"After all, this is a premium cut - juicy, tender, with loads of delicious marbling - that shouldn't need any amping up of flavors. But Texas-based chain restaurant Perry's Steakhouse & Grille is clearly happy to break rules, as can be gauged from the fact that they advertise well-done steaks on their logo! And their "twist on the traditional" approach to cooking this beautiful cut seems to have hit the spot, with diners lining up for the Thursday night prime rib."
"According to their website, Perry's has "reinvented what prime rib can be," and this experiment put them on our list of 7 restaurant chains with the best prime rib. Their 16-pound rib features notes of pecan wood, is caramelized to perfection, and is served with a truffle merlot demiglace. Served only on Thursdays between 4 and 10 pm, the prime rib has a fan following of its own."
"Throwing pecan wood into the barbecue introduces a gentle, sweet, and nutty flavor to the meat. What's even better is that pecan wood's smokiness is fairly well-balanced - not as overpowering as hickory, nor is it as sweet and mild as fruitwoods like maple or cherry. Not only does it allow the prime rib to shine, it also makes room for a wide variety of sides. Most traditional pairings would start with a rich au jus, made by deglazing the pan"
Perry's Steakhouse & Grille serves a distinctive 16-pound prime rib smoked with pecan wood, caramelized, and accompanied by a truffle merlot demiglace. The offering is available only on Thursdays between 4 and 10 pm and draws dedicated diners who sometimes travel specifically for it. Reviews range from ecstatic praise to criticism about oversalting. Pecan wood adds a balanced, sweet, nutty smoke that complements the meat without overpowering it and pairs well with classic accompaniments. Recommended pairings start with a rich au jus made by deglazing the pan and allow many side dish options.
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