Take 30-40 minutes
Big steaks are a huge joy. Sharing a large steak rather than smaller individual steaks means you can build up a thoroughly charred crust while keeping the inside beautifully pink.
This recipe should provide a medium-rare result; cook for a little less or more time in the oven if you prefer your meat a little less or more cooked. You’ll find the recommended cooking time slightly different to that for a larger joint; for roasting a 2-bone (or more) rib of beef, click here.
If you want to be absolutely sure about how ‘done’ your steak is, insert a meat thermometer into the centre of the steak: it should read approximately 52°C for rare, 55°C for medium rare and 58°C for medium.
1. Remove the meat from the fridge at least 30 minutes before cooking.
2. Preheat the oven to 170°C and place a roasting tray inside to warm.
3. Place a large, heavy-based frying pan to warm over a high heat. Pat the surface of the meat dry with kitchen paper. Using your hands, coat the surface of the joint with the oil, just enough to allow seasoning to stick, then season with salt and pepper (if using). Make sure you season just before you put the joint into the pan, otherwise will start to draw out moisture, creating a wet surface and making it harder to get a decent crust.
4. Place the meat fat-side-down in the pan and sear for 2-3 minutes to allow a little of the fat to render. Then sear 2-3 minutes each side, being careful not to move the meat around too much so that it will char.
5. Place the seared meat in your warmed roasting tray and place in the oven for 12 minutes per 500g (divide the weight of your steak by 500, then multiply the answer by 12).
6. When the cooking time is over, remove from the oven tent with foil and allow to rest for 15 minutes before carving.
1 large Prime Rib, T-Bone or Wing Rib, 800g-1.2kg
2 tsp oil
Black pepper, optional