Pan-Seared Prime Rib with Au Jus
A restaurant-quality prime rib seared in one skillet and finished in the oven, served with a silky beef jus and horseradish cream. Ready in 25 minutes with a perfect rare-to-medium center.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 52g
Ingredients
- 2 steaks prime rib steaks (2 bone-in, 1.5 inches thick)
- ¾ cup beef broth
- ½ cup sour cream
- 2 tbsp horseradish, prepared
- 3 sprigs fresh thyme
- 2 tbsp unsalted butter
- 1 medium shallot, minced
Instructions
- 1
Pat the steaks dry with paper towels. Season generously with salt and pepper on both sides.
- 2
Heat a 12-inch cast iron skillet over medium-high until it shimmers, about 2 minutes.
- 3
Sear steaks 2 minutes per side without moving. They should develop a dark crust.
- 4
Add thyme and butter to the pan, tilt, and baste the steaks for 30 seconds. Transfer to a 400°F oven for 5–7 minutes until medium-rare.
- 5
Remove steaks to a plate. Pour off all but 1 tbsp fat. Add shallot to the pan and cook 1 minute until fragrant.
- 6
Add broth, scrape up browned bits, and simmer 2 minutes until glossy. Whisk sour cream and horseradish in a bowl.
- 7
Serve steaks with au jus spooned over top and a dollop of horseradish cream on the side.
Tools you’ll need
- 12-inch cast iron skillet
- instant-read thermometer
- paper towels
- small bowl
- whisk
- oven (preheated to 400°F)
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