I'm not a big fan of blackened steak and deep down I've always wondered if Chef Paul wasn't partly responsible for the stricter regulations on Reds...but Mrs thirdeye likes both blackened steak and pork chops and they are sure fun to cook, and I love the smells.
I think the success of those recipes is a combination of seasoning and technique. I do hers in a cast iron skillet on my single propane burner, but I bump the heat with my weed burner. Do you prefer dipping the seasoned meat in melted butter then cooking or tossing a stick of butter into the skillet and following with the seasoned meat, sort of a one-two punch??