Blackened Prime Rib Steaks

This unique recipe reimagines a classic prime rib roast through a dramatic two-stage cooking process. First, the roast is heavily seasoned with garlic, fennel, and black pepper, then baked and chilled to solidify the juices for clean slicing. Once cut into thick steaks, each piece is coated in a fiery dry rub containing cayenne and mustard, then seared in a screaming-hot skillet or on a gas grill. The result is a steak with a deep, charred crust and tender, flavorful meat inside. It is a bold, restaurant-quality dish perfect for special occasions or dinner parties. Just be sure to cook outdoors or with excellent ventilation, as the blackening process creates significant smoke.

Cooking Method: Baking, Grilling, Roasting, Smoking

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 1288

Description

This unique recipe reimagines a classic prime rib roast through a dramatic two-stage cooking process. First, the roast is heavily seasoned with garlic, fennel, and black pepper, then baked and chilled to solidify the juices for clean slicing. Once cut into thick steaks, each piece is coated in a fiery dry rub containing cayenne and mustard, then seared in a screaming-hot skillet or on a gas grill. The result is a steak with a deep, charred crust and tender, flavorful meat inside. It is a bold, restaurant-quality dish perfect for special occasions or dinner parties. Just be sure to cook outdoors or with excellent ventilation, as the blackening process creates significant smoke.

Directions

1
Remove the fat cap from the top of the prime rib roast and set it aside.
2
Place the roast standing on its rib bones in a large roasting pan.
3
Use a sharp knife to make several dozen punctures through the silver skin to allow seasoning to penetrate.
4
Generously coat the top of the meat with black pepper, ensuring complete coverage.
5
Layer garlic powder evenly over the black pepper, covering it completely.
6
Finish the seasoning layers with a generous coating of salt.
7
Arrange thinly sliced onions in an even layer on top of the seasoning, being careful not to dislodge the spices.
8
Place the reserved fat cap back on top of the onions.
9
Cover and refrigerate the roast for 24 hours to allow the flavors to meld.
10
Preheat oven to 550°F (290°C).
11
Bake the roast for about 35 minutes, until the fat is dark brown and crispy.
12
Remove from the oven and let cool slightly.
13
Refrigerate the roast for at least 3 hours, or until well chilled, to solidify the juices for clean slicing.
14
Remove the fat cap and discard it.
15
Scrape off the onions and excess seasoning with a large knife and discard.
16
Slice between the ribs to create 6 steaks; trim the heavily cooked exterior from the two outermost pieces.
17
In a small bowl, combine 1 tbsp + 1 tsp salt, 1 tbsp + 2 tsp fennel seeds, 2 1/2 tsp dry mustard, 1 tbsp + 2 tsp white pepper, 1 tbsp + 3/4 tsp black pepper, and 2 1/2 tsp cayenne pepper. Mix thoroughly.
18
Sprinkle the spice mixture generously on both sides of each steak, using about 4 teaspoons per steak, and press firmly into the meat.
19
Heat a cast iron skillet over very high heat until it is smoking heavily and white ash appears on the bottom, about 10 minutes.
20
Place one steak in the hot skillet and cook on one side only until a heavy black crust forms, about 2 to 3 minutes.
21
Flip the steak and cook the other side for 2 to 3 minutes, or until desired doneness is reached.
22
Repeat the blackening process with the remaining steaks.
23
Serve the steaks immediately while piping hot.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 1288kcal

% Daily Value *
Total Fat 45g70%
Saturated Fat 17g85%
Cholesterol 402mg134%
Sodium 5890mg246%
Total Carbohydrate 23g8%
Dietary Fiber 8g32%
Sugars 2g
Protein 177g354%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/grilled-beef-casserole-3/