|Beef steaks||84 Ounce (Six 1- to 1 1/2-inch-thick steaks, 12 to 14 ounces each,suitable for broiling, such as prime rib, New York strip, filet mignon. porterhouse or sirloin)|
|Unsalted butter||1⁄2 Cup (8 tbs), melted (1 1/2 sticks)|
Let steaks come to room temperature.
Meanwhile, heat outdoor grill, if using.
Heat 6 serving plates in 250°F oven.
Heat a large cast-iron skillet on stove over very high heat until it is beyond the smoking stage and you see white ash in skillet bottom, at least 10 minutes.
Carefully place hot skillet on outdoor grill or butane cooker.
Just before you cook it, dip each steak in melted butter, coating both sides well.
Sprinkle 1 tablespoon Blackened Steak Magic evenly on both sides of each steak, pressing it into meat with your hands.
Place 1 steak in hot skillet (cook only 1 steak at a time).
Cook, uncovered, over very high heat until underside forms a blackened crust, 2 or 3 minutes.
Turn steak over and cook until done to your liking, 2 or 3 minutes more.
Wipe any excess fat from skillet after cooking each steak.