Blackened Steak:

Ingredients

2 rib-eye or New York strip steaks (about 3/4-inch thick), trimmed
Weber N'Orleans Cajun Seasoning 5 oz.
Zatarain's Blackened Seasoning, 3 oz
2 tablespoons melted butter or oil

Instructions:

Mix both spice containers in a container. Then the unused portion can be used later.

Put the butter in a pan, and heat it up until the butter is sizzling. Lightly cover the top of the steak with the seasoning mixture, and place the seasoned side down in to the pan to be cooked,

While the seasoned side is cooking, cover the top side the same way.

Wait until the seasoning on the top begins to look damp, add butter if the pan seems dry, then carefully flip over the steak. Cook this side for the same amount of time.

IMPORTANT: Don't keep turning the steak, as the seasoning will fall off.

WARNING: This kind of steak dries out if you don't eat it when it is hot.