Blackened Steak Cajun Butter (Print Version)
# Ingredients:
→ Steak and Seasoning
01 -
1 ribeye or New York strip steak (16 ounces, approximately 1 ½ inches thick)
02 -
1 tablespoon Cajun seasoning
03 -
1 teaspoon paprika
04 -
¼ teaspoon kosher salt
05 -
¼ teaspoon black pepper
→ Cooking Fat and Butter
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. In a small bowl, combine Cajun seasoning, paprika, salt, and pepper, stirring until well mixed. Rub both sides of the steak evenly with the seasoning blend, pressing gently to ensure it adheres.
03 -
Place a cast-iron skillet over medium-high heat and let it heat until very hot and just starting to smoke, about 3 to 4 minutes.
04 -
Add olive oil to the skillet and swirl to coat the surface. Using tongs, carefully place the steak in the hot skillet and sear for 3 minutes without moving it.
05 -
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.
06 -
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. This enhances the flavor and keeps the steak juicy.
07 -
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.
08 -
Transfer the steak to a cutting board and let it rest for 5 minutes.
09 -
While resting, top the steak with the remaining Cajun Cowboy Butter. Let it melt and soak into the steak for extra flavor. Slice the steak and serve.