Blackened New York Strips
On rare occasion we have steak. Growing up we used to have t-bones once a week or so. Paul Prudhomme is one of my culinary heroes. Every time we go to New Orleans K-Paul's is one of our favorites. As I have mentioned before in this blog, Paul Prudhomme perfected the blackening method and passed his knowledge on to others. For that I am very appreciative. I squeeze a fresh lime or 2 all over the steak and rub it in. I then dust with fresh cracked Tellicherry black peppercorns, granulated garlic, granulated onion, Lawry's seasoned salt that was previously pulverized in a spice mill and that's it. I then heat up a cast iron skillet outside until it is real hot. I then take a generous chunk of Kerrigold unsalted butter and throw it in the skillet. Then I put the steak in the skillet and have a large spatula handy. Keeping the spices attached to the meat is very important for the quality of the final product. I usually lift the steak with the spatula to get the melted butter...
