Blackened steak
This easy, flavorful juicy blackened steak is ready in minutes and will impress the family. Serve as is or over my crunchy loaded salad.
Servings: 4
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
Serving: 1.5cup | Calories: 467kcal | Carbohydrates: 8g | Protein: 34g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 262mg | Sodium: 562mg | Potassium: 797mg | Fiber: 4g | Sugar: 2g | Vitamin A: 586IU | Vitamin C: 10mg | Calcium: 123mg | Iron: 3mg