How to cook pork ribeye recipes - Easy dinner
Author: Bryan Briscoe
Juicy pork ribeye steak in a sweet honey-garlic sauce is an easy, delicious dinner recipe your family will love. Mustard-maple pork ribeye roast is a tender, oven-baked pork roast finished with a sweet and sour mustard-maple sauce poured over it.
Honey-garlic pork ribeye steak
Juicy pork ribeye steak in a sweet honey-garlic sauce is an easy, delicious dinner recipe your family will love. Ready in minutes!
Provided by: Alida Ryder
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 6
Provided by: Alida Ryder
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 6
Ingredients:
- 4 pork ribeye steaks
- ½ cup Soy/Tamari sauce
- ¼ cup honey
- 2-3 garlic cloves (crushed)
- 2 tbsp lemon juice
- ½-1 tsp chilli/red pepper flakes
Nutrition:
- Calories: 256 kcal
- Carbohydrate: 20 g
- Protein: 33 g
- Fat: 4 g
- Saturated Fat: 1 g
- Cholesterol: 88 mg
- Sodium: 1690 mg
- Sugar: 18 g
- Serving Size: 1 serving
- 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.
Mustard-Maple Pork Ribeye Roast
Mustard-maple pork ribeye roast is a tender, oven-baked pork roast finished with a sweet and sour mustard-maple sauce poured over it. An easy dinner recipe!
Provided by: David & Debbie Spivey
Total time: 90 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 8
Provided by: David & Debbie Spivey
Total time: 90 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
- 3 tablespoons Dijon mustard (, divided)
- 2 pound pork ribeye roast
- 2 teaspoons extra-virgin olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- ½ teaspoon fresh thyme (chopped)
- ½ teaspoon fresh rosemary (chopped)
- Kosher salt and freshly cracked black pepper (to taste)
Nutrition:
- Calories: 267 kcal
- Carbohydrate: 3 g
- Protein: 22 g
- Fat: 17 g
- Saturated Fat: 5 g
- Cholesterol: 68 mg
- Sodium: 112 mg
- Sugar: 3 g
- Serving Size: 1 serving
- Preheat oven to 425 degrees F.
- Combine 1 tablespoon mustard, salt, and pepper in a small bowl; rub all over pork.
- In a large ovenproof pan, heat oil over medium-high heat. When the oil is hot, add the pork roast to the pan. Brown on all sides, about 3 to 5 minutes. When the pork is brown, transfer the pan into the oven. Roast the pork roast is done and juices run clear, about 30 to 45 minutes, depending on the thickness of the meat.
- When the pork is done, carefully remove the hot pan from the oven. Transfer the meat to a cutting board and let rest for 5 minutes.
- Place the same skillet over medium-high heat (CAUTION, the handle will still be hot!), add the vinegar. Bring to a boil, scraping up any browned bits with a spatula or spoon, about 30 seconds.
- Next, whisk in syrup and the remaining 2 tablespoons of Dijon mustard, thyme, and rosemary. Again bring to a boil, then reduce heat to a simmer and cook until the sauce is thickened; about 5 minutes.
- Slice the pork roast into ½-inch chunks. Serve the pork topped with the sauce.
Pan-fried rib-eye steak
Serve beef rib meat at least medium-rare, if not medium, to cook the fat running through it. This gives the meat lots of flavour – great with a red wine sauce
Provided by: Barney Desmazery
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 2 servings
Number of ingredients: 5
Provided by: Barney Desmazery
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 2 servings
Number of ingredients: 5
Ingredients:
- 2 rib-eye steaks, each about 200g and 2cm thick
- 1tbsp sunflower oil
- 1 tbsp/25g butter
- 1 garlic clove, left whole but bashed once
- thyme, optional
Nutrition:
- Calories: 520 calories
- Fat: 39 grams fat
- Saturated Fat: 16 grams saturated fat
- Carbohydrate: 4 grams carbohydrates
- Protein: 39 grams protein
- Sodium: 0.67 milligram of sodium
- Up to 8 hrs before cooking, pat the steaks dry with kitchen paper and season with salt and pepper. Heat the oil over a high flame in a heavy-based frying pan that will comfortably fit both steaks. When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it’s sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
- Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 min so they get a nice brown crust. As a rough guide, each steak will take 4 mins in total for rare, 5-6 mins in total for medium and 8-10 mins for well done. If you have a digital cooking thermometer, the temperatures you're looking for in middle of the steak are 50C for rare, 60C for medium and 70C for well done. Leave the steaks to rest for at least 5 mins. While the steaks are resting, you can make a classic red wine sauce to go with them.
