Blackened Steak With Cajun Butter (Print Version)

# Ingredients:

01 - 1 ribeye (1 pound / 16 ounces) or New York strip steak, about 1 ½ inches thick
02 - 1 tablespoon Cajun seasoning
03 - 1 teaspoon paprika
04 - ¼ teaspoon kosher salt
05 - ¼ teaspoon black pepper
06 - 2 tablespoons extra virgin olive oil
07 - 3 tablespoons Cajun Cowboy Butter, divided

# Instructions:

01 - Remove the steak from the refrigerator and let it rest at room temperature for 30 to 45 minutes. This ensures more even cooking throughout the steak.
02 - Pat the steak dry thoroughly on all sides with paper towels. Removing excess moisture is crucial for developing a good sear.
03 - In a small bowl, combine Cajun seasoning, paprika, salt, and pepper. Stir until well mixed to create your blackened seasoning.
04 - Rub both sides of the steak evenly with the seasoning blend, pressing gently so it adheres to the meat's surface for a flavorful crust.
05 - Place a cast-iron skillet over medium-high heat. Let it heat until very hot and just starting to smoke, about 3 to 4 minutes. A properly heated skillet is essential for a good sear.
06 - Add olive oil to the skillet and swirl to coat the surface. Using tongs, carefully place the steak in the hot skillet. Sear for 3 minutes without moving it to develop a flavorful crust.
07 - Flip the steak and sear the other side for another 2-3 minutes. (For thicker steaks or more doneness, add about 1 minute per side.)
08 - After flipping, add 2 tablespoons of Cajun Cowboy Butter to the skillet. As it melts, carefully spoon the butter over the steak to baste it during the final minute of cooking. This adds flavor and helps keep the steak juicy.
09 - Check the internal temperature with an instant-read thermometer. For medium doneness, remove the steaks at 140°F. (They will continue to cook slightly as they rest.)
10 - Transfer the steak to a cutting board and let rest for 5 minutes. This critical step allows the juices to redistribute throughout the meat for maximum tenderness and flavor.
11 - While resting, top steak with remaining tablespoon of Cajun Cowboy Butter. Let it melt and soak into the steak for extra flavor. After resting, slice the steak against the grain and serve immediately.

# Notes:

01 - For rare steak, aim for an internal temperature of 125°F, medium-rare 135°F, medium 145°F, medium-well 150°F.
02 - Letting the steak come to room temperature before cooking ensures more even cooking throughout.
03 - Recipe from Amanda Rettke at iamhomesteader.com

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