AAA Antibiotic & Hormone Free Prime Rib Steak
Our Bone-In Prime Rib Steaks have us drooling! This cut is perfectly marbled and extremely tender due to the large “eye” of meat in the center! This eye is surrounded by a thick fat cap which provides the meat with so much flavor! And leaving the bone-in enhances that delicious flavor even more. Grilled or pan-seared, we are confident you'll love it!
How to 'raise your steaks'
Prepping
- When removing meat from packaging, pat dry with paper towels to remove extra moisture, as this will result in better browning.
- Season the meat before cooking. Season with kosher salt and fresh ground pepper or a rub.
- Meat should be brought to room temperature before cooking for optimum results.
- Clean and preheat grill on high.
- Lightly oil your steak. This helps searing and prevents sticking.
- If seasoning, do it before they hit the grill.
Grilling
- High, direct heat helps sear the steak and seal in all the flavour and juice.
- Use tongs, never a fork as it will puncture the meat and release the juices.
- Keep the barbecue lid down as much as possible. It regulates the heat.
- Use the 60/40 method. Grill the first side for 60% of the time then flip and grill for 40% of the time. Guaranteed even cooking every time.
Pre-heat gas grill to high / time in minutes:
Thickness | 1" | 1.5" | 2" | |
Rare (120 - 130°F) |
First Side After Turning |
5 3 |
6 4 |
8 6 |
Medium Rare (130 - 140°F) |
First Side After Turning |
5 4 |
7 5 |
9 8 |
Medium (140 - 150°F) |
First Side After Turning |
6 4 |
7 6 |
10 8 |
Well Done (160 - 170°F) |
First Side After Turning |
8 6 |
10 8 |
13 11 |
Serving
- Place cooked meat on clean plate.
- Allow steaks to ‘rest’ for 5 minutes before serving
- A note on salt...We use kosher salt for seasoning. Kosher salt is a coarse salt that allows for more even seasoning because it clings to meat better. Kosher salt has a cleaner and brighter flavour than iodized salt and it contains no additives.