Skillet-Seared Prime Rib Steaks

Grease the pan you are placing the prime rib in.

Make a dry rub with the dry thyme, garlic powder, salt and black pepper. Mix thoroughly. Generously coat the prime rib in the dry rub on all sides. Place prime rib inside your baking pan.

Preheat the oven to 350˚F.

Place the baking pan with prime rib in the oven, covered in aluminum foil for 1.5-2 hours. Uncover and cook an additional hour. You can use a meat thermometer and aim for an internal temperature of 145˚F. Once finished, let it stand at room temp for an hour.

After an hour, the meat will firm up and is good to cut into 3/4” to 1” steaks at this point. This should provide a good rare prime rib that you can finish in your carbon steel skillet.

To sear the prime rib steaks, add 1 tablespoon of avocado oil, or oil of your choice, in a carbon steel skillet. Turn the heat up to medium. Allow the carbon steel skillet to heat until you no longer see ripples in the oil as you move it around. The oil should move fast in the skillet. Heating up the oil should take approximately  3-4 minutes.

Salt and pepper each side of the steak generously. Then place the steak in the carbon steel skillet. This will sear the first side. At around 2 minutes add your pre-cooked mushrooms and pre-cooked onions on each side of the steak. Cook for about 1 to 2 minutes. Flip the steak over with tongs. Add 3 slices of butter to the skillet. Baste the steak with the butter and the flavor of the mushrooms and onions. Place the mushrooms and onions on top of the steak to avoid burning them. Add a sprig of fresh rosemary. Continue to baste the steak with the juices in the pan. Place the rosemary on top of the steak after a minute or so to prevent it from burning. Depending on how done you like your steak, the second side should only take about 4 minutes. You can place the skillet with the steak in the oven at 250˚F to finish the cooking process if you want it more well done.