• Pork Ribeye Steak
  • Pork Ribeye Steak
  • Pork Ribeye Steak
  • Pork Ribeye Steak
  • Pork Ribeye Steak

Pork Ribeye Steak 2 x 220g


In stock
  • 2 x 220g steaks in each pack (approx.)

Select pack quantity

We currently have 28 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Great for home roasting
  • Cook on the BBQ

Product description

A beef classic, we believe the pork* equivalent is every bit as good. With generous marbling, this is an excellent cut for quick searing or barbecuing, although it makes an equally delicious braising cut, the luscious meat holding its shape when tender - think of onions, apples and cider with a dollop of rich crème fraîche and grain mustard to finish.

Chef Valentine Warner inspires:
"So delicious is pork ribeye cooked over charcoal that I tend to do it but one way. Season with rosemary and lemon zest salt, grill over the glowing embers until faintly pink within and then spoon over some salmoriglio. Salmoriglio is a typically rustic Sicilian sauce: pound to a paste a lot of fresh marjoram or oregano with a couple of garlic cloves and sea salt 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 added on top with maybe a few crispy crumbs scattered over."

*Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and gives the pork a superior texture. To maximise the naturally occurring flavour, all our native breed pork is dry-aged on the bone for 3-weeks in our Himalayan salt chamber; this further enhances the rich and distinctive flavour. Pork ribeye steaks are Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

Buy pork ribeye steak online today.


Outdoor-reared, heritage breed pork.

Cooking advice

  1. Take Pork Ribeye Steaks out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Oil* the steaks and season generously with coarse sea salt and cracked black pepper
  3. Heat a non-stick pan or cast iron skillet until smoking hot
  4. Add the Pork Ribeyes to the dry pan resisting the urge to move them and turn after 90 seconds - a rich, golden crust should have formed 
  5. Once other side has cooked for 90 seconds, reduce heat slightly, turn every 30 seconds or so, repeat for a total cooking time approx. 5-7 minutes**
  6. Remove from pan and rest for 6 minutes

*Select an oil with a high smoking point and neutral flavour

**Swaledale Butchers Pork Ribeye Steaks are best eaten medium well-done, with a blush of pinkness within

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