Blackened Ribeye Steak

How to make Blackened Ribeye Steak?

Are you ready to up your steak game? Then you need to make this easy blackened ribeye. It’s flavorful  and delicious and has so many good things going on. Blackened Ribeye. Black salt. Black pepper. Black garlic powder. Porcini mushroom powder. Smoked Paprika. Butter. BOOM! A party in your mouth!!! Need I say more? Well, okay, technically I do but this steak carries a name for itself all on its own let alone the flavor bang from a few unique spices and butter, glorious butter. Juicy, tender, succulent, fatty and umami to the max! Some may feel a bit intimidated when it comes to ribeye but this recipe is simple, packs in a heck of a lot of flavor and is delightfully filling.


When to make blackened ribeye steak?

You can make this recipe quickly for a weeknight dinner or wow your friends with it during your next dinner party or throw it on the grill for a summer BBQ! And don’t rule out steak for breakfast! I must admit that I have a steak breakfast at least once a month… packed with protein, it fills me up without giving me that ‘stuffed’ feeling and provides me with a steady surge of energy well into the afternoon. So who needs coffee for breakfast when you have ribeye?!?!!? If you’re on a special eating plan such as paleo, keto or low-carb, or diabetic diet, this ribeye steak can be the star of your show! The good thing is that this particular cut is so delicious and tender that it doesn’t need much—you can opt to go classic with salt and pepper and you’re still in for the win!


Blackened Ribeye Steak Recipe

This recipe contains seasonings and method to blacken the steak and give it a rich and savory flavor profile. You can slice and grill onions along side the steak while its cooking which makes even more magic happen! I used a well-marbled grass-fed organic steak which produced such incredible flavor as well as tender juiciness! The black salt (actually visibly a dull grayish pink) contains minerals that add complexity to the flavor of the steak itself and the rub featuring the black garlic and mushroom powder takes it over the top! Black salt, black garlic powder and mushroom powder can be found at a specialty spice shop or from a spice vendor online. Although delicious on its own, you can top this delicious steak with a fried egg and/or serve with a green salad, cauliflower or tomatoes grilled in the skillet you cooked the steak in! You got options! Enjoy! If you’re looking for some dishes to accompany this amazing steak try it with Cauliflower Fried Rice or Roasted Asparagus or learn how to prepare shirataki noodles for a low-carb noodle option!


Blackened Ribeye Steak

Yield: 2
Prep Time: 1 hour
Cook Time: 7 minutes
Additional Time: 10 minutes
Total Time: 1 hour 17 minutes

Blacked ribeye steak


  • 1 12 oz Ribeye steak, boneless, 1.5 inches thick
  • ¼ tsp black salt
  • 1/2 teaspoon black pepper, freshly ground
  • ¼ teaspoon black garlic powder
  • ½ teaspoon smoked paprika
  • 2 tsp porcini mushroom powder
  • 1 Tbsp Canola Oil
  • 1 Tbsp Butter


  1. Remove the ribeye from the refrigerator an hour prior to cooking.
  2. Pat the steak dry with a paper towel and use your fingers apply black salt all over the steak until evenly coated.
  3. In a small bowl mix the remaining seasonings together then massage the rub on all sides of the steak.
  4. Allow the steak to sit and come to room temperature for at least 45 minutes while the salt and and other seasonings do their thing.
  5. Place a cast iron skillet over high heat, add canola oil and heat until oil begins to smoke. Using tongs carefully place steak in the skillet and allow to sear for 4 minutes and then flip the steak over and allow it to cook for another 3 minutes. If you prefer your steak well done cook steak for an additional minute on each side.
  6. Using tongs remove the steak from the skillet and place on a plate with butter on top and allow butter to melt into steak. Allow steak to rest for 5-10 minutes prior to eating. Enjoy!


Cooking a steak under such high heat creates a lot of smoke so open your windows and doors and turn your vent on. This recipe instructs cooking a boneless ribeye steak until it is medium rare which produces delicious flavor for this cut, however feel free to add or detract a minute or so to achieve your preferred level of doneness. If you are cooking a bone-in steak cook for an additional minute on each side.

If you don’t have black salt on hand, no bid deal! Use 1/2 tsp of Kosher Salt (Diamond Crystal Brand) or 1/4 tsp of pink himalayan or sea salt... even regular ole table salt works!

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 579Total Fat: 45gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 148mgSodium: 436mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 43g

All nutritional information on this website should be considered estimates. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate. Under no circumstances will Epicurean Therapy or Calysta Watson be responsible fro any loss or damage resulting from your reliance on nutritional information.

18 thoughts on “Blackened Ribeye Steak”

  1. I’ve attempted to make Steak once (I believe it was Christmas last year), but this recipe looks so delicious! I love that it’s Blackened. I could imagine the amount of flavor that you get with each bite!

  2. Ribeye is definitely one of my favorite cuts of meat, hands down! It’s always good to find new inspiration and recipes to try next. This looks wonderful – party in your mouth for sure!! xx

  3. Made this steak for a class assignment, my chef said that it was burnt not blackened. It came out a perfect med- Rare. I’m not exactly sure what i did wrong. The flavor was over the top and my family loved it.

  4. ThIs was very delicious. I substituted THe procini mUshroom powder for trader joes umami Seasoning. Paired it with cauliflower rice and a glass of mAlbec. Yum!


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