Try this simple recipe for blackened steak seared to perfection in a hot cast iron pan. The homemade black seasoning is the secret—it gives the steak an incredible crust and flavor you can’t get any other way.
What Does “Blackened” Mean?
Blackened” is a cooking term that refers to a method where steak, or other meats and fish, are coated in spices and herbs and then seared in a super-hot skillet, usually cast iron. The high heat quickly forms a dark, flavorful crust on the meat’s surface, which is why it’s called “blackened.”
This technique does more than just make the meat look good; it creates a delicious, crispy crust packed with flavor, making every bite a delightful mix of tastes and textures.
The Ingredients You’ll Need
Here’s the list of ingredients required to prepare blackened steak:
- Steak: Grab a steak that’s about 1.25 to 1.5 inches (3.18 to 3.81 cm) thick. I went with picanha, but honestly, pick whatever steak you love. Ribeye, new york strip, or filet mignon also work wonders with this recipe.
- 1 teaspoon kosher Salt: For that perfect seasoning.
- 1 teaspoon refined avocado oil: It’s got a high smoke point, making it perfect for searing.
- ½ stick of unsalted butter (About 56.7 grams)
Blackened steak seasoning ingredients:
- One tablespoon of paprika
- One teaspoon of garlic powder
- One teaspoon of ground black pepper
- 1⁄2 tablespoon of thyme
- 1⁄2 tablespoon of oregano
- 1⁄2 teaspoon of cayenne pepper
The Tools You’ll Need
- Cast-Iron Pan
- Small mixing bowl
- Tongs
- Instant-read thermometer
How to Cook a Blackened Steak on a Stove
To cook a blackened steak on the stove, ensure you have everything you need—ingredients and tools. Then, just follow these detailed step-by-step instructions:
Step 1: Pat Dry and Salt the Steak
First, remove your steak from the fridge and pat it dry on both sides. Sprinkle a generous amount of kosher salt over it. Then, let the steak sit at room temperature for about 45 to 60 minutes. Place the steak on a rack; this allows air to flow around it and helps it dry evenly.
Meanwhile, you can start preparing the seasonings according to the instructions in Step 2.
Step 2: Prepare the Blackening Seasoning
To create the blackening seasoning, mix paprika, black pepper, dried thyme, dried oregano, cayenne pepper, and garlic powder in a small bowl. Then, move to the next step below.
Step 3: Apply the Rub to the Steak
Once the steak has rested for at least 45 minutes, pat it dry again. Then, apply the rub generously to both sides and the edges of the steak. Press the rub in gently to ensure it sticks well.
Step 4: Preheat the Cast Iron Pan and Cook Steak
Heat cast iron pan over medium-high heat for 2-3 minutes. Then add one teaspoon of refined avocado oil and let it heat for another minute.
Once the skillet reaches about 400-475°F (204-246°C), carefully place the steak in the pan. To ensure it cooks evenly, flip it every 30 seconds until the steak’s internal temperature reaches 90°F (32°C).
Step 5: Add the Butter
Once the steak reaches an internal temperature of 90°F (32°C), it’s time to add the butter. Let it melt, and meanwhile, give the edges of the steak a quick sear—about 30 seconds on each side should do it.
Once the butter’s all melted and happy, focus again on cooking the steak. Keep flipping it every 30 seconds. Please remove it from the pan when it reaches 20-25°F (11-14°C) below the target doneness temperature and move to the next step.
Why take it off early? It’s all about carryover cooking. Even after you remove the steak from the pan, its internal temperature will rise, usually by 20-25°F (11-14°C). This step keeps your steak from overcooking and ensures it turns perfect.
Step 5: Let the Blackened Steak Rest
After cooking, let your blackened steak rest for 5 to 7 minutes before cutting into it. As the pan-seared steak rests, it continues to cook, raising the internal temperature by an additional 20-25°F (11-14°C).
When you’re ready to slice that tasty blackened steak, keep this in mind: if you’re dealing with cuts like picanha, skirt, flank, hanger, or strip steak, always slice against the grain to keep it tender. But if it’s a ribeye or filet mignon, don’t worry too much about how you cut it; these cuts are tender enough to slice in any direction.
Blackened Steak FAQs
What to serve with blackened steak?
Blackened steak goes great with lots of different sides. Try vegetables, something potato-based, or a crisp salad. Here are a few ideas to get you started:
- Oven-Roasted Potatoes
- Steak Frites
- Broccoli Salad
- Baked Potato Wedges (easy and always a hit)
- Sautéed Asparagus (for a bit of green on your plate)
What are the best steaks for a blackened steak recipe?
The best steaks for a blackened steak recipe are thick and tender, such as ribeye, new york strip, and filet mignon. You can also use Porterhouse or T-bone steaks, but remember they need more attention during cooking to get that perfect char.
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Blackened Steak Recipe
- Prep Time: 10 minutes
- Rest Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 10 minutes
- Category: Main Course
- Cuisine: American
Description
Easy-to-make Blackened Steak recipe, where a simple combination of homemade spices creates a beautifully crispy crust around a steak.
Ingredients
For the steak:
- 1.25 to 1.5 inches (3.18 to 3.81 cm) thick steak
- 1 teaspoon kosher Salt
- 1 teaspoon refined avocado oil
- ½ stick of unsalted butter (About 56.7 grams)
For the blackened steak seasoning:
- One tablespoon of paprika
- One teaspoon of garlic powder
- One teaspoon of ground black pepper
- 1⁄2 tablespoon of thyme
- 1⁄2 tablespoon of oregano
- 1⁄2 teaspoon of cayenne pepper
Instructions
- Pat Dry and Salt the Steak: First, remove your steak from the fridge and pat it dry on both sides. Sprinkle a generous amount of kosher salt over it. Then, let the steak sit at room temperature for about 45 to 60 minutes. Place the steak on a rack; this allows air to flow around it and helps it dry evenly.
Meanwhile, you can start preparing the seasonings according to the instructions in Step 2.
- Make the Blackening Seasoning: To create the blackening seasoning, mix paprika, black pepper, dried thyme, dried oregano, cayenne pepper, and garlic powder in a small bowl. Then, move to the next step below.
- Apply the Rub to the Steak: Once the steak has rested for at least 45 minutes, pat it dry again. Then, apply the rub generously to both sides and the edges of the steak. Press the rub in gently to ensure it sticks well.
- Preheat the Cast Iron Pan and Cook Steak: Heat cast iron pan over medium-high heat for 2-3 minutes. Then add one teaspoon of refined avocado oil and let it heat for another minute.
Once the skillet reaches about 400-475°F (204-246°C), carefully place the steak in the pan. To ensure it cooks evenly, flip it every 30 seconds until the steak’s internal temperature reaches 90°F (32°C).
- Add the Butter: Once the steak reaches an internal temperature of 90°F (32°C), it’s time to add the butter. Let it melt, and meanwhile, give the edges of the steak a quick sear—about 30 seconds on each side should do it.
Once the butter’s all melted and happy, focus again on cooking the steak. Keep flipping it every 30 seconds. Please remove it from the pan when it reaches 20-25°F (11-14°C) below the target doneness temperature and move to the next step.
- Rest the Blackened Steak: After cooking, let your blackened steak rest for 5 to 7 minutes before cutting into it. As the pan-seared steak rests, it continues to cook, raising the internal temperature by an additional 20-25°F (11-14°C).
When you’re ready to slice that tasty blackened steak, keep this in mind: For cuts like picanha, skirt, flank, hanger, or strip steak, slice against the grain for tenderness. For ribeye or filet mignon, slice in any direction.