A1 Cajun Prime Rib Steak Recipes

CAJUN PRIME RIB

Steps:

• Sprinkle seasoning over both sides of steak, pressing into meat.
• Place steak in a large ziplock bag; add A-1 sauce turning to coat both sides.
• cover and chill for 30 mins; discard marinade.
• Grill or broil to desired doneness.

CAJUN PRIME RIB

Steps:

• 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 1/4 c black pepper over the top of the meat (the pepper should completely cover it); repeat with the 1/4 c garlic powder, then the 1/4 c 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 remaining ingredients (1 T + 1 t salt through cayenne pepper) thoroughly in a small bowl; you will have about 8 tablespoons.
• Sprinkle the steaks generously and evenly on both sides with the mix.
• Use about 4 teaspoons on each steak and press 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.