Hi there! I’m looking for any advice on cooking these two large prime rib steaks in the oven. I have made a standing rib roast before, but that was about 7 pounds and uncut. Could I use a similar process of salting overnight and slow roasting until the optimal temperature? Would also love any advice on seasonings if possible. Thanks!
by bjw7400
8 Comments
Given the size i think just going in the oven will overcook the steak before you get colour, better to give it a good sear in a pan then finish in the oven until desired temperature is reached
I’d reverse sear with them being that thick. Oven at 250f until the center temps at 115f in the center (could take 15-20 minutes). Then rip em in a hot, cast iron pan until you have a good crust on both sides. Butter baste with garlic and herbs if you like that flavor at the end.
That Texas guy is right , oven then reverse sear , just be sure to rest in between the oven and the sear for a good 10 minutes and maybe let them rest on a bed of rosemary and thyme .
Yes.
Salt and pepper
If using the oven:
– Roast in a low oven until 120F internal.
– Remove, crank the oven up as hot as it goes
– Put em back in for a few minutes to add crust and color.
If using the grill – similar method.
– Run the grill low and indirect. Grill until 120F
– Remove – crank grill full blast, wait for it to get as hot as it goes
– Put em back on for a minute or two crust and color.
I’d keep it simple with Salt, pepper and maybe garlic. With good steaks like these you really want to let the beef be the star
These are already cooked to perfection. Just serve them up
These are perfect candidates for reverse searing.
Definitely reverse sear that puppy. My method:
Dry brine overnight, season and throw on a rack in the oven set at 225, pull the steak when internal is 115; on a cut that big there will be a tiny bit of carryover cooking while it rests. Sear on whatever you’re brave enough to get as hot as humanly possible, so that it takes as little time as possible while still getting that KRUST.