Blackened Steak

This pan seared steak is the perfect weeknight meal that tastes just like you’re eating at your favorite steakhouse restaurant. Blackened Steak has a flavorful savory crust packed full of spices and is so juicy and tender.

This blackened steak recipe is top notch delicious. In the summer time, I’m all about steak! It can be on the grill or as in this recipe, in a cast-iron skillet.

I make my own blackened seasoning with a delicious blend of herbs and spices. The finishing touch is the homemade chili lime butter. You are going to be in steak heaven with this incredible recipe.

If you are looking for a dish to impress your friends and family, this steakhouse style blackened steak is what you need to include on the menu. It always gets rave reviews.

Why You’ll Love This Blackened Steak

• Easy to make in a cast iron skillet
• Can use other cuts of steak if you like
• Use up ingredients in your spice cabinet
• Restaurant quality without breaking the bank
• Has the most flavorful crust
• Juicy, tender and bursting with flavor from the spice mixture
• Impressive entree that everyone will enjoy

Ingredients

• New York strip steaks
• Kosher salt

Blackened Seasoning Ingredients

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• Black pepper
• Ancho chili powder – Try one of these substitutes if you can’t find ancho chili powder.
• Cumin seed – Use regular cumin powder if you don’t have cumin seeds.
• Paprika
• Dried basil
• Dried parsley
• Onion powder
• Garlic powder
• Cayenne pepper

Chili Lime Butter Ingredients

• Unsalted butter
• Lime zest
• Lime juice
• Garlic
• Chili powder
• Fresh cilantro

How to Make Blackened Steak

• Step One: Season steak with salt, then allow the steak to come to room temperature for 30 minutes. 
• Step Two: In a food processor or blender, combine all the ingredients for the Chili Lime Butter. Puree and then use a rubber spatula to remove butter and put into an airtight container. Remove 2 tablespoons and refrigerate the rest until ready to use.

• Step Three: Heat a cast iron skillet over high heat.
• Step Four: Combine the spices for the blackened seasoning in a small bowl. 

• Step Five: Brush both sides of the steak with the reserved softened chili lime butter and rub in spices.

• Step Six: Add grapeseed oil to the hot pan and swirl to coat. 
• Step Seven: Carefully lay the steaks onto the pan. Cook for 6 minutes per side. Check to make sure the internal temperature reads 5° below desired doneness. Steak will rise between 5 to 7° as its rests. Cooking times may vary depending on the size and thickness of the steak.
• Step Eight: Remove steak from the pan and place onto a wooden cutting board. Top each steak with a spoonful of chili lime butter to melt into the steak as it rests. Allow the steak to rest for 5 to 10 minutes.
• Step Nine: Trim the fat off the steak. Slice thin and serve.

Equipment Needed

• Cast iron skillet
• Food processor
• Scraper spatula
• Wooden cutting board

What to Serve with Blackened Steak

• Cold salads like Shrimp Pasta Salad, Sauerkraut Salad and Ranch Potato Salad.
• Steak Taco Salad
• Potato dishes like Twice Baked Potato Casserole and Party Potatoes.
• Garlic bread

Variations and Substitutions

• Use Blackened Seasoning instead of making your own spice blend.
• Use a different cuts of meat like filet mignon or rib eyes.
• Top with blue cheese instead of chili lime butter.
• Use a cajun rub instead of blackened seasoning.
• Top with garlic butter instead of chili lime butter.
• Cook on the BBQ or indoor grill instead of on the stovetop.

Storage Instructions

Store any leftovers in the fridge for up to 3 days in an airtight container.

You can also freeze leftover steak for up to 6 months if stored properly in the freezer.

Recipe Tips and Tricks

• After you season the steak with kosher salt, let it sit at room temperature for 30 minutes. The salt will melt into the steak and will help tenderize the meat. This makes the meat juicy and flavorful.
• Remember that steak’s temperature will rise 5 to 7 degrees as it rests. When the internal temperature reads about 5 degrees below desired doneness, remove from heat and let rest.
• Cooking times will vary depending on the size and thickness of the steak. Use a meat thermometer to ensure your steak is cooked to your liking.
• All the steak to rest for 5 to 10 minutes after removing from the heat. DO NOT cut into the steak or you will lose all those amazing juices.
• I don’t trim the fat off the steak until after its done cooking as it adds lots of flavor.

What is Blackened Seasoning?

Blackened seasoning is a spice mixture of paprika, onion powder, garlic powder, cayenne pepper, chili powder and more. It’s typically not as spicy as Cajun seasoning is. 

Blackened seasoning is often used as a rub for chicken, fish and steak. I use it on my Air Fryer Potato Chips! 

Steak Recipes

• Mushroom Swiss Steak
• Thai Flank Steak Kebabs
• Chimichurri Steak Salad
• Sirloin Steak with Tangy Herb Sauce
• Grilled Flank Steak
• Slow Cooker Honey Bourbon Steak Bites
• Slow Cooker Mushroom Steak Bites

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