What is the difference between pan seared steaks vrs. blackened steaks?

Car Wash Mike

Thoughts ideas?[p]Mike

GriffinGaDawg

imo, blackened has the blackening spices on it. Pan seared, well, are Pan seared without blackening spices...perhaps in butter or oil.[p]Just one mans opinion though.

Chef Wil

Car Wash Mike,
pan seared is method of cooking in oil or butter at about 325 to 375 degrees also known as saute[p]blackened is a combination of searing in oil or butter but at a much higher temp, maybe around 5oo or so degrees and using the seasoning to make a crust that blackened represents.

Psiman

Car Wash Mike,[p]Check out the recipe for "Pan-Grilled Rib Steak" in Daniel Young's "The Bistros, Brasseries & Wine Bars of Paris". Parisian chefs favor the fry pan to a charcoal grill. The luster of these steaks can not be reproduced on an egg. It is a different technique resulting in a different texture and flavor. "Vive la differance!"

Darnoc

Car Wash Mike,
Chef Will is correct.If you did a blackend steak in your house be ready to clear the house of smoke.The skillet stays on high heat till the bottom of the pan turns white,takes 10/15 min to get to that stage rub with butter and put on your favorite dry rub then drop on skillet.If I remember right Paul Prudenham,not sure of the last name spelling wise,from Louisiana started this method of cooking about 5/8 years ago.It is very good fare.

Sandbagger

Car Wash Mike, based on my last experience, I'd say temperature and smoke. But I am not cajun, only married one. T

WooDoggies

darnoc,[p]I first saw this technique in Chef Paul's "Chef Paul Prudhomme's Louisiana Kitchen" that came out around 1984. My favorite cookbook of all time. [p]We have two hardback copies in our library and I think we will always have those two copies in our library... some of the best cooking, if not the best, America has to offer...[p]

Darnoc

WooDoggies,
On the money man,I spent the last 1/2 hour trying to find my copy kinda of a light brown color if I remember right.Then I remenber it is one of the books down at mt summer place at the ocean.Time flys by man,it seemed like yesterday when I learned of that process.You probally saw his tv show that stared it all.

Car Wash Mike

Sandbagger,
Based on your last experience, your luckly to be alive. LOL
I have one heck of a golf story for you.[p]Mike

WooDoggies

<p />darnoc,[p]That's it! A dated brown cover with a photo of Chef Paul sorrounded by good eats.
Sorry, I never saw his tv show. What started it for me was eating blackened redfish in Charlotte, NC in 1985 and asking where the recipe came from.... I got the cookbook soon after.... one awesome recipe after another in those pages.
Just seeing all the different color versions of a roux was a revelation...

Darnoc

WooDoggies,
Looking at that cover gave me the willys.After his show on tv.redfish was hard to get for at least a year.That guy really stirred things up.Hope you have a good weekend.I told my wife and daughter I wanted the last three flavors of Dizzy Rubs for my birthday which is tommorow.Might have to look under my pillow tonight and see if I can find any lumps under there.I posted this 10 min ago and did not show,hope it is not a duplicate.

BobS

Car Wash Mike,
Just one additional thought -- not about the differences, but about how to put the cooking options together, because for my money, Trexing (a good thing) when using a heavy coat of rub, is really the same as a blackened steak with another name. The first link I ever read about Trexing steaks showed the use of a cast iron skillet, on the Egg, and that is my favorite way to cook a steak, but I do not go for the lava temps. I think that you can use lower temps (around 500 with a preheated skillet) to get the crust (because of the direct contact between meat and skillet) and then switch to the grill for the dwell.

WooDoggies

darnoc,[p]Happy Birthday! [p]I hope the Dizzy Fairy dropped off a couple presents for you .... heeee![p]

katman

WooDoggies,
That is also one of my favorites. Man makes a mean meatloaf and sheppard's pie.

Darnoc

WooDoggies,
WOW DID HE EVER!!!DIZZY FAIRY GOOD.My daughter Stacey had a good time with Andy helping her with the order.They left 6 bottles under my pillow.Dizzy Dust,Tsunami Spin,Rageing River,Red Eye Express and Shaking The Tree.Looks like I will be a cooking fool today in the 90 degree heat.More than likely will cook one of each food group.The Egg will not get any rest today.

BOBF

WooDoggies,[p]Pg 60-62 has a recipe for seafood stuffing that is great. I always add extra shrimp/crab/crawfish and double the recipe. However rather than making the stuffed fish, I take boneless flounder fillets (maybe 2 lbs) and lay them out flat and put a layer of the stuffing on them and roll them up. Then stand the rolled fillets/stuffing in an oiled baking pan. Fill in the spaces with the extra stuffing and bake for about 45 minutes. I think this would adapt well to the egg but have not tried it yet. This is one of the most popular dishes I cook and is one of my favorites.