Charcoal-Crusted Steak with Buffalo Bill’s Black Gold
The Spice Guy
2 Steaks
10 minutes
15 minutes
Turn up the heat and bring a striking plate to the table with this charcoal-crusted steak. The Buffalo Bill’s Black Gold spice blend forms a dramatic dark crust that locks in flavor and texture. Paired with a rich herb-butter finish and optional roasted vegetables, it’s bold enough for a weekend dinner yet simple enough for a weeknight upgrade.
Ingredients
- 2 (8 oz) rib-eye or strip steaks, about 1-to-1¼″ thick, room temperature
- 2 tbsp olive oil
- 1½ tbsp Buffalo Bill’s Black Gold spice blend
- Fresh cracked black pepper
- Kosher salt (to taste)
Directions
Prep the steaks. Pat each steak dry with a paper towel. Brush both sides lightly with olive oil. Then sprinkle evenly with the Buffalo Bill’s Black Gold blend (about ¾ tbsp per side for nice coverage). If desired, add a little fresh cracked black pepper. Let the steaks sit while you preheat.
Preheat the pan or grill. Heat a heavy skillet (cast-iron works best) or your grill to high heat (about 450-500 °F) until very hot. If using a skillet, you may add a tiny splash of oil and allow it to shimmer.
Cook the steaks. Place the steaks on the hot surface and don’t move them for ~2–3 minutes so the crust forms. Flip and cook another 2–3 minutes for medium-rare (adjust time depending on thickness and desired doneness). Use a meat thermometer for best accuracy (target ~130–135 °F for medium-rare).
Rest the steaks. Remove steaks from heat and let them rest for at least 5 minutes. This helps the juices redistribute and keeps the meat juicy.
Serve. Plate each steak, spoon a generous dollop of herb butter on top so it melts over the hot meat. If you made roasted vegetables: toss them with olive oil and 1–2 tsp of the Buffalo Bill’s Black Gold spice, spread on a baking sheet, roast at 425 °F for about 25–30 minutes or until golden and tender, stirring once. Serve alongside the steak.
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