| 17 | 18 | 19 | 20 | 21 |
| 1 | 13 | 26 | 38 | 51 |
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2
1
1
Onions, thinly sliced
/4 Cup Black pepper
/4 Cup Salt
=
1
1
2
1
1
2
===== SEASONING MIX [OPTIONAL] =======
Tablespoon Plus 1 tsp, salt
Tablespoon Plus 2 tsp, fennel seeds
1/2 Teaspoon Dry mustard
Tablespoon Plus 2 tsp, white pepper
Tablespoon Plus 3/4 tsp, black pepper
1/2 Teaspoon Ground cayenne pepper
Remove fat cap off top of meat [butcher can do this for you] and save. Place
the roast, standing on the rib bones, in a very large roasting pan. Then
with a knife make several dozen punctures through the silver skin so
seasoning can permeate meat. Pour a very generous, even layer of black
pepper over the top of the meat [the pepper should completely cover it];
repeat with the garlic powder, then the salt, totally covering the preceding
layer. Carefully arrange the onions in an even layer on top so as not to
knock off the seasoning. Place the fat cap back on top. Refrigerate 24
hours. Bake ribs in a 550F oven until the fat is dark brown and crispy on
top, about 35 minutes. Remove from oven and cool slightly. Refrigerate until
well chilled, about 3 hours. [this is done so the juices will solidify and
the steaks can be cooked rare.] Remove fat cap and disgard. With the blade
of a large knife, scrape off the onions and as much of the seasonings as
possible and discard. Then with a long knife, slice between ribs into 6
steaks [4 will have bones]; trim the cooked surface of meat from the 2
pieces that were on the outside of the roast. Season and cook in your
favorite way for steaks. TO BLACKEN THE STEAKS: Combine the ingredients of
the seasoning mix thoroughly in a small bowl; you will have about 8
tablespoons. Sprinkle the steaks generously and evenly on both sides with
the mix. using about 4 teaspoons on each steak and pressing it in with your
hands. Heat a cast iron skillet over very high heat until it is beyond the
smoking stage and you see white ash on the skillet bottom--at least 10
minutes. [The skillet cannot be too hot for this method.] Place one steak in
the hot skillet [cook only one side at a time] and cook over a very high
heat until the underside starts to develop a heavy, black crust, about 2 to
3
minutes. Turn the steak over and cook until the underside is crusted like
the first, about 2 to 3 minutes more. Repeat with the remaining steaks.
Serve each steak while piping hot. [*NOTE*: If you don't have a commercial
hood vent over your stove, this dish may smoke you out of the kitchen. It's
worth it! But you can also cook it outdoors on a gas grill; a charcoal fire
doesn't get hot enough to "blacken" the steak properly. If you have a smoke
detector in your house, you will be able to determine if it is working
correctly. This is NOT a dish to prepare in an apartment building with a
central fire alarm system wired into your smoke detector. It causes great
excitement! Also, you can be guaranteed you will meet your landlord.]
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