- 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
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
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
Pour remaining broth from the can and you have a delicious au jus for dipping!