With a tender interior and a flavorful crust, this blackened steak recipe combines a smoky blend of herbs with juicy steaks for a steakhouse-style dinner your friends and family will love.
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Why You'll Love This Blackened Steak Recipe
This is a favorite steak seasoning in our house. It creates a savory, smoky, spicy, and delicious dinner.
Using homemade blackened seasoning turns a regular steak into something extremely flavorful and impressive.
It's also amazing for meal prep. You can cook steak at the beginning of the week and serve it for work lunches or dinners throughout the week.
Be sure to try it in breakfasts, too! It would be so good in a breakfast burrito or as the star of a steak and eggs meal.
You can make it for any occasion. With juicy, tender steak and bold blackening spice, this quick and easy recipe is bound to impress, whether you're making a weeknight dinner or hosting a group of friends.
Plus, it's versatile. Add this steak to salads, wraps, bowls, as the main course with a veggie and rice or potatoes, in tacos, in sandwiches, or in any other dish that could use some protein and heat.
What You'll Need
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Steak
- Steak I like to use a ribeye steak or New York strip steaks for this recipe. You are welcome to use another cut of steak if you prefer, but these options consistently turn out the best.
- Neutral Oil I recommend using a neutral oil like grapeseed oil or avocado oil to cook the steak. I typically have olive oil on hand, too, but it does not have a high smoke point like the other oils mentioned.
Blackening Spice
- Cayenne Pepper I like to use a fair amount of cayenne pepper in this recipe for spiciness and color. You can adjust the amount if you prefer something a little less spicy.
- Thyme Using dried thyme for this recipe adds savory, floral notes to the flavor profile. I don't recommend using fresh thyme.
- Oregano I recommend using dried oregano. It adds an earthy, pungent flavor to the spice blend.
- Black Pepper Freshly ground black pepper has the best flavor. I prefer it to pre-ground pepper any time it is available.
- Garlic Powder Having a well-blended spice mix allows the steak to be evenly coated. Garlic powder is better for that purpose. I would not recommend using fresh garlic instead.
- Paprika For my blend, I used sweet paprika, but smoked or hot paprika would work well too.
- Kosher Salt I use kosher salt. It has a unique flake shape, rather than a cube shape, that coats food better while being less salty by volume than table salt or sea salt. If you only have table or sea salt, divide the amount in the recipe by half.
Recommended Equipment
Frying Pan or Cast Iron Skillet
How to Make Blackened Ribeye
Step One: First, make the blackening seasoning blend.
Step Two: Heat a cast-iron skillet over medium-high heat. Pat the steak dry and coat the steak liberally on all sides with the seasoning. Add the oil to the hot skillet. Once the oil is shimmering, add the steak. Cook for approximately 4 minutes per side, or until an instant-read thermometer indicates it has reached 120 degrees Fahrenheit. Both sides of the steak should be nicely browned.
Step Three: Set the steak on a cutting board to rest for about 10 minutes. Slice against the grain and serve.
Variations and Substitutions
Filet Mignon: You can also make this recipe with filet mignon. Check out this recipe for instructions to make the perfect filet.
Grill: You can make this recipe on the grill, too. Preheat a grill over high heat (450-500 degrees Fahrenheit). Sear steak for 3-4 minutes per side, let rest, then slice.
Butter: Top your steak with a pat of butter. The melted butter will add a layer of creamy, rich flavor to the dish.
Onion Powder: Some people like to add onion powder to their blackening seasoning. You can also experiment with different spices, like chili powder, to see what you like best in your seasoning rub.
Storage and Reheating
Fridge: Place leftover steak in an airtight container in the fridge for 3-4 days.
Freezer: I don't recommend freezing cooked steak. The texture will not be the same once it is defrosted.
Reheating: You can reheat this steak in a pan over medium heat until it is warmed through.
Frequently Asked Questions (FAQS)
Blackening seasoning is a combination of dried herbs and spices. People use it to season "blackened" dishes like steak, fish, shrimp, or chicken. It's a smoky and spicy mix that's similar to Creole or Cajun seasoning.
You can! Try this spice mix with one pound of just about any protein: steak, chicken, shrimp, fish, or even tofu.
Yes. Feel free to use a store-bought blackening spice for convenience. I recommend tasting it before adding it to your dish and adjusting it to your tastes as needed. Some blends contain no salt.
How to Serve Steak with Blackening Spice
This blackened steak is delicious with a wide variety of accompaniments. Some of my favorite side dishes and sauces are listed below.
Roasted Vegetables: Try serving this steak with your favorite roasted vegetables. I like these spicy roasted vegetables, this roasted broccolini with lemon and garlic, roasted cherry tomatoes on the vine, and roasted Brussels sprouts and asparagus.
Baked Potato: I love serving a baked potato with this steak. You can also try these air fryer twice baked potatoes!
Air Fryer Sides: The air fryer is a great option for prepping your side. Try this air fryer zucchini and squash, air fryer tomatoes, air fryer fingerling potatoes, or these crispy air fryer smashed potatoes.
Sautéed Vegetables: I love these sautéed sweet potatoes, sautéed butternut squash, or this delicious sautéed delicata squash.
Salad: This Prasini salad (or Greek green salad) and this arugula caprese salad are both favorites.
Toppings: Try caramelized mushrooms and onions for a traditional topping, serve your steak with a hot sauce like this pineapple habanero sauce, or use a creamy condiment like this chimichurri aioli.
If you're a fan of compound butter, try this chimichurri butter, this steak butter recipe, or roasted garlic butter.
Rice: I love this chimichurri rice with blackened steak!
Dessert: Looking for something to serve for dessert? Try these delicious banana pudding cups, pecan pralines, or this berry cobbler.
Expert Tips
- Let the steak come to room temperature. For the most tender steak, be sure to let it come to room temperature before cooking. You can safely leave it out on the counter for up to 2 hours before cooking.
- Use a reliable instant-read thermometer. You want to ensure the internal temperature of the steak is about 120 degrees Fahrenheit when you remove it from the pan for a medium-rare steak. A good instant-read thermometer will allow you to do this every time.
- Don't use a nonstick pan. Nonstick pans are not meant to be used at a high temperature and should only be used for recipes that call for lower heat. High heat will degrade their coating more quickly. Use a cast iron skillet or a stainless steel pan for this cooking technique.
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More Blackened Recipes to Try
📖 Recipe
Blackened Steak
Equipment
- Cast Iron Skillet or Stainless Steel Frying Pan
Ingredients
Steak
- 16 ounces steak ribeye or New York strip
- 1 tablespoon neutral oil like grapeseed or avocado oil
Blackening Spice
- 1 teaspoon cayenne
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 teaspoons paprika
- 1½ teaspoons kosher salt or to taste, see note 1
Instructions
- Combine the ingredients for the blackening spice and stir until well combined.
- Pat the steak dry with paper towels. Season liberally with blackening spice.
- Place a large cast iron skillet or stainless steel pan over medium-high heat. Once hot, add the oil.
- When the oil is just shimmering, add the steak to the pan. Cook for about 4 minutes per side, or until the internal temperature has reached 120 degrees Fahrenheit for medium-rare.
- Remove the steak from the pan and let rest for 10 minutes.
- Slice the steak against the grain, taste for seasoning, then serve.
Notes
- You can also use a pre-made spice blend if you'd like. Be sure to taste it for seasoning before using and add salt if needed.
- Fridge: Place leftover steak in an airtight container in the fridge for 3-4 days.
- Freezer: I don't recommend freezing cooked steak. The texture will not be the same once it is defrosted.
- Reheating: You can reheat this steak in a pan over medium heat until it is warmed through.
Catharine D. says
We made this for dinner with friends over the weekend and it was a HUGE hit with everyone. The steak turned out so moist and tender! I used your tip to make it in a cast iron pan and that was the best thing. Served it with salad for a full meal.
Genevieve says
Glad to hear it, Catharine!