Blackened New York Steak Continental Divide Style Recipe

• New York strip steaks/ 1 3/4" to 2" thk (or possibly filets or possibly other comparable cut) Melted Butter or possibly oil as needed
• 2 Tbsp. paprika
• 2 Tbsp. salt
• 2 Tbsp. onion pwdr
• 3 Tbsp. granulated garlic
• 3 Tbsp. dry thyme
• 1 tsp cayenne pepper
• 1 Tbsp. freshly-grnd black pepper
• 1 Tbsp. oregano

1. Blend all spice mix ingredients together in a small bowl.
2. Place some of the spice mix on a plate large sufficient to accommodate the meat.
3. Dip the meat in butter or possibly oil on both sides and push one side into the spice covered plate.
4. Place the seasoned side down on the warm grill.
5. If you do not see lots of smoke and maybe even some flames you probably didn't preheat your grill sufficient.
6. Do not worry about the fire and smoke, it's all part of the process.
7. Cook the seasoned side for 3 to 5 min, long sufficient to create a good crust, then turn and cook the other side as well.
8. Finish cooking the steak for a period of between 5 to 15 min, depending on your preferred degree of doneness and serve warm with lemon wedges on the side.
9. Use your instant read meat thermometer to determine the approximate internal temperature.
10. Comments: When blackening, remember the key to success is high heat, so be sure which your grill is beyond the smoking stage.
11. The idea is to char and mellow the flavors of the seasoning and use them to create a crust which will seal in the moisture.

butter, paprika, salt, onion pwdr, garlic, thyme, cayenne pepper, freshlygrnd black pepper, oregano

Taken from cookeatshare.com/recipes/blackened-new-york-steak-continental-divide-style-86899 (may not work)