Blackened Steaks Recipe
- by Omaha Steaks
- Last updated May 8, 2024
One of the best things about a mouthwatering steak is how versatile it can be! If you like enhancing your favorite cuts with next-level Omaha Steaks seasoning and rubs or creamy Omaha Steaks Butcher’s Steak Butter, you’re going to love this blackened steaks recipe! With a prep time of just five fast minutes, whipping up this flavor-packed steak for dinner couldn’t be any easier – or delicious!
Why We Love This Ribeye Recipe
Who doesn’t love a ribeye steak? They’re a fan favorite for good reason, but you’ve never truly experienced how amazing this coveted cut can be until you’re cooking up an Omaha Steaks Ribeye! Carved from the eye of a delicious Omaha Steaks Boneless Heart of Prime Rib Roast by master butchers, they’re extra-aged for at least 28 days for outstanding flavor and exquisite tenderness and feature a rich, melt-in-your-mouth marbling that sets them apart from other cuts and makes them ideal for this wonderful recipe.
Before You Start
- Safely thaw your rich and tender Omaha Steaks Ribeyes overnight in the refrigerator or for 30 minutes in cold water when using our quick-thaw method.
Tools You Will Need Before You Start
- 1 Small Bowl
- 1 Large Cast-Iron Skillet
- Basting Brush
- Meat Thermometer
Omaha Steaks Products Featured in This Recipe
Blackened Steaks
Ingredients
Blackening Seasoning
- 3 tablespoons sea salt or kosher salt
- 1/4 cup paprika
- 2 tablespoons cayenne pepper
- 1 tablespoon dry oregano
- 1 tablespoon thyme
- 1 tablespoon fennel seed
- 1 tablespoon black pepper
- 1 tablespoon white pepper
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
Blackened Steaks
- 4 10 oz. Omaha Steaks Ribeye Steaks thawed
- 2 tablespoons cooking oil
- 8 teaspoons blackening seasoning
- 1/2 cup creamy horseradish sauce
Instructions
Blackening Seasoning
- Combine all ingredients and mix well.
Blackened Steaks
- Heat a large cast-iron skillet until very hot.
- Brush each of the steaks with cooking oil.
- Coat each side of the steaks with a 3/4 teaspoon – 1 1/2 teaspoons per steak – of blackening seasoning.
- Place in the iron skillet and cook for 4 minutes on one side.
- Flip steaks and continue cooking for an additional 3 minutes for medium-rare doneness. For a different desired doneness, refer to the OmahaSteaks Doneness Guide.
- Spoon 2 tablespoons creamy horseradish sauce directly on each plate before topping with cooked steak.
Nutrition
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