spilling out when you slice it.

FAQ

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