Grill Mates Blackened Steak

READY IN: 18mins


  • 2
    rib eye steaks (about 3/4-inch thick) or 2 New York strip steaks, trimmed (about 3/4-inch thick)
  • 2
    tablespoons mccormick grill mates dry steak seasoning
  • 1
    teaspoon mccormick paprika
  • 12
    teaspoon McCormick® Thyme Leaves
  • 14
    teaspoon mccormick red pepper, ground
  • 2
    tablespoons melted butter or 2 tablespoons oil


  • 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.).
  • Mix rub, paprika, thyme and red pepper in small bowl.
  • Brush each side of steaks with butter or oil. Generously season with rub mixture.
  • Carefully place steaks in hot skillet. Cook 8 to 10 minutes or until desired doneness, turning once.
  • 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.
  • 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.
  • To Grill: Steaks can also be cooked directly on a preheated grill. Flavor and appearance will vary from the traditional skillet method.
  • 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.