I’m going to make this Cajun Blackened Steak using a NY Strip, you really can use any cut you like. You can get fancy with a bone in rib eye, or a filet mignon. I stick with organic, 100% grass feed beef and stay away from cuts that are corn fed and filled with antibiotics. A good thick cut really works nice on the skillet, your butcher will be happy to prepare the cut anyway you want, just ask! As always, add your own twist. You will find the basics below, feel free to substitute your own spices and methods to fit your kitchen equipment. To do this right, you need a good grill AND an cast iron skillet or large cast iron sauce pan. The cast iron skillet is the key to this recipe! This will easily serve 2 people.
- A Couple of trays of small brown mushrooms (so you can keep the whole muschroom)
- One large Shallot
- Head of garlic (I use the already peeled packs)
- Tablespoon of coconut oil
- 1 lbs thick cut (ask your butcher) Organic Grass Feed New York Steak
- 1 egg
- Cajan Rub (buy some or see below for an impromptu version)
Let’s start by making some cajun rub. In a small bowl mix together a few grinds of pepper, some smoked or regular paprika, garlic powder, cayenne pepper, dried oregano, dried thyme, dried chipotle pepper. If you don’t have all these ingredients, use what you have or add something else that I did not list, you cannot go wrong.
Now beat up an egg in a bowl and roll the thick cut steak around to coat it completely with egg wash. Now smash the seasoning on 2 sides of the meat. Set this aside un-refrigerated so the steak will get up to room temp. Get over to your grill and fire it up on high with the cast iron skillet in the middle. I get my grill up to 700+ degrees! Let the cast iron skillet heat for at least 20 min before you start cooking the steak.
Let’s get the mushrooms started by washing them off, slicing up the shallot thinly, chopping fine or food processing the garlic. toss that in a pan and bring it up to high. When everything is sizzling, turn the heat down to medium. What we are going to do now is slowly cook the mushrooms and onions. This will bring out the sugars and “caramelize” the ingredients. Plan on checking in every 3 to 4 min and giving it a stir. You will cook this for about 30 min.
The steak will take about 5 min a side for medium rare. The rub is going to blacken. Put the steak on the red hot cast iron skillet and close the grill. In 5 min flip to the other side. After another 5 min, give the steak a poke with your finger. It should be a bit firm, this will be a perfect medium rare. If you are not sure, you can slice into the meat and see, but learn over time how to get a feel for how done the steak is without a knife. If you feel the steak is too cooked to your preference, take it off the grill and cover it loosely with foil. LEAVE IT TO REST! This is key, the steak should rest for 10 minutes. It will cook a bit more while it is resting, consider that when you take it off.
Once the steak has rested and the shrooms are caramelized, we can plate this up. Cut the steak AGAINST the grain of the meat. Lay out on a platter and drop the mushrooms on either side. Serve it up with a nice big Cabernet Sauvignon or a Syrah. Arns Winery in St. Helena, CA is a very very small family owned winery. Try their cab or syrah’s, they are amazing! If you are ever up in Napa Valley, make an appointment to visit with Sandi, the owner and wine maker, it is a real treat, tell her Adam and Kelly sent you!
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Disclaimer: Please check with your doctor and have it cleared before beginning any new exercise or diet program. I am not a doctor or registered dietician, my blog is opinion based and I do not claim to diagnose, treat, or cure any cause, condition or disease. All information provided is for informational purposes only; it is not medical advice and has not been approved by the FTC or FDA. Please always communicate with your doctor to make any decisions or changes regarding your health, as your doctor is the only one who knows what is right for you.