The development of the blackening technique is most often attributed to Louisiana chef Paul Prudhomme who popularized Louisiana Cajun and Creole cooking back in the 1970’s. Cajun cooking was described by Prudhomme as old-style French country cooking using more pungent spices than are commonly associated with refined French cuisine. Creole cooking is multi-ethnic and incorporates Spanish-Latino, Italian, French, and African spices. Blackening happens when butter and pungent Creole spices come in contact with a very hot cast iron skillet resulting in a charred flavorful crust and a moist interior for your fish, chicken, or beef. The process involves a lot of heat and smoke, so I prefer to blacken on the grill outside rather than set off the fire alarms in the house. Like they say, “If you can’t stand the heat (and smoke), get out of the kitchen!”

Blackened Steak
Serves 2

Ingredients:

• 2 New York Strip or Rib-Eye steaks about 8 ounces each and about an inch thick

• 2 tablespoons of butter, melted to brush on the meat

• Blackened Steak Spice (recipe below)

Preparation:

1. Preheat your cast iron skillet.

2. Using a paper towel, dry the surface of your steak well. This helps develop the crust in the blackening process.

3. Spread a layer of the spice mixture on a plate, brush both sides of the meat with melted butter and lay the meat on the spice mix to establish a layer of butter and spices that will create the delicious crust on your steak; do this on both sides of the meat. Alternatively, if you want flavor and less crust, you can sprinkle the spice mix over both sides of the buttered steak.

4. Once the skillet is very hot, place the steak on the skillet and don’t move it for 3 minutes. There will be a lot of smoke! After 3 minutes turn the steak over for another 3 minutes for rare or 4 minutes for medium-rare.

5. Remove the steak from the skillet, tent, and allow it to rest for 5 minutes. Cut the steak into ½ inch slices and serve garnished with Tomato Salsa accompanied by a green salad and some good bread.

For the Salsa:
Seed and chop the tomato(es). (One medium tomato will yield about 1/2 cup of salsa.)
Thinly slice a few leaves of fresh Basil and add to the chopped tomato.
1-2 tablespoons finely chopped red onion
Add two parts olive oil to one part red wine vinegar: 1 tablespoon olive oil/2 teaspoons vinegar.
Salt and pepper to taste.

Blackened Steak Spice
Coffee is commonly used to add an earthy depth of flavor and complexity in chili recipes. In the spirit of Creole cooking, this blackening spice recipe incorporates finely ground coffee into a traditional blackening spice recipe for steak. It works! The spice mix is pungent and mildly hot, so if you want to kick-it-up-a-notch, increase the cayenne or red pepper flakes.

Yield 3/4 cup
Ingredients:

• 2 tablespoons cumin seeds (toasted lightly to bring out the oils and flavor)

• 1 tablespoon coriander seeds (lightly toasted)

• 2 tablespoon Ancho chili powder (or 1 Chipotle chili powder and 1 generic chili powder)

• 2 tablespoons finely ground strong coffee beans (I used 50/50 French Roast and Espresso)

• 1 tablespoon paprika

• 1 tablespoon smoked paprika (if you don’t have smoked paprika use another regular paprika)

• 1 tablespoon sea salt (or kosher salt)

• 1 tablespoon garlic powder

• 1 tablespoon dried oregano

• 1 teaspoon crushed red pepper flakes

• 1 teaspoon fresh black pepper

• 1/2 teaspoon cayenne pepper

Instructions:

1. Toast the cumin and coriander seeds in a skillet over high heat for about 2 minutes; stirring constantly until fragrant.

2. In a spice grinder, blend the toasted cumin and coriander with the dried oregano and red pepper flakes, pulsing a few times until the seeds are pulverized.

3. Pour the spices from the grinder into a bowl and add the other ingredients. Whisk together to mix well. Store in an airtight container.

Wine pairing: a medium to full bodied, fruit forward red wine like a garnacha/grenache, pinot-noir, or merlot. For this recipe you may want to avoid full-bodied heavily oaked wines with pronounced tannins that will clash with the pungent spices in the spice mix.

Adapted from:
https://keviniscooking.com/copycat-blackened-meat-seasoning/#wprm-recipe-container-28880
https://www.foodnetwork.com/recipes/bobby-flay/coffee-rubbed-rib-eye-recipe-1916521
http://www.welike2cook.com/2012/02/tow-blackening.html
https://www.nytimes.com/2015/10/09/us/paul-prudhomme-creole-cajun-louisiana-cooking.html