Pork · Loin
Pork Ribeye Steak
A marbled steak from the shoulder end of the loin. Juicier and richer than center-cut chops.
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| Animal | Pork |
|---|---|
| Section | Loin |
| Bone | Varies |
| Tenderness | Medium |
| Also called | pork rib steak |
Best ways to cook it
- Grill
- Pan-sear
- Broil
About this cut
What it is and how to use it
The pork ribeye steak is cut from the blade end of the loin, where the muscle meets the shoulder. It is more marbled than the center-cut chops and has a richer flavor, and it stays juicier on the grill. It comes boneless or with a small bone. It does well with a quick sear or with a marinade.
Cook’s tipCook to 145°F and rest three minutes. The marbling makes it more forgiving than a center-cut chop.
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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