Perfect Blackened Steak Recipe (Easy & Delicious)

If you have never tried a blackened steak before, you are in for something bold and full of flavor.

This style of cooking gives the steak a dark, spicy crust while keeping the inside juicy and tender.

It is quick, easy, and you do not need a grill - just a hot pan and the right spices. In this recipe, I will show you exactly how to make a perfect blackened steak at home, step by step.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 6-8 minutes
• Total Time: 20 minutes
• Servings: 2

Ingredients

• 2 ribeye steaks or new york strip steaks (1-inch thick, room temperature)
• 2 tablespoons homemade blackened seasoning (see notes)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil or neutral oil (canola oil works well)
• 2 tablespoons melted butter
• Optional: fresh herbs for garnish

Instructions

1. Pat the Steak Dry

Use paper towels to pat your steak dry on all sides. This helps the seasoning stick better and gives you a more even sear. A dry steak ensures a beautiful crust when it hits the hot skillet.

2. Let the Steak Sit

Allow your room-temperature steak to rest for at least 30 minutes before cooking. This step is important so that the inside and outside of the steak cook more evenly, avoiding a cold center.

3. Rub with Seasoning

In a small bowl, mix your blackened seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper. Rub the mix all over both sides of the steak, pressing it in so the flavor sticks and forms that classic blackened crust.

4. Heat Your Skillet

Place a cast iron skillet over very high heat for about 5 minutes until it is smoking hot. The pan needs to be extremely hot so that the steak sears quickly and locks in all the juices.

5. Sear the Steak

Carefully place the steak in the skillet. Sear for 3-4 minutes per side, depending on the thickness and desired doneness. Do not move the steak while it sears - this helps form the blackened crust.

6. Finish Cooking

Once seared, reduce heat to medium-high and add melted butter. Spoon the butter over the steak continuously for another minute or two to enhance flavor and help finish cooking evenly.

7. Let It Rest

Transfer the steak to a plate or cutting board. Let your steak rest for 5-10 minutes to keep the juices locked in. Cutting too early causes the juices to run out, leaving the steak dry.

8. Slice and Serve

Slice against the grain and serve immediately. Cutting this way makes each bite more tender, and it is perfect whether you are serving it solo, in a steak salad, or saving it as leftover steak.

Related Articles: 

• Black Pepper Angus Steak Recipe
• Blackstone Steak Recipe
• Blue Cheese Steak Sauce Recipe

Recipe Notes

• Use room temperature steak: Cold steak will cook unevenly.
• Choose a good steak: Ribeye, sirloin, filet mignon, or New York strip steaks work great.
• Do not skip the rest: Letting your steak rest keeps it juicy.
• Blackened seasoning burns fast: Watch your heat and avoid overcooking.
• Store leftovers in an airtight container: They make great leftover steak sandwiches.

“The secret to a perfect blackened ribeye steak is not just the seasoning, but the heat. Get that pan hot enough to sear in seconds, or you miss the magic.”

- Marcus Samuelsson, Ethiopian-Swedish Chef

Nutrition Facts (Per Serving)

• Calories: 520
• Protein: 40g
• Fat: 40g
• Saturated Fat: 16g
• Carbohydrates: 2g
• Fiber: 1g
• Sodium: 820mg

What Meats to Use for This Recipe

Here are the best meat cuts to use for this recipe:

1. Ribeye: This cut is full of marbling and flavor, perfect for a rich, juicy blackened steak.
2. New York Strip: Firm and flavorful, this cut gives you a bold bite and holds up well to high heat.
3. Filet Mignon: Tender and lean, filet mignon works well with blackened seasoning when you want a softer texture.
4. Sirloin: Affordable and flavorful, sirloin is great if you are feeding a group or on a budget.
5. T-Bone or Porterhouse: These cuts give you two textures in one and handle the high heat well for a blackened finish.

Best Side Dishes to Serve With

You want something that balances out the bold, spicy flavor of blackened steak. Here are my favorite sides that offer a mix of creaminess, crunch, and freshness to round out the meal.

Garlic Mashed Potatoes

Creamy and buttery, they balance out the bold flavors of a blackened steak. The mellow garlic flavor ties in perfectly with the spice.

Grilled Asparagus

Slightly charred asparagus adds crunch and a fresh green flavor to your plate. It also cooks fast, making it easy to prepare while your steak rests.

Corn on the Cob

Sweet and juicy corn helps mellow out the heat from the seasoning. Add a little butter and salt and it is a simple, crowd-pleasing side.

Caesar Salad

Crisp romaine with creamy dressing works perfectly next to a rich, spicy steak. The coolness of the salad cuts through the heat nicely.

Roasted Brussels Sprouts

These get nicely caramelized and add an earthy note to your dinner. You can even toss them with some melted butter or olive oil and black pepper for extra depth.

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