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

Pork Ribeye Steak 2 x 220g

£9.50

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

Select Pack Quantity

We currently have 11 remaining in stock.
  • Delivered fresh
  • Native breed
  • Cook on the BBQ
  • Great for home roasting
  • Suitable for freezing

Product 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.”

Ingredients

Outdoor-reared, heritage breed pork.

Cooking advice

  1. Take the pork ribeye steaks out of the fridge, remove all packaging, and pat dry with kitchen paper. Place on a plate and allow to reach room temperature.
  2. Lightly oil the steaks using a neutral-flavoured oil with a high smoking point, then season generously with coarse sea salt and cracked black pepper.
  3. Heat a non-stick pan or cast iron skillet until smoking hot. Add the pork ribeye steaks to the dry pan and resist the urge to move them. After 90 seconds, turn; the underside should have developed a rich, golden crust.
  4. Cook the second side for 90 seconds, then reduce the heat slightly. Turn every 30 seconds or so and continue cooking for a total of around 5–7 minutes.
  5. Remove from the pan and allow to rest for 6 minutes before serving. These steaks are best enjoyed medium-well, with a blush of pink at the centre.

Journal

George Ryle's Pork Ribeye Steak Recipe with Broccoli and Anchovy Mayonnaise is available on our journal.

Background

Heritage Breed Pork Ribeye Steaks – Rich, Marbled & Full of Flavour
Tamworth and Middle White pigs are reared outside where they can root around, wallow, and exhibit all their instinctive behaviours. They're matured at their own pace, allowing the fat to naturally marble the meat and giving the pork a superior texture. To maximise the naturally occurring flavour, all our native breed pork is dry-aged on the bone for three weeks in our Himalayan salt chamber, further enhancing the rich and distinctive taste.

Swaledale Pork Ribeye Steak is Always Fresh Never Frozen®, butchered to order, vacuum-packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

Customer Reviews

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