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–+ servings
Up close of sliced steak with blackening seasoning.

Blackened Steak with Garlic Butter

Cook a restaurant-quality blackened steak at home with this easy recipe. Seasoned and cooked to perfection and topped with garlic butter.
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.

Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 1 steak
Calories 1153 kcal

Equipment

Ingredients
  

  • 1 1 pound Ribeye Steak 1" thick boneless or 1" thick cut of choice
  • 2-3 teaspoon Neutral Oil avocado, canola (olive oil works too) plus some for the pan or griddle
  • ¾ tsp Kosher Salt
  • pinch Flaky Sea Salt optional

Blackening Seasoning

  • ½ tablespoon ground chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Dried Thyme
  • ¼ teaspoon Black Pepper
  • ¼ teaspoon Ground Fennel Seed sub with cumin or oregano

Garlic Butter

  • 1 tablespoon butter salted
  • 1-2 cloves Fresh Garlic chopped
  • 1 teaspoon Fresh Parsley chopped
  • ¼ teaspoon Fresh Thyme chopped

Instructions
 

  • Season + Bring to Room Temperature: Remove the steak from the fridge and arrange it on a large plate, or a sheet pan fitted with a cooling rack (for air circulation if you want to be extra cheffy). Evenly season both sides with salt so that it looks like the steak is gently covered in snow. Allow them to sit at room temperature for 30 minutes to take the chill off and absorb the salt. While the steak is coming to room temperature, make the spice mixture and garlic butter.
  • Make the Blackening Seasoning + Garlic Butter: In a small bowl, add all the blackening seasoning ingredients and mix until well combined.  Set aside. In another small bowl, combine the softened butter, minced fresh garlic, and fresh herbs.  Mix until well combined and set aside. 
  • Dry + Coat in Seasoning: Using clean paper towels, pat both sides of the steak dry. The salt should be absorbed, so don't worry about taking the salt off. Brush a thin layer of oil on both sides of the steak. Then, coat both sides of the steak in the blackening spice mixture and rub it in.  If desired, top with a little flaky sea salt. 
  • Cook Your Steak: Turn on your exhaust fan if cooking inside. If you like your steak medium or medium rare, preheat your oven to 400F or your air fryer to 350F.
    Preheat your cast iron skillet or griddle to medium-high heat.  Add a little oil to the pan and then add the steak. Sear for 3 minutes (4-5 minutes for 1½-inch thick steak) without lifting or moving the steak. Then, flip the steak and cook another 3 minutes (4-5 minutes for 1½-inch thick). Using the finger test or an instant-read thermometer, check to see if the steak is done, see notes below for doneness. If you like your steak rare, it's usually done at this point.  
    For medium rare, cook another 1-2 minutes in the air fryer. Or transfer the steak to a sheet pan and cook for 2-3 minutes in the oven. For medium, cook 3-4 minutes in the air fryer or 4-5 minutes in the oven. *see note 1
    Learn about carryover cooking, see note 2.
  • Add Butter + Rest: Remove the steak and transfer it to a plate or cutting board.  Top the steak with garlic butter and allow it to melt while the steak rests for 5-10 minutes.
  • Slice + Serve: If serving the steaks sliced, make sure to slice them against the grain.  Serve immediately and enjoy!

Notes

NOTE 1:  You could transfer the cast iron skillet to the oven to cook for a few more minutes.  It will work fine, but it is easier to overcook the side of the steak that is touching the hot pan.  I recommend transferring the steak to a sheet pan to finish the cooking process if you want to make sure your steak cooks perfectly.
NOTE 2: Steak continues to cook a bit after you take it off the heat, so remove it when it's about 5°F (3°C) below your target temperature. This is called "carryover cooking" and happens as the steak rests.
NOTE 3: If making more than one steak, season each steak with 1 tablespoon of blacking seasoning and top with about 1 tablespoon of garlic butter.  You can adjust the servings at the top of the recipe card if you're making multiple steaks.
Here's a simple steak temperature cooking guide to help you get the perfect doneness based on internal temperatures:
A list of temperatures for cooking steak in a steak doneness guide.
 
 
Nutrition info is for 1 -1 pound ribeye steak with garlic butter.

Nutrition

Serving: 1steakCalories: 1153kcalCarbohydrates: 8gProtein: 93gFat: 85gSaturated Fat: 37gPolyunsaturated Fat: 4gMonounsaturated Fat: 41gTrans Fat: 0.5gCholesterol: 307mgSodium: 2141mgPotassium: 1415mgFiber: 3gSugar: 1gVitamin A: 2644IUVitamin C: 3mgCalcium: 88mgIron: 10mg
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