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.

Why Make This Blackened Steak

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.

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

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.

Recipe Variations

Olive Oil. Use any neutral oil that can handle high heat or use butter.

Salad. Serve this blackened steak with any sides of choice if you don’t want a steak salad. You can also slice up the steak and add to a sandwich or wrap.

Blue Cheese. Use feta or goat cheese.

How To Make This Recipe

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 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.

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

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).

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 Spicy Quick Meals To Try

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