Best Oak Grilled Prime Rib Chop Recipes

OAK GRILLED PRIME RIB CHOP

Oak Grilled Prime Rib Chop image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

5 tablespoons red wine vinegar
5 tablespoons garlic olive or vegetable oil
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1 teaspoon cayenne pepper
1/2 teaspoon onion powder
2 tablespoons granulated garlic
3 tablespoons salt
2 (25-ounce) prime rib chops
Olive oil, for brushing grill

Steps:

Preheat an outdoor grill preferably wood fired with oak wood to medium heat.
For the Basting Sauce, in a small bowl, stir together the vinegar and oil.
For the Seasoning Salt, combine all the ingredients in a small bowl.
Brush both sides of the steaks with the basting sauce. Oil the grill and place steaks on the grill. Season the top side of each steak with the seasoning salt.
Turn the steaks before the heat pushes juices out the top (and continue to turn using this timing method throughout cooking). Baste and season after each turn, 4 times per side. Continue turning until the steaks are done to your liking. Enjoy!
Leftover seasoning salt can be kept tightly sealed for up to 1 month.

GRILLED PRIME RIB

Grilled Prime Rib image

There is nothing better than a prime rib roast, especially if you can find one that is USDA Prime. The problem is the amount of time it takes and the financial risk if carved undercooked. I solved the problem by creating this recipe. You get all the benefits of the roast with none of the risk. Cooking Notes: The most important rule to remember is ROOM temperature meat and time to rest after you cook it. Remember to pre-order your meat if you want Prime beef. Wine Notes: Can you say Cabernet Sauvignon? This is the place to pull out one of the old ones if you have it. Many wine shops have some past vintages in back ready for the asking!

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

3 USDA Prime rib-eye steaks, each about 2 1/2 pounds and 1 3/4 to 2-inches thick
Salt and freshly ground black pepper
2 heads garlic, cloves peeled
6 tablespoons extra-virgin olive oil, divided
2 sprigs rosemary
2 lemons

Steps:

Preheat the grill.
Remove the steaks from the refrigerator and allow them to come to room temperature.
Season steaks generously on both sides with salt and pepper. Press the salt and pepper into the steaks. Set aside.
Make the garlic paste: Trim the stem ends off garlic cloves.
Place a small skillet over medium heat and add 4 tablespoons of the oil. Add the garlic cloves and bring the oil to a simmer, then reduce the heat to low. Strip the leaves off 2 sprigs rosemary and chop to make 2 tablespoons. Add the rosemary to the garlic and cook until the cloves are golden brown, about 10 minutes, tossing occasionally with tongs.
Remove the skillet from the heat and allow the garlic to cool in the oil.
In a mortar or on a cutting board, mash the garlic into a paste. Mix the mashed garlic with the reserved oil and rosemary. You should have about 1/2 cup of paste.
Place the meat on a hot grill and cook until well browned on both sides, about 5 minutes on the first side and 3 minutes on the second side.
Cut 2 lemons in half and cut ends off. Brush with olive oil and season with salt and pepper. Place the lemons on the grill with the steaks and serve with the steak.
Smear 2 generous tablespoons of the paste over the first seared side of each steak. Place the steaks, paste side facing up, on the grill rack.
Finish cooking on the cool side of the grill, with the lid on or in the oven until done to your preference, 10 to 12 minutes for rare (remove when an instant-read thermometer registers 120 degrees F).
Remove the steaks from the grill and allow the steaks to rest on the rack for about 10 minutes. Cover and keep warm while resting.
Transfer the steaks to a cutting board. Cut between the bone and meat of each steak. Cut each steak crosswise into 1-inch slices.