We take the ubiquity of blackened fish on restaurant menus (or home dinner tables) for granted sometimes, but the technique for cooking the now-common, spice-encrusted, pan-seared filet with the ...

More like steak tips than a plated filet, the bite-sized pieces of steak ... line like the already-popular Sweetgreen proteins of blackened chicken, herb roasted chicken, and roasted tofu.

The method works with all cuts of steak, from rib eye to hanger to fillet, but you don’t have ... you’re going to add butter, so mop any blackened oil with a paper towel.

Remove the steaks from the refrigerator 30 minutes before ... turning occasionally until blackened and blistered. Remove from the heat, and when cool enough to handle, remove the blackened skin ...