- 3 8-10-oz. ribeye steaks (medium thickness, 3/4 of an inch)
- 1 can beef broth
- 8 large garlic cloves
- 3/4 tsp coarse salt
- 3/4 tsp seasoned salt
- 3/4 tsp dried oregano
- 3/4 tsp onion salt
- 3/4 tsp coarse-ground black pepper
- 1 Tbsp olive oil
- 1 tsp water
Mince garlic with a garlic press and in a small bowl, combine with salt, seasoned salt, oregano, onion salt and pepper. Mix together with a little water just enough to make a thick paste.
Rub about 1/2 tsp of above mixture into each side of the three ribeye steaks. Save whatever of this is leftover for the next step.
Pour beef broth into cream can and add leftover garlic mixture from above. Bring broth to a boil with lid on the can to conserve the liquid.
In a hot pre-heated pan, sear steaks for 1 1/2 minutes on each side (preferably a cast iron skillet for this, but any skillet should work fine).
Put each steak into a locking tong. The meat should be at one end of the tong. Remove cream can from burner, carefully open with an oven mit (don't get burned by hot steam). The tongs should be placed in the can so the meat is at the top of the can, not in the liquid at the bottom. Try to keep steaks from touching each other as much as possible.
Put lid back on can and back on the burner for about 7-8 minutes. Remove can from burner and with another tong or oven mit remove tongs. The prime rib slices should be about a medium doneness. if you like it more rare, steam a little shorter time period.
If after removing from the can you would like them a little more done, just remove from the tongs and put in the boiling broth for a minute or so at a time until it is done to your liking.
Pour remaining broth from the can and you have a delicious au jus for dipping!