Cajun Prime Rib Food

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.

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:

• Carefully slice the fat cap from the top of the prime rib roast, being careful not to slice into the meat. Set the fat aside. Completely cover the roast with black pepper, then with garlic powder, then with salt. Cover the layer of salt with sliced onion. You may have to secure some of the onion with toothpicks. Lay the fat cap back in place over the onions, and secure to the roast with toothpicks. Use bacon to cover the rest of the onions, and secure with toothpicks as well. Wrap tightly in aluminum foil, and refrigerate overnight.
• In the morning, preheat the oven to 550 degrees F (285 degrees C) - basically all the way up! open all of the windows and turn on all your fans. Unwrap the roast, and pierce with a knife several times. Rewrap, and place in a shallow baking dish.
• Roast for 35 minutes in the preheated oven. Remove from the oven, and let cool slightly - no longer than 30 minutes. Return to the refrigerator for at least 3 hours.
• Preheat a grill for high heat. Remove the fat cap and bacon, and scrape off the onions and seasoning. Use a sharp knife to slice the roast into steaks. Each rib will yield 2 steaks, one with a bone, and one without. Season steaks with your desired amount of Cajun seasoning. Bacon may be grilled, or set aside for other uses.
• Lightly oil the grill grate. Grill steaks to your desired degree of doneness.