Moist Blackened steak
A blackened steak full of flavour and remaining moist and tender, the best steak for those who appreciate a well done piece of meat
- Braising beef
- Buttery spread
- Schwarts steak seasoning (Black Pepper (24%)
- Dried Onion
- Ground Coriander (10%)
- Chilli Powder (Chilli Pepper
- Yellow Mustard Seed (8%)
- Red Bell Peppers
- Mustard Flour
- Dried Garlic
- Bay Leaves
- Sunflower Oil
- Dried Jalapeno Chillies)
- Small baking tin about the same size as the steak
Level of difficulty Easy
Cooking time 20mins
Cost Average budget
Preheat the baking tin to ensure maximum sizzle when you place the steak inside.
Cut the beef into a steak cut and sprinkle the steak seasoning thoroughly into each side, massaging into the meat, place this into a baking tray and drizzle a little oil onto the surface, add a knob of buttery spread and begin to cook under the grill
Leave to crisp under the grill until the surface has blackened, do not baste but ensure you have enough butter and oil to half cover the steak but leave the top out to get crispy.
Once crispy to perfection flip the steak over to allow the other side to obtrain a crispy shell, this will allow the underneath time to soak up the buttery flavour infused sauce
Once crispy on top remove from under the grill and slice through the steak to allow the center to absorb all of the flavour and goodness from the sauce as it rests, also sprinkle a further coating of seasoning at this point.
Place your sliced steak onto the place and deglaze the tin with a little water from your potatoes (or just cold water if you have not cooked these) Mix this into a sauce to serve along side your steak
Watch this carefully braising steak fat is known to be flammable under the grill and could ignite, as long as this is under control this will be fine as flame grilled steak is extra tasty.
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