House Blackening Seasoning
Makes About 1/2 cup
A bold, peppery blackening blend with smoky paprika, garlic, herbs, and a controlled kick of heat — made for building a deeply seasoned crust on steaks, fish, shrimp, chicken, and Blackstone favorites.
Ingredients
- 3 tablespoons smoked paprika
- 1 tablespoon coarse-ground black pepper
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons kosher salt
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground white pepper
Instructions
- Add all ingredients to a small bowl and stir thoroughly until evenly combined.
- Transfer to an airtight spice jar or shaker.
- Pat meat or seafood dry, then lightly coat with olive oil or melted butter to help the seasoning adhere.
- Season generously on all sides, pressing the seasoning lightly into the surface.
- For fish and shrimp, season immediately before cooking. For steak or chicken, allow the seasoning to rest on the meat for 15 to 30 minutes when time allows.
- Cook over high heat on a griddle, grill, or cast-iron skillet until a dark, flavorful crust develops without burning the spices.
Notes & Tips
- This blend is designed to be bold enough for beef while still balanced enough for delicate fish and shrimp.
- Smoked paprika provides deep color and smoke without relying on sugar, making this seasoning well suited for high-heat cooking.
- Black pepper and white pepper provide different layers of peppery heat, while cayenne adds a controlled kick without overwhelming the food.
- For steak, season generously and cook over high heat in cast iron or on a hot griddle to develop a dark crust.
- For fish, lightly coat with melted butter or olive oil before seasoning and use slightly less seasoning than you would on beef.
- For a milder version, reduce the cayenne to 1/2 teaspoon. For extra heat, increase it to 1 1/2 teaspoons.
- Do not confuse a dark blackened crust with burned seasoning — high heat is important, but the goal is deeply toasted spices rather than charred, bitter spices.