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1
Ideally overnight, but at least one hour in advance, put approximately 1 tablespoon-per-steak of the spice mixture into a large plastic bag (grocery bag will work well), then place steaks in the bag, twist the opening to the bag shut, then heartily shake up the bag for a minute or two.
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2
Work over the sink in case the bag splits open at all to keep clean up easy, or just plain be more careful!
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3
Leave the now well-coated steaks in the bag over night (or as long as possible, minimum 1 hour) in the refrigerator.
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4
About 15 minutes prior to serving, heat a heavy skillet on very high heat.
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5
Add oil.
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6
Get ready to work FAST, but BE CAREFUL, the hot oil may spatter, especially when the cold raw steaks first hit the hot oil in the pan.
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7
Add the steaks to the pan and cook for about 3 1/2 minutes per side for Medium Rare, so you must turn them over once for a total of about 7 minutes cooking time on the extremely hot skillet surface.
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8
(minimum - add another minute for Medium, 2 for Well Done - you can use a meat thermometer if you are unsure but the steaks will cook very fast on high heat).
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9
Also, you may need to adjust timing based on heat level (stoves vary) and the thickness of the cut; the suggested 1 1/4 inch is a relatively thin cut that works well for this fast-searing process technique.
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10
Object is to cook fast, with a single turn, to create the desired blackened effect that the spices encrust and slightly burn while the steak itself cooks sufficiently on the inside.
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11
This is easy with practice, but may seem intimidating at first.
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12
Allow finished steaks to rest about 5 minutes before serving.
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13
Serve with salad of choice, side dishes like baked potatoes, fries, spinach, broccoli, a loaf of French Bread, et cetera, will make a complete and wholesome meal.
