1. Choose the right cut of steak: For best results, select a high-quality cut such as ribeye, strip, or filet mignon. These cuts have a good balance of fat and tenderness, making them ideal for blackening.

2. Prepare your seasoning mix: In a small bowl, combine equal parts of paprika, garlic powder, onion powder, thyme, oregano, salt, and black pepper. You can also add a pinch of cayenne pepper if you prefer a spicier kick.

3. Preheat your cast iron skillet: Place your cast iron skillet over medium-high heat and allow it to heat up for around

5 minutes until it’s smoking hot. A well-seasoned pan will ensure even cooking and prevent sticking.

4. Pat the steak dry: Use paper towels to remove any excess moisture from the surface of the steak. This will help the spices adhere better and create a nice crust when blackened.

5. Coat the steak with oil: Lightly brush both sides of the steak with a high smoke point oil like canola or vegetable oil. This will help the seasoning stick and promote even browning.

6. Apply the seasoning mix: Generously coat both sides of the steak with your prepared spice mix, pressing it firmly into the meat to ensure it adheres well.

7. Turn on your exhaust fan: Blackening creates smoke that can be intense so make sure to turn on your kitchen exhaust fan and open any windows nearby for proper ventilation.

8. Place the steak in the hot skillet: Carefully place your seasoned steak into the preheated pan and let it cook undisturbed for 2-3 minutes per side depending on the thickness of the cut and desired doneness.

9. Flip your steak using tongs: After 2-3 minutes, use tongs to flip the steak and press it gently onto the pan to promote even searing and blackening.

10. Cook the second side: Allow the other side of the steak to cook for another 2-3 minutes or until it reaches your desired level of doneness.

11. Check for doneness: Use a meat thermometer or check firmness by pressing lightly on the surface of the steak. Desired internal temperatures are 130°F (54°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium, and 155°F (68°C) for medium-well.

12. Remove from heat: Once the steak reaches your desired level of doneness, carefully remove it from the pan and place it on a plate or cutting board.

13. Let it rest: Allow the steak to rest for at least 5-10 minutes before slicing to allow juices to redistribute and make the final product juicier and more tender.

14. Slice your steak: After letting it rest, slice your steak against the grain into thin strips or serve it whole as preferred.

15. Serve and enjoy: Plate up your deliciously blackened steak with your favorite side dishes like garlic mashed potatoes or a simple green salad, and enjoy your flavorful homemade creation!