Blackened Ribeyes or Pork Chops etc.

[Panhead John]

RichieB had asked me for a blackened pork chop recipe so this is how I do it, but the same procedure applies to ribeyes, fish, chicken breast or shrimp….cooking times will vary by protein though. If you like salmon or catfish, give this a shot, soo good! I found some pics and a video of a past blackened ribeye cook I posted here so I’ll be using those. Even though this is a blackened ribeye recipe, as mentioned use the same procedure for whatever protein you’re cooking. Unless you have a super duper suckin’ stove vent, I highly recommend doing it outside. I have a portable butane burner I use out in the garage for this.

UTENSILS NEEDED: Large cast iron skillet, tongs and a high heat source for cooking….

INGREDIENTS:

1. Ribeye steak [or other protein]
2. About 3/4 stick of butter…..don’t use margarine!
3. Your favorite blackened seasoning…..it’s no secret that my favorite is Louisiana Brand Blackened Seasoning. I’ve tried many others over the years, even Paul Prudhomme’s, and I like this the best.
4. 1 tablespoon of cooking oil or enough to lightly coat the pan. This part is optional.

DIRECTIONS: Melt the butter in the microwave, or however works for you. I have a defrost setting I use. Be sure to cover the container in the microwave because it will splatter! Or so I’ve heard…🙄 Brush melted butter on one side of the steak and sprinkle liberally with your blackened seasoning. Flip and repeat. Lightly coat the oil in the CI skillet and heat it up on high for a few minutes, you want your skillet to be hot before adding the butter. When it starts smoking put the remaining butter in the skillet and get it hot for a minute or so. You want enough butter in the skillet to completely cover the pan and a little of the sides. Place the steak in the screaming hot skillet for about 2 minutes before turning, you want a good crusty and blackened surface before flipping the first time. I’ll flip again about every minute or so till done.

For a 1 1/2” steak I’ve found the cook takes about 5 - 6 minutes or so for a medium rare cook. Your time might vary depending on protein used and its thickness. If you’re blackening shrimp as an example, 5 minutes would be way too long. The butter will eventually turn black, don’t worry about it. Blackening steaks, pork chops etc. is one of my favorite ways to cook, so much flavor!

DON’T BE STINGY WITH THE SEASONING…🤓


Mmm……
HERE’S A LITTLE VIDEO OF THE COOK…

https://youtube.com/shorts/hLT0GHxIIwY?is=k-_NgG_uquNsuYls

NOTE: For most of my cooks, especially like a thick ribeye, I will take it out of the fridge and let it sit out for about 30 minutes before cooking. You don’t want to use cold meats for this cook. This will allow the center of the meat to be done at around the same time as the outside.

[Panhead John]

Huskee oops, I accidentally put this in Beef Discussion. Could a mod please move it to Beef Recipes? Thanks

[58limited]

Nice Smithy in your video.

[Panhead John]

David, I love that thing! The smooth finish on the cook surface is great.

[58limited]

That is what I love about my Stargazer and Field skillets as well as my vintage stuff. I don't have a Smithy yet, I hope to run into one at a resale shop or estate sale - new ones are $$$

[au4stree]

58limited, I got on the Smithy bandwagon a few years ago. Upon which I got on the mailing list. They do a “seconds” sale every so often, good way to get marked down items.

[RichieB]

Thanks John. I need to get the seasoning. Looks good.

Update: seasoning ordered on Panhead John recommendations. Arriving Monday.

[Panhead John]

Woo hoo! 👍

[Oak Smoke]

If you haven’t tried a blackened ribeye you’re missing a wonderful experience. These seasonings don’t have to be spicy hot to be very good. Blackened catfish and striper are also incredible.

[Panhead John]

You’re right Lynn. In fact, most of the blackened seasonings I’ve used over the years were not really that spicy at all. Most blackened seasoning recipes call for a little cayenne pepper but not enough for most people to consider “too spicy.”

[texastweeter]

Black and blue baby!!! I do quite literally the same, but without the oil.

[texastweeter]

Mine are not in the pan long enough to burn the butter that bad. Lol. Your steak should walk over and graze on the salad.

[Panhead John]

😂 What’s a salad?

[texastweeter]

Its what gets your steak to hold still long enough for you to spear it with your fork.

[RichieB]

General question folks. I've been using beef tallow in place of butter when cooking protein in a pan. I also add a little over the top of the cooked meal. IMO it adds flavor and doesn't matter what type of protein. So would it be a good substitute for cooking
blacken protein?

[Panhead John]

I can’t say because I’ve never used beef tallow for this. All the recipes I’ve seen for blackened cooks call for butter. I’d suggest using butter for your 1st blackened cook and then compare afterwards.

[RichieB]

Thanks John. I'll do just that.

[texastweeter]

No. You want the milk solids in butter as that is one of the things that caramelize to give it flavor and color.

[TripleB]

What??!? I’ve been making blackened ribeye steaks all these years. Thought I just made a good crust or fond.

kudos to your rib-eye. Great crust and perfectly cooked (for me). Yum.

[Manxman]

Louisiana Brand Blackened Seasoning.

Liked the look of this so much I have found someone on eBay who will ship it across the pond at reasonable cost, arriving early September when I will try this recipe...... happy days!

[texastweeter]

I can also give you a recipe for blackening seasoning if you like

[Manxman]

That would be great, thank you.

[texastweeter]

1tsp kosher salt
1tsp paprika
1/2 tsp each black pepper, cayenne pepper, garlic powder, cumin, oregano, thyme

[N227GB]

Check out the blackened seasoning recipe on the free side. Lots of ingredients but worth the trouble.

Posted from my phone.

[BBQPhil]

Is there another recommended black seasoning? This contains corn products and my wife is allergic to corn.

[Panhead John]

I don’t have one Phil, but if anyone else does, feel free to post your blackened seasoning recipe here!

[Jerod Broussard]

Above, in post #9, comment by texastweeter

[RichieB]

Panhead John and all, a question. I'm doiing my 1st attempt with a bone in pork chop tomorrow. Do you season prior to cook, similar to brining? Or season and cook. TIA

[Panhead John]

You can just season and cook it, no need to let it sit after seasoning. After brushing with butter, then sprinkle the seasoning on. I like to pat the seasoning in with my hands to help it adhere to the meat.

[RichieB]

Thanks John. That's what I figured but had get the experts take.

[Panhead John]

Just an FYI for anyone making this, I made a couple of minor tweaks to the recipe to help clarify. On the amount of butter to use….instead of saying “a full stick, or maybe a little less” I changed it to…..about 3/4 stick of butter. This should be plenty for most average size skillets.

I changed the use of “2 tablespoons of cooking oil” to “1 tablespoon or just enough to lightly coat the pan”. I also changed this part to “optional”. Like texastweeter , I never used oil with this cook until recently. I wanted to see if Paul Prudhomme’s blackened ribeye recipe was similar to mine and it said the use of oil IS optional…..and if you do use it, use just enough to coat the pan. If it’s good enough for Paul, it’s good enough for me…..

[texastweeter]

Pretty sure a blackened flip-flop is edible.

[Ace]

^^^ 🤣🤣🤣

[bbq_esq]

I picked up a big boneless pork loin on sale at Costco a month or so back, portioned out into good size chops. I think the whole thing was under 20 dollars for what became 4-5 dinners.

My favorite way to do them has been SV at 140 for 1-2 hours, then, while I get the Grilla Primate griddle ripping hot, pat the chops dry, coat in Paul Prudhomme blackening seasoning, get them on the griddle with some butter and let them rip. I've had guests blown away by how good they come out.

The chops are super tender, but the best part is the fat cap that gets a little crispy. Lesson here is you don't need to spend a ton to make something really delicious.

I have not done blackened steak - pork, shrimp, fish, chicken, but no beef yet. I might have to change that this weekend with my last few prime ribeyes from the freezer.

[Murdy]

Have you or anyone done this on a griddle? How'd it go?

[Panhead John]

Murdy, I’ve done blackened pork chops once before on my griddle. It will work, but I prefer a cast iron skillet. You can contain the butter better in a skillet because of the sidewalls. On the griddle, once you pour the butter on it just kind of spreads out in all directions. I found myself having to move the butter into a certain area when flipping so the meat would actually be frying in the butter, which is what you want to happen.