Grilled Prime Rib Steak
Dried Citrus Rind, Black Pepper and Sea Salt Rub
Serves 4
Ingredients
2 double beef rib chops (each with one bone - approximately 2 lbs. each)
olive oil
For The Rub:
1 orange
1 lemon
2 tablespoons coarse sea salt or kosher salt
2 tablespoons fresh ground black pepper
Instructions:
Preheat oven to 200 F.
Remove the zest from the orange and lemon with a vegetable peeler. Place in
one layer on a cookie sheet and bake for 2 hours or until dried out. Set
aside and cool. In a food processor pulverize the rind into a powder. Mix
with other ingredients and set aside.
One day before cooking, season the meat with the rub and cover with plastic
wrap. Allow it to sit for 24 hours.
Two hours before serving remove the meat from the refrigerator. Once the
meat is at room temperature give it a coat of olive oil.
On a medium grill cook the meat for approximately 10 minutes on each side for
medium-rare or to an internal temperature of 140 F. Place the meat off the
fire but in a warm spot. Allow the meat to rest for 5 - 10 minutes before
slicing.
Slice the meat parallel to the bone into 4 pieces for each chop. Serve
immediately. Serve bones on a separate plate.
Waldy Malouf
Chef/Co-Owner
Beacon Restaurant, NY & CT
