Reverse Seared Prime Rib
Get this quick and easy recipe by Nik Michael Imran from Cooking For Love.
- 5 minutes
- 4 hours 30 minutes
- 6 servings
- 2 rib thick Prime Rib Steak (preferably well-marbled Wagyu)
- 2 tablespoons Kosher Salt
- 2 tablespoons Black pepper
- 2 litres Chicken/Beef stock
- ½ cup Japanese Soy sauce
- 2 tablespoons Miso
- 1 tablespoon Lemon juice
- ½ block Butter (cold)
- Preheat oven to 100 degrees Celsius
- Season steak generously with kosher salt and pepper
- Place steak on a wire rack on a roasting pan and pop into the oven for about 3 to 4 hours, until the center of rib registers 50 to 55 degrees Celsius
- Once done, take the roasting pan out of the oven. Collect the fat drippings, then cover the steak with aluminium foil lightly. Leave to rest for 20 minutes
- Set oven to highest possible temperature, preferably 200 degrees Celsius, but 260 degrees Celsius is the minimum
- Pop the roasting pan back in the oven and roast for 5 to 10 minutes, until a perfect brown crust is achieved. Alternatively, you could do a quick sear in a screaming hot pan for 1 to 2 minutes on each side
- To make the sauce, bring the chicken stock to a boil in a pot, then reduce to a simmer.
- Add the reserved fat drippings from the steak, and season with soy sauce and miso
- Once intended seasoning is achieved, turn off the heat and add cold butter. Swirl as it gently melts and thickens the sauce. Add lemon juice to taste
- Serve steak with the sauce
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