Ingredients: 

4 Prime Rib steaks 

1/4 cup olive oil 

2 tsp. kosher salt 

2 tsp. freshly cracked pepper 

2 tsp. mustard powder 

1 Tbsp. vegetable oil for skillet, divided 

Method: 

In a small finger bowl, combine the seasonings well. 

Rub olive oil on one side of each Prime Rib steak, then rub seasoning mix over each  side before turning and repeating on other sides. 

Allow steaks to reach room temperature (approx. 45 min.) covered with plastic wrap. Pre-heat oven to 375 degrees. Have a baking sheet ready for the steaks. 

Pre-heat 12“ cast iron grill skillet (or regular cast iron skillet) on stove adding a little  vegetable oil. When it begins to smoke, cook 2 steaks at a time for 2 minutes. Turn  over and cook for 2 more minutes. Place on baking sheet. Repeat with next 2 Prime Rib  steaks. Place on same baking sheet and allow to continue to cook in oven until desired  doneness. This can be done using a temperature probe inserted into middle of steak:  medium rare should measure 145 degrees (just a few minutes in the oven). 

When removing from oven, add a slice of Compound Parsley Butter to each (recipe  follows) and allow to sit a couple of minutes to re-absorb juices.

COMPOUND BUTTER Ingredients: 

1/2 cup butter, softened 

3 Tbsp. fresh parsley, chopped fine 

1 shallot, finely chopped (or 1 small onion and 1 clove garlic) 

1 tsp. lemon zest, grated or minced  ground pepper, to taste 

parchment paper 

Method: 

In small bowl, cream butter with mixer or by hand with wooden spoon. Incorporate  parsley and shallot. Add lemon zest and pepper. 

Cut a square of parchment paper and turn compound butter out on edge of paper  closest to you, leaving approx. 1/3 of parchment paper for rolling. Using a spatula,  straighten the parsley butter into a cylinder and proceed to roll the parchment paper  over the compound butter, rolling up completely. Twist both ends of paper in opposite  directions and the roll will automatically become a perfect cylinder. Refrigerate if using  in the near future to harden enough to slice into neat rounds. Otherwise, freeze for a  handy food-enhancer when the opportunity arises. 

Makes 1 6” - 8” roll 



* Other herbs can be used: try oregano, basil, cilantro, lovage, tarragon, thyme, sage.  Be careful if using Rosemary - it will over-power your food if too concentrated (in that  case, use only 1 Tbsp. Rosemary leaves in the recipe).