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.
As I like to do, I sprinkled both sides of the steak with a dry rub and let it rest on the paper while I let the cast iron pan warm up in the oven under the broiler.
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.