Recipe - Chef Bill Hahnes Blackened Prime Rib

4 8 ounce prime rib 3/4" thick
2 cup Melted butter, room temp
One half cup Bill's seasoning blend
1 White hot cast iron skillet

Dip meat in melted butter and evenly season both sides. Place in a white
hot skillet. Cook on first side for 1 One half minutes or until well charred.
Turn over and cook for an additional 2 minutes.

Cooking time determines meat doneness. Two minutes produces a medium rare
steak. Meat should be cooked no longer than 2 One half minutes per side, because
the "blackened" seasoning will burn. For well done, first cook meat in
oven. Then perform the above steps and cook 1 minute per side.

Note: A large cast iron skillet should be placed on a very high heat
approximately 30 minutes before blackening. "White hot" heat is reached
when white ash appears on the bottom of the skillet. Surface should be
clean, no oil. Wipe excess seasoning out of skillet when cooking large
quantities.

Warning: This dish smokes considerably, so it is best cooked out of doors.

Typos by Jim Kirk captain@iquest.net
Posted to MMRecipes Digest V4 #281 by Jim Kirk captain@iquest.net on Oct
26, 1997