Dry-aged prime rib steak

Prime Rib Steak – A cut of royal class

Aroma and juiciness at the highest level -The steak cut comes from the prime rib of beef. It differs from the rib-eye steak in that the bone is still attached to the meat. The prime rib is the area of the beef back between the eighth and twelfth ribs. Roughly speaking, you could call it the middle of the back.

Since this muscle is used quite heavily, it has a lot of intramuscular fat and thus makes the meat very aromatic and juicy. The meat is still tender, which is supported due to the maturation on the bone .

Rib-eye bone?

The bone on prime rib steak is by no means a decoration. Even if it is not as impressive as the tomahawk steak, it also supports the preparation of the meat, as it conducts the temperature better into the interior of the steak and enhances the aroma. It should therefore only be removed when serving – ideally at the table, in full view of the guests.

Conclusion:

Fit for a king, this steak is suitable for every occasion. The marbling keeps the meat juicy and the aromatic mild taste is a treat that suits every occasion.

Preparing the prime rib steak

The prime rib steak can be prepared both in the kitchen (oven/sous vide and pan) and on the grill. However, the grilled version, as the Prime Rib can tolerate a little smoke flavor and this is best achieved with the preparation over the embers. The steak should have a certain thickness so that it doesn't dry out too quickly.

Preparation on the grill:

Simply place the salted steak in the indirect area of the grill and let it cook – perhaps with the addition of some smoking chips – on the desired core temperature. This can be checked with an appropriate thermometer. The target temperature should be between 55-57 degrees Celsius in most cases, although this depends on personal taste. Keep in mind, however, that the meat will still be exposed to some heat during searing.

Finally, the steak is seared on both sides and given the typical grill pattern (branding). You can use the 90/90/90/90 method use.

To do this, place the steak directly over the hot embers and turn it clockwise after 90 seconds. After another 90 seconds, turn the steak over and then turn it another 90 degrees. This creates a beautiful and even grill pattern.

Preparation in the oven:

Brown the meat well on all sides and then let it rest in the oven at about 120 degrees until the desired core temperature is reached.

Preparation in the pan:

Fry well on all sides in a little butter and olive oil without seasoning.

Which wine?

A powerful and dry red wine