Nothing beats the sizzle of a steak on the grill or the aroma of a prime rib roasting for a big family dinner. These beef cuts are pure gold for meat lovers, but they can be intimidating if you’re not sure where to start. I’ve burned a steak or two myself, so I’m here to pass on what I’ve learned to help you learn how to cook prime rib and steak like you’ve been doing it your entire life. This tutorial addresses five important steps selecting your meat, seasoning it properly, cooking it perfectly, slicing it correctly, and presenting it with pizzazz to make your next beef meal a complete success.
Choosing Your Meat
First things first: choose the correct cut. Prime rib is a large, beautiful roast from the cow’s rib area ribs 6 to 12. It’s typically 5 to 10 pounds, full of marbling that melts away into juicy, rich goodness when you cook it. I adore a bone in prime rib; those bones provide a rich, savory atmosphere that makes each bite memorable. If wrestling with bones is not your thing, a boneless roast is simpler to slice. For a smaller crew, 3 to 5 pound still is celebratory. Opt for meat that’s bright red with streaks of creamy white fat those are the magic that makes it stay tender.
Prime Rib
Equipment
- 1 Roasting pan Large enough to accommodate the prime rib and bones.
- 1 Meat Thermometer Essential for accurate temperature monitoring.
- 1 Cutting Board For resting and carving the roast.
- 1 Basting Spoon or Brush For applying pan drippings during cooking.
- 1 Measuring Spoons For precise salt measurement.
Ingredients
Main
- 1 4- bone prime rib bones and excess fat removed and reserved
- 4 teaspoons kosher salt
- Freshly ground black pepper
- 4 sprigs fresh rosemary
- 4 cloves garlic unpeeled, smashed
- 4 ounces arugula optional
- 2 teaspoons extra-virgin olive oil optional
Instructions
- Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
- An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
- Meanwhile, preheat the oven to 400 degrees F.
- Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
- Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib. Put the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan to the oven.
- Cook for 30 minutes and then baste the roast again.
- Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
- Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness and garnish with the arugula and olive oil.
Notes
Steaks offer you choices for days. Ribeye’s my favorite for a rich fatty bite, as it’s taken from the same rib section as prime rib. Filet mignon is incredibly tender, nearly buttery, but leaner than that, so it’s less beefy in your face. New York strip’s got good strong beefy flavor with some chew, ideal for a beefy dinner. Stop by a butcher and request Choice or Prime grades; they’re the best. Ensure that the meat’s fresh good color, no off smell, and not submerged in liquid.
Seasoning It Right
Seasoning’s where you get the meat to sing. For prime rib, I don’t mess with it too much to allow that beautiful beef flavor to take center stage. Sprinkle with plenty of kosher salt and freshly cracked black pepper don’t hold back. A pinch of garlic powder provides depth, and fresh rosemary or thyme adds a warm, herby flavor. Rub it all over, then place the roast in the refrigerator uncovered overnight. This will dry the surface so that you have a nice, golden, crispy crust when it cooks. Heavy marinades? No way, they just mask what makes prime rib great.
Steaks can use a little more pizzazz. For ribeye or strip, salt and pepper are all you need, particularly if you’re searing in a hot pan. For thinner cuts such as skirt or flank, I mix up a marinade soy sauce, olive oil, a squeeze of lime juice, and some minced garlic. Give it a soak for an hour, two at most, to tenderize and give it zip. More than that, and you might as well be chewing on soggy cardboard. Dry steaks thoroughly before cooking; wet meat refuses to sear, and you lose that great crust.
Cooking to Perfection
Cooking’s where it all comes together, and these cuts require different atmospheres. Prime rib’s slow and steady. Preheat your oven to 250°F, place the roast on a rack in a pan, and let it cook for 3–4 hours for a 7 pounder. Shoot for 120°F in the middle for rare or 130°F for medium rare use a meat thermometer, it’s your new best friend. Finish with a 10 minute blast at 500°F for a crust that’s crunchy and gorgeous. If you’re feeling fancy, sous vide at 130°F for 6–8 hours, then sear it quick in a hot pan. Don’t blast prime rib with high heat from the start; you’ll get a tough outside and a raw middle.
Lady's Choice Beef & Caramelized Apple Sandwich recipes
Equipment
- 1 Frying Pan Medium-sized skillet
- 1 Spatula For stirring and flipping
- 1 Chef's knife For slicing apples
- 1 Cutting Board For preparing apples
- 1 Toaster (Optional, for bread)
Ingredients
Main
- 1 pc apples sliced thinly
- 1 tbsp butter
- 1 tbsp brown sugar
- 1 can premium corned beef
- 2-4 pc lettuce leaves
- 4 slices of multigrain bread
Instructions
- Thinly slice the apple using a sharp knife, removing the core.
- In a medium frying pan over medium heat, melt the butter. Add the thinly sliced apples and cook for 2-3 minutes until slightly softened.
- Sprinkle the brown sugar over the apples and continue to cook, stirring occasionally, until the apples are tender and caramelized, about 3-5 minutes. Remove from the pan and set aside.
- In the same pan, add the premium canned corned beef. Break it up with a spatula and heat through until warmed, about 3-4 minutes, breaking up any large pieces.
- Lightly toast the multigrain bread slices, if desired, for added texture and warmth.
- To assemble each sandwich, place two fresh lettuce leaves on one slice of bread.
- Spoon an even portion of the warm corned beef over the lettuce.
- Top the corned beef with a generous amount of the caramelized apples.
- Place the second slice of bread on top to complete the sandwich.
- Serve immediately for best flavor and texture.
Notes
Steaks are all about that high heat sizzle. Get a cast iron skillet or grill screaming hot around 450°F. Sear a strip or ribeye 3–4 minutes per side for medium rare (135°F in the centre). Filet mignon is done in 2–3 minutes per side to retain tenderness. Flank or skirt, sear hot and quick and slice thin crosswise to retain tenderness. Don’t overcrowd the pan or grill; numerous steaks equal steamy, Gray meat in lieu of a nice crust. A thermometer spares you from guessing believe me, it’s worth it.
Slicing It Properly
Don’t be in a hurry to slice your meat the moment it comes off the heat. Allow prime rib to cool, covered loosely with a foil tent, for 20–30 minutes. This preserves the juices so they don’t run out when you slice. Steaks require less time 5–10 minutes, depending on their thickness. If you don’t allow this time to pass, you’re essentially serving dry beef, which is criminal.
Beef Stir-Fry
Equipment
- 1 Large Skillet A wok can also be used for superior stir-frying results.
- 1 Medium Mixing Bowl
- 1 Whisk
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 1 1/2 pounds skirt steak cut into 4-inch-long pieces, then cut against the grain into 1/4-inch-thick slices
- Salt and freshly ground pepper
- 1/4 cup low-sodium soy sauce
- 1 serrano chile pepper seeded and finely chopped
- 2 teaspoons sugar
- 2 tablespoons freshly squeezed lime juice 1 to 2 limes
- 2 tablespoons olive oil
- 2 cloves garlic grated
- 1 bunch scallions thinly sliced
- 6 ounces fresh mushrooms sliced
- 1/4 pound snow peas or green beans
- 1 12- ounce can baby corn drained
- 1 red bell pepper thinly sliced (optional)
Instructions
- Season the steak with salt and pepper. In a medium bowl, whisk together the soy sauce, chile pepper, sugar and lime juice until the sugar is dissolved. Add the beef, toss to coat and set aside.
- In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Add the beef and cook, stirring, until cooked through, 3 to 5 minutes.
- Remove the beef from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes. Add the garlic and scallions and cook 1 minute more. Add the mushrooms and cook for 2 to 3 minutes more. Add the snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp-tender, about 2 minutes. Return the beef to the skillet and toss to combine.
Notes
For prime rib, take a sharp carving knife. If bone in, run the knife down the bones to release the meat, and then slice ½ inch thick cuts across the grain for optimal texture. Steaks such as ribeye or filet mignon may be presented whole or halved for sharing. For flank or skirt, slice extremely thin across the grain to dissolve any toughness. A dull knife’s your nemesis here it shreds the meat and spoils the atmosphere.
Serving with Style
Serving’s all about making it memorable. Prime rib’s a party animal for special events holidays, birthdays, whatever. Thickly plate it with puffed up mashed potatoes, carrots roasted till they’re tender, and a serving bowl of au jus from the pan drippings (skim off the fat, add a little red wine, and simmer). A dollop of horseradish sauce brings a spicy kick that cuts the richness. Certain restaurants prepare a “prime rib steak,” searing a thick cut for a crunchy exterior and tender interior genius.
Pan Seared Flank Steak recipes
Equipment
- 1 Heavy-Bottomed Skillet preferably cast iron
- 1 Tongs
- 1 Cutting Board
- 1 Chef's knife
- 1 Small Whisk for sauce
Ingredients
Main
- 2 to 4 small pieces of flank steak if you have a large piece, cut it in 2 to 4 individual pieces.
- 1/2 cup of red wine
- 2 small shallots chopped
- salt
- freshly ground pepper
- 3 tablespoons of butter
- 1 tablespoon of olive oil
Instructions
- Pat the flank steak pieces thoroughly dry with paper towels and season generously on both sides with salt and freshly ground black pepper.
- Chop the shallots finely and set aside.
- Heat a heavy-bottomed skillet (preferably cast iron) over high heat until very hot. Add the olive oil.
- Carefully place the seasoned flank steak into the hot skillet, ensuring not to overcrowd the pan. Sear for 3-5 minutes per side for medium-rare, or until a deep brown crust forms. Adjust time for desired doneness.
- Remove the seared steak from the skillet and place it on a cutting board or plate. Tent loosely with foil and let it rest for at least 5-10 minutes. This is crucial for juicy results.
- While the steak rests, reduce the heat to medium. Add the chopped shallots to the same skillet and sauté for 1-2 minutes until softened and fragrant, scraping up any browned bits (fond) from the bottom.
- Pour the red wine into the skillet, scraping up any remaining fond. Bring to a simmer and let it reduce by about half, about 3-5 minutes, to concentrate the flavor.
- Remove the skillet from the heat and whisk in the butter, one tablespoon at a time, until it melts and the sauce emulsifies and slightly thickens. Taste and adjust seasoning if necessary.
- Slice the rested flank steak thinly against the grain into desired portions.
- Serve the sliced flank steak immediately, drizzled generously with the warm red wine and shallot pan sauce.
Notes
Steaks suit any mood. For a barbecue, grill a ribeye and serve with grilled zucchini and cold beer. For date night, have filet mignon with red wine sauce and garlic smashed potatoes. Thinly sliced flank steak makes great tacos with onion, cilantro, and squeeze of lime. Keep sides simple so the beef takes centre stage. A nice plate and topping of parsley make it feel like a indulgence, regardless of the occasion.
Quick Tips to Get It Right
Prime rib or steak cooking is about being familiar with your meat and not overcomplicating it. Acquire a high quality cut with excellent marbling, season to bring out the beef, cook at proper heat, rest prior to slicing, and accompany with sides that get along. Wrap leftovers in close foil or a container and refrigerate for 3–4 days. Reheat prime rib low in a 250°F oven with a splash of broth; steaks enjoy a short skillet sear to restore crust. Swing by a butcher, ask about the meat’s grade, and invest in a thermometer it’s a game changer. With these tricks, you’ll be serving up beef dishes that’ll make your table the place to be.
