BONELESS PORK RIBEYE ROAST RECIPE RECIPES

Steps:

• Preheat oven to 425 degrees. Spray bottom of a small sheet pan. (I used a quarter sheet pan) with cooking spray. Set aside. 
• In small bowl, combine seasonings for roast.  Coat roast on all sides with seasoning mixture. 
• Heat a medium skillet over medium high heat. Add olive oil and brown roast on all sides (about 5 to 6 minutes). 
• Remove roast to prepared sheet pan and roast in oven for 25 to 30 minutes, or until thermometer reads between 140 degrees and 145 degrees F. 
• Remove roast from oven and tent with foil. Allow to rest for 10 minutes before slicing.
• While roast is in oven, make the mushroom gravy. 
• In same skillet you browned the roast in, on medium high heat, melt 2 TBSP. of the butter. 
• Add in she shallots and stir. Cook for about 3 minutes or until shallots start to become translucent. 
• Add in the mushrooms. Cook until mushrooms are soft and start to brown, about 6 minutes. 
• Add in the sherry.  Cook for about a minute, then add in the remaining 1 TBSP. butter. Sprinkle in the flour. Stir and cook for 1 minute. 
• Slowly, whisk in the chicken stock. Allow gravy to come to a boil and cook until thickened. Taste for salt and pepper, and add as needed. 
• Serve mushroom gravy with pork roast.

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.