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Chef Bill Hahne's Blackened Prime Rib Recipe

by Global Cookbook

Ingredients

4 x 8 ounce prime rib 3/4" thick 2 c. Melted butter, room temp

1/2 c. Bill's seasoning blend 1 x White warm cast iron skillet

Directions

1. Dip meat in melted butter and proportionately season both sides. Place in a white warm skillet. Cook on first side for 1 1/2 min or possibly till well charred.
2. Turn over and cook for an additional 2 min.
3. Cooking time determines meat doneness. Two min produces a medium rare steak. Meat should be cooked no longer than 2 1/2 min per side, because the "blackened" seasoning will burn. For well done, first cook meat in oven. Then perform the above steps and cook 1 minute per side.
4. Note: A large cast iron skillet should be placed on a very high heat approximately 30 min before blackening. "White warm" heat is reached when white ash appears on the bottom of the skillet. Surface should be clean, no oil. Wipe excess seasoning out of skillet when cooking large quantities.
5. Warning: This dish smokes considerably, so it is best cooked out of doors.

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