Steak Cajun-Style

Ten minutes. That’s all that stands between you and a plate of spicy, buttery, Cajun-crusted ribeye.

This is blackened steak stripped down to its essentials: cayenne, black pepper, and white pepper mixed together, pressed into butter-dipped ribeyes, and seared in a hot skillet until that spice crust turns dark and fragrant.

No complicated rubs. No overnight marinades. Just heat, butter, and pepper that’ll light up your whole mouth.

Pro Tips

• Use real butter instead of margarine for a richer flavor and better browning
• Open a window or turn on your vent hood because blackening steak throws serious smoke
• Let your skillet get properly hot before the steaks go in so the spice crust sears instead of steams
• Adjust the cayenne up or down depending on your heat tolerance