Blackened Steaks

Eggspert

Could anyone help me out and tell me how to get the steaks blackened or charred? By the way, i have a cast iron grid.

fishlessman

i dont like too heavey of a char anymore, just nice grill marks, but if you turn the cast iron grid with the flat side up, heat it to 800 degrees, and keep the dome open for the sear so it gets engulfed in flames, you will get more char. these were trexed with a heavey sear as described, ive heard you need to do a reverse sear to get a nice even red color throughout, im not thinking that is true

Weekend Warrior

I'm going to be a little generic here because I'm not really sure what your after. When I want to blacken a steak, I will get a flat piece of cast iron (griddle, skillet with handle cut off) as close to the lump as I can. You want the CI VERY hot. Coat your meat with softened butter then liberally sprinkle your blackening seasoning all over the meat. I like Paul Prudhomme's blackened seasonings for both meat and fish. Timing for doneness is tricky because the heat is intense(Wear long heavy gloves, preferably welders' gloves!) and the meat cooks very, very quickly. Blackening with this method also produces enormous amouts of smoke immediately. It will take some practice on your part to get it right. Hope this helps. Mark

Eggspert

thanks for your help.