Cajun Prime Rib – Blackened – Beef Veal Food Recipes

Cajun Prime Rib – Blackened – Beef Veal Food Recipes

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    Recipe ingredients and directions:

    10 1/2 lb Prime rib roast (4 rib)

    1/4 cup Black pepper

    1/4 cup Garlic powder

    1/4 cup Salt

    2 ea Onions, thinly sliced

    1 Tbsp Plus 1 tsp salt

    1 Tbsp Plus 2 tsp white pepper

    1 Tbsp Plus 2 tsp fennel seeds

    1 Tbsp Plus 3/4 tsp black pepper

    2 1/2 tsp Dry mustard

    2 1/2 tsp Ground cayenne pepper

    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

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

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

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

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

    the salt, totally covering the preceding layer. Carefully arrange

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

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

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

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

    Refrigerate until well chilled, about 3 hours. (this is done so

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

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

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

    Then with a long knife, slice between ribs into 6 steaks (4 will

    have bones); trim the cooked surface of meat from the 2 pieces that

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

    way for steaks.

    Combine the ingredients of the seasoning mix thoroughly in a small

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

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

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

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

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

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

    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

    a heavy, black crust, about 2 to 3 minutes. Turn the steak over

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

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

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

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

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

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

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

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

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

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

    you can be guaranteed you will meet your landlord.)

    Category: Beef Veal Recipes

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    Paul

    Owner of Recipe Flow

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