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. 1 stick of butter. Maybe a little less…..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. 2 tablespoons of cooking oil. I use canola.
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. Place the cooking 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…
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.
UTENSILS NEEDED: Large cast iron skillet, tongs and a high heat source for cooking….
INGREDIENTS:
1. Ribeye steak [or other protein]
2. 1 stick of butter. Maybe a little less…..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. 2 tablespoons of cooking oil. I use canola.
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. Place the cooking 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……
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.
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