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Grilled Steak with Cajun Blackening Spice

Cedric Fletcher
Grilled Steak with Fat Catz Cajun Blackening Spice
5 from 2 votes
Prep Time 5 mins
Cook Time 15 mins
Refrigeration Time 4 hrs
Course Main Course
Cuisine Cajun, Southern
Servings 8 people

Equipment

  • Large Bowl
  • 13x9 Pan
  • Grill
  • Tin foil

Ingredients
  

  • 8 New York Strips
  • 2 tbsp Olive Oil

Fat Catz Seasoning

  • 6 tbsp Paprika
  • 3 tbsp Salt
  • 2 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Whole Oregano
  • 2 tbsp Cayenne Pepper
  • 2 tbsp Black Pepper
  • 3 tbsp Lemon Pepper

Instructions
 

  • Combine paprika, salt, garlic powder, onion powder, oregano, cayenne, black pepper, lemon pepper into a large bowl.
  • Coat steaks on both side with Olive Oil to make seasoning sticks to steaks and to give the steaks a nice crunch coating. Be sure to coat both sides.
  • After coating with Olive Oil, Add Fat Catz Cajun Seasoning Liberally to both sides.
  • Cover with tinfoil and refrigerate the steaks 4 - 24 hours.
  • Preheat grill to 450°.
  • Place steaks on the grill cooking for 4 -5 minutes per side. Cook to desired temperature.
  • Let the steaks rest for 3 - 4 minutes before cutting.