<P><JC>Blackened Prime Rib</JC>
<P><JC>(Adapted from More Cooking Secrets of the CIA)</JC>
<P>
<P>Published by the Culinary Institute of America (CIA)
<P>
<P>2 teaspoons salt 
<P>2 teaspoons sweet paprika 
<P>2 teaspoons white pepper 
<P>1 teaspoon onion powder 
<P>1 teaspoon garlic powder 
<P>1 teaspoon cayenne pepper 
<P>2 teaspoons black pepper 
<P>1 teaspoon dried thyme 
<P>1 teaspoon dried basil 
<P>1/2 teaspoon dry mustard 
<P>6 boneless rib steaks, trimmed of fat 
<P>1 cup of unsalted butter, melted
<P>
<P>Combine all of the ingredients for the spice mixture. Brush the steaks generously with the melted butter. Dredge them evenly in the blackening mixture. Heat a large cast-iron skillet over high heat until it is smoking. Place the steaks in the pan without crowding. Cook on the first side about 2 minutes. Turn the steaks and blacken them on the second side, about 2 minutes for medium rare. Place the steaks on heated plates, top each with a little melted butter and serve. Serves six.
