Blackened Steak

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.

5 from 4 votes

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Course: Main Course

Cuisine: American, Cajun

Prep Time: 5

Cook Time: 8

Resting Time: 10

Total Time: 23

Servings: servings

Calories: 276kcal

Equipment

Cutting Board
Measuring Spoons
Kitchen Knife
Cast Iron Skillet or Stainless Steel Frying Pan
Spatula
Instant Read Thermometer

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

General

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.

Storage & 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.

Nutrition