Any Foodies Here?

Originally Posted by happytheman

I completely agree with you on the seasoning. We like our steaks rare though, so I hit mine 3-4 minutes on one side then two to three minute on the other for a 1" - 1 1/2" thick steak.

I do cook a REALLY mean Prime Rib! It's my specialty! It turns out perfect every time! Here's how it's done:
Night before - shove like 6-7 cloves slivered garlic throughout the roast, refrigerate.

Day of - pull the roast three to four hours prior to cooking and let come up to room temp, coat the crap outta the roast with fresh cracked peppercorn and just a wee bit of salt

450° for 20 minutes

350° for an hour to hour and a half and pull out ~15° prior to desired temp.
Place on cutting board and tent with aluminum foil for 20 minutes. DO NOT CUT PRIOR TO THIS TIME. Done.

If you want to know how I make my au jus, just let me know.