On the long weekend just passed, I decided to head out of town to the cabin. As well as making bread at the cabin, I also needed something substantial for my dinner so of course I visited Meat Craft, my local butcher in Port Moody.
Greg the Butcher set me up with a beauty of Bone-in Prime Rib Steak. At 22 ounces, it was a relatively large steak but, it was my intention to share the steak with my daughter. I do find it quite funny that the cow that the steak came from lived its life in the Nicola Valley and I go to Meat Craft in Port Moody to purchase it and then take it back to the Southern Interior to cook and eat it.
Then, once the pan was hot enough to make a dollop of butter sizzle and begin to brown, I set the steak into the pan.
I set my timer for 5 minutes and then slid the pan with the steak into the oven under the broiler.
The moment the timer sounded I pulled the pan out of the oven and flipped the steak over.
Back into the oven for another 5 minutes.
And then, as nearly everyone has said in the comments on my YouTube videos of me cooking a steak – I let the meat rest for about 5 minutes before cutting into it. Yes, I let it rest!!
When I did cut into the steak, it was cooked just the way I like it – on the rare side of medium rare.
Of course as I said, at 22 ounces that’s a large steak. So as you can see in the picture above, I did share the steak with my daughter.
Bottom line, at nearly $30, this was an expensive steak. But really, I only buy a steak like this once every couple of months and I enjoy the process of choosing it, watching Greg cut the steak, and then preparing the steak. It is a treat for myself.