Blackened Steak with Blue Cheese Compound Butter

Blackened Steak with Blue Cheese Compound Butter


If you are looking for a classic grilled steak, look no further.  Simple and delicious featuring Alchemy Spice's Blackening Powder, this seared and seasoned to perfection steak will become a favorite. 

Blackened Steaks
2 steaks (1.5 inch thick)
Suggested: Ribeye or NY Strip (approx 12 oz each) or filet mignon (8-10 oz each)
1 tsp Alchemy Himalayan Pink Salt
2 Tbsp Unsalted Butter, melted
2 Tbsp Alchemy Blackening Powder

Recommended: Cook steak outdoors in a cast iron skillet on your grill. You may prefer to grill steaks directly on grill. Be sure grill rack is clean.

Preparing your steaks (approx 30 minutes prior to cooking): Remove steaks from fridge, season with salt, and let sit for 15 minutes. Brush steaks with melted butter and season generously with Alchemy Blackening Powder, pressing seasoning gently into steaks. Let sit for another 15 minutes while you prepare your grill (and skillet.)
Preparing your grill: Heat grill to highest heat. If using a skillet: set cast iron skillet onto grill and heat until smoking hot for a delicious sear.
To blacken steaks: Lay steaks directly onto grill or into hot cast iron skillet. Cook for 4-6 minutes on each side. 10 minutes total cook time will give you a medium rare steak. If you prefer your steaks to be medium, move off direct heat and tent with foil for another 4-6 minutes.
To serve: Remove steaks from skillet or grill, place on platter, and let them rest! This is an important step. Cover the steaks with foil and let rest for 5-10 minutes. After the meat has rested, slice against the grain and serve with Bleu Compound Butter and Blackened Skillet Onions

Bleu Compound Butter
1 stick unsalted butter, softened
¼ cup crumbled blue cheese
1 T dijon mustard

In a medium bowl, using a fork, combine all ingredients and mix well. Scrap compound butter onto a sheet of parchment paper and use paper to roll into the shape of a stick of butter. Return to fridge until ready to slice and use.
Freezes for up to 6 months.

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