Blackened Steak

The crust that blackening gives a steak just can’t be duplicated with any other cooking method, and I think it adds a whole new dimension to the taste of the meat.


Makes 6 servings


½ stick unsalted butter, melted
6 steaks (prime rib, sirloin, ribeye, porterhouse, or filet mignon), each about 1 inch thick, at room temperature
1 tablespoon Chef Paul Prudhomme's Blackened Steak Magic® OR
Chef Paul Prudhomme's Meat Magic®

How To Prepare

Heat a large cast iron skillet over very high heat until it is extremely hot.

With a spoon spread a little of the butter on one side of one of the filets. Sprinkle with the Blackened Steak Magic® or Meat Magic® and place the filet in the heated skillet seasoned side down. Spreak a little of the butter on the side of the filet that is facing up and sprinkle with the Magic Seasoning Blend®. Cook, turning frequently until they cook to the desired doneness. Be carefule not to cook too long.

If you find it necessary to cook the steaks in batches because of the size of your skillet, clean the skillet after each batch by quickly wiping it out with a clean, dry cloth. Bring it back to the extreme high heat, before cooking the remaining steaks. Wiping out the skillet between batches will help eliminate a burned taste.

Note: Because the method is simple, any variation will make a dramatic difference. Be sure the skillet is hot enough, and absolutely dry. Be sure not to overseason - - the herbs & spices should highlight the taste, rather than hide it. And you don't want to overcook the steaks - - there's a big difference between blackened and burned. We recommend cooking to medium rather than well done-the longer you cook the meat, the dryer it will become.

If you must use cold meat, you will have to adjust the cooking time and turn the steaks almost constantly to avoid burning. If you want a low fat dish, you'll be glad to know that blackening can be done without butter or oil. Simply omit the butter and use the same skillet you would if you were using butter.

Copyright © 1984 by Paul Prudhomme

More Recipes