Pork Rib-Eye Steaks, Pack of 2 (400g)

Grilled, barbequed or cooked in the oven, this premium pork ribeye is cut from the shoulder of the animal which produces an incredibly flavourful cut. We recommend thinly slicing our pork ribeye, charring on the grill for maximum flavour, then resting for at least half the cooking time before serving. The majority of our free-range pork is reared by Simon Price in Sidbury, Devon. Allowing the pigs to grow slowly in a natural environment not only protects the welfare of our pigs, but it also means exceptional tasting pork. All our pork is hand-butchered to order and delivered fresh to your door. Cooking Instructions 1. Remove the packaging and place the rib-eyes on a plate or meat rack. 2. If seasoning, dust with field&flower Weston Pork Rub or Dorset Sea Salt, allowing to marinate for 10 minutes before cooking, or up to 24 hours in the fridge. The longer you leave it, the more the rub will permeate and season the meat. 3. Preheat a skillet or frying pan to medium high, add rapeseed oil