40 oz Omaha Steaks rib-eye steaks
1/4 cup olive oil
8 tsp Blackening Seasoning (recipe below) or Omaha Steaks Blackened Seasoning
1 cup Creamy Horseradish Sauce (recipe below) or Omaha Steaks Creamy Horseradish Sauce
For Blackening Seasoning:
3 tbsp sea salt or kosher salt
1/4 cup paprika
2 tbsp cayenne pepper
1 tbsp dry oregano
1 tbsp thyme
1 tbsp fennel seed
1 tbsp black pepper
1 tbsp white pepper
1 tbsp granulated garlic
1 tbsp onion powder
For Creamy Horseradish Sauce:
1/2 cup mayonnaise
1/4 cup sour cream
3 tbsp prepared horseradish
1 tbsp fresh lemon juice
1 tbsp green onions, finely minced
1/2 tsp sea salt or kosher salt
Blackening Seasoning:
Combine all the ingredients and mix well to make 1 cup of blackening seasoning.
Creamy Horseradish Sauce:
Combine all the ingredients and mix well to make 1 cup of creamy horseradish sauce.
Rib-eye Steak:
Heat a cast-iron skillet in a well-ventilated area until it turns very hot.
Brush the steaks with olive oil then coat each side of the steaks with 1 teaspoon of blackening seasoning.
Next, place the steaks in the cast-iron skillet and start cooking. Make sure to flip the steaks halfway through the cooking process (to cook a 1-inch-thick steak medium rare, cook it for about 4 minutes on one side then 3 minutes on the other side.).
Serve your blackened rib-eye steaks alongside 2 tablespoons of creamy horseradish sauce. Bon apetit!
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