If you’re cooking a bone in prime rib steak of this magnitude, you need know how to treat it right! Check out how this pitmaster makes this massive meat shine with a roast onion puree recipe that will take your breath away.
BIGGEST Bone In Prime Rib Steak You’ve Ever Seen (On A Salt Plank)
Get some charcoal burning in your grill, arranging it for two zone cooking. This means all of the fuel is under one side of the grates, while the other side takes advantage of radiant heat. If you’re going to use a salt plate, place it on the indirect side to preheat.
Place 3 onions directly on the charcoal to roast (can we call these caveman style onions?). Turn a couple of times, so the entire exterior of the onions blackens completely. When done, pull from the heat, allow them to cool down, then peel all of the burnt layers off. Rinse and pat dry.
Roughly chop the roasted onions, then add them to a food processor with 2 Tbsp rice vinegar and 1 Tbsp olive oil. Puree until silky smooth. Add salt and pepper to taste.
Time to face the beast… Trim off a big piece of the outer fat cap of the ribeye, score it in a checkered pattern and sprinkle with salt. Then place both the steak and the fat cap on the direct heat side of the grill.
Sear the steak, about 2-3 minutes for each side. The piece of fat should start melting about 1 minute in – grab it with a fork or other kitchen tool, and rub it on the steak… Yum! Repeat after flipping the steak.
When you have seared both sides, move the bone in prime rib steak to the indirect heat side (on the salt plank if you’re using one), and place the fat cap on top.
Flip the steak every 5 minutes, until it reaches a core temperature of 133ºF. Then pull from heat and let it rest for 10 minutes at room temperature.
In the meantime, roast some mini tomatoes in the juices the steak left behind.
Slice the steak, add salt & pepper, and serve alongside roast tomatoes and onion puree. Brush the beef with rosemary leaves for an extra something.
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