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Cajun Prime Rib - Blackened

Category: Cajun

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 2 users

Ingredients:

10 1/2 lb Prime rib roast (4 bone)
1/4 cup Black pepper
1/4 cup Garlic powder
1/4 cup Salt
2 Onions, thinly sliced

MMMMMSEASONING MIX (OPTIONAL

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

Instructions:

Contributed to the echo by: Fred Towner Originally from: Paul
Prudhomme's Louisiana Kitchen Well, here it is Michelle. Don't say I
didn't warn you. This recipe produces a volume of smoke that would
rival a tire dump fire, but the aromas will drive everyone crazy.
It's even worth having your neighbors and landlord upset with you.
;-) Cajun Prime Rib - Blackened

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 disgard. 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.

TO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix
thoroughly in a small bowl; you will have about 8 Tb. Sprinkle the
steaks generously and evenly on both sides with the mix. using about
4 ts 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.)

Servings: 6