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Grill Master’s Blackened Steak: Sizzle and Spice at Home

The first time I truly appreciated a blackened steak, I was far from any fancy restaurant. It was a sweltering summer evening at a family barbecue, and my uncle, a man who considered grilling an art form, presented a platter of steaks so dark they seemed almost burnt. But the moment that first bite hit my tongue – the incredible sear, the smoky spice, the juicy tenderness within – I was hooked. It was a revelation of flavor, a perfect marriage of texture and taste that elevated simple steak to something extraordinary. Now, I’m sharing my version to help you achieve that same restaurant-quality experience at home.

Recipe Overview

Prep Time: 5 minutes
Cook Time: 8-10 minutes
Total Time: 13-15 minutes
Servings: 2
Dietary Type: Gluten-Free

Ingredients

2 rib eye steaks (about 3/4-inch thick) or 2 New York strip steaks, trimmed (about 3/4-inch thick)
2 tablespoons McCormick Grill Mates Steak Rub
1 teaspoon McCormick Paprika
1/2 teaspoon McCormick Thyme Leaves
1/4 teaspoon McCormick Red Pepper, Ground
2 tablespoons melted butter or 2 tablespoons oil

Equipment Needed

Large cast iron skillet (preferred) or other large heavy skillet (not nonstick)
Small bowl

Instructions

Place a large cast iron skillet (preferred) or other large heavy skillet (not nonstick) on high heat for at least 5 minutes or until very hot. This is crucial for achieving that characteristic blackened crust. If using a nonstick pan, see the tip below in step 6 for alternative instructions.
In a small bowl, thoroughly mix together the McCormick Grill Mates Steak Rub, paprika, thyme, and red pepper. This spice blend is what gives the steak its signature blackened flavor, so ensure everything is evenly combined.
Brush each side of the steaks with the melted butter or oil. The fat helps the spices adhere and promotes browning.
Generously season each side of the steaks with the rub mixture, pressing lightly to ensure even coverage. Don’t be shy; this is where the flavor comes from!
Carefully place the steaks in the screaming hot skillet.
Cook for 8 to 10 minutes, or until desired doneness, turning once halfway through. Use a meat thermometer to ensure accuracy: 125-130°F for rare, 130-135°F for medium-rare, 135-140°F for medium, 140-145°F for medium-well, and 145°F+ for well-done. Remember that the steak will continue to cook slightly as it rests.

Test Kitchen Tips: To avoid the smoke generated from high-temperature cooking, blacken the steaks outdoors. Preheat the large cast iron or other large heavy skillet on the stovetop or in the oven and carefully transfer to a hot grill to cook the steaks.

To Use Nonstick Skillet: Prepare the steaks as directed above. Heat a large nonstick skillet on medium heat for 5 minutes. Cook as directed above. Increase cook time as needed for desired doneness. Note that a nonstick pan will not create as strong of a sear as a cast iron pan.

To Grill: Steaks can also be cooked directly on a preheated grill. Flavor and appearance will vary from the traditional skillet method.

Black and Blue Steak Variation: Cut a 4-inch wide pocket in each of 2 New York Strip Steaks (3/4 inch thick), being careful not to cut through the back or sides of the steak. Continue as directed in Steps 2 and 3. Fill the pocket of each steak with about 2 tablespoons of blue cheese. Press the steak lightly to seal closed. Cook as directed.

Expert Tips & Tricks

Pat the steaks dry: Before applying the butter or oil and spice rub, pat the steaks dry with paper towels. This helps to achieve a better sear.
Don’t overcrowd the pan: If cooking more than two steaks, do it in batches to avoid lowering the skillet temperature, which will steam the steaks instead of searing them.
Let the steak rest: After cooking, let the steak rest for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Tent loosely with foil to keep it warm.
Add a knob of butter: Right before removing the steaks from the pan, add a knob of butter to the skillet and let it melt, basting the steaks with the melted butter for extra richness.
Spice it up: Adjust the amount of red pepper to your liking. For an even spicier kick, add a pinch of cayenne pepper to the spice blend.

Serving & Storage Suggestions

Serve the blackened steak immediately after resting. Slicing against the grain will maximize tenderness. It pairs wonderfully with classic steakhouse sides like mashed potatoes, creamed spinach, or grilled asparagus. A simple green salad with a vinaigrette also makes a refreshing contrast to the rich flavor of the steak.

Leftover steak can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium heat or in a low oven (250°F) to prevent overcooking. You can also enjoy it cold in salads or sandwiches. It’s not recommended to freeze cooked steak, as it can affect the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	526	N/A
Calories from Fat	52 g	100%
Total Fat	5.8 g	8%
Saturated Fat	3.7 g	18%
Cholesterol	15.3 mg	5%
Sodium	51.1 mg	2%
Total Carbohydrate	0.3 g	0%
Dietary Fiber	0.2 g	0%
Sugars	0.1 g	0%
Protein	0.1 g	0%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

Spice Rub Alternatives: Feel free to experiment with different spice rubs. Cajun seasoning, a blend of smoked paprika, garlic powder, onion powder, and dried oregano or basil all work well.
Herb Butter: Create a flavorful herb butter by mixing softened butter with chopped fresh herbs like parsley, rosemary, and thyme. Top the steak with a pat of herb butter just before serving.
Marinade: For even more intense flavor, marinate the steak for a few hours (or overnight) in a mixture of olive oil, balsamic vinegar, garlic, and herbs. Drain well before seasoning with the spice rub.
Vegetarian Option: While this recipe is specifically for steak, you can adapt the blackened seasoning for grilled portobello mushrooms or thick slices of eggplant for a vegetarian-friendly alternative.

FAQs (Frequently Asked Questions)

Q: Why is my steak not getting a good sear?
A: The most common reason is that the skillet isn’t hot enough. Ensure your cast iron or heavy-bottomed pan is preheated on high heat for at least 5 minutes before adding the steak. Patting the steak dry before seasoning is also important.

Q: How do I prevent my kitchen from filling with smoke?
A: Blackening steak is inherently smoky. Using a high-quality exhaust fan is crucial. Alternatively, consider blackening the steak outdoors on a grill, preheating the skillet either on the stovetop or in the oven before carefully transferring it to the grill.

Q: Can I use a different cut of steak?
A: While ribeye and New York strip are recommended, you can use other cuts like sirloin or filet mignon. Adjust the cooking time accordingly based on the thickness of the steak.

Q: How do I make this recipe spicier?
A: Increase the amount of red pepper in the spice blend or add a pinch of cayenne pepper. You can also use a spicier steak rub or add a few drops of hot sauce to the butter or oil before brushing it on the steak.

Q: What’s the best way to tell if my steak is cooked to the right doneness?
A: The most reliable method is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding any bone. Refer to the temperature guidelines provided in the instructions for your desired level of doneness.

Final Thoughts

There’s a primal satisfaction in creating a truly great steak, and this blackened version, with its bold flavors and satisfying sear, is a guaranteed crowd-pleaser. Don’t be intimidated by the high heat; with a little practice, you’ll be turning out restaurant-quality steaks in your own kitchen. Give this recipe a try, and don’t be afraid to experiment with different spice combinations to find your perfect blackened steak. Share your creations and experiences; I can’t wait to hear what you come up with!

Grill Mates Blackened Steak Recipe