Blackened Steak Recipe

Summary

MethodMain Ingredient

Ingredients

 Beef steaks84 Ounce (Six 1- to 1 1/2-inch-thick steaks, 12 to 14 ounces each,suitable for broiling, such as prime rib, New York strip, filet mignon. porterhouse or sirloin)
 Unsalted butter1⁄2 Cup (8 tbs), melted (1 1/2 sticks)

Nutrition Facts

Serving size: Complete recipe

Calories 4140 Calories from Fat 1985

% Daily Value*

Total Fat 222 g342.3%

Saturated Fat 100.4 g502.2%

Trans Fat 4.5 g

Cholesterol 1623.1 mg

Sodium 1393.6 mg58.1%

Total Carbohydrates 0.07 g0.02%

Dietary Fiber 0 g

Sugars 0.1 g

Protein 504 g1008.4%

Vitamin A 56.2% Vitamin C

Calcium 12.2% Iron 349.4%

*Based on a 2000 Calorie diet

Directions

Let steaks come to room temperature.
Meanwhile, heat outdoor grill, if using.
Heat 6 serving plates in 250°F oven.
Heat a large cast-iron skillet on stove over very high heat until it is beyond the smoking stage and you see white ash in skillet bottom, at least 10 minutes.
Carefully place hot skillet on outdoor grill or butane cooker.
Just before you cook it, dip each steak in melted butter, coating both sides well.
Sprinkle 1 tablespoon Blackened Steak Magic evenly on both sides of each steak, pressing it into meat with your hands.
Place 1 steak in hot skillet (cook only 1 steak at a time).
Cook, uncovered, over very high heat until underside forms a blackened crust, 2 or 3 minutes.
Turn steak over and cook until done to your liking, 2 or 3 minutes more.
Wipe any excess fat from skillet after cooking each steak.
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