Description
Easy blackened steak made with a simple homemade spice blend that delivers a bold flavor and a crispy, blackened crust.
Ingredients
For the steak:
- Steak – about 1.25 to 1.5 inches (3.2–3.8 cm) thick
- 1 teaspoon kosher salt
- 1 tablespoon refined avocado oil (or any other high-smoke point oil or fat)
- 2 tablespoons unsalted butter (about 28 g)
Ingredients to make blackened seasoning:
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1⁄2 tablespoon dried thyme
- 1⁄2 tablespoon dried oregano
- 1⁄2 teaspoon cayenne pepper
Instructions
- Pat Dry and Salt the Steak: Take the steak out of the fridge and pat it dry thoroughly on both sides with paper towels. Season generously with kosher salt, then place it on a wire rack to allow air to circulate around it. Let it rest at room temperature for at least 45–60 minutes. For a deeper flavor, leave it on the rack in the fridge for 4–6 hours with a tray underneath to catch any drips. While the steak rests, move on to Step 2 and prepare the blackening seasoning.
- Prepare the Blackening Seasoning: In a small bowl, combine the paprika, ground black pepper, dried thyme, dried oregano, cayenne pepper, and garlic powder. Mix well until the spices are evenly blended, then move on to the next step below.
- Apply the Blackening Seasoning: Once the salted steak has rested for at least 45 minutes, pat it dry once more. Cover both sides and the edges with a generous layer of blackening seasoning, pressing gently so it sticks well.
- Preheat the Cast-Iron Pan: Place a cast-iron skillet over medium-high heat and let it warm for 2–3 minutes. Add one tablespoon of refined avocado oil and heat for another minute. Once the pan is very hot, you’re ready to cook – more on that in the next step.
- Cook the Steak: Once the skillet reaches at least 400°F (204°C), carefully place the steak in the pan. Flip it every 45–60 seconds for even cooking until the internal temperature reaches 90°F (32°C). Then, reduce the heat to medium-low, add the butter, and move on to the basting in the next step. Be gentle when flipping the steak. Sharp-edged tongs can scrape off the blackened seasoning, so use tongs with smooth edges or flip the steak carefully, with a light touch to keep the crust intact.
- Baste the Steak with Butter: Let the butter melt completely. Meanwhile, give the steak’s edges a quick sear, about 30 seconds per side. Once the butter has melted, return your focus to cooking the steak. Keep flipping it every 30 seconds, basting with the melted butter in between flips. If you prefer, you can skip the spoon-basting and place the steak directly in the melted butter for a similar effect. Remove the steak from the pan when it’s about 20°F (11°C) below your target final temperature. Turn off the heat, then place it on a cutting board or wire rack to rest.
- Let the Blackened Steak Rest: After cooking, let the steak rest for 6–7 minutes before slicing. As it rests, it will continue cooking from residual heat, raising the internal temperature by about 20°F (11°C) and reaching your target doneness.
- Serve the Pan-Seared Blackened Steak: When it’s time to slice that delicious blackened steak, here’s a quick tip: cuts like picanha (coulotte), skirt, flank, or hanger always slice against the grain to shorten the muscle fibers and keep every bite easier to chew and more tender. Naturally tender cuts like ribeye or filet mignon (tenderloin steak), you can slice them however you like. And instead of letting those buttery pan juices go to waste, pour them over sliced steak or a side dish like mashed potatoes or roasted veggies for an extra flavor boost.