Kitty said: Yes.How do restaurants cook their prime rib steak, they are always so tender and jui-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do restaurants cook their prime rib steak, they are always so tender and jui),it will help you,my kids.
Answers:
First off the prime Rib is not grilled it is usually baked and it is a "whole rib roast". The whole rib is rubbed with rosemary salt and pepper and baked whole for hours. Depending on the weight of the rib. The rib is then cut according to size and "doneness". Well-done is near the ends and medium and rare towards the middle. The steak is usually dipped in the Au-jus which is a rich season beef broth that is also served on the side, then plated. Prime refers to the grade of beef, prime has the most marble, results in a juicer and tastier steak. Rib steak is the particular cut, similar to the rib-eye.
Other Answers:
Grill!
First, you have to marinate your steak. You can use many different marinades, it depends on what you like. I prefer to simply rub salt, pepper and garlic. Let it sit in your fridge for about 2 hours. Then, make sure the grill gets really hot. This is important. The grill must be reaaally hot. You place the steak on the grill, enjoy the sizzle, give it 4 to 5 minutes and turn. Do not use a fork to turn, because you will let some of the juices out. Do the other side for 4 to 5 mins and you're done. If you don't like it med rare, then do a bit longer on each side. It isn't if its well done. Medium rare is the best.
On A Grill.
Source(s):
They Always Taste Good.
Source(s):
Meat lover
well you can tell that no one else has cooked prime rib in a restaurant excpet zoogly. You cook it slowly and a moderate heat. Around 225 to 250 degrees. Its a long slow process. I started prim about 11:00 or 12:00 for a 5:00 service. We use to cook off several at once in a 'hot box' basically a hot food holding cabinet. I have to agree with PH.. You need a larger size rib roast. I guess you could do it wuth a 6 or 7 lb"er" My Mom owned a Steak and Lobster " finer dining" resturant when I was a kid, So you know where I got to work during High school. We would take the roast and cover them with "Kitchen Bouquet" its a browning sause"and then a couple of rosemary leaves alittle garlic "usually 1 clove smashed and sprinkled over' Then they would go into a low oven about 225 deg for about 5 1/2 to 6 hrs to be "Rare" they were then sliced to order and finished off under the broiler to the desired doneness.
P.S. The kitchen bouquet would dry out and seal the meat from losing juices. we'd cut the roast out of the oven and they'd gush juices Mmmmmmmmmmmmmm
I also agree with PH. Slow cooked in the morning then put in hot box covered with aluminum foil. When a dupe comes up the slice to portion size then put on flat grill to cooked to that order. They also put a 2 oz. ladel of au jus on the grill for steam.
Now I want prime rib..
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