Blackened Steak Cajun Butter (Print Version)
# Ingredients:
→ Steak and Marinade
01 -
1 ribeye (16 ounces) or New York strip steak, 1 ½ inches thick
02 -
1 tablespoon Cajun seasoning
03 -
1 teaspoon paprika
04 -
¼ teaspoon kosher salt
05 -
¼ teaspoon black pepper
06 -
2 tablespoons extra virgin olive oil
07 -
3 tablespoons Cajun Cowboy Butter, divided
# Instructions:
01 -
Remove the steak from the refrigerator and let it rest at room temperature for 30 to 45 minutes.
02 -
Pat the steak dry thoroughly on all sides with paper towels.
03 -
In a small bowl, combine Cajun seasoning, paprika, salt, and pepper. Stir until well mixed.
04 -
Rub both sides of the steak evenly with the seasoning blend, pressing gently so it adheres.
05 -
Place a cast-iron skillet over medium-high heat. Let it heat until very hot and just starting to smoke, about 3 to 4 minutes.
06 -
Add olive oil to the skillet and swirl to coat the surface.
07 -
Using tongs, carefully place the steak in the hot skillet. Sear for 3 minutes without moving it.
08 -
Flip the steak and sear the other side for another 2 to 3 minutes. For thicker steaks or more doneness, add about 1 minute per side.
09 -
After flipping, add 2 tablespoons of Cajun Cowboy Butter to the skillet. As it melts, carefully spoon the butter over the steak to baste it during the final minute of cooking.
10 -
Check the internal temperature with an instant-read thermometer. For medium doneness, remove the steak at 140°F. It will continue to cook slightly as it rests.
11 -
Transfer the steak to a cutting board and let rest for 5 minutes.
12 -
While resting, top steak with remaining Cajun Cowboy Butter. Let it melt and soak into the steak for extra flavor.
13 -
Slice the steak and serve.
# Notes:
01 -
Letting the steak rest after cooking ensures juiciness and maximum flavor.