Prepare the Okra: Slice the okra in half lengthwise.
Heat the Skillet: Place a 12-inch cast-iron or other heavy-bottomed skillet over medium-high heat until it's very hot.
Add the butter and swirl until it's melted and sizzling.
Sear the Okra: Carefully arrange the okra in the skillet in a single layer, cut-side down.
Let it sear undisturbed for 2-3 minutes, until the cut side is deeply browned and blistered.
Finish Cooking: Flip the okra and continue to cook for another 2-3 minutes, until the other side is charred in spots and the okra is tender-crisp.
Season and Serve: Remove the skillet from the heat.
Sprinkle with Creole seasoning, salt, and pepper, then toss everything together to coat.
Serve immediately for the best texture.
Don't move the okra for the first 2-3 minutes.
Letting it sit undisturbed is crucial for developing a deep, flavorful sear on the cut side.
Adjust the seasoning after cooking. The Creole seasoning and salted butter add a good amount of salt, so taste before adding any extra.
