Blackened Steak
The crust that blackening gives a steak just can’t be duplicated with any other cooking method and it adds a whole new dimension to the taste of the meat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.magicseasoningblends.com.
Ingredients
- ½ stick unsalted butter, melted
- 6 steaks (prime rib, sirloin, ribeye, porterhouse, or filet mignon), each about 1 inch thick, at room temperature
- 1 tablespoon Chef Paul Prudhomme's Blackened Steak Magic® OR Chef Paul Prudhomme's Meat Magic®
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