Blackened Ribeye Steaks Recipe

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3 votes | 26884 views

Easy Cajun Classic Steak Preparation: Serve with a fresh Salad and Baked Potatoes for a complete meal.

Prep time:
Cook time:
Servings: 4


Cost per serving $0.00 view details
  • One Ribeye Steak per person, cut about 1 1/4 - 1 1/2 inch thick. Make sure your skillet is large enough to fit the number of steack desired. (Note - the steaks cook rapidly enough to be done in shifts, but this may require a little practice to juggle the timing - see directions, below).
  • Good Cajun Spice Mixture - Commercially available: Paul Prudhomme, Emeril Lagasse, Zatarain's are all good; OR:
  • Make your own - 1 Tblsp each dried cayenne pepper, white pepper, and salt, 1 tspn each dried garlic powder, onion powder, and sassafras (aka Gumbo File' powder); mix well.
  • Approx. 1/2 tblspn Peanut Oil per Steak.


  1. Ideally overnight, but at least one hour in advance, put approximately 1 tablespoon-per-steak of the spice mixture into a large plastic bag (grocery bag will work well), then place steaks in the bag, twist the opening to the bag shut, then heartily shake up the bag for a minute or two. Work over the sink in case the bag splits open at all to keep clean up easy, or just plain be more careful!
  2. Leave the now well-coated steaks in the bag over night (or as long as possible, minimum 1 hour) in the refrigerator.
  3. About 15 minutes prior to serving, heat a heavy skillet on very high heat. Add oil.
  4. Get ready to work FAST, but BE CAREFUL, the hot oil may spatter, especially when the cold raw steaks first hit the hot oil in the pan. Add the steaks to the pan and cook for about 3 1/2 minutes per side for Medium Rare, so you must turn them over once for a total of about 7 minutes cooking time on the extremely hot skillet surface. (minimum - add another minute for Medium, 2 for Well Done - you can use a meat thermometer if you are unsure but the steaks will cook very fast on high heat). Also, you may need to adjust timing based on heat level (stoves vary) and the thickness of the cut; the suggested 1 1/4 inch is a relatively thin cut that works well for this fast-searing process technique. Object is to cook fast, with a single turn, to create the desired blackened effect that the spices encrust and slightly burn while the steak itself cooks sufficiently on the inside. This is easy with practice, but may seem intimidating at first.
  5. Allow finished steaks to rest about 5 minutes before serving.
  6. Serve with salad of choice, side dishes like baked potatoes, fries, spinach, broccoli, a loaf of French Bread, et cetera, will make a complete and wholesome meal.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 0g
Recipe makes 4 servings
Calories 0  
Calories from Fat 0 0%
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbs 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 0.0g 0%
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  • Mihir Shah
    Made this and cut into smaller pieces for our superbowl party; really easy to make and really, really good. We marinated it for about 3 hours in the fridge and used olive oil instead of peanut.
    I've cooked/tasted this recipe!
    This is a variation


    • pitmastermotherfucker
      November 20, 2012

      Boohoo. Peanut oil imparts a flavor that belongs...the few calories you sane by being"healthy" are a useless waste of time. 500° is way above the smoke point of olive
      • Wendi Taylor
        July 9, 2012
        I've done something similar also using olive oil - but for anyone trying this the first time, I'd definitely recommend using peanut oil due to the higher smoke point. Once you get the 'feel' for the timing and heat, you can adjust as necessary to use the healthier olive oil. The main thing to remember, as Ron said, is to have fun and don't be afraid to try something that can seem intimidating. That's how you learn :-)
        • Ron Baldwin
          February 5, 2008
          Thanks Mihir and Michael - I would agree that olive oil has a lower burn point, and can be risky to use for this recipe. This takes a little practice to get the "feel" for it, and unfortunately the ingredients are a bit expensive if something gets burned (let alone the chef, which is also undesirable). Remeber to have fun, and never get upset, just have more wine and order take out if all else fails.
          • Michael Chen
            February 5, 2008
            Meat, spice & high heat (preferably on cast iron)...t'was very good. I would just be wary from the above comment not to use EV olive oil...probably doens't have a high enough smoke point. Extra-light olive oil would probably work.

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