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This easy, flavorful juicy blackened steak is ready in minutes and will impress the family. Serve as is or over my crunchy loaded salad. This easy, flavorful juicy blackened steak is ready in minutes and will impress the family. Serve as is or over my crunchy loaded salad.
This blackened steak is easy to make, it’s full of seasonings that give it some heat and a good depth of flavor. The steak cooks up in about 10 minutes, the hardest part is letting it rest so it can reabsorb the juices.
Why Make This Blackened Steak
This blackened steak is customizable. You can serve it as is and have your favorite sides with the steak. I like to serve it over a salad with my Lemon Tahini Dressing and don’t worry I have all the details for that below in the recipe card.
You can use any cut of steak. I prefer filet, sirloin or ribeye but please use what you like most! The seasoning rub works with any cut.
Ingredients Needed
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Steak. I use boneless ribeye, filets or sirloin. Whatever is on sale at the market that you enjoy will work.
- Blackened Seasoning. Garlic, onion powder, paprika, cayenne, salt, white pepper, oregano, dried basil.
- Oil. I use avocado or olive oil You can also use butter.
For The Optional Salad
- Romaine. I use romaine lettuce as the base for my salads with steak, it’s hearty and hold up well.
- Lemon Herb Tahini Dressing. This is an optional dressing for the salad. It goes excellent with steak. Find all the ingredients and recipe here.
- Hard Boiled Eggs. This is for extra protein and creaminess for the salad.
How To Make This Recipe
Ready to make blackened steak? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Step One. In a small bowl whisk all the seasonings together. If you have a wire rack place the steak on that to season and rub both sides. You can also use parchment paper to lay the steak on to rub both sides of the steak. Let the steak sit for about 5 minutes to bring it to room temp.
- Step Two. In a medium/large skillet, bring to high heat on the stovetop. Add the oil or butter to the skillet. You will need to cook the steaks one at a time if you have more than one. Once the skillet is hot, carefully lat the steak down on the skillet. Add a splatter guard if you have one. Let the steak cook for 3-4 minutes without touching it.
- Step Three. If you prefer rare, cook on high for 3 minutes. Medium rare will be more like 4 minutes *please note all steak sizes and thickness varies so you will need to adjust as needed* . Flip the steak after the initial blackening. Cook the other side for 1-2 minutes. Take it off the skillet and let it site on a cutting board or plate while you cook any other steaks. Let them sit for 3-5 minutes to absorb the juices.
- Step Four. Assemble the dressing and salad as the steak rests. Or prepare all the sides for severing. Slice the steak, serve warm and enjoy!
Store leftover steak in an airtight container for up to 4 days. Eat chilled or room temp on sandwiches, salads and more.
Recipe FAQs
I don’t find the steak too spicy, if you want to make it less spicy, cut back on the cayenne pepper if needed to be more mild.
Yes! use whatever cut of steak you enjoy and have access to. I like filet, sirloin and so on. You may have some extra seasoning leftover if you use a filet, but feel free to use it at a different time if needed, it stores well.
Recipe Tips
- Don’t overcook the steak. You can always cook more but you can’t cook less.
- Let the steak come to room temperature with the seasoning on it before cooking.
- Try your hardest to NOT touch the steak in the cast iron or pan during your initial sear/blackened (the first 3-4 minutes).
- Make sure to let the steak rest before slicing. I usually opt for at least 5 minutes up to 8 minutes to rest so the juices absorb in the steak.
Recipe Pairings
I love to serve this blackened steak sliced and over the salad listed in the recipe crd. It’s also delicious with a side of Crispy Homemade Fries, Asian Cabbage Salad, Kale Salad or Kale Caesar. Other light sides for the steak are Tahini Cauliflower, Greek Cucumber Salad or Spicy Cucumber Salad.
Other Recipes TO Try
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Blackened steak
Equipment
- cast iron skillet or non stick pan
- sharp knife
Ingredients
- 2-3 steaks sirloin or ribeye, filet will also work great
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp salt
- ½ tsp cayenne pepper, use less or more depending on spice preference
- ½ tsp white pepper
- ½ Tbsp oil , avocado or olive oil
Steak Salad (optional!)
- 6-8 cups romaine, chopped
- ½ cup tomatoes, chopped
- 4 hard boiled eggs, chopped
- ¼ cup blue cheese, crumbled , *optional
- 1 avocado, chopped
- ¾ cup lemon herb tahini dressing, *see notes
Instructions
- In a small bowl whisk all the seasonings together. If you have a wire rack place the steak on that to season and rub both sides. You can also use tin foil to lay the steak on to rub both sides of the steak. Let the steak sit for abut 5 minutes to bring it to room temp.
- In a medium/large skillet, bring to high heat on the stovetop. Add the oil or butter to the skillet. You will need to cook the steaks one at a time if you have more than one. Once the skillet is hot, carefully lat the steak down on the skillet. Add a splatter guard if you have one. Let the steak cook for 3-4 minutes without touching it.
- If you prefer rare, cook on high for 3 minutes. Medium rare will be more like 4 minutes *please note all steak sizes and thickness varies so you will need to adjust as needed* Flip the steak after the initial blackening. Cook the other side for 1-2 minutes. Take it off the skillet and let it site on a cutting board or plate while you cook any other steaks. Let them sit for 3-5 minutes to absorb the juices.
- Assemble the dressing and salad as the steak rests. Or prepare all the sides for severing. Slice the steak, serve warm and enjoy!
Notes
- Don’t overcook the steak. You can always cook more but you can’t cook less.
- Let the steak come to room temperature with the seasoning on it before cooking.
- Try your hardest to NOT touch the steak in the cast iron or pan during your initial sear/blackened (the first 3-4 minutes).
- Make sure to let the steak rest before slicing. I usually opt for at least 5 minutes up to 8 minutes to rest so the juices absorb in the steak.
- Store leftover steak in an airtight container for up to 4 days. Eat chilled or room temp on sandwiches, salads and more.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My first steak recipe I’ve made myself, it was very easy and I lived the spicy blackened flavor. I did goat cheese instead of blue cheese and it was spot on!
Used the cooking style to cook some filets. The seasoning is on point and the cook was perfect. Highly recommend this for any cut of steak.