Pork ribeye is considered a tender cut of pork that is flavorful and juicy when cooked properly. The ribeye comes from the rib section, which runs along the spine of the pig. It’s part of the loin primal and contains a generous marbling of fat, which keeps the meat moist during cooking. Like other tender cuts of pork, ribeye needs quick cooking methods like grilling, broiling, or sautéing to prevent it from drying out and becoming tough.
What cut of meat is pork ribeye?
Pork ribeye is cut from the rib section of the pig, specifically the 6th through 12th ribs. It is located right behind the shoulder and includes the same muscles that beef ribeye gets its name from, the spinalis dorsi and longissimus dorsi muscles. These muscles do little work, so they are tender and well-marbled with fat.
The pork ribeye roast is taken from the upper part of the rib section. Pork ribeye steaks are cut from the lower portion. A whole pork ribeye roast can weigh 4 to 6 pounds, while pork ribeye steaks are usually cut 3/4 to 1 inch thick and weigh 8 to 12 ounces each.
How is pork ribeye different from other pork cuts?
Here are some key differences between pork ribeye and other common pork cuts:
- Compared to pork loin – Pork ribeye tends to be more marbled and flavorful than pork loin, which is very lean. Pork loin can become dry during cooking.
- Compared to pork chops – Pork ribeye steaks are cut from a smaller, more specific part of the loin than pork chops. The extra marbling makes ribeye more tender and juicy.
- Compared to pork shoulder – Cuts from the shoulder like Boston butt are well-marbled too, but contain a lot more connective tissue. Shoulder cuts are best for slow cooking while ribeyes are good for quick cooking.
- Compared to pork belly – Pork belly is extremely fatty and flavorful. But because it contains a high ratio of fat to meat, it has a much different texture and flavor profile than ribeye.
In summary, pork ribeye combines the tenderness of loin cuts like chops with the rich marbling of shoulder cuts like Boston butt. This gives it a perfect balance of flavor, juiciness and tender texture.
Is pork ribeye a tender cut of meat?
Yes, pork ribeye is one of the most tender cuts of pork. Here are some reasons why:
- It comes from muscles that don’t get much use, so the meat is naturally tender.
- There is generous marbling of fat throughout the meat, which bastes it from within and prevents drying out.
- The ribeye contains no tough connective tissues that need to be broken down by moist cooking methods.
- The grain of the muscle fibers is fine and short, so it’s easy to bite through.
- When cooked properly, pork ribeye has a buttery texture and is very easy to chew.
Tests measuring the tenderness of cooked meat place pork ribeye near the top. Its tenderness compares favorably to other tender cuts like the loin chop or tenderloin. Overall, ribeye is considered one of the most naturally tender cuts on the entire pig.
How to cook pork ribeye for maximum tenderness
Cooking pork ribeye properly is key to bringing out its naturally tender qualities. Here are some tips:
- Use quick cooking methods – Grilling, broiling, sautéing, or pan searing are best. Avoid slow braising or roasting.
- Cook to medium doneness – Cook to an internal temperature of 145°F. This prevents overcooking while still being safe.
- Let it rest – Allow the meat to rest 5-10 minutes after cooking so juices redistribute through the meat.
- Slice against the grain – Cutting against the direction of the muscle fibers makes biting through the meat easier.
- Avoid overhandling – Excessively squeezing or piercing the raw meat can damage its structure.
Following these guidelines will help retain the natural tenderness and juiciness of pork ribeye during cooking. It will have a melt-in-your-mouth texture when done right.
Grilling
Grilling is a quick, hot cooking method that seals in moisture and brings out great flavor. Grill pork ribeye over direct high heat for 2-3 minutes per side until it reaches the desired doneness. Let it rest before slicing and serving.
Broiling
Broiling utilizes direct overhead high heat from the oven broiler. Place the ribeye on a broiler pan and broil for 2-3 minutes per side. Watch it closely to avoid burning the exterior before the center cooks through.
Pan searing
Sear pork ribeye in a hot pan with just a little oil. Sear for 1-2 minutes on each side, then finish cooking in a 400°F oven for a few minutes until it reaches the target internal temperature.
How to tell when pork ribeye is cooked properly
It’s important not to overcook pork ribeye to preserve tenderness. Here are some ways to test doneness:
- Use a meat thermometer – Insert into the thickest part and cook to 145°F internal temperature.
- Check internal color – When sliced, the interior should be light pink with just a hint of redness in the center.
- Test for firmness – Meat should feel springy but still have a little give when pressed.
- Do a fork test – Meat should come apart easily when poked with a fork.
Pull the pork ribeye off the heat slightly before it reaches the target temp, as the temp will continue rising as it rests. Let it rest at least 5 minutes before slicing into it.
Common ways to serve pork ribeye
Pork ribeye is versatile and pairs well with many flavors. Here are some popular ways to serve it:
- Ribeye steaks – Grilled, pan-seared, or broiled ribeye steak is a classic preparation.
- Stuffed ribeye – Cut a pocket in a whole roast and stuff with herbs, vegetables, bread crumbs, etc.
- Ribeye kabobs – Cut ribeye into 1-inch chunks and skewer with vegetables for kabobs.
- Ribeye stir fry – Slice thinly against the grain and stir fry with Asian flavors.
- Ribeye tacos – Chop or slice ribeye and serve in warmed tortillas or wraps.
- Ribeye sandwiches – Sliced ribeye makes an excellent sandwich filler.
Pork ribeye also pairs well with marinades, rubs, and sauces like barbecue sauce, garlic herb sauce, chimichurri, etc. It’s a very versatile cut of meat.
Nutrition facts for pork ribeye
Here are the nutrition facts for a 6 ounce cooked pork ribeye steak:
| Nutrient | Amount |
|---|---|
| Calories | 314 |
| Fat | 23g |
| Saturated Fat | 8g |
| Protein | 26g |
| Cholesterol | 101mg |
| Sodium | 74mg |
| Carbohydrates | 0g |
As you can see, pork ribeye is high in protein and also contains a good amount of fat. The majority comes from healthy mono and polyunsaturated fats. Pork ribeye provides vitamins and minerals like niacin, vitamin B6, vitamin B12, zinc, and selenium as well.
Price of pork ribeye
Pork ribeye is considered a premium cut and is typically more expensive than other pork cuts like loin chops, pork shoulder, or pork tenderloin. Here are some average prices for pork ribeye:
- Pork ribeye roast – $7 to $9 per pound
- Boneless pork ribeye roast – $9 to $12 per pound
- Pork ribeye steaks – $9 to $12 per pound
The price can vary depending on the specific butcher or grocery store. Pork ribeye from heritage breed pigs or organic producers may cost even more per pound.
While not the cheapest pork cut available, pork ribeye provides great value given its premium quality, tender texture, and flavor. Just a single ribeye roast or a couple of steaks can feed multiple people for a special meal.
Where to buy pork ribeye
Here are some places to shop for pork ribeye:
- Butcher shops or meat markets – Many butchers carry pork ribeye cuts. A good butcher can also custom cut a ribeye roast for you.
- Specialty grocery stores – Stores like Whole Foods, Sprouts, or Natural Grocers will likely have pork ribeye.
- Farmers markets – Look for vendors selling pasture-raised pork. They may have ribeye roasts or steaks.
- Online mail order – Niche meat companies sell certified organic or heritage breed pork ribeye online.
- Large supermarkets – While selection is limited, big stores may have pork ribeye in the meat case.
For the best selection, quality and advice on cooking, seek out a dedicated butcher shop or meat market. They can recommend the best ribeye options and cuts for your needs.
How long does pork ribeye last in the fridge or freezer?
Properly stored, pork ribeye will last:
- Raw ribeye in the refrigerator – 3 to 5 days
- Cooked ribeye in the refrigerator – 3 to 4 days
- Raw ribeye in the freezer – 4 to 6 months for best quality
- Cooked ribeye in the freezer – 2 to 3 months
Make sure to wrap ribeye tightly in plastic wrap or freezer bags. Frozen ribeye should be thawed in the refrigerator overnight before cooking.
Conclusion
Pork ribeye is one of the most delicious, tender cuts of pork available. With its ample marbling, pork ribeye roasts and steaks are incredibly flavorful, juicy and tender when cooked properly using quick grilling, broiling or searing methods. While costing more than other cuts, pork ribeye provides a truly premium pork eating experience and is perfect for special occasions and meals.