Dry Rubs & Seasonings · Beef
Cast Iron Blackened Strip Steak
Creole Blackening Spice gives a strip steak a dark, savory crust in cast iron. The method is fast and smoky, so preheat the pan thoroughly and turn on the ventilation before the steak goes in. An arugula and lemon salad keeps the plate balanced.
Season It Right: Pick Your Heat
Creole Blackening Spice
+ butter or tallow in the pan
The blackening spice builds a dark, paprika-forward crust. Cook in butter or tallow, then let the steak rest so the crust stays intact. Don't overthink it.
Creole Blackening Spice + Texas Beef Dust finish
+ cracked pepper pressed into the crust
Season with Creole Blackening Spice normally, then dust Texas Beef Dust over the top right before the steak hits the screaming-hot pan. The chocolate ghost pepper in the Beef Dust concentrates in the crust and builds a slow heat that doesn't quit. Press extra cracked pepper in for the bold version.
Classic Wedge Salad
Arugula, cherry tomatoes, lemon, and parmesan
Dress arugula and halved cherry tomatoes with lemon juice, olive oil, and shaved parmesan. The cool, acidic salad balances the hot, charred steak.
Choose Your Method
Ingredients
- 2 NY strip steaks, 1–1.5 inches thick
- 2–3 tbsp Rebel Blackening Spice
- 2–3 tbsp butter or tallow
- 3 garlic cloves, smashed
- 4–5 fresh thyme sprigs
- Flaky sea salt, for finishing
Instructions
- 01
Dry and season. Pat steaks completely dry with paper towels. Let them sit at room temperature for 30 minutes so they cook more evenly. Coat both sides firmly with Blackening Spice, pressing it into the surface so it adheres.
- 02
Heat the pan thoroughly. Place a heavy cast iron skillet over high heat for 8–10 minutes. It should be visibly smoking before the steak goes in; high heat creates the blackened crust.
- 03
Add fat and sear. Add butter or tallow. Lay steaks in away from you. Do not touch them. Do not move them. 3–4 minutes for a 1-inch steak. You'll hear the crust building. When the steak lifts cleanly from the pan without sticking, it's ready to flip.
- 04
Flip once and finish. Add smashed garlic and thyme to the pan if you want the fat lightly seasoned. Continue cooking without spooning fat over the steak so the blackened crust stays in place.
- 05
Pull before final doneness. For chef-style doneness, pull around 110°F for rare, 120°F for medium-rare, or 130°F for medium. The steak will continue cooking as it rests, so allow at least 8 minutes before slicing.
- 06
Finish and slice. Add a small pinch of flaky sea salt to each steak, then slice against the grain.
Instructions
- 01
Same prep. Pat dry, season with Blackening Spice, and rest at room temp 30 minutes. Brush lightly with melted butter or tallow before grilling. This helps the spice adhere and the crust form.
- 02
Preheat grill blazing hot. 550–600°F on the direct heat zone. Clean the grates, then oil them just before the steaks go on. The blackening spice needs maximum heat to do its job.
- 03
Grill direct with the lid closed. Cook 3–4 minutes per side without moving or pressing the steak. If the spices cause flare-ups, move the steak briefly to indirect heat before returning it to the hot zone.
Finish, rest, and serve. Pull at the target temperature, rest 8 minutes, and finish with flaky sea salt.
Instructions
- 01
Same prep. Pat dry, season generously with Blackening Spice. Let rest at room temp 30 minutes. Place on an oven-safe wire rack set over a foil-lined baking sheet.
- 02
Preheat broiler 10 minutes on the maximum setting (usually 500–550°F). The oven needs to be fully at temperature before the steaks go in. The rack should be 4–5 inches from the element.
- 03
Broil 4–5 min per side without opening the oven door. After flipping, check internal temp at the 3-minute mark to avoid overshooting. For steaks thicker than 1.25 inches, finish at 400°F after broiling to bring the center up without burning the outside.
- 04
Rest and finish same as the cast iron method. The spice crust from the broiler is excellent and the method is straightforward.
More Ways to Use Blackening Spice
Goes well beyond steak.
Blackened Fish Tacos
Coat firm white fish with Blackening Spice and cook in cast iron for about 3 minutes per side. Serve in warm corn tortillas with lime slaw.
Blackened Shrimp Pasta
Toss large shrimp with Blackening Spice and a tsp of oil. Cast iron, 2 min per side. Serve over pasta with garlic butter, lemon, and a drizzle of Sriracha Mayo.
Cauliflower Steak
Slice cauliflower into 1-inch steaks, brush with olive oil, and coat with Blackening Spice. Roast at 425°F for 20 minutes, flipping once. Serve with lemony yogurt.
Blackened Chicken Caesar
Coat chicken thighs with Blackening Spice, sear in cast iron, then finish in the oven until cooked through. Slice over romaine with croutons and a sharp lemon vinaigrette.
Spiced Avocado Toast
Mash avocado on thick toast, sprinkle with Blackening Spice, finish with a squeeze of lime. The spice and avocado fat are a natural combination, rich, warm, complex.
Popcorn with Blackening Butter
Melt 2 tbsp butter with 1 tsp Blackening Spice over low heat. Drizzle over fresh popcorn and toss. Movie night changes permanently.
This Recipe Uses
Creole Blackening Spice
Classic Cajun-style blackening. Dark crust. Real depth.