Pork Ribeye Steak
Pork Ribeye Steak – Richly Marbled, Full of Flavour
Whilst ribeye is one of the most prized cuts of beef, the pork equivalent deserves just as much attention. Cut from heritage breed pigs with naturally generous marbling, pork ribeye steak is ideal for quick searing or barbecuing. It also holds up beautifully to slow braising, the luscious meat remaining intact while becoming meltingly tender. Try it cooked with onions, apples, and cider, then finished with a spoonful of crème fraîche and grain mustard for a deeply comforting dish.
Chef Valentine Warner inspires
“So delicious is pork ribeye steak cooked over charcoal that I tend to do it but one way. Season with rosemary and lemon zest salt, grill over glowing embers until faintly pink inside, then spoon over some salmoriglio sauce, a typically rustic Sicilian classic. To make it, pound a lot of fresh marjoram or oregano with a couple of garlic cloves and sea salt to a paste, then mix in extra virgin olive oil, freshly squeezed lemon juice, and a little flaked chilli.
Alternatively, a sauce of anchovies, garlic, fresh chilli, and a dot of vinegar cooked down before adding single cream is delicious with the pork ribeye steak laid on top, perhaps with a few crispy crumbs scattered over.”
Pork Ribeye Steak – Richly Marbled, Full of Flavour
Whilst ribeye is one of the most prized cuts of beef, the pork equivalent deserves just as much attention. Cut from heritage breed pigs with naturally generous marbling, pork ribeye steak is ideal for quick searing or barbecuing. It also holds up beautifully to slow braising, the luscious meat remaining intact while becoming meltingly tender. Try it cooked with onions, apples, and cider, then finished with a spoonful of crème fraîche and grain mustard for a deeply comforting dish.
Chef Valentine Warner inspires
“So delicious is pork ribeye steak cooked over charcoal that I tend to do it but one way. Season with rosemary and lemon zest salt, grill over glowing embers until faintly pink inside, then spoon over some salmoriglio sauce, a typically rustic Sicilian classic. To make it, pound a lot of fresh marjoram or oregano with a couple of garlic cloves and sea salt to a paste, then mix in extra virgin olive oil, freshly squeezed lemon juice, and a little flaked chilli.
Alternatively, a sauce of anchovies, garlic, fresh chilli, and a dot of vinegar cooked down before adding single cream is delicious with the pork ribeye steak laid on top, perhaps with a few crispy crumbs scattered over.”
Description
Pork Ribeye Steak – Richly Marbled, Full of Flavour
Whilst ribeye is one of the most prized cuts of beef, the pork equivalent deserves just as much attention. Cut from heritage breed pigs with naturally generous marbling, pork ribeye steak is ideal for quick searing or barbecuing. It also holds up beautifully to slow braising, the luscious meat remaining intact while becoming meltingly tender. Try it cooked with onions, apples, and cider, then finished with a spoonful of crème fraîche and grain mustard for a deeply comforting dish.
Chef Valentine Warner inspires
“So delicious is pork ribeye steak cooked over charcoal that I tend to do it but one way. Season with rosemary and lemon zest salt, grill over glowing embers until faintly pink inside, then spoon over some salmoriglio sauce, a typically rustic Sicilian classic. To make it, pound a lot of fresh marjoram or oregano with a couple of garlic cloves and sea salt to a paste, then mix in extra virgin olive oil, freshly squeezed lemon juice, and a little flaked chilli.
Alternatively, a sauce of anchovies, garlic, fresh chilli, and a dot of vinegar cooked down before adding single cream is delicious with the pork ribeye steak laid on top, perhaps with a few crispy crumbs scattered over.”
