Cooking a reverse seared prime rib steak is easily in our top 5 recommended BBQ experiences for every Pitmaster. In this step-by-step tutorial, we’ll be treating the prime rib roast as a steak, and doing the final sear caveman style, directly on the red hot coals…
You will need
- 1 Prime Rib
- Kosher Salt
- Coarse Ground Black Pepper
- Garlic Powder
Caveman Reverse Seared Prime Rib Steak Recipe
As with any high quality cut, we’ll keep the seasoning very basic. After all, it only needs to enhance the awesomeness of the beef, not overpower it. Use salt, pepper and garlic powder to taste, not forgetting to coat the “sides” of the prime rib as well. Then let the meat sweat through the rub, while you’re firing up your barbecue..
Prepare your setup for indirect cooking (using a deflector plate if you have one, or with different zones for direct and indirect cooking). Add a couple of oak or red oak chunks for smoke. Once the temps are high and holding at around 250ºF-275ºF, place the prime rib over indirect heat. Close the lid and cook to a core temperature of 110ºF.
When you hit the 110ºF mark, pull the prime rib of the heat, and slice it in half – essentially separating it into 2 more manageable steaks. Season the side that was on the “inside” of the prime rib with the same spices.
Moving on to the best part: Remove the grates or deflector plate, exposing the hot charcoal (add some more if necessary). Then throw the steaks directly onto the hot coal bed! Grill this way for just enough time to give the outside a nice char, then pull off the heat.
And there you have it, the caveman style seared prime rib steak!
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