Grill Mates Blackened Steak

Total Time
Prep 8 mins
Cook 10 mins

Restaurant-style blackened steak can be done at home with Grill Mates Steak Rub and good quality steaks.

Ingredients Nutrition

  • 2 rib eye steaks (about 3/4-inch thick) or 2 New York strip steaks, trimmed (about 3/4-inch thick)
  • 29.58 ml mccormick grill mates dry steak seasoning
  • 4.92 ml mccormick paprika
  • 2.46 ml McCormick® Thyme Leaves
  • 1.23 ml mccormick red pepper, ground
  • 29.58 ml melted butter or 29.58 ml oil


  1. Place large cast iron skillet (preferred) or other large heavy skillet (not nonstick) on high heat at least 5 minutes or until very hot. (See Test Kitchen Tips if using nonstick cookware.).
  2. Mix rub, paprika, thyme and red pepper in small bowl.
  3. Brush each side of steaks with butter or oil. Generously season with rub mixture.
  4. Carefully place steaks in hot skillet. Cook 8 to 10 minutes or until desired doneness, turning once.
  5. Test Kitchen Tips: To avoid the smoke generated from high temperature cooking, blacken the steaks outdoors. Preheat large cast iron or other large heavy skillet on stovetop or in oven and carefully transfer to a hot grill to cook the steaks.
  6. To Use Nonstick Skillet: Prepare steaks as directed above. Heat large nonstick skillet on medium heat 5 minutes. Cook as directed above. Increase cook time as needed for desired doneness.
  7. To Grill: Steaks can also be cooked directly on a preheated grill. Flavor and appearance will vary from the traditional skillet method.
  8. Black and Blue Steak: Cut a 4-inch wide pocket in each 2 New York Strip Steaks (3/4 inch thick) being careful not to cut through back or sides of steak. Continue as directed in Steps 2 and 3. Fill pocket of each steak with about 2 tablespoons blue cheese. Press steak lightly to seal closed. Cook as directed.
Most Helpful

5 5

We loved the steaks. I made them according to instructions, and cooked them directly on the grill (our gas stove/oven is being repaired). I used the Grill Mates and other seasonings, but only added a pinch of ground thyme (I did not have the leaves). While hubby was grilling (about 2 minutes per side), I was using my electric griddle to grill some sliced onions with EVOO and toasted up some split french rolls. Our steaks were quite thin, so I put two on each roll. We made rib-eye sandwiches out of the steaks, and they were fantastic!. I also made some homemade chips to go with them. Thank you for an excellent dinner tonight. (Made for "Zaar Chef Alphabet Soup" tag).