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Featuring
Servings
Makes 4 servings
Ingredients
3 tablespoons unsalted butter
¾ cup finely diced green bell peppers
5 tablespoons Chef Paul Prudhomme's Blackened Steak Magic®, in all
¾ cup finely diced onions
¾ cup finely diced celery
1½ teaspoons minced fresh garlic
1 (3-lb) aged ribeye roast, about 4-inches thick at thickest part
¾ cup finely diced green bell peppers
5 tablespoons Chef Paul Prudhomme's Blackened Steak Magic®, in all
¾ cup finely diced onions
¾ cup finely diced celery
1½ teaspoons minced fresh garlic
1 (3-lb) aged ribeye roast, about 4-inches thick at thickest part
How To Prepare
Melt the butter over medium heat in a large heavy skillet until half melted. Add the bell peppers and 2 tablespoons of the Blackened Steak Magic and cook, stirring occasionally, about 3 minutes. Add the onions and celery and cook, stirring occasionally, for 3 minutes. Add the garlic and cook for 1 minute more, stirring and scraping the bottom of the skillet. Remove from the heat and spread the vegetable mixture on a large plate to stop the cooking process and cool.
While the vegetable mixture is cooling, trim the roast of all silver skin and the USDA stamp and trim the fat cap to ¼-inch thick. Lay the roast, fat side up, in a roasting pan without a rack. Sprinkle the roast evenly with the remaining Blackened Steak Magic and rub it in well. Spread the bottom of the roast (the side without the fat cap) with ¼ cup of the cooled vegetable mixture, then turn the roast fat side up. Cut 5 or 6 deep slits, about 2 to 3 inches long, lengthwise with the grain into the top of the roast to form pockets, being careful not to cut through to the bottom. Stuff the pockets with vegetable mixture, getting them as full as possible, and spread any remaining mixture on the top and sides of the roast. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
Preheat the oven to 300°F, keeping the roast refrigerated until ready to cook. Roast, uncovered, for 1 hour. Use a meat thermometer to check internal temperature, then continue cooking until desired degree of doneness:
Rare: 120-125°F; Medium-rare: 130 - 135°F; Medium: 140 - 145°F; Medium-well: 150-155°F; Well: 160°F or higher
Cooking times will vary, so check internal temperature every 20-30 minutes!
When preferred temperature is reached, remove the roast from the oven and transfer it to a platter or cutting board. Let sit for 15 to 20 minutes before carving.
While the vegetable mixture is cooling, trim the roast of all silver skin and the USDA stamp and trim the fat cap to ¼-inch thick. Lay the roast, fat side up, in a roasting pan without a rack. Sprinkle the roast evenly with the remaining Blackened Steak Magic and rub it in well. Spread the bottom of the roast (the side without the fat cap) with ¼ cup of the cooled vegetable mixture, then turn the roast fat side up. Cut 5 or 6 deep slits, about 2 to 3 inches long, lengthwise with the grain into the top of the roast to form pockets, being careful not to cut through to the bottom. Stuff the pockets with vegetable mixture, getting them as full as possible, and spread any remaining mixture on the top and sides of the roast. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
Preheat the oven to 300°F, keeping the roast refrigerated until ready to cook. Roast, uncovered, for 1 hour. Use a meat thermometer to check internal temperature, then continue cooking until desired degree of doneness:
Rare: 120-125°F; Medium-rare: 130 - 135°F; Medium: 140 - 145°F; Medium-well: 150-155°F; Well: 160°F or higher
Cooking times will vary, so check internal temperature every 20-30 minutes!
When preferred temperature is reached, remove the roast from the oven and transfer it to a platter or cutting board. Let sit for 15 to 20 minutes before carving.
