First, prepare the blackening seasoning.  Combine all the spices together in a shallow dish and stir.  Set aside.  If you are using a backstrap, wash and slice the backstrap into 3/4 – 1-inch thick steaks.  Pat dry.  Dip the steaks in the melted butter first.

If you do not want a lot of spice, simply sprinkle the steaks with the seasoning.  For a more blackening, set the steaks into the spice mix.  Flip to coat both sides. Set seasoned steaks on a platter.  Continue coating each steak in blackening until all steaks are seasoned.

Heat a cast iron skillet over medium-high heat on the stovetop.  Drop 2 tbsp lard (or other fat) into skillet.  Cook steaks 2-3 at a time to prevent over-crowding the pan.

Cook steaks (or chops) in lard for 3 minutes on each side (or until desired doneness).

Let meat rest a couple of minutes after cooking so juices can redistribute.