Pork rib eye steak?
Saturday, May 1, 2010 10:28Posted in category Rib Eye Steak
hi i recently got some pork rib eye steak fromm my butcher. well i soon realised that i have no idea how to cook it? so does any one have any ideas i thought abotu cooking then frieing i odnt know well please answer thanks {}punk{}
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Chef Rick says:
May 1st, 2010 at 10:28 am
If you got the steak from your butcher, he could probably give you some ideas on the best method of cooking it. I would try putting a dry rub on it (Store bought or your own, although watch the salt content of the store bought, sometimes they can be up to 60 percent salt) Grill the pork "steaks" over low heat until they reach an internal temperature of about 155. Butcher bought pork is probably safe to cook a little pink if you like meat on the rare side.
Pork is one of the best meats there is, and to fry it is to ruin it. If you like sauces, try making a Marsala sauce and putting some oregano in the seasoning on the steak.
Kimberly says:
May 1st, 2010 at 10:28 am
PANFRIED PEPPERPORK RIB EYE STEAKS
With Roasted Parmesan Potato Slices.
2 large potatoes (about 1 1/4 lb.)
Olive oil
Salt
3 tbsp. grated Parmesan cheese
1 med. sized onion
2 beef rib eye steaks, each 1 inch thick
1 tsp. coarsely ground black pepper
1/4 c. balsamic or red wine vinegar
About 30 minutes before serving, preheat boiler if manufacturer directs. Slice unpeeled potatoes crosswise into 1/4 inch slices.
On ungreased jelly roll pan, arrange potatoes in a single layer, overlapping slightly if necessary. Drizzle potatoes with 2 tablespoons olive or salad oil and sprinkle with 1/2 teaspoon salt. Place jelly roll pan with potatoes in broiler about 4 inches from source of heat. Broil potatoes 10 minutes turning them once. Sprinkle potatoes with Parmesan cheese. Broil 3 to 4 minutes longer until cheese melts and potatoes brown.
While potatoes are broiling, dice onion. In 12 inch skillet over medium heat in 1 tablespoon hot olive or salad oil, cook onion until tender with slotted spoon, remove onion to bowl.
Sprinkle steaks with pepper and 1/2 teaspoon salt. In same skillet over medium high heat, in 1 tablespoon hot olive or salad oil, cook steaks until browned on both sides, about 8 minutes for rare or until of desired doneness. Place steaks on warm platter. Keep warm.
Reduce heat to medium, spoon off fat. Add vinegar and cook onion. Cook 1 minute, stirring to loosen brown bits on bottom of skillet. Spoon onion mixture over steaks. Arrange Parmesan potatoes around steaks. To serve cut each steak in half.
cope_acetic@yahoo.com says:
May 1st, 2010 at 10:28 am
It’s pretty much a boneless pork chop, so you can cook it like you would a chop.
bvoyant says:
May 1st, 2010 at 10:28 am
A pork rib eye is also known as a top loin chop. In general, pork chops are very lean in the eye and get dry and chewy if you over cook them. Many recipes saute the chops and then finish them in a bit of liquid to enhance moisture. You can cook the chop in any way that a veal chop would just don’t go over 140F or cook them no further than the firmness of your ear lobe (the carry over heat will carry them to med rare).
One way I like to do them (there are dozens more) is to season the chops on both sides with salt, pepper, and a sprinkle of nutmeg (add a bit of cayenne if you want) and saute them off in a tablespoon each butter and oil. Remove and "tent" to keep warm. Saute some sliced garlic (1-2 cloves) in the residual oil til lightly golden then add 2 Tbs. of tomato paste and stir that until it darkens a bit then add 2/3 cup of cream stir to combine and reduce by half. Return the chops to the sauce and you are done and have a nifty pasta sauce as well. The dish can be altered by changing the ratio of tomato paste to cream or adding an herb like marjoram.
Happy eating.