Ingredients Jump to Instructions ↓

  1. Cajun Prime Rib - Blackened

  2. 10 1/2 lb prime rib roast (4 rib)

  3. 1/4 cup black pepper

  4. 1/4 cup garlic powder

  5. 1/4 cup salt

  6. 2 onions, thinly sliced

  7. 1 tbsp plus 1 tsp salt

  8. 1 tbsp plus 2 tsp white pepper

  9. 1 tbsp plus 2 tsp fennel seeds

  10. 1 tbsp plus 3/4 tsp black pepper

  11. 2 1/2 tsp dry mustard

  12. 2 1/2 tsp ground cayenne pepper

  13. Remove fat cap off top of meat (butcher can do this for you) and save. Place the roast, standing on the rib bones, in a very large

  14. roasting pan. Then with a knife make several dozen punctures through

  15. the silver skin so seasoning can permeate meat. Pour a very generous,

  16. even layer of black pepper over the top of the meat (the pepper

  17. should completely cover it); repeat with the garlic powder, then

  18. the salt, totally covering the preceding layer. Carefully arrange

  19. the onions in an even layer on top so as not to knock off the

  20. seasoning. Place the fat cap back on top. Refrigerate 24 hours.

  21. Bake ribs in a 550F oven until the fat is dark brown and crispy on

  22. top, about 35 minutes. Remove from oven and cool slightly.

  23. 3 hours.

  24. the juices will solidify and the steaks can be cooked rare.) Remove

  25. fat cap and discard. With the blade of a large knife, scrape off

  26. the onions and as much of the seasonings as possible and discard.

  27. 6 steaks

  28. 4 will

  29. 2 pieces that

  30. were on the outside of the roast. Season and cook in your favorite

  31. way for steaks.

  32. Combine the ingredients of the seasoning mix thoroughly in a small

  33. bowl; you will have about 8 tablespoons. Sprinkle the steaks

  34. generously and evenly on both sides with the mix. using about 4

  35. teaspoons on each steak and pressing it in with your hands. Heat

  36. a cast iron skillet over very high heat until it is beyond the

  37. smoking stage and you see white ash on the skillet bottom--at least

  38. 10 minutes. (The skillet cannot be too hot for this method.) Place

  39. one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop

  40. 2 to 3 minutes. Turn the steak over

  41. and cook until the underside is crusted like the first, about 2 to

  42. 3 minutes more. Repeat with the remaining steaks. Serve each steak

  43. while piping hot. (*NOTE*: If you don't have a commercial hood

  44. vent over your stove, this dish may smoke you out of the kitchen.

  45. It's worth it! But you can also cook it outdoors on a gas grill;

  46. a charcoal fire doesn't get hot enough to "blacken" the steak

  47. properly. (FHT-if you have a smoke detector in your house, you will

  48. be able to determine if it is working correctly. This is NOT a dish

  49. to prepare in an apartment building with a central fire alarm system

  50. wired into your smoke detector. It causes great excitement! Also,

  51. you can be guaranteed you will meet your landlord.)


Send feedback