Indulge in the Exquisite: A Delectable Recipe for Blackened Steak

If you’re a fan of quick and effortless meals, prepare to be enchanted by this exquisite recipe for steak-house-style Blackened Steak. The secret lies in the tantalizing blend of savory herbs and spices that coat the steak filets, forming a mouthwatering crust when pan-seared in a sizzling hot cast-iron skillet.

Two blackened steaks topped with garlic herb butter and sliced.

The result? A harmonious blend of Cajun spices that tantalize your taste buds, accompanied by a steak so tender and juicy, you’ll feel like you’ve been transported to the finest steakhouse.

Why this Recipe Will Captivate You:

  1. Effortless and Quick: This delightful dish can be ready in under 20 minutes, making it an ideal option for a speedy yet satisfying meal.
  2. Pantry Staples: The beauty of this recipe lies in the fact that you likely already have all the necessary spices in your cupboard. However, if you don’t, fret not! Several commercially prepared brands are readily available for purchase.
  3. Indoor Cooking: Unlike traditional blackening recipes that involve grilling the meat outdoors to prevent your kitchen from turning into a smoke-filled haven, this recipe takes a different approach. The steak is momentarily seared in a skillet on the stovetop and then finished in the oven, resulting in minimal smoke.

What Exactly Does “Blackened” Mean?

“Blackened” refers to a cooking technique used for meat, seafood, or chicken. The process involves generously seasoning the surface with a blend of aromatic herbs and spices, then swiftly pan-searing the ingredient over high heat to achieve a striking blackened appearance.

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This unique cooking method creates a crisp and flavorful crust that seals in the natural juices, making the meat remarkably tender and succulent. A prime example of this technique can be found in my recipes for blackened mahi-mahi and blackened chicken alfredo.

Legend has it that the renowned Chef Paul Prudhomme catapulted blackening into the culinary spotlight after he served his masterpiece, blackened redfish, at his famous New Orleans restaurant.

Unveiling the Secrets of Blackened Seasonings

Every cook has their preferred combination of spices and herbs when it comes to blackened seasonings. My personal favorite includes a blend of brown sugar, cumin, and just a hint of cayenne pepper for an invigorating touch of heat.

Spices and herbs to make blackening spice mix on a cutting board.

The Perfect Cut of Steak for Blackening

In this recipe, I’ve chosen the elegant filet mignon as the star of the show, as it happens to be my husband’s favorite. However, ribeyes, porterhouse, t-bone, and New York strip steaks are also excellent choices for blackening.

When selecting your steak, remember to opt for USDA grades “choice” or “prime.” Quality matters when it comes to steak, and these grades are determined by factors such as marbling and age. The fat marbling is responsible for the tenderness, juiciness, and overall flavor of the meat.

Unlocking the Mysteries of Blackened Seasoning

Combine all the ingredients for the blackened seasoning in a bowl, ensuring they are well-mixed. Any leftovers can be stored in an airtight container to preserve their freshness.

The Ingredients You’ll Need for Blackened Steak

Two steaks on a wooden cutting board with parsley and olive oil.

The Step-by-Step Cooking Process

  1. Preheat your oven to 400 degrees Fahrenheit. Pat the steaks dry with a paper towel, then generously brush them with olive oil.
    Brushing olive oil on filet mignons.

  2. Sprinkle the blackened seasoning over the steaks, ensuring both sides are well-coated.
    Adding blackened seasoning to two filet mignons.

  3. Turn on your kitchen exhaust fan for optimal ventilation. Heat a cast-iron skillet over high heat for approximately five minutes. Once hot, add butter and allow it to melt before adding the filets.

  4. Sear the steaks without disturbing them for two minutes, then flip them over and sear the other side.

  5. Remove the skillet from the heat and transfer it to the preheated oven. Cook the steaks for four to six minutes, or until they reach an internal temperature of 120 degrees Fahrenheit for rare, 125 degrees for medium-rare, and 130 degrees for medium. Using an instant-read meat thermometer will ensure your steaks are cooked to perfection.

  6. After removing the steaks from the skillet, place them on a plate and cover tightly with aluminum foil. Allow them to rest for five to ten minutes. During this resting period, the temperature of the steaks will rise by approximately five degrees, resulting in optimal succulence.

  7. Top the steaks with a generous pat of garlic herb butter and serve immediately.

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Two blackened steaks topped with garlic herb butter.

Sharon’s Expert Tips:

  • Keep in mind that bone-in steaks may require slightly longer cooking times. The thickness of the steak will also affect the necessary cooking duration.
  • Although this recipe produces less smoke than traditional methods, it’s still advisable to have a decent exhaust fan or open the kitchen windows to prevent your smoke alarm from making an untimely appearance.
  • To ensure your steak reaches the desired level of doneness, I highly recommend using an instant-read meat thermometer. It’s a small investment that can save you from the disappointment of overcooked or undercooked steak.
  • Allow your steaks to sit at room temperature for approximately 30 minutes before cooking. This allows for more even cooking and enhances the overall result.
  • While store-bought garlic herb butter is an option, I urge you to try making your own. Check out my recipe for garlic herb butter here.
  • For a truly satisfying meal, pair these blackened steaks with twice-baked potatoes and a refreshing side salad. If you need more side dish ideas, be sure to explore the variety of recipes available on my blog.

Explore Exciting Recipes

If you’re a seafood enthusiast, don’t miss out on the opportunity to try my tantalizing recipes for Blackened Mahi Mahi, Blackened Cod, or Blackened Shrimp. And for those with a passion for steak, why not give my Ultimate Reverse-Sear Ribeye Steak, Ultimate Grilled Flank Steak, Chili-Rubbed Ribeye Steak with Maple Bourbon Butter, Filet Mignon with Blue Cheese Crust, or Filet Mignon with Mushroom Red Wine Sauce a whirl?

Visit my website for even more inspiring main dish recipes.

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★ If you try this recipe, I would love to hear your feedback! Leave a comment and give it a star rating. Your opinion means a lot to me.

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