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Blackened Steak Sandwich
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- #90236
Take a bite into bold flavors with this blackened steak sandwich. Packed with a punch of cayenne and a hint of thyme, it's a steak sandwich that stands out in a crowd.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
Blackened Steak Seasoning
1 tablespoon paprika
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
Sandwich
10 ounces New York strip steak
1 ounce clarified butter (must be clarified butter or oil or it will burn)
1 tablespoon capers, finely chopped
1 ounce butter, softened
4 slices French bread, cut on the bias
4 ounces baby lettuce leaves
2 Roma tomatoes, sliced
1 ounce red onions, sliced
directions
Combine the blackened steak seasoning ingredients in a small bowl, mix well and set aside.
Heat a cast iron skillet over high heat for 10 minutes.
Dry the steak with paper toweling. Coat both sides of the steak with the blackened seasoning mix.
Place the steak in the hot pan. Let it cook for 1 minute then pour half of the clarified butter over the top. If the pan is small, the butter may flare up so be sure to watch it closely. Have the cook top fan hood on as there will be smoke. Cook for 2 minutes.
Turn the steak over and pour the remaining clarified butter over. Cook until it is the desired degree of doneness (4-5 minutes for medium rare depending on the thickness of the steak).
Remove the steak from the pan and place on a plate. Tent it loosely with foil for 2 minutes.
Meanwhile, combine the capers and softened butter. Spread the butter mixture on one side of each slice of bread.
Place the steak on a cutting board and cut it into slices against the grain and on the bias. Divide the steak on the buttered side of half the slices of bread. Top each with half the lettuce, tomatoes, and onions. Top with the remaining bread slices, buttered side down, and serve immediately.
recipe tips
Pat the steak dry before seasoning so the spices stick better.
Coat the steak evenly with the blackened seasoning for consistent flavor.
Don't move the steak once it's in the skillet until it's ready to flip over to achieve a good crust.
Ventilate your kitchen well, as blackening can produce a lot of smoke.
Rest the steak after cooking to allow the juices to redistribute.
Slice the steak against the grain for best texture.
Toast the bread lightly for added texture and flavor.
Layer the sandwich components evenly for a balanced bite.
Serve the sandwich immediately.
common recipe questions
Can I use a different cut of steak?
Yes, you can use other cuts like ribeye or sirloin, but adjust cooking times as needed depending on the thickness of the steak.
Why is it important to use clarified butter?
Clarified butter has a higher smoke point than regular butter, making it suitable for high-heat cooking without burning. You can substitute an oil with a high smoke point like canola or peanut instead.
Can I make the blackened seasoning in advance?
Yes, you can make it in advance and store it in an airtight container in a cool, dry place for up to 2 months.
How do I know when the skillet is hot enough?
The skillet is ready when it's smoking slightly. Be sure to have proper ventilation.
What can I use instead of French bread?
You can use other types of bread like ciabatta, sourdough, or a hoagie roll.
How thin should I slice the steak?
Slicing the steak as thinly as possible makes it easier to eat.
Can I add cheese to this sandwich?
Yes, adding cheese like provolone or Swiss can add a nice touch.
What can I serve with this sandwich?
Serve with sides like coleslaw, potato salad, or chips.
How should I store leftovers?
Store leftover steak in the refrigerator and assemble sandwiches when ready to eat.
Can I grill the steak instead of blackening it in a skillet?
Yes, you can grill the steak, but you won't get the same blackened crust.
nutrition data
Nutritional data has not been calculated yet.
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