Step 1

Pat Dry and Salt the Steak: First, remove your steak from the fridge and pat it dry on both sides. Sprinkle a generous amount of kosher salt over it. Then, let the steak sit at room temperature for about 45 to 60 minutes. Place the steak on a rack; this allows air to flow around it and helps it dry evenly.Meanwhile, you can start preparing the seasonings according to the instructions in Step 2.

Step 2

Make the Blackening Seasoning: To create the blackening seasoning, mix paprika, black pepper, dried thyme, dried oregano, cayenne pepper, and garlic powder in a small bowl. Then, move to the next step below.

Step 3

Apply the Rub to the Steak: Once the steak has rested for at least 45 minutes, pat it dry again. Then, apply the rub generously to both sides and the edges of the steak. Press the rub in gently to ensure it sticks well.

Step 4

Heat cast iron pan over medium-high heat for 2-3 minutes. Then add one teaspoon of refined avocado oil and let it heat for another minute.

Step 5

Once the steak reaches an internal temperature of 90°F (32°C), it’s time to add the butter. Let it melt, and meanwhile, give the edges of the steak a quick sear—about 30 seconds on each side should do it.

Step 6

Rest the Blackened Steak: After cooking, let your blackened steak rest for 5 to 7 minutes before cutting into it. As the pan-seared steak rests, it continues to cook, raising the internal temperature by an additional 20-25°F (11-14°C).When you’re ready to slice that tasty blackened steak, keep this in mind: For cuts like picanha, skirt, flank, hanger, or strip steak, slice against the grain for tenderness. For ribeye or filet mignon, slice in any direction.