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How To make Cajun Prime Rib Blackened
10 1/2 lb Prime rib roast (4 bone)
1/4 c Black pepper
1/4 c Garlic powder
1/4 c Salt
2 Onions, thinly sliced
SEASONING MIX (OPTIONAL:
1 tb Plus 1 tsp, salt
1 tb Plus 2 tsp, white pepper
1 tb Plus 2 tsp, fennel seeds
1 tb Plus 3/4 tsp, black pepper
2 1/2 ts Dry mustard
2 1/2 ts Ground cayenne pepper
Contributed to the echo by: Fred Towner Originally from: Paul Prudhomme's Louisiana Kitchen Well, here it is Michelle. Don't say I didn't warn you. This recipe produces a volume of smoke that would rival a tire dump fire, but the aromas will drive everyone crazy. It's even worth having your neighbors and landlord upset with you. ;-) Cajun Prime Rib - Blackened Remove fat cap off top of meat (butcher can do this for you) and save. Place the roast, standing on the rib bones, in a very large roasting pan. Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat. Pour a very generous, even layer of black pepper over the top of the meat (the pepper should completely cover it); repeat with the garlic powder, then the salt, totally covering the preceding layer. Carefully arrange the onions in an even layer on top so as not to knock off the seasoning. Place the fat cap back on top. Refrigerate 24 hours.
Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes. Remove from oven and cool slightly. Refrigerate until well chilled, about 3 hours. (This is done so the juices will solidify and the steaks can be cooked rare.) Remove fat cap and disgard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast. Season and cook in your favorite way for steaks. TO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix thoroughly in a small bowl; you will have about 8 Tb. Sprinkle the steaks generously and evenly on both sides with the mix. using about 4 ts on each steak and pressing it in with your hands. Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom--at least 10 minutes. (The skillet cannot be too hot for this method.) Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes. Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more. Repeat with the remaining steaks. Serve each steak while piping hot. (*NOTE*: If you don't have a commercial hood vent over your stove, this dish may smoke you out of the kitchen. It's worth it! But you can also cook it outdoors on a gas grill; a charcoal fire doesn't get hot enough to "blacken" the steak properly. (FHT-if you have a smoke detector in your house, you will be able to determine if it is working correctly.) This is NOT a dish to prepare in an apartment building with a central fire alarm system wired into your smoke detector. It causes great excitement! Also, you can be guaranteed you will meet your landlord.) Servings: 6
How To make Cajun Prime Rib Blackened's Videos
Blackened Dijon Prime Rib | Chef Eric Recipe
Learn how-to make the perfect main course for your holiday gathering, Blackened Dijon Prime Rib with Chef Eric Gephart!
This cook is full of fun methods. The combination of “Scruffing”, “Hot Smoke Sear”, “Dry Baste” and “Mustard Bark Builder” on a large marbled ribeye tends to be hard to beat! Please enjoy and Happy Holidays! - Chef Eric Gephart
Blackened Dijon Prime Rib
Ingredients:
4 pounds Prime Rib (Ribeye loin) Wooden Nickle Farms
1 Tablespoon Kosher Salt
2 Tablespoons Lanes BBQ Blackening Seasoning
2 Tablespoons Olive Oil
3 Chunks Smoking Wood
Bark Builder Sauce
4 Leaves Sage (Fresh)
2 teaspoons Thyme (Fresh)
1 sprig Rosemary (Fresh)
2 Tablespoons Dijon Mustard
3 Tablespoons Whole Grain Mustard
2 teaspoons Lanes BBQ Blackening
1 Tablespoon Horseradish
Mix Well (1/2 for the crust, half to a drizzle sauce)
Method:
1. Bank the charcoal to one side for hot smoking and keep the dome open. (This will allow you to get a searing temp while not heating the ceramic dome so you can still stabilize at 350F for the low and slow portion.)
2. As the grill is coming to temperature, score, or “Scruff” the outside of the roast.
3. Season the roast with salt and blackening then slightly oil the roast. Place the roast on the grill grate over the charcoal and place smoking chunks in the hottest portion of the flame for the “Hot Smoke Sear”. Evenly sear each side, dry baste with more blackening as you go. Flip often, do not be afraid of the flame.
4. Now that you have an even bark, install the deflector shields, and set up for an indirect cook with the grill grates at the highest setting on the divide and conquer system. Close the dome and severely stifle your air flow choking down the draft door and Kontrol Tower, stabilize the grill at 325 to 350F.
5. Paint the Mustard Bark Builder on top and on the sides of the roast then place the roast on the grill grates and close the dome. Cook for 45 minutes then rotate and cook for another 45 minutes or until you reach an internal temperature of 125 to 130F. Remove the roast from the grill and allow it to rest for at a minimum of 15 to 20 minutes. Slice the roast into steaks and top with the reserved Mustard Sauce. Please Enjoy!
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Homemade Cajun Blackening Seasoning Recipe
This is the Bald Chef recipe for a homemade Cajun seasoning recipe that is much better than any of the Name Brands you can buy in the store. If you are looking to make a blackened recipe like blackened Fish, Prime Rib, Chicken, or Steak this is the season recipe for you. The Bald Chef shows you how to make this Cajun seasoning recipe step by step. My motivation to make this recipe is I am on a low salt diet and all the store bought Blackening Seasoning are too high in sodium (salt). I love blackened dishes but I was looking for a way to cook them without all the salt. So I came up with this homemade recipe that is easy cheap, and works great blackening meats. The recipe if full flavored and I think you will find it to be the best you have tasted.
Seared and Blackened Prime Rib
Great way to use leftover prime rib.
How To Cook A Perfect Blackened Ribeye in 15 Minutes or Less
We traveled to Midtown Butcher Shoppe in Atlanta,
GA to seek out the BEST cut of meat to cook with! Check out how we selected and prepared that delicious steak in an amazing cast iron skillet, topped with Cajun Garlic Butter. Check out the time stamps and recipe below. #BlackenedRibeye #Recipes #Cajun
0:00 Midtown Butcher Shoppe
1:10 How To Cut A NY Strip
3:12 How To Cut A Bone-in Ribeye using a Band Saw
5:52 Steak Cooking Starts Here
11:42 Cajun Garlic Butter Sauce
13:08 MUKBANG!!!!
Ribeye Ingredients
1 tbl Sea Salt
1 tbl Coarse Ground Pepper
1.5 tbl Blackening Spice
2 oz Avocado Oil
4 tbl Unsalted Butter
Cajun Garlic Butter
2 tbl Unsalted Butter
2 tbl Minced Garlic
1 tbl Blackening Spice
1 tsp Chopped Parsley
Summer Recipe Series - Cajun Marinated Rib Eye Steak
Executive Chef Matt King of Smith and Wollensky shows us how to make one of his steakhouse’s most popular dishes, the cajun marinated rib eye.
Secret Cajun Style blackened Steak
Today we´ll show you a secret method for great flavor in blackened style cooking. This truly a secret that will add flavour, when blackened that will blow your mind and your taste buds. Find out the secret today!
Introduction to the top 10 American cooked meals that Germans like!
The driver....the American, living in Germany and driving a French Car.....going...going...1 million Kilometre's in a Peugeot 208
We hope you enjoy and subscribe to our channel Peugeot Saga for more Secrets in American style cooking.
Music we used:
1.Rapture:
2.Last Dawn:
3.Setting Sail by Per Kiilstofte
Licensed under Creative Commons Attribution 4.0 International
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4.SANDR Something New