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Blackened Steak

Blackened Steak

Time

  • Prep: 10 min
  • Cook: 10 min
  • Total: 35 min (15 min inactive)

Servings: 1
Serving: 1 steak (450 g / ~16 oz)

Ingredients

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

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)
  • Black pepper: 2 g (1 tsp) — freshly ground
  • Light brown sugar: 1 g (¼ tsp) — optional; helps deep browning

Instructions

  • Ahead of time: Dry brine the steak with 4 g (≈1 tsp) kosher salt.
  • Preheat oven to 250°F / 120°C if finishing the steak in the oven.

1. Make blackening rub

  • Mix spices in a bowl:
    • 5 g (2 tsp) paprika
    • 1 g (½ tsp) cayenne pepper
    • 3 g (1 tsp) garlic powder
    • 3 g (1 tsp) onion powder
    • 1 g (½ tsp) dried thyme
    • 1 g (½ tsp) dried oregano
    • 2 g (1 tsp) black pepper
    • 1 g (¼ tsp) light brown sugar (optional)

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 450 g (≈1 lb), 1½ in thick ribeye steak very dry.

3. Coat and season

  • Brush steak very lightly with a little of the 3 tsp neutral oil (about 1 tsp per steak).
  • Apply rub generously and press until the entire surface is fully opaque. No red meat showing.
  • Let the steak rest for 5–10 min so the seasoning can hydrate.
  • Press on a light second coat to cover any wet patches.

4. Blacken

  • Once the pan surface is 500°F / 260°C, add enough of the remaining oil to lightly film the hot skillet (about 1–2 tsp per steak; do not add all oil at once).
    • Check pan temperature using an IR thermometer.
  • If scaling above 1 serving, blacken steaks one at a time and refresh with a small amount of oil between steaks.
  • Sear one side of the steak.
    • Place steak offset to one side of the pan so the second 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 second 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 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 or 450 g / ~16 oz)
Calories 1391 1391
Protein 113.6 g 113.6 g
Fat 99.6 g 99.6 g
Carbs 11.4 g 11.4 g
Fiber 4 g 4 g
Sugars 1.9 g 1.9 g
Sodium 1820 mg 1820 mg
See nutrition details