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 seasonings and pan seared to your desired doneness.

• Blackening a steak refers to a method or technique of cooking foods using a blend of spices 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 favorites like Air Fryer Marinated Flank Steak, Marinated Filet Medallions or Air Fryer Ribeye.

What is the best steak to use for blackening?

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. And the fat will give the steak a delicious flavor.

What are Blackened Seasonings?

For this recipe, 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!

How to cook Blackened Steak?

Mix together the seasonings and press onto both sides of beef.

Heat the skillet over medium-high flame. Add the butter and oil. Place the steaks in the skillet and let them cook, without moving to get a browned sear 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 the pan is very hot. I always preheat my pan until I see smoke, then I turn down flame to medium. 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 browned 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°.

What to serve with this meal?

A typical steakhouse dinner usually has a salad, vegetable and potato of some type. I try to keep my carbs low by avoiding potatoes so veggies fill that gap. A crunchy Butter Lettuce salad would go really well with this dinner. Also asparagus taste delicious with beef.

FAQ

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