This pan seared steak is the perfect weeknight meal that tastes just like you're eating at your favorite steakhouse restaurant. It has a flavorful savory crust packed full of spices and is so juicy and tender.
Season steak with salt, then allow the steak to come to room temperature for 30 minutes.
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.
Heat a cast iron skillet over high heat.
Combine the spices for the blackened seasoning in a small bowl.
Brush both sides of the steak with the reserved softened chili lime butter and rub in spices.
Add grapeseed oil to the hot pan and swirl to coat.
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.
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.