Boneless Ribeye Roast Food

EASY RIB EYE ROAST

Steps:

• Preheat an oven to 500 degrees F (260 degrees C).
• Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan.
• Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

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.

BONELESS RIBEYE ROAST

Steps:

• Preheat Oven to 500 degrees F
• Mix butter garlic, herbs, salt, pepper in a small bowl until smooth
• Rub herb butter over roast and place in a roasting tray with rack
• Bake for 5 minutes per pound of meat
• Turn off heat and let roast sit in oven for 2 hours. Do not open oven so no heat is lost.
• Add flour, whisking till smooth, add beaf stock, constantly stirring and bringing sauce to a boil. Return roast to oven to keep warm
• Remove from heat and strain sauce into a gravy boat
• Carve into 3/4 inch slices and serve with potatoes and green beans and sauce.