You may remember Captain Thom from his meet your maker interview or any number of the reviews done on his handy Chile Pepper Keychains (Jalapeno, Red Savina & Habanero). It’s always a pleasure seeing Thom and Nancy (his 1st mate) at food shows and if you ever get the chance, I suggest you take some time to talk with them about their sauces, spices and travels.

Fortunately, among the sauces and spices I brought home from the 2007 Fiery Foods Show was a jar of Captain Thom’s newest product offering, Blackened Steak Seasoning. I think it was the dubious “steaks” we had while dining with the Three Hot Tamales while in New Mexico that drove me to pick up a few sirloins when we went to the market for the first time after returning. So, Tuesday following the return trip home (complete with screaming babies on the planes), we dined on Blackened Steaks ala Captain Thom.

Well balanced blend

Ingredients: Spanish Paprika, Granulated Onion, Garlic, Cayenne and Spices.

One of the best things about fishing in Louisiana are the restaurants. One such place offered a wonderful Blackened Steak. This was the crews favorite way to fix a steak for the next six months. Which meant that a spice blend was in the making, and now you can try it too! Bon Appetite!

The recipe for the steaks, per Thom’s recommendation, is quite simple (as a good recipe should be). Simply take you steak, rub it with the seasoning and allow it to marinate (refrigerated) for at least an hour. Then grill to desired doneness. That’s it.

Rub & Refrigerate

Grill until, well, blackened

Done: Captain Thom’s Blackened Steak

So I’ve now blackened a Tuna Steak and a Sirloin Steak. For the Tuna Steak, I made the rub and was surprised at it’s simplicity, but after tasting Captain Thom’s version of a blackening spice, I doubt I’ll ever make my own again. Captain Thom has made a terrific Blackened Seasoning and it’s absolutely perfect for steak, plus it cuts out about 10 steps in the cooking process.

The paprika in the seasoning holds it’s own against the strong flavors of the sirloin and the spices cause your tongue to water and ask for more. The heat is negligible, but that’s not what this spice is about, it’s about creating a great Cajun inspired meal. And for $10 a pound, it’s well worth the price.

Captain Thom’s Chili Pepper Company
2527 Fait Avenue
Baltimore, Maryland 21224
410-342-3547