Boneless Pork Ribeye Recipes

HONEY-GARLIC PORK RIBEYE STEAK

Steps:

• Season the pork steaks with salt then sear in a hot pan until well-browned on both sides.
• Mix together all the sauce ingredients. Taste and adjust as preferred.
• Pour the sauce into the pan and allow to cook, basting the pork, until the sauce is reduced and the pork is cooked to your preference.
• Remove from the heat and allow to rest for 5 minutes before serving.

GRILLED RIBEYE (RIB) PORK CHOPS WITH EASY SPICY BBQ SAUCE

Steps:

• Preheat grill over medium-high heat and brush with olive oil. Season chops with salt and pepper on both sides. Place pork on grill for 8-9 min., turning once halfway through, until internal temperature is 145°F as measured by a meat thermometer. Remove pork from grill, tent with foil and rest for 3 min.
• Spicy BBQ Sauce: Heat oil in pot over medium heat. Sauté onion until soft; add ketchup, brown sugar, Worcestershire sauce, vinegar and cayenne. Simmer for 15 min. until sauce thickens; turn off heat. Once cooled, puree sauce in blender. Serve chops with spoonful of sauce.

THAI RIBEYE PORK CHOPS

Steps:

• Whisk together the soy sauce, cilantro, garlic, brown sugar, vegetable oil, and lime juice in a bowl.
• In a large baking dish, arrange the ribeye pork chops in an even layer. Pour the marinade over the pork chops, reserving about 1/4 cup of the marinade in the refrigerator for later use.
• Marinate the pork chops for 20 to 30 minutes.
• Heat an indoor grill pan or outdoor grill to medium-high heat. Remove pork chops from the marinade, discarding the excess marinade. Place pork chops on the hot grill for 4 minutes on each side, flipping once until the internal temperature of the pork measures between 145 degrees F. (medium rare) and 160 degrees F. (medium) on a meat thermometer.
• Transfer the grilled pork chops to a cutting board and let rest for 3 minutes before slicing against the grain.
• Pour the reserved marinade over the sliced pork before serving.

BONELESS RIB EYE

Steps:

• Preheat oven to 450 degrees F. Preheat a grill to high.
• To Prepare Steak:
• Combined all dry rub ingredients in a deep bowl, take steak and dredge in mixture, making sure dry rub covers entire steak. Then put steak on a hot grill about 4 minutes a side until slightly charred, at this point the steak will be rare. Put in oven to cook to desired temperature: 10 minutes for medium rare, 20 minutes for medium and 25 minutes for medium well.
• To assemble dish: Place steak on oval dish, topped steak with potatoes. Surround plate with chokes.
• Wash the potatoes well, then cut in quarters, and drop in boiling water for 15 minutes or until fork tender. Drain potatoes well. In a saute pan melt the butter. When bubbling add the potatoes. Season with salt and pepper, to taste. Start smashing potatoes with a back of a fork until potatoes gather in the pan. Finish potatoes by topping them with sour cream, green onions and bacon.
• Preheat the oil in a fryer or a deep pot to 350 degrees F. Take artichoke hearts out of can, drain well, and toss in flour. Pat the excess flour off the chokes, and drop hearts in fryer oil and fry for about 2 minutes. Remove to a paper towel lined plate. Season with salt and pepper.