BLACKENED STRIP LOIN FOR TWO
Servings: 2 Pre-class prep required
BLACKENED STRIP MARINADE
REQUIRED EQUIPMENT: ❏ cast iron skillet or cast iron grill ❏ fully functioning over the stove exhaust fan ❏ foiled lined sheet pan ❏ wire rack ❏ meat thermometer ❏ long handle tongs ❏ pastry brush
INGREDIENTS: ❏ 2 tbsp soy sauce ❏ 2 tbsp apple cider vinegar ❏ 2 tbsp olive oil ❏ 5 tsp pureed garlic, ❏ 1 tbsp black pepper ❏ 1 tbsp kosher salt
PRE-CLASS PREP: 1. Prepare blackening marinate mix and massage into striploin, refrigerate overnight or up to 6 hrs before class.. 2. Keeping strip loin in bag, remove strip loin from fridge 45 mins. before the class
BLACKENED STRIP RUB
INGREDIENTS: ❏ 2 tbsp paprika ❏ 1 teaspoons sea salt ❏ 2 tbsp garlic powder ❏ ½ tbsp black pepper ❏ ½ tbsp white pepper ❏ ½ tbsp dried mustard powder ❏ 1 tbsp onion powder ❏ ½ tbsp cayenne ❏ 1 tbsp dried oregano ❏ 1 tbsp dried thyme ❏ 1 tbsp dried sage ❏ 1 tbsp cajun seasoning mix (optional)
PRE-CLASS PREP: 1. Prepare blackening spice rub mix
Page 1 Blackened Strip Loin SEARED BLACKENED STRIPLOIN
INGREDIENTS: ❏ ½ cup melted “clarified” butter ❏ Strip loin for two depending how hungry you are! (12-16 oz. trimmed)
DIRECTIONS: 1. 1 hr before cooking, remove striploin from the fridge and then from the bag and pat dry with a paper towel. Allow the strip loin to come to room temperature 2. Brush strip loin with melted clarified butter all over the entire loin. 3. Apply dry rub liberally all over the strip loin, patting it in with your hands. 4. allow strip loin to stand seasoned for at least 45 mins. 5. Preheat your oven to 425 degrees. 6. Turn on your overhead oven exhaust fan to high. 7. Season your strip loin once again lightly with any remaining blackening spice. 8. Heat cast iron grill or cast iron skillet pan over a medium high heat for about 10 mins. or until it starts to smoke. 9. Sear meat for 3 to 4 mins. a side, charring all the sides, this includes the top, bottom and both sides. There is going to be a bit of smoke because of the blackening process, so please make sure your overhead exhaust fan is on and on high. 10. When loin is charred on all sides, place seared striploin on a wired rack and place the wired rack on top of a foil lined sheet pan. 11. Place the sheet pan with loin into the oven and begin to roast. 12. Let the strip loin continue to cook in the 400° oven for an additional 9 to 12 mins. depending on the size of the strip loin and or your desired doneness. 13. Use an instant-read meat thermometer to ensure your steaks are cooked perfectly. 14. Into the strip loin insert the meat thermometer but only half way into the center of the strip loin. 15. A reading or register of 120 degrees is usually about rare, 125 degrees for medium-rare and 130 degrees for medium, 140 for well to medium well and 150 for well done. 16. When your strip loin is at your desired temperature, remove from the oven and let rest covered lightly but tightly with aluminum foil for about 10 to 12 mins. before slicing.The temperature of the strip loin will come up approximately five degrees while and as they rest. 17. 125 rare 130 medium rare 135 medium 145 medium well 155 well done respectively. 18. Garnish steak blackened side up with a ½ tbsp of butter.
Page 2 Blackened Strip Loin