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1
Remove fat cap off top of meat (butcher can do this for you) and save.
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2
Place the roast, standing on the rib bones, in a very large roasting pan.
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3
Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat.
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4
Pour a very generous, even layer of 1/4 c black pepper over the top of the meat (the pepper should completely cover it); repeat with the 1/4 c garlic powder, then the 1/4 c salt, totally covering the preceding layer.
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5
Carefully arrange the onions in an even layer on top so as not to knock off the seasoning.
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6
Place the fat cap back on top.
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7
Refrigerate 24 hours.
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8
Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes.
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9
Remove from oven and cool slightly.
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10
Refrigerate until well chilled, about 3 hours. (this is done so the juices will solidify and the steaks can be cooked rare.) Remove fat cap and disgard.
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11
With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard.
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12
Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast.
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13
Season and cook in your favorite way for steaks.
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14
TO BLACKEN THE STEAKS: Combine the remaining ingredients (1 T + 1 t salt through cayenne pepper) thoroughly in a small bowl; you will have about 8 tablespoons.
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15
Sprinkle the steaks generously and evenly on both sides with the mix.
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16
Use about 4 teaspoons on each steak and press it in with your hands.
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17
Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom--at least 10 minutes. (The skillet cannot be too hot for this method.) Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes.
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18
Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more.
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19
Repeat with the remaining steaks.
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20
Serve each steak while piping hot.
