Cowboy Steaks, about 2 Inches in thickness. Seasoned with Salt & Black Pepper, rested before being reversed Seared. Just Good Quality Meat, Salt & Black Pepper.
Servings: 4 Steaks
Equipment
- 1 Oven Safe Thermometer
- 1 Broiler Pan or screen with catch pan
- 1 Large Skillet
Ingredients
- 1 Prime Rib Roast - with 4 bones
Salt & Pepper Blend
- 1 Tbl Kosher Salt - or Sea Salt
- 1 tsp Black Pepper - or Cracked Black Peppercorn
- 1/2 tsp White Pepper - or Cracked White Peppercorn
Instructions
- Cut the Prime Rib Roast in between the Ribs to create 4 Steaks, which will be about 2" Thick. Place Steaks on a broiler pan. Season with Salt & Black Pepper and let rest for a few hours or overnight in the fridge. Before cooking, allow to rest at room temp for an hour or more.
- Place the Steaks into a preheated oven at 325 F and cook until 10–15 degrees before the target temperature with an oven safe thermometer inserted on an angle away from any bones or pockets of fat. Cook anywhere from 20 minutes or more in the case of well done.Rare - 120 F - 125 FMedium Rare - 130 F - 135 FMedium - 140 F - 145 FMedium Well - 150 F - 155 FWell Done - 160 F and aboveFor my 2-inch Steaks, I took mine out of the oven 15 degrees before target temperature, which resulted in a sear of about 5 minutes per side. It all depends on how heavy of a sear you want and what degree of doneness you’re after.
- Preheat a heavy duty frying pan or cast iron skillet over medium - medium high heat until very hot. Add a bit of fat, when the fat starts to smoke, place the Steak in and sear until desired level and flip over to sear the other side. Surface temperature of 400-450 F / 204-232 C. When you sprinkle water, it should bead up and evaporate quickly.Control the heat, if the pan starts smoking too much, you have it too hot and burning the fat. Remove the pan from the heat to cool down and adjust the temp and place it back on the heat.
- If desired, when the Steak is pretty much done searing you can add Butter, Garlic & Rosemary or other fresh Herbs, remove from the heat and constantly baste the Steak to keep everything moving. Remove once the Butter is browned.
Notes
The carry over heat will rise the internal temp by about 5 degrees or more when the steaks are resting if you cover them with Tin Foil to rest.