Prime Rib* Recipe

Bring to room temperature

Remove the 9 oz prime rib from the refrigerator 45–60 minutes before cooking so it comes to near room temperature. Pat dry with paper towels.

Season

Rub the steak lightly with the neutral oil. Season all sides with Hawai'i rock salt blend (about 1 tablespoon total) and freshly ground black pepper, pressing the salt into the meat so it adheres.

Preheat and prepare pan

Preheat a heavy cast-iron skillet or stainless steel pan over high heat until smoking hot (about 5 minutes). Meanwhile, have the butter, smashed garlic and thyme ready.

Sear

Add 1 tablespoon neutral oil to the hot pan and place the steak in the pan away from you to avoid splatter. Sear without moving for 90 seconds to 2 minutes until a deep brown crust forms. Flip and sear the second side 90 seconds to 2 minutes. Sear the edges briefly on the fatty side if present (30–45 seconds).

Baste and finish

Reduce heat to medium. Add 1 tablespoon butter, smashed garlic cloves and thyme to the pan. Tilt the pan and, using a spoon, baste the steak continuously with the melted butter-garlic-thyme for 1–2 minutes while cooking to your desired doneness (for a 9 oz 1.25–1.5-inch steak: rare 120–125°F, medium-rare 130–135°F, use an instant-read thermometer).

Rest

Transfer the steak to a cutting board and loosely tent with foil. Rest for 6–8 minutes to allow juices to redistribute. Reserve pan juices for finishing the plate if desired.

Cook potatoes

Place the cubed Yukon Gold potatoes in a pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 12–15 minutes.

Warm milk and butter

While potatoes cook, heat the milk and 2 tablespoons butter in a small saucepan or microwave until warm but not boiling. This keeps the potatoes creamy when mashed.

Drain and mash

Drain the cooked potatoes well and return them to the hot pot on the warm burner for 30–60 seconds to evaporate excess moisture. Mash with a potato masher or ricer until mostly smooth.

Season and finish

Stir in the warmed milk and butter mixture until incorporated and creamy. Add 1 teaspoon prepared horseradish, 1 teaspoon minced garlic, 3 pinches of salt (adjust to taste) and 1 teaspoon freshly ground black pepper. Taste and adjust horseradish and salt as desired. Garnish with sliced chives before plating.

Prep and cook

Trim woody ends from 8 asparagus spears. Toss the spears with 1 teaspoon olive oil, a pinch of salt and a pinch of black pepper.

Sear or roast

Option A - Pan-sear: Heat a skillet over medium-high heat. Add the asparagus in a single layer and cook, turning occasionally, until tender-crisp and lightly charred, about 4–6 minutes. Option B - Roast: Preheat oven to 425°F (220°C). Arrange asparagus on a baking sheet and roast for 8–10 minutes until tender-crisp. Both methods produce similar results.

Finish

Squeeze the lemon wedge over the hot asparagus just before plating.

Spoon a generous portion of the spicy horseradish garlic mashed potatoes onto the center of the plate. Place the rested prime rib atop or beside the potatoes. Arrange the asparagus alongside. Spoon any reserved buttery pan juices or a light drizzle of melted butter over the steak and potatoes. Garnish potatoes with chives and the steak with an extra pinch of Hawai'i rock salt if desired. Serve immediately.