If you like quick and easy meals, you will fall in love with this simple recipe for blackened steak. Before cooking, the steak filets are topped with a mix of savory herbs and spices which form a flavorful crust when the meat is pan-seared in a hot cast-iron skillet.
The result, a perfect mix of flavorful cajun spices and a steak that’s so tender and juicy you will feel like you are having dinner in the finest steakhouse.
Why you will love this recipe:
- It’s not only easy to make, but it is quick. You can have this dish on the table in less than 20 minutes.
- You probably already have everything you need in your spice cabinet to make the blackened seasoning, but if not, there are several commercially prepared brands available for purchase.
- While many blackening recipes call for cooking the meat outside in a skillet on a grill to avoid smoking up the kitchen, in this recipe, the steak is quickly seared in a skillet on the stove and then finished in the oven, which results in less smoke.
What does “blackened” mean?
Blackened is a term that refers to meat, seafood, or chicken that is topped with a blend of herbs and spices, and then pan-seared quickly over high heat so that the surface is blackened.
This cooking method produces a crispy crust which seals in the natural juices, which helps to make the meat more tender and juicy than other cooking methods. My blackened mahi-mahi recipe is a great example of this method of cooking.
Legend has it that Chef Paul Prudhomme first made blackening famous after serving blackened redfish at his restaurant in New Orleans.
What’s in blackened seasonings?
Every cook has a favorite blend of spices and herbs. I like to include brown sugar and cumin in mine, plus just a touch of cayenne pepper for a bit of heat.
What type of steak to use:
I used filet mignon in this recipe because it’s my husband’s favorite. I personally prefer ribeyes, and they are also delicious blackened, as well as porterhouse, t-bone or new york strip steaks.
When buying steak, be sure to purchase USDA grades “choice” or “prime” cuts of meat. When it comes to steak, you get what you pay for, and “prime” is the best, with “choice” coming in a close second. The grades are determined by the ratio of marbling and the age of the beef. And, as you probably guessed, it is the fat marbling which determines the tenderness, juiciness, and flavor of the meat.
How to make blackened seasoning:
Combine all ingredients in a bowl and mix well. Store any leftovers in an airtight container.
Blackened steak ingredients:
How to make it:
1. Preheat the oven to 400 degrees F. Pat the steaks dry with a paper towel. Brush olive oil on the filets.
2. Sprinkle the blackened seasoning over the meat and rub in. Flip over and repeat on the other side.
3. Turn on your kitchen exhaust fan. Heat a cast-iron skillet over high heat for five minutes. When the pan is hot, add butter, and when it is melted, add the filets.
4. Sear the filets without moving them for two minutes and turn over and sear the other side.
5. Remove the skillet from the heat and place in the preheated oven. Cook the filets for four to six minutes or to 120 degrees F for rare, 125 degrees for medium-rare and 130 degrees for medium. Use an instant-read meat thermometer to ensure your steaks are cooked perfectly.
6. Remove the steaks from the skillet and place on a plate. Cover tightly with aluminum foil and allow them to rest for five to ten minutes. The temperature of the filets will come up approximately five degrees while they rest.
7. Top with a pat of the garlic herb butter and serve immediately.
Sharon’s tips:
Bone-in steaks will require a slightly longer cooking time. Steaks that are thicker or thinner will require more or less cooking time respectively.
This recipe still produces a bit of smoke so if you don’t have a good exhaust fan, you might want to open your kitchen windows to keep your smoke alarm from going off.
If you have followed me for any length of time, I know I sound like a broken record, but be sure to use an instant-read meat thermometer to determine when your meat is done. They are inexpensive, and steak is too expensive to ruin because you can’t tell if it’s done or not.
Take your steaks out of the refrigerator about 30 minutes before you plan to cook them to allow them to come to room temperature. This helps them cook more evenly.
You can purchase garlic herb butter, but it’s easy to make. I have a simple recipe that I know you will love; check out my recipe for garlic herb butter here. Don’t skip the garlic herb butter!
I like to serve twice-baked potatoes and a small side salad with these steaks. If you need other side-dish ideas, check out all of my side dish recipes here.
Related recipes:
For those of you that like seafood, be sure to try my Blackened Mahi Mahi or my Blackened Shrimp recipe. If you also like steak as we do, you might like these popular recipes on my blog:
- The Ultimate Reverse-Sear Ribeye Steak Recipe
- The Ultimate Grilled Flank Steak Recipe
- Chili-Rubbed Ribeye Steak with Maple Bourbon Butter
- Filet Mignon Recipe with Blue Cheese Crust
- Filet Mignon with Mushroom Red Wine Sauce
For more menu ideas, check out all of my main-dish recipes here.
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones!
Steakhouse-Style Blackened Steak Recipe
Ingredients
Blackened seasoning ingredients:
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1/2 tsp ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp ground dried thyme
- 1/2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp brown sugar
- 2 tsp kosher salt
Blackened steak ingredients:
- 2 filet mignons 8 oz each, 1-inch thick
- 2 Tbsp blackened seasoning
- 2 Tbsp unsalted butter
- 2 Tbsp garlic herb butter
Instructions
Blackened seasoning mix directions:
- Combine all ingredients in a bowl and mix well.
Blackened steak directions:
- Preheat the oven to 400 degrees F.
- Pat the steaks dry with a paper towel.
- Brush olive oil on the filets. Sprinkle the blackened seasoning over the meat and rub in. Flip over and repeat on the other side.
- Turn on your kitchen exhaust fan. Heat a cast-iron skillet over high heat for five minutes. When the pan is hot, add butter, and when it is melted, add the filets.
- Sear the filets without moving for two minutes and turn over and sear the other side.
- Remove the skillet from the heat and place in the preheated oven. Cook the filets for four to five minutes or to 120 degrees F for rare, 125 degrees for medium-rare and 130 degrees for medium. Use an instant-read meat thermometer to ensure your steaks are cooked perfectly.
- Remove the steaks and place on a platter. Cover tightly with aluminum foil and allow them to rest for five to ten minutes. The temperature of the filets will come up approximately five degrees while they rest.
- Top with a pat of the garlic herb butter and serve immediately.
Video
Notes
- Bone-in steaks will require a slightly longer cooking time. Steaks that are thicker or thinner will require more or less cooking time respectively.
- This recipe still produces a bit of smoke so if you don't have a good exhaust fan, you might want to open your kitchen windows to keep your smoke alarm from going off.
- If you have followed me for any length of time, I know I sound like a broken record, but be sure to use an instant-read meat thermometer to determine when your meat is done. They are inexpensive, and steak is too expensive to ruin because you can't tell if it's done or not.
- Take your steaks out of the refrigerator about 30 minutes before you plan to cook them to allow them to come to room temperature. This helps them cook more evenly.
- You can purchase garlic herb butter, but it's easy to make. I have a simple recipe that I know you will love; check out my recipe for garlic herb butter here. Don't skip the garlic herb butter!
- I like to serve twice-baked potatoes and a small side salad with these steaks. If you need other side-dish ideas, check out all of my side dish recipes here.
Nutrition
First time through and the steaks were perfect – used baseball cut sirloin. Thanks for a great recipe
I’m so glad you enjoyed the recipe and thank you too for taking the time to let me know. I’ve never heard of that cut, I’ll have to check it out.
All the best,
Sharon
OMG! The best!! Once again, Sharon has nailed it! I had to substitute a couple of the rub ingredients because I didn’t have them and couldn’t get them but it still turned out to be fabulous!!! Love all of Sharon’s recipes!