You will definitely need a good hood vent or put the cast iron skillet directly on a gas grill. It can smoke you out of the kitchen!

1 (4 bone) prime rib
1/4 cup black pepper
1/4 cup garlic powder
1/4 cup salt
2 red onions, thinly sliced

Seasoning
3 tablespoons salt
3 tablespoons white pepper
3 tablespoons fennel seed
1 1/4 tablespoons black pepper
2 1/2 teaspoons dry mustard
2 1/2 teaspoons ground red pepper

Remove fat cap off top of meat and save. Place roast in a large roasting pan. Make several dozen slits through silver skin with knife. Generously pour an even layer of black pepper covering top of meat, followed by garlic powder, then salt. Top off with onion and pin fat cap back on. Refrigerate 24 hours.

Bake at 550 degrees F for about 35 minutes. Remove and cool; refrigerate 3 hours until well chilled.

Remove fat cap and scrape off spices. Discard. Cut into 6 steaks and trim cooked ends. Season steaks generously and evenly on both sides and press in spices.

Heat a large cast iron skillet over very high heat until pan is beyond smoking. Place 1 steak in skillet and cook until underside starts to develop a heavy black crust, about 2 to 4 minutes. Turn and repeat this on remaining prime rib.