I did not have time to let the rub sit longer than about 2 hours. But, except for that and having only smoked paprika on hand, I followed all other directions precisely, and this turned out to be one of the best-flavored steaks we’ve ever eaten! With red potatoes roasted in olive oil, S&P, and whole garlic cloves, plus a heap of grilled asparagus, we decided this steak recipe’s a keeper!
Rating: 2 stars
Cooking time is wayyy off!
I put the rub on a 2" rib-eye with lip steak weighing 1.3 lbs.
I used avocado oil on the meat first, because all other blackening recipes on line use some sort of oil (an omission?)
I seared on med-high flame in a non-stick pan (no cast iron avail, though would have preferred) four (4) minutes each side.
Roasted in pan, covered, 375 for 9 minutes, and it's barely med-rare -- almost medium after letting it sit for 10 minutes. DO NOT ROAST 15 MIN!