1 Minute DRY RUBS
Blackened Steak DAN & BUCK’S Style

Use any of these DAN & BUCK’S Rubs depending on your flavor preference:

Cajun Blackened
Butter Pon
Jalapeno Steak Butter

Other ingredients or items
•        Lots of clarified butter (melted/drawn )
•        You can also use any steak you like but this cooking method will tend to make the steaks rare if
they are really thick so you may choose to butterfly them if they are thick fillets and wish them to be
more well done. Beef, in thin (less than 1/2 inch) steaks work best. You can buy rump roast and cut
into 1 1/2+ inch slices and pound it down to 1/2 inch thick. It is also marinade the meat for a few days
in 1/2 and 1/2 or cream and sliced onions. Do not use a vinegar based marinade! If you use the nicer
cuts of meats you really do not need to marinade them. Cast iron skillet and a very very hot heat

Heat up skillet. Remove any remaining bits from the marinade and pat meat dry. Put a good heap of
the DAN & BUCK’S dry rub of your choice on a plate. Brush top of meat with the butter and place face
down in spice powder. Brush the other side and flip. Ladle some clarified butter into the middle of the
red hot skillet. Immediately drop the steak in. Don't breath the smoke or get it in your eyes as the
spices may sting! These will cook very fast so in a minute or 2, pick up the steak out of the pan, ladle
in more butter and flip. Beware of over cooking. Repeat with the other steaks.
Back to Recipes