Let's Cook Steakzilla

December 31, 2011 12:03 PM

I've committed to barbecuing an 11-pound bone-in prime rib tonight. Should I cut it up into individual steaks or grill it as one giant roast? My grill is a hybrid gas and charcoal, if it matters. Any advice is helpful; I've never done anything this big. The diners' preference is for medium well and dinner will be in about seven hours.
posted by jewzilla to food & drink (6 answers total)

If it were me, I would cook it as a whole roast: you can get steak any day of the year. Season well, then cook over indirect heat until it reaches about 130F. Rest tented with foil for a good half hour.
I've previously suggested the Thomas Keller blowtorch treatment to get a good outside crust, and would heartily recommend it again. Otherwise, you can simply blast the roast in a 450F oven either before or after cooking.
posted by Gilbert at 12:12 PM on December 31, 2011 [1 favorite]

I agree with Gilbert. Just remember to rest it for a while before cutting.
posted by bryanthecook at 12:59 PM on December 31, 2011

Oops, I meant medium rare, not medium well!
posted by jewzilla at 1:03 PM on December 31, 2011

What they said. Also, the lower you can cook it at, the better - if you cook it very slowly, it will be done the same way from edge to edge (plus a crust). This will give it the look you might want a carved prime rib. If it gets done early, the abovementioned blast will reheat it pretty nicely (it's never going to be really piping hot because then it would be well done. I guess a warmed plate would help hold in its little bit of heat.)
posted by ftm at 1:13 PM on December 31, 2011

Medium rare? Much better. In that case, take it out at about 118-122F.
posted by Gilbert at 2:01 PM on December 31, 2011 [1 favorite]

Assuming it isn't too late...last month's Cook's Illustrated magazine did a spread about how to replicate steakhouse prime rib called "The Best Prime Rib"
Here is the article: http://www.cooksillustrated.com/recipes/article.asp?docid=32279
Here is the video: http://www.cooksillustrated.com/byissue/default.asp?docId=32433&selDate=165&currentVideo=y
posted by allfortheBoss at 8:34 PM on December 31, 2011 [1 favorite]