By @Zanderng Seared Dry Aged Angus Prime Rib
- Prep time 40Min
- Cook time 25Min
- Technique Sear
- Meat Beef
- Cut Rib Eye
- Serves 3
Indulge in a splendid steak dinner made by @Zanderng, featuring a delectable Dry-Aged Angus Prime Rib. A reverse sear cooking technique elevates the flavours of the Australian prime rib, promising a perfectly tender and juicy steak. It's the ideal choice for a satisfying dinner!
Ingredients
- 1.2kg Dry Aged Angus Beef Prime Rib
- 2 tablespoons avocado oil
- Salt, to taste
Method
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Remove the steak from the fridge and let it come to room temperature.
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Pat the steak dry on all sides with a paper towel to remove excess moisture, which helps achieve a better sear.
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Preheat the oven to 120°C.
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Place the steak on a wire rack set over a baking tray. Roast in the preheated oven for 20-45 minutes, depending on the thickness of the steak.
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While the steak is finished in the oven, heat a cast iron pan over high heat and add a high smoke point oil, such as avocado oil. Season the steak generously with high-quality salt right before searing.
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Once the oil is shimmering, place the steak in the pan. Sear for about 2 minutes per side, including the fat cap, until a golden-brown crust forms.
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After searing, transfer the steak to a cutting board and let it rest for 5-10 minutes.
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Slice against the grain for maximum tenderness and serve immediately.
Check out this video demonstration for the recipe here.
