| Prep Time: 20 Min
|Cook Time: 8 Minutes
- Pork Ribeye
- Salt & Pepper
- Garlic Powder
- Olive Oil
- Portobella Mushrooms
- Marsala Wine
- Chicken Broth
- Heavy Cream
Marsala Instructions: (cook on stovetop)
- Add butter into sauce pan and melt down, then add the mushrooms and seasonings. Stir for 7-8 minutes or until nicely browned.
- Add diced onions, garlic and rosemary to the mushrooms, cooking for 3-4 minutes longer until the onions have softened. Sprinkle in the 3 tablespoons of flour and stir into the mushrooms for 1 minute.
- Carefully pour in the marsala wine to deglaze the pan, scraping up any brown bits from the bottom of the skillet. Bring to a boil while whisking to prevent lumps from the flour, then let marsala reduce for 1-2 minutes until its almost evaporated.
Season with favorite rub and place it onto the Cast Iron in the Samson. Cook 3-4 minutes per side with the tray 3/4 from the top. Plate your Pork Ribeye and cover with Marsala sauce. Add in your favorite veggie and/or Garlic bread.
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