Ingredients
- 550 oven until the fat is dark brown
- 6 steaks
- 4 prime rib roast
- 4 will have bones
- 2 that were on the outside of the roas season (pieces)
- 65 gr sprinkle the steaks generously
- 40 gr garlic powder
- 34 gr black pepper
- 34 gr salt
- 12 ml dry mustard
- 12 gr on steak
- 7 gr cayenne pepper (ground)
- 12 packages punctures through the silver skin so seasoning permeate mea pour a generous (very)
- 2 slices onions
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 develop a heavy, black crust, about 2 to 3 minutes. Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more. Repeat with the remaining steaks. Serve each steak while piping hot. (NOTE: If you don't have a commercial hood vent over your stove, this dish may smoke you out of the kitchen. It's worth it! But you can also cook it outdoors on a gas grill; a charcoal fire doesn't get hot enough to "blacken" the steak properly. If you have a smoke detector in your house, you will be able to determine if it is working correctly. This is NOT a dish to prepare in an apartment building with a central fire alarm system wired into your smoke detector. It causes great excitement! Also, you can be guaranteed you will meet your landlord.) From Paul Prudhomme's Louisiana Kitchen
