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Blackened Steak

Blackened Steak

Yield

  • Servings: 1
  • Serving size: 1 steak (~450 g raw)
  • Total yield: 1 lb steak (≈450 g)

Time

  • Prep: 10 min
  • Cook: 10 min
  • Total: 35 min

 

  • Active: 20 min
  • Inactive: 15 min

Ingredients

  • Ribeye or New York strip steak: 450 g (≈1 lb), 1½ in thick — boneless
  • Kosher salt: 4 g (≈1 tsp)
  • High‑smoke‑point oil: 3 tsp — avocado, refined peanut, or ghee

Spice blend

  • Paprika: 5 g (2 tsp)
  • Cayenne pepper: 1 g (½ tsp)
  • Garlic powder: 3 g (1 tsp)
  • Onion powder: 3 g (1 tsp)
  • Dried thyme: 1 g (½ tsp)
  • Dried oregano: 1 g (½ tsp)
  • Freshly ground black pepper: 2 g (1 tsp)
  • Brown sugar (optional): 1 g (1/4 tsp) — helps deep browning

Instructions

  • Ahead of time: Dry brine the steak.
  • Preheat oven to 250°F / 120°C if finishing the steaks in the oven.

1. Make blackening rub

  • Mix spices in a bowl

2. Preheat skillet and prep steak

  • Place empty cast‑iron over high heat until it just starts smoking (5–7 minutes).
    • Do not add oil yet
  • Pat steak very dry.

3. Coat and season

  • Brush steak very lightly with high smoke point oil, about 1 tsp oil at most.
  • Apply rub generously and press until the entire surface is fully opaque. No red meat showing.
  • Let the steak rest for 5-10min so the seasoning can hydrate.
  • Press on a light 2nd coat to cover any wet patches.

4. Blacken

  • Once the pan surface is 500°F / 260°C, Add oil (2 tsp max) to the hot skillet.
    • Check pan temperature using an IR thermometer.
  • Sear one side of the steak.
    • Place steak offset to one side of the pan so the 2nd side can sear on a clean section.
    • 3–4 minutes without moving until a very dark crust forms.
    • Press the steak onto the pan for the first 20-30 seconds with a spatula.
    • Keep burner on high for the first 60-90 seconds to ensure the spice layer instantly chars.
      • Drop to medium-high heat after to continue creating the blackened crust without burning it.
  • Sear the 2nd side of the steak.
    • Follow the same steps as the first side.
  • Finish cooking steak until internal temp is 123°F / 50°C for medium-rare.
    • If the crust is done cooking, or starting to burn before the steak hits 123°F / 50°C then finish the steak in the oven.

5. Rest and serve

  • Transfer to a rack; rest 5–10 minutes.
  • Slice against the grain; spoon any juices over the top.

Notes / Make-ahead / Variations

  • Reverse‑sear (less smoke): Cook steak on a wire‑racked sheet at 250°F / 120°C (120°C) to 110–115°F / 45°C internal, then blacken 1–2 minutes per side in a ripping‑hot skillet.
  • Grill variation: Preheat a cast‑iron skillet on the grill grates; proceed as written to keep smoke outdoors.
  • Heat control: Reduce cayenne to ¼ tsp for mild; swap regular paprika for smoked paprika for a smokier profile.
  • Butter vs. ghee: Clarified butter or ghee smokes less than whole butter but still gives rich flavor.

Nutrition

Nutrient Full Recipe Per Serving (1 steak (~450 g raw))
Calories 1240 1240
Protein 96 g 96 g
Fat 92 g 92 g
Carbs 4 g 4 g
Fiber 2 g 2 g
Sugars 2 g 2 g
Sodium 1360 mg 1360 mg