• Use your all purpose spice or use Tony Chacere spice
• Heat your skillet (preferably a black cast iron one that has been seasoned) to as
hot as you can get it. Indoors turn skillet upside down on you gas flame – it’s hard
to do on electric but it can be done if you are careful!! If you are outside put
skillet upside down on your barbecue flame close the lid on pit.
• Take you steak and coat it with your spice on both sides
• After skillet is as close white as you can get it with a gloved hand turn over the
skillet and place your steak in the skillet very quickly. (some people throw it in
from a ways back because a very loud hissing and a lot of smoke will immediately
begin to happen. ( another good reason to do this outside especially if you vent
hood is not working inside!!!) Cook for 2 minutes on each side then turn down
heat or remove from fire and cover for 4 minutes. The bigger the meat the longer
it will have to cook after you have seared each side.
• Heat your skillet (preferably a black cast iron one that has been seasoned) to as
hot as you can get it. Indoors turn skillet upside down on you gas flame – it’s hard
to do on electric but it can be done if you are careful!! If you are outside put
skillet upside down on your barbecue flame close the lid on pit.
• Take you steak and coat it with your spice on both sides
• After skillet is as close white as you can get it with a gloved hand turn over the
skillet and place your steak in the skillet very quickly. (some people throw it in
from a ways back because a very loud hissing and a lot of smoke will immediately
begin to happen. ( another good reason to do this outside especially if you vent
hood is not working inside!!!) Cook for 2 minutes on each side then turn down
heat or remove from fire and cover for 4 minutes. The bigger the meat the longer
it will have to cook after you have seared each side.
| • Blackened Steak |
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BLACKENED STEAK
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Seafood