Blackened New York Steak Continental Divide Style Recipe - Cooking Index
Blackened New York Steak Continental Divide Style Recipe - Cooking Index
When blackening, remember the key to success is high heat, so be sure that your grill is beyond the smoking stage. The idea is to char and mellow the flavors of the seasoning and use them to form a crust that will seal in the moisture.
Type: Meat| New York strip steaks/ 1 3/4" to 2" thk | ||
| = (or filets or other comparable cut) | ||
| Melted Butter or oil - as needed | ||
| Spice Mixture | ||
| 2 tablespoons | 30ml | Paprika |
| 2 tablespoons | 30ml | Salt |
| 2 tablespoons | 30ml | Onion powder |
| 3 tablespoons | 45ml | Granulated garlic |
| 3 tablespoons | 45ml | Dried thyme |
| 1 teaspoon | 5ml | Cayenne pepper |
| 1 tablespoon | 15ml | Freshly-ground black pepper |
| 1 tablespoon | 15ml | Oregano |
Blend all spice mixture ingredients together in a small bowl.
Place some of the spice mixture on a plate large enough to accommodate the meat.
Dip the meat in butter or oil on both sides and push one side into the spice covered plate. Place the seasoned side down on the hot grill. If you don't see lots of smoke and maybe even some flames you probably didn't preheat your grill enough. Don't worry about the fire and smoke, it's all part of the process.
Cook the seasoned side for 3 to 5 minutes, long enough to form a good crust, then turn and cook the other side as well.
Finish cooking the steak for a period of between 5 to 15 minutes, depending on your preferred degree of doneness and serve hot with lemon wedges on the side. Use your instant read meat thermometer to determine the approximate internal temperature.
This recipe yields ?? servins.
Source:
Barbecue Headquarters at http://www.bbqhq.com
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