Nothing beats the succulent, buttery texture of a perfectly cooked prime rib steak. Whether you’re celebrating a special occasion or just treating yourself, this recipe will guide you through creating a masterpiece that’s sure to impress.
Why This Recipe Works
- The reverse sear method ensures even cooking from edge to edge, avoiding the dreaded gray band.
- Resting the steak after cooking allows the juices to redistribute, making every bite as flavorful as the last.
- Using a meat thermometer takes the guesswork out of achieving your perfect level of doneness.
Ingredients
- 1 prime rib steak (about 2 inches thick)
- 2 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary
Equipment Needed
- Meat thermometer
- Cast iron skillet
- Oven
- Tongs
- Cutting board
Instructions
Step 1: Season the Steak
Generously season your prime rib steak with kosher salt and freshly ground black pepper on all sides. Let it sit at room temperature for about 30 minutes to ensure even cooking. Tip: The salt will help to tenderize the meat and enhance its natural flavors.
Step 2: Preheat the Oven
Preheat your oven to 250°F. This low temperature is key to the reverse sear method, allowing the steak to cook evenly without overcooking the exterior.
Step 3: Cook the Steak
Place the steak on a wire rack over a baking sheet and insert a meat thermometer into the thickest part. Cook in the oven until the internal temperature reaches 120°F for medium-rare, about 1 to 1.5 hours. Tip: Avoid opening the oven door too often to maintain a consistent temperature.
Step 4: Sear the Steak
Heat olive oil in a cast iron skillet over high heat until smoking. Add the steak, garlic, and rosemary, searing for about 1 minute per side until a golden-brown crust forms. Tip: Use tongs to hold the steak sideways to sear the edges for that perfect crust all around.
Step 5: Rest and Serve
Remove the steak from the skillet and let it rest on a cutting board for at least 10 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful steak.
Tips and Tricks
For an even more flavorful steak, consider dry brining your prime rib steak by salting it and letting it rest uncovered in the refrigerator for 24 hours before cooking. This not only seasons the meat deeply but also helps to dry out the surface for a better sear. Another pro tip is to let your steak come to room temperature before cooking to ensure even cooking. Lastly, investing in a good quality meat thermometer can make all the difference in achieving your desired level of doneness.
Recipe Variations
- Herb Crust: Mix chopped parsley, thyme, and rosemary with breadcrumbs and press onto the steak before searing for an herby crust.
- Spicy Kick: Add cayenne pepper or chili flakes to the salt and pepper seasoning for a spicy version.
- Garlic Butter: After searing, top the steak with a slice of garlic butter and let it melt over the hot steak for extra richness.
Frequently Asked Questions
Can I cook a prime rib steak from frozen?
While it’s possible to cook a prime rib steak from frozen, it’s not recommended for this recipe. The reverse sear method relies on even cooking, which is harder to achieve with a frozen steak. Thawing the steak in the refrigerator overnight will yield the best results.
How do I know when the steak is done?
The most accurate way to determine doneness is by using a meat thermometer. For medium-rare, aim for an internal temperature of 130°F after resting. Remember, the steak will continue to cook slightly after being removed from the heat.
Can I use this method for other cuts of steak?
Absolutely! The reverse sear method works wonderfully for other thick cuts of steak, such as ribeye or New York strip. Just adjust the cooking time based on the thickness of the steak.
Summary
This prime rib steak recipe guarantees a juicy, flavorful steak with a perfect crust every time. By following the reverse sear method and using a meat thermometer, you’ll achieve restaurant-quality results at home.