Cajun Prime Rib

Instructions

1. 1

   Remove fat cap off top of meat [butcher can do this for you] and save.

2. 2

   Place the roast, standing on the rib bones, in a very large roasting pan.

3. 3

   Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat.

4. 4

   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.

5. 5

   Carefully arrange the onions in an even layer on top so as not to knock off the seasoning.

6. 6

   Place the fat cap back on top.

7. 7

   Refrigerate 24 hours.

8. 8

   Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes.

9. 9

   Remove from oven and cool slightly.

10. 10

    Refrigerate until well chilled, about 3 hours. [this is done so the juices will solidify and the steaks can be cooked rare.]

11. 11

    Remove fat cap and discard.

12. 12

    With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard.

13. 13

    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.

14. 14

    Season and cook in your favorite way for steaks.

15. 15

    TO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix thoroughly in a small bowl; you will have about 8 tablespoons.

16. 16

    Sprinkle the steaks generously and evenly on both sides with the mix. using about 4 teaspoons on each steak and pressing it in with your hands.

17. 17

    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.]

18. 18

    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 dev