These pork ribeye steaks are cut from the shoulder end of the loin. This is where the loin begins to work a little harder, picking up more intramuscular fat and deeper flavour than a lean centre cut chop.
That extra fat is the point. It keeps the meat juicy, takes a hard sear well, and gives you pork with real character.
They come with anchoïade butter. Anchovies, garlic, olive oil and herbs folded into butter until savoury and rounded. It melts over the hot pork, adding salt and depth rather than anything overtly fishy.
Cook hot in a pan. Rest properly. Finish with the butter at the table. Perfect for Valentines
