Prime rib steak does come from the standing rib roast, but the steak stands out as it is cut before the roast is cooked. But if you’re still not sure, perhaps you’ll recognize it from its other names, ‘rib steak’ or ‘ribeye’ steak! The prime rib steak is an excellent cut for various types of recipes and can be cooked in many ways. And one of the best methods is roasting it in the oven. The combination of spices and herbs blends with the tender and tasty nature of the steak. But you still need to master the best ways to prepare this recipe if you’re using an oven.
Prime Rib Steak Nutrition Facts
Choosing the Prime Rib Steak
Prime rib steak can come bone-in or boneless, but note that the latter is more expensive. Also, the bone-in options add more flavor to the meat. When picking your prime rib roast, it helps to consider one with rich marbling. And always go for top-quality grade prime rib steaks like the ‘Prime’ or ‘Choice.’
Preparing the Prime Rib Steak
If you’re cutting from a full prime rib roast, carve the meaty part of the prime rib off the contours of the bone. And if your steak comes frozen, allow it to thaw in the fridge overnight. Then, bring it out about 30 minutes before cooking time, so it comes to room temperature on the counter. Once that’s done, dab off the moisture from the surface, so it doesn’t influence the skillet’s heat.
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Seasoning the Prime Rib Steak
You can use your favorite dry spice rub or a regular store-bought steak spice rub option. Or you can stick to a simple combination of black pepper and salt. A blend of minced garlic, melted butter, and other spices is also excellent for the recipe. Or you could make a marinade and soak the meat in it overnight for extra robustness.
Consider sprinkling some of the spice rubs, then let it sit for about 30 minutes to an hour before adding the rest. The first base will seep into the tissues, infusing a rich flavor from beneath. And the second sprinkling sits on the surface, ready to merge with it once browning is done.
Cooking the Prime Rib Steak
The oven method works best for prime rib steak when it’s paired with a brief sear. After seasoning, the steak is browned in a cast-iron skillet placed at medium-high heat on the stovetop. The skillet needs to be scalding hot before this procedure, as such is best for the deepest crust. And both sides of the prime rib steak are seared for two minutes each.
Afterward, the steak is transferred to an oven preheated to 375F. Most times, the same cast-iron skillet used to brown the meat is also employed here. And it’s why we suggest you confirm if your searing pan is oven-proof before using it for the first stage. Once done, the steak is left to cook for another two to five minutes before the oven is turned off.
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Resting the Steak
Let the steak sit in the oven for six to eight minutes. While there, the residual heat will further cook them until the preferred internal doneness is reached. You want that doneness to be at 120 to 125F, so check with a meat thermometer.
If you worry that the prime rib steak will overcook in the oven, observe the thermometer till it hits 115F. Then, turn it off and pull the steak out to rest at room temperature for about five to 10 minutes. As it sits, the internal doneness will rise by an additional five degrees. And the juices will redistribute along with the tissues for a more tender bite.
Serve the steak by slicing it thinly across the grain. And you can make a sauce with any leftover pan juices and drizzle it over the steak.Print
Oven-Roasted Prime Rib Steak (4 Servings)
- Four prime rib steaks, bone-in, 10 ounces each
- Eight tablespoons unsalted butter softened
- Three garlic cloves
- Two tablespoons vegetable oil
- One teaspoon dried thyme
- Grounded black pepper
- Kosher salt
- Add the garlic to a mortar and sprinkle one tablespoon of salt. Mash until the mixture is even, then transfer the mash to a bowl and add the thyme, butter, and pepper. Then, fold the butter in with the spices until it is evenly mixed. Then, melt half of it and keep it at arm’s reach.
- Prepare the oven to 425F, and heat a skillet to scalding hotness on high. Add the oil, so it shimmers, and sprinkle some pepper and salt on the steak surfaces. Next, brown the meat on one side in the hot skillet for five minutes. Then, flip and brush the melted garlic butter onto the exposed side.
- Toss the skillet with the steak in the oven and continue cooking for five minutes, occasionally brushing the garlic butter on it. Once the prime rib steaks are close to doneness, remove them and leave them to sit at room temperature for five minutes. You want them to reach a final internal temperature of 120 to 125F.
- Once the steaks are warm and fully done, slice thinly across the grain and serve as desired. And if there is any pan juice left, spoon it over the meat as you serve.
This video recipe can also be of great help.