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Blackened Steaks

Source: Steaklover's Companion
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  25 Minutes
  Serves 4
Back in the 1980s when Cajun cuisine first burst on the national scene, Paul Prudhomme's technique of blackening caught many cook's imagination. One of the most famous Cajun dishes of all was Paul Prudhomme's blackened redfish.
8 tablespoons (1 stick) butter
6 filet mignon steaks, about 6 to 7 ounces each, at room temperature
1 tablespoon Chef Paul Prudhomme's Blackened Steak Magic or Meat Magic
Blackened Steaks Recipe at
Preheat the oven to 500 degrees F.

Melt the butter in a pan or skillet large enough to hold 1 steak and set it aside to cool slightly. Heat 2 large, dry, heavy cast-iron skillets over very high heat for about 10 minutes, until extremely hot.

Dip the steaks in the melted butter so that both sides are lightly and evenly coated. Transfer to a plate and sprinkle (do not pour) 1/4 teaspoon of Blackened Steak Magic or Steak Magic on side of each steak.

Carefully place the steaks in one of the hot, dry skillets with the seasoned side down. (You may need to cook the steaks in 2 or more batches. If cooking in batches, clean the skillet by quickly and carefully wiping it out with a clean, dry cloth to avoid leaving a burned taste.) Sprinkle with the remaining seasoning and cook the steaks for about 2 minutes on the first side and about 1 1/2 minutes on the second.

Transfer the steaks to the second hot, dry skillet and finish in the oven for 3 to 4 minutes for medium-rare, turning once. (For medium, cook slightly longer in the skillet and 1 or 2 minutes longer in the oven.) Serve with mashed potatoes and mixed vegetables if desired.

Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 612
Fat. Total: 43g
Protein: 53g
Cholesterol: 220mg
Sodium: 141mg
% Cal. from Fat: 63%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Tom Reviewed: 05/03/2011
Terrific Blackened Steaks!
Back in the '80's (oh, how thirty years ago seems like yesterday!), Paul Prudhomme put cajun cooking on the map with his blackened steaks, seafood, and just about every other thing you can eat! Soon, restaurants were blackening everything, too, and what had started as a taste of Louisiana became trite. But, it is fresh and new here in 2011! Try this recipe, but do it outside! It is smoky deluxe! You will love the flavor. The steak cooks to temp in the oven, the blackening gives a great crust!
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