Blackened Prime Rib
Blackened Prime Rib is made by using the Blackening cooking technique. Slice a generous serving of previously roasted Prime Rib, dip it in melted butter, dredge it in a mixture of herbs and spices and then cook it in a very hot cast-iron skillet. Serve it with some au jus, horseradish sauce and your favorite sides.
Author: Danny Gutierrez
Recipe type: Meats
Serves: 1 serving
Blackened Seasoning (recipe on our site)
- 2½ tsp Salt (I like to use either Sea Salt or Kosher)
- 1 tbs Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Cayenne Pepper
- ¾ tsp ground Black Pepper
- ¾ tsp ground White Pepper
- ½ tsp dried Thyme leaves
- ½ tsp dried Basil leaves
- ½ tsp dried Oregano leaves
- Generous slice of Prime Rib, previously roasted somewhere around medium-rare to medium and allowed to come to room temperature
- Butter, melted
- Au jus
- Horseradish sauce
- Combine the salt, paprika, garlic powder, onion powder, cayenne pepper, black pepper, white pepper, basil, thyme and oregano in a bowl until evenly mixed.
- Slice a generous piece of Prime Rib and let it come to room temperature.
- Dip the Prime Rib in melted butter and then into this mix and set aside.
- Heat skillet so that it is very hot.
- Fry steak in white-hot skillet till outside is crispy.
- Let rest for 5 minutes.
- Serve with Au jus, horseradish sauce and your favorite sides.
Inspired by by those blackened dishes I enjoyed at Fat Jacques Cajun Cafe back in the mid 1980's.
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