Blackened Prime Rib

[Guest guest]

I had Blackened Prime Rib at a restaurant the other day. When I got

back to work I found this recipe on the Internet. It sounds good. I

may try it sometime soon The probem is finding the prime rib (and

finding it at a good price). Does anybody else have any suggestions

about a different cut of meat to use the would be similar? I don't

know much about cuts of meat.

Abigail

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Blackened Prime Rib / Rib Eye with Roasted Garlic

Prime rib or rib-eye steaks -- sliced 1 " thick (7-9oz portions)

1 cup Onion powder

1 cup Garlic powder

1/2 cup Basil

1/2 cup Oregano

1 cup White pepper

1/2 cup Lemon pepper

3 cups Paprika

1/2 cup Cayenne pepper

1/2 cup Salt

1/8 cup Thyme

-----GARLIC SAUCE-----

2 To 3 Tbsp. butter (room temp

2 tablespoons Minced garlic

Chopped chives

1/4 cup Worcestershire sauce

1/4 cup Beef stock

6 To 8 ozs. butter

Trim off almost all excess fat from meat. Combine remaining

ingredients and coat both sides of the meat completely and evenly.

Heat a cast iron skillet until hot. Place meat in skillet and brown,

turning once. Turn on fan as smoke from spices is potent. The spice

coating should turn from red to blacken. When the meat is blackened

on both sides, remove and keep warm. Repeat with remaining meat.

To prepare garlic sauce: heat butter and garlic in a 8 " saute Pan

until garlic is browned, but not burnt. Add chives and saute. Remove

from heat and add Worcestershire and beef stock. Carefully add

butter, a little at a time, whisking until medium dark tan color and

the consistency of ranch dressing. To serve: pour sauce over warm

meat and serve with a great bottle of Pinor Noir, Bordeaux or an ice

cold beer. Extra Cajun seasonings may be stored for future use.

Source: Steamboat Entertains : Winning Recipes from the Rocky

Mountains Recipe from: Ore House at the Pine Grove : Steamboat

Springs, Colorado

Received this book from Pegg Seevers in the October 95' cookbook

swap.