Tag Archives: ribeye

Oh Yeah, Perfect Prime Rib

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Guys, this is THE post to get you excited for the day of sweat pants and food. You know, Thanksgiving! Let’s be honest. Pulling on your comfy pants to eat a magnitude of 5 meals in one evening is one of the best holidays of the year.

Being Asian means it’s also a blend of cultures, mixing Chinese food with American food to overfill your belly with yumminess. Next to the large turkey is roasted duck. Next to the green bean casserole, there’s the bok choy. Rice goes along with everything. And Chinese people, you know that fruit/veggie salad mixed in Mayo. Am I the only one that loves to eat it but also finds the ingredients strangely disgusting? It really is good though!

Okay, I do have something to admit. Sometimes we don’t even eat turkey. When I celebrate with my family or MG’s family, it’s too much food to cook an entire bird. Instead we cook a huge slab of prime rib and call it Thanksgiving! It may not be the traditional American meal, but it satisfies everyone and we leave with happy bellies. Isn’t that what the holiday is really about anyway – being grateful and enjoying the day with your family?

So today’s post features my infamous prime rib roast. Oh yeahhh!

Prime cover

Ribeye steak is one of the most flavorful, if not the most flavorful, cut of meat. It’s marbled (in other words fatty, yum), and juicy. If you love bone-in ribeye, then you’ll love the standing rib roast. Standing rib roast is the same cut as a ribeye, but not cut into sections, with the bone still intact. A rib roast is without the bone; still the same cut of meat. All delicious.

Prime Rib Roast Recipe

Ingredients:

  • Rib roast (~14 pounds)
  • 12 cloves of garlic
  • 6 sprigs of fresh thyme
  • 1 large onion
  • Emeril’s Creole Seasoning Essence (see below)

Emeril’s Creole Seasoning Essence – mix all the ingredients together

  • 2.5 tablespoons of paprika
  • 2 tablespoons of salt
  • 2 tablespoons of garlic powder
  • 1 tablespoon of black pepper
  • 1 tablespoon of onion powder
  • 1 tablespoon of cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions:

  1. Pre-heat the oven to 450°F.
  2. Blend the garlic, thyme, and onion together (I usually use a Magic Bullet).
  3. Pull the fat cap back and rub the roast with the essence seasoning. Now rub the blended mix onto the roast, and slather it onto the roast generously.
  4. Lay the fat cap back on and secure the cap by tying the two together with twine.
  5. Place the roast with the rib side down on a wire rack, into the center of the oven. Place a drip pan to collect drippings.
  6. Roast for 15 minutes at 450°F. Then lower the temperature to 325°F. Estimate 17-20 minutes per pound. A meat thermometer is recommended as you’ll get the best results. Make sure you push the thermometer into the middle of the roast, making sure the tip is not touching fat or bone. You want the internal temperature at 130°F for medium rare or 140°F for medium.
  7. When finished roasting, take the roast out and let it sit for 15-20 minutes. This is important so that the juices gets absorbed back into the meat.
  8. Cut off the twine, carve, and serve with drippings and horseradish on the side.

We’ve made this recipe multiple times now, and it never fails. As I type up this post, my stomach is rumbling with hunger.

Seasonings

This essence is great with all cuts of beef! I store it in an air-tight container and place it into my spice cabinet.

Cap

Mmmm fat cap!

Seasoned

Season generously!

Ready

Ready for roasting!

Roast

Hardest part – let the meat sit after roasting.

Done

Posting this picture again, because isn’t it mouth watering? It’s the best when you’re named as carver. You get to snack on the little chunky pieces while cutting!

Okay, I have something else to admit (apparently this post is all about being honest). I’ve never actually roasted a turkey before. One day, I’ll muster up the courage to make one for the family. And perhaps you’ll see the recipe on here. But for now, I’ll have prime rib for Thanksgiving, and I’m perfectly happy with that!

What kinds of foods do you have for Thanksgiving that isn’t based on the “traditional” foods? Will prime rib be a part of that this year?

Noms away!
Jay
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Emeril’s Essence Creole Seasoning Recipe

The Legendary Steak

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Who doesn’t love a nice piece of meat?

Steak with butter

If you’ve ever been to our house, you might have been lucky enough to have MG’s fricken awesome steak. After having this for dinner, I honestly don’t care to go to steakhouses. We’ve been to a few restaurants for steak since, but I still compare it to the one we eat at home.

I’m finally willing to share the recipe with you! If you follow these steps, your steak will turn out amazing every time.

First off, get a nice piece of meat. I love bone-in ribeye – it has a good texture and enough fat for a flavorful steak. If you’re willing to splurge, get the Prime cut at Costco. If you’re really willing to put some money down, find a butcher for a dry-aged piece of meat. Whole Foods sells their dry-age ribeye for ~$22/lb. Five Dot Ranch has mind-blowing cuts of meat, you can find them at the Oxbow market in Napa Valley, ~$25/lb for dry-aged, but totally worth the cost.

Whole Foods - Steak^^^ This is at Whole Foods

Let’s get started! Preheat the oven to 500° F.

As you’re pre-heating the oven, sprinkle McCormick’s Grill Mates Montreal Steak seasoning onto the steak, not too much because you want to still taste the meat flavor. I also love Gibson’s Seasoning Salt (a steakhouse located in Chicago), but for this recipe, we’ll stick to McCormick’s.

Favorite Seasonings
^^^ My two favorite seasonings

Sprinkle

Once the oven hits 450° F, heat up your cast iron skillet on high. Get it as hot as you can (if this is a used skillet, the previous oil residue will start to steam, which is a good indicator that it’s hot).

Once the skillet is hot, hot, hot, add a slice of butter onto the pan. When the butter is melted, place the steak onto the skillet. Sear each side for only 30 seconds. Searing helps to keep all the juices in.

Melt the Butter

Sear the Steak

Other Side

The oven should be at 500° F at this point. Place the entire skillet into the oven. Bake the steak 2 minutes on each side (this is for 1 inch steaks only). If the steak is thicker than 1 inch, place the steak in the oven for 3 minutes on each side.

Baking

Last step, after taking the steak out of the oven, let it rest for 5 minutes. Basically this lets the steak soak up all the juice. And yes, a juicy steak is where it’s at! This is the hardest step since your house probably is filled with mouth-watering smells of steak.

SteakLook at that char!

Now savor every bite of steak because it’s probably amazing, and juicy, and flavorful, and all kinds of goodness. As I’m typing this, I feel like I can smell the deliciousness.

Delicious Steak

Dinner is served!

Dinner is served

Few tips:

  • A cast iron skillet is best because it allows you to sear the steak with some char, which adds some crispiness to the texture.
  • This is a little trick I learned from an outdoors man that I used to work with. Poke at your thumb nugget to gauge how well done the meat is.

Doneness of Steak

  • Wine? Pshhh… I love eating steak with milk. The milk is so sweet, and steak is the perfect match. Anyone else like to do this?
  • To clean your cast iron skillet, soak up the oil with a paper towel. Simply use hot/warm water and scrub off residue. Add some salt and scrub to get stubborn food remains. Do NOT use soap. You want your cast iron to become “well-seasoned” to prevent rust.

Washing the cast iron

What do you think? Is this something you will try?

Are you hungry now? Cause I am!
Jay
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I have the Le Creuset Cast Iron Skillet in Caribbean from Macy’s