I’ve been trying all summer to make a decent blackened steak. So far none of the steaks have been complete disasters (although the butter fire was pretty impressive), but they just weren’t that perfect combination of tasty charred crust and warm, juicy center that I’ve been dreaming of.
So when my dear wife brought home this absolute beast of a ribeye, I knew I had the perfect candidate for my next blackening attempt – solid, compact, well over a pound, and damn near 1 3/4 inches thick. It was a steak that almost demanded to be blackened.
I melted a couple of tablespoons on butter on a dinner plate and rolled this bad boy in it to coat all sides. I then liberally dusted the steak with fresh ground back pepper and ground sea salt. I let the steak sit at room temp while I fired up the grill.
I set the Big Green Egg up for a direct cook at a sub-nuclear temp (600°F). When the temp had stabilized I put my Bayou Classic cast iron griddle directly on the grate and let it heat up for about 15 minutes.
I carefully put the steak on the griddle and let the sizzling begin. I let it go for 2 minutes, then flipped it over and went another 2 minutes. I flipped it again and kept flipping the steak about once a minute until I could feel the meat start to firm up a little under the pressure of the tongs.
A quick check with my Thermapen showed 115°F. I wanted it to end up at a nice, pink medium-rare. With a steak this big I knew there would be a lot of carry-over heat, so only needed to hit 120°F internal. I gave it one more minute on the griddle and then set it off to a plate to rest for 15 minutes.
My dear wife took one bite and said, “This is the best steak you’ve ever made.”
We have a winner!
In fact, I don’t have enough stars for this one. I’ve made lots of tasty steaks in my life, but this one was perfectly done. There was almost no ring of gray, over-done meat at all - just a thick, tasty char surrounding a tender medium-rare steak. I was planning on serving it with a little bleu cheese sauce, but it was so good we had it eaten before I remembered the sauce.