Bone in prime rib question

[fightingquaker13]

I went to the store today and they had a huge surf and turf sale! Standing rib roast for $5 a pound . One bone in rib set me back $15 for an inch and a half thick beast. The plan is to hit it with sea salt, cracked pepper and butter and sear it (steakhouse style) in a hot cast iron pan. Thing is, I'm not used to dealing with steaks this thick (they are usually a bit above my pay grade). I figured a sear and then in the oven, pan and all, at 350 or so till it hits 120 degrees and then let it rest? Thoughts?
FQ13

[Timothy]

I went to the store today and they had a huge surf and turf sale! Standing rib roast for $5 a pound . One bone in rib set me back $15 for an inch and a half thick beast. The plan is to hit it with sea salt, cracked pepper and butter and sear it (steakhouse style) in a hot cast iron pan. Thing is, I'm not used to dealing with steaks this thick (they are usually a bit above my pay grade). I figured a sear and then in the oven, pan and all, at 350 or so till it hits 120 degrees and then let it rest? Thoughts?
FQ13

Right on the money...keep the meat thermometer handy...

You'll find a similar technique I used on a two pound rib-eye last year.  I've also done it with a huge porterhouse as well.

http://www.downrange.tv/forum/index.php?topic=10591.0

[MikeBjerum]

I would suggest sear in pan and then into a 300 (max) degree oven - Once seared low and slow is the answer.  At an inch and a half thick, by the time you sear all sides it won't take much more.

Enjoy !!!

[r_w]

Two cast iron pans if you have them.  That way the second side gets an equally hot pan.  One goes in the oven with the steak, the other makes gravy/shrooms/onions.

[Pathfinder]

Or butterfly the steak and have 2 done just right.

[Sponsor]

[twyacht]

Marinate, Marinate, Marinate, simple to your tastes.....also make teeny tiny "pockets" and insert garlic cloves...Roast fat side up for the initial time. so the fat runs through it.

Also let it rest after it's roasting. Get some fresh horseradish, and sour cream,.....and where's my invitation?

[fightingquaker13]

Marinate, Marinate, Marinate, simple to your tastes.....also make teeny tiny "pockets" and insert garlic cloves...Roast fat side up for the initial time. so the fat runs through it.

Also let it rest after it's roasting. Get some fresh horseradish, and sour cream,.....and where's my invitation?

Wrong on  the marinade and you lose on the invitation (only because you were too late), otherwise you would be welcome. However, you might have a Fresh Market in Miami. If so, they have a deal that is good on the Tuesday after Thanksgiving where wild gulf Shrimp and standing rib roast are $5.99 a pound. Survey says buy it. I did the shrimp and grits yesterday, and the steak today. I am sitting fat and happy. I had a 1 3/4" bone in rib eye rubbed with salt and pepper and butter, seared hot in a cast iron skillet till a crust formed (and RW is right, two pans would have been better, but, wait for it, the steak was too big for my smaller 10" skillet! ), then 6 minutes or so in the oven. It was served with a baked potato, grilled baby asparagus and a Coppola Claret, and you get a very happy Quaker . Note to the board, its good I have the Bond pocket pistol because I am in such a beef coma right now that I wouldn't even try to cross the room to grab the shotty. Hell, I'd invite the home invaders to have some leftovers and help me with the second bottle of wine.
FQ13