Directions:
- 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 1/4 c black pepper over the top of the meat (the pepper should completely cover it); repeat with the 1/4 c garlic powder, then the 1/4 c 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 remaining ingredients (1 T + 1 t salt through cayenne pepper) thoroughly in a small bowl; you will have about 8 tablespoons.
- Sprinkle the steaks generously and evenly on both sides with the mix.
- Use about 4 teaspoons on each steak and press 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1138.94 Kcal (4769 kJ) | ||
| Calories from fat | 877.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 97.53g | 150% | |
|---|---|---|---|
| Cholesterol | 217.73mg | 73% | |
| Sodium | 6458.39mg | 269% | |
| Potassium | 1078.53mg | 23% | |
| Total Carbs | 14.49g | 5% | |
| Sugars | 1.77g | 7% | |
| Dietary Fiber | 4.22g | 17% | |
| Protein | 51.08g | 102% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 7.6mg | 42% | |
| Calcium | 101.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 304.44 Kcal (1275 kJ) | ||
| Calories from fat | 234.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.07g | 150% | |
|---|---|---|---|
| Cholesterol | 58.2mg | 73% | |
| Sodium | 1726.33mg | 269% | |
| Potassium | 288.29mg | 23% | |
| Total Carbs | 3.87g | 5% | |
| Sugars | 0.47g | 7% | |
| Dietary Fiber | 1.13g | 17% | |
| Protein | 13.65g | 102% | |
| Vitamin C | 1mg | 6% | |
| Iron | 2mg | 42% | |
| Calcium | 27.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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