Bold Blackened Steak (Print Version)
# Ingredients:
→ Steak and Spices
01 -
1 teaspoon paprika
02 -
1 tablespoon of Cajun seasoning
03 -
¼ teaspoon black pepper
04 -
1 ribeye or New York strip steak, 16 ounces and about 1 ½ inches thick
05 -
¼ teaspoon kosher salt
→ Butter and Cooking Oil
06 -
3 tablespoons of Cajun Cowboy Butter, keep them split
07 -
2 tablespoons of olive oil, extra virgin
# Instructions:
01 -
Take your steak out of the fridge and let it sit on the counter for 30 to 45 minutes to warm up a bit.
02 -
Use paper towels to dry the steak on all sides. Mix up the Cajun seasoning, paprika, salt, and pepper in a small bowl. Gently rub the seasoning over every part of the steak, pressing lightly so it sticks well.
03 -
Heat a cast-iron skillet on medium-high. Wait until it’s really hot and barely starting to smoke, about 3–4 minutes.
04 -
Pour olive oil into the pan and swirl it around. Gently lay the steak in, using tongs, and let it cook without touching it for about 3 minutes.
05 -
Flip the steak so the other side cooks. Sear for 2 or 3 minutes more. If your steak is thick or you want it more done, cook it an extra minute per side.
06 -
After turning your steak, toss in 2 tablespoons of Cajun Cowboy Butter. As it melts, scoop the butter up with a spoon and drip it over the steak for the last minute you’re cooking. This boosts flavor and keeps it moist.
07 -
Grab a thermometer to check the inside of the steak. If you’re aiming for medium, take it off the heat when it hits 140°F. It’ll finish cooking while it rests.
08 -
Move the steak to a cutting board and leave it alone for 5 minutes so the juices settle.
09 -
Before slicing, spread the last bit of Cajun Cowboy Butter on top. Slice up the steak and enjoy with all that buttery goodness soaked in.