22 Oz. “gary's Steak” Recipe

Time3h

Serves2

Thick cut slow-roasted prime rib finished over our live oak fire to the desired temperature. We only prepare one roast nightly.

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Ingredients

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1
Season the Prime Rib
In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, fresh rosemary, and fresh thyme. Rub this seasoning mixture all over the prime rib roast, ensuring an even coating.
2
Marinate
Allow the seasoned prime rib to marinate at room temperature for about 30 minutes before cooking. This helps the flavors penetrate the meat.

3
Preheat the Oven
Preheat your oven to 225°F (107°C). This low temperature will allow the prime rib to cook slowly and evenly.
4
Sear the Roast
In a large skillet, heat the olive oil over medium-high heat. Once hot, sear the prime rib on all sides until browned, about 3-4 minutes per side.
5
Roasting
Transfer the seared prime rib to a roasting pan. Insert a meat thermometer into the thickest part of the roast. Place it in the preheated oven and roast until it reaches your desired temperature (130°F for medium-rare, 140°F for medium, etc.). This should take about 1.5 to 2 hours.
6
Rest the Meat
Once the prime rib reaches the desired temperature, remove it from the oven and let it rest for at least 20 minutes. This allows the juices to redistribute throughout the meat.
7
Prepare the Live Oak Fire
While the prime rib is resting, prepare your live oak fire. Soak the live oak wood chips in water for at least 30 minutes, then drain and add them to the fire when ready.
8
Finish Over Fire
After resting, place the prime rib over the live oak fire for about 5-10 minutes, turning frequently to achieve a smoky flavor and crispy crust.