Blackened Steaks

  • Active Time 10m
  • Total Time 25m
  • Rating ****

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. I'll let Chef Prudhomme tell you more about the art of blackening steak: "You can't imagine how exciting beef can taste until you bite into a blackened steak. Don't misunderstand - I have nothing against charcoal broiling, but the crust that blackening gives a steak just can't be duplicated with any other cooking method. I think it adds a whole new dimension to the taste of the meat. Blackening, like charcoal broiling, is best done outside over a hot grill. The idea is that the spice blend highlights the natural taste of the beef rather than overpowering it, so don't overseason. Don't overcook the steaks - there's a big difference between blackening and burning! It is important that the steaks are at room temperature before you cook them."


  • 6 filet mignon steaks, 6 to 7 ounces each, at room temperature
  • 8 tablespoons (1 stick) butter
  • 1 tablespoon Chef Paul Prudhomme's Blackened Steak Magic or Meat Magic


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.

RecID 3579

nutrition information per serving

612 calories; 43g total fat; 220mg cholesterol; 141mg sodium; 0g carbohydrates; 0g fiber; 53g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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