Ingredients:

  • 2 tablespoons paprika (30 ml)
  • 1 tablespoon garlic powder (15 ml)
  • 1 tablespoon onion powder (15 ml)
  • 1 tablespoon dried oregano (15 ml)
  • 1 tablespoon dried thyme (15 ml)
  • 1 teaspoon cayenne pepper (5 ml)
  • 1 teaspoon black pepper (5 ml)
  • 1 teaspoon salt (5 ml)
  • 2 (12-14 ounce) ribeye steaks, about 1-1.5 inch thick (approx. 340-400g each)
  • 2 tablespoons olive oil (30 ml)
  • 4 tablespoons unsalted butter, softened (57g)
  • 1 tablespoon finely chopped fresh parsley (15 ml)
  • 1 tablespoon finely chopped green onions (15 ml)
  • 1 teaspoon minced garlic (5 ml)
  • 1/2 teaspoon Creole seasoning (2.5 ml)
  • 1/4 teaspoon lemon juice (1.25 ml)

Instructions:

  1. Combine all spice blend ingredients in a small bowl. Mix well and set aside.
  2. In a small bowl, combine softened butter, parsley, green onions, garlic, Creole seasoning, and lemon juice. Mix well. Shape into a log using plastic wrap and chill in the refrigerator until firm (at least 15 minutes).
  3. Pat the ribeye steaks dry with paper towels. Liberally season both sides of each steak with the blackening spice blend, pressing it onto the surface.
  4. Heat olive oil in a large, heavy skillet (cast iron is ideal) over high heat until smoking hot. Carefully place the steaks in the hot skillet, being careful not to overcrowd the pan.
  5. Sear the steaks for 3-4 minutes per side for medium-rare, or longer depending on desired doneness, creating a dark, blackened crust. Use a meat thermometer to ensure the internal temperature reaches the desired doneness (e.g., 130-135°F for medium-rare).
  6. Remove the steaks from the skillet and place them on a cutting board. Let rest for 5-10 minutes before slicing.
  7. Top each steak with a slice of the chilled Creole butter. Serve immediately.