1 10-ounce New York strip steak
blackened steak seasoning (recipe follows), as needed
1 ounce clarified butter
1 tablespoon capers
1 ounce whole butter, softened
2 slices french bread, cut on the bias
4 ounces baby lettuce leaves, cleaned
2 roma tomatoes, sliced
1 ounce red onions, sliced
BLACKENED STEAK SEASONING:
1 tablespoon paprika
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
Servings: 2
1. Heat a cast iron skillet over high heat for 10 minutes. Pat the steak dry with a clean towel. Coat the steak in the blackened steak seasoning.
2. Carefully place the steak into the hot pan and ladle 1/2 ounce (15 milliliters) of clarified butter over the steak. Be very careful, the butter may flare up. There will be intense smoke and the steak will form a black crust. Cook the steak for approximately 2 minutes.
3. Turn the steak, ladle the remaining clarified butter over it and allow it to cook to the desired degree of doneness. Remove the steak from the pan and hold in a warm place.
4. Chop the capers and combine them with the softened butter. Spread each slice of bread with half of the caper butter.
5. Slice the steak on the bias.
6. To assemble each sandwich, place one half of the warm steak on a slice of buttered bread and arrange half of the greens, tomatoes and onions attractively on the plate and serve.
8. To make the Blackened Steak Seasoning: Combine all ingredients and mix well. Yield: 1 1/2 ounces (45 g)
Yield: 2 Sandwiches
blackened steak seasoning (recipe follows), as needed
1 ounce clarified butter
1 tablespoon capers
1 ounce whole butter, softened
2 slices french bread, cut on the bias
4 ounces baby lettuce leaves, cleaned
2 roma tomatoes, sliced
1 ounce red onions, sliced
BLACKENED STEAK SEASONING:
1 tablespoon paprika
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
Servings: 2
1. Heat a cast iron skillet over high heat for 10 minutes. Pat the steak dry with a clean towel. Coat the steak in the blackened steak seasoning.
2. Carefully place the steak into the hot pan and ladle 1/2 ounce (15 milliliters) of clarified butter over the steak. Be very careful, the butter may flare up. There will be intense smoke and the steak will form a black crust. Cook the steak for approximately 2 minutes.
3. Turn the steak, ladle the remaining clarified butter over it and allow it to cook to the desired degree of doneness. Remove the steak from the pan and hold in a warm place.
4. Chop the capers and combine them with the softened butter. Spread each slice of bread with half of the caper butter.
5. Slice the steak on the bias.
6. To assemble each sandwich, place one half of the warm steak on a slice of buttered bread and arrange half of the greens, tomatoes and onions attractively on the plate and serve.
8. To make the Blackened Steak Seasoning: Combine all ingredients and mix well. Yield: 1 1/2 ounces (45 g)
Yield: 2 Sandwiches
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