This easy, flavorful, and juicy blackened steak comes together in minutes and will impress your family. Serve it simply with your favorite sides or slice it over a crunchy loaded salad for a complete meal.
The steak is coated in a bold spice rub that adds heat and depth of flavor. It cooks quickly—about 10 minutes on the stovetop—then needs a short resting period so the juices redistribute for a tender, juicy result.
Why Make This Blackened Steak
This blackened steak is versatile. Serve it on its own with simple sides, or slice it and add to a salad. I like it over romaine with a zesty Lemon Herb Tahini Dressing. The rub works with any cut, so use filet, sirloin, ribeye, or your favorite steak.
Ingredients Needed
Full ingredient amounts are listed in the recipe card below.
- Steak. Boneless ribeye, filet, or sirloin—choose what you enjoy or what’s on sale.
- Blackened seasoning. A mix of garlic powder, onion powder, paprika, cayenne, salt, white pepper, oregano, and dried basil.
- Oil or fat. Avocado or olive oil works well; you can also use butter for richer flavor.
Optional salad additions:
- Romaine. A sturdy base that holds up well to steak and dressing.
- Lemon Herb Tahini Dressing. A bright, creamy dressing that pairs beautifully with the steak (see the recipe card note).
- Hard-boiled eggs. Chopped for extra protein and creaminess.
How To Make This Recipe
Below is a clear, step-by-step overview. The printable recipe card at the bottom includes exact amounts and timings.
- Step One. Whisk the seasonings together in a small bowl. Place steaks on a rack or on parchment and rub the seasoning into both sides. Let them sit about 5 minutes to come closer to room temperature.
- Step Two. Heat a cast-iron skillet or nonstick pan over high heat. Add oil or butter. If cooking more than one steak, cook them one at a time so the pan stays hot. When the skillet is very hot, carefully lay the steak in the pan. Let it sear undisturbed for 3–4 minutes to form a dark crust.
- Step Three. For rare, sear about 3 minutes; for medium-rare, about 4 minutes—adjust for thickness. Flip the steak and cook the second side 1–2 minutes, then remove to a cutting board or plate. Let it rest 3–5 minutes so the juices redistribute.
- Step Four. While the steak rests, assemble the salad and dressing or prepare any sides. Slice the steak against the grain and serve warm.
Leftovers: Store leftover steak in an airtight container for up to 4 days. It’s great chilled or at room temperature on sandwiches or salads.
Recipe Tips
- Don’t overcook the steak. You can always cook it a little longer, but you can’t undo overcooking.
- Bring the steak close to room temperature with the seasoning on before cooking for even results.
- Avoid moving the steak during the initial sear. Let the crust form in the first 3–4 minutes for best flavor.
- Always rest the steak before slicing. Rest for 5–8 minutes so the juices settle inside the meat.
Recipe Pairings
This blackened steak is excellent sliced over a salad with lemon herb tahini dressing, or alongside crispy homemade fries, Asian cabbage salad, kale salads, roasted cauliflower with tahini, Greek cucumber salad, or a spicy cucumber salad. Choose light, fresh sides to balance the bold steak flavors.
Other Recipes To Try
Recipes
Poblano Chicken Enchiladas
Dinner
Lemon Garlic Chicken Power Bowls
Dinner
Blackened Salmon Tacos
Lunch
Spicy Tuna Salad
If you tried this recipe and enjoyed it, I’d love to hear about it—comments and feedback are always welcome. Thanks for being here.
Blackened steak
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Equipment
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cast iron skillet or non stick pan
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sharp knife
Ingredients
- 2-3 steaks sirloin or ribeye, filet will also work great
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp salt
- ½ tsp cayenne pepper, use less or more depending on spice preference
- ½ tsp white pepper
- ½ Tbsp oil , avocado or olive oil
Steak Salad (optional)
- 6-8 cups romaine, chopped
- ½ cup tomatoes, chopped
- 4 hard boiled eggs, chopped
- ¼ cup blue cheese, crumbled , optional
- 1 avocado, chopped
- ¾ cup lemon herb tahini dressing, see notes
Instructions
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Whisk all seasonings together. Place steaks on a wire rack or parchment and rub seasoning into both sides. Let rest about 5 minutes to come closer to room temperature.
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Heat a medium-large skillet over high heat and add oil or butter. Cook steaks one at a time if needed. When the pan is very hot, lay each steak in the skillet and sear undisturbed for 3–4 minutes.
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For rare, sear about 3 minutes; for medium-rare, about 4 minutes—adjust for thickness. Flip after the initial blackening and cook the other side 1–2 minutes. Remove to a cutting board and let rest 3–5 minutes before slicing.
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Assemble the salad and dressing while the steak rests. Slice the steak against the grain, serve warm, and enjoy.
Notes
- Don’t overcook the steak. It’s easier to finish cooking than to reverse overcooking.
- Bring the steak close to room temperature with the seasoning on for even cooking.
- Resist moving the steak during the first sear. Let the crust form for best flavor.
- Rest the steak before slicing. Five to eight minutes yields juicier slices.
- Store leftovers in an airtight container for up to 4 days. Use chilled or room temperature on sandwiches, salads, or reheated.
Nutrition
Nutrition information is an approximation.
Additional Info
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