Peppered Ribeye Roast Food

PEPPERED RIB ROAST

Steps:

• Combine the pepper and cardamom; rub over roast. In a shallow dish, combine the soy sauce, vinegar, tomato paste, paprika and garlic powder; add the roast and turn to coat. Cover; refrigerate overnight., Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Cover and bake at 350° for 2 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 20 minutes before carving., Meanwhile, for gravy, pour the pan drippings and loosened brown bits into a saucepan; skim fat. Combine cornstarch and cold water until smooth; gradually stir into the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.

PEPPERED RIBEYE STEAKS

Steps:

• Combine all seasonings. Sprinkle over steaks, pressing mixture into both sides to help it adhere. Refrigerate, covered, for at least 1 hour or up to 24 hours., Remove steaks; blot with paper towels to remove any surface moisture, taking care to leave as much garlic mixture on steaks as possible. If desired, sprinkle with additional kosher salt. Grill steaks, covered, turning occasionally, on a greased grill rack over medium indirect heat until a thermometer reads 110°. Move steaks to direct heat; continue grilling until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand 5 minutes before slicing. Place on a warm serving platter; cut across grain into thick slices.

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).

PEPPERY ROAST BEEF

Steps:

• Preheat oven to 325°. In a small bowl, combine the oil, seasoned pepper, garlic, thyme and salt; rub over roast. Place fat side up on a rack in a shallow roasting pan. , Bake, uncovered, 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., In a small bowl, combine the sauce ingredients. Serve with roast.

PEPPERED RIB EYE STEAKS

Steps:

• Brush steaks lightly with the olive oil.
• In a small bowl, combine all of the seasonings and sprinkle seasonings over both sides of steaks, pressing into meat.
• Cover and chill for about 1 hour.
• Remove steaks and let them come to room temperature.
• Grill steaks over medium-hot coals 14-18 mins for rare; 18-22 mins for medium and 24-28 mins for well-done.

ROAST PEPPERED RIB EYE OF BEEF

Steps:

• Trim fat from roast.
• Combine pepper and cardamom.
• Rub all over beef and press in with heel of hand.
• Prepare marinade.
• Combine tomato paste, garlic powder, and paprika.
• Slowly add soy sauce, blending well.
• Slowly add vinegar.
• Place roast in large plastic zipper bag or oven bag.
• Pour marinade into bag and seal closed.
• Refrigerate at least 24 hours, turning occasionally.
• Remove meat from marinade and let stand at room temperature about 2 hours.
• Preheat oven to 300°F.
• Wrap tightly in foil or use an oven bag.
• Place in shallow pan and roast for 1 to 1 1/2 hours for medium rare. After 1 hour, begin testing with a meat thermometer inserted to the center of the roast. Remove when thermometer reads 120. Do not over cook! Roast will continue to cook while standing, and the end pieces will be more done than the center. Reserve about 1 cup of marinade for au jus.
• Remove meat from bag and let rest covered with foil about 15 to 20 minutes before carving. Reserve drippings.
• Meanwhile, prepare au jus:.
• Strain drippings and skim off fat.
• Bring 1 cup of drippings, 1 cup of water, and 1/2 to 1 cup of marinade to a boil. Reduce to desired strength.
• Carve roast and serve au jus.