How to Cook a Juicy Pork Ribeye Steak: Simple, Flavourful, and Fool proof

The pork ribeye steak might just be the most underrated cut in your butcher’s case. Juicy, tender, and full of flavour, it brings together the richness of a pork chop with the ease of a weeknight steak. Whether you’re grilling, searing, or roasting it, this versatile cut is your ticket to a satisfying and elevated meal.

In this guide, you’ll learn how to choose, season, and cook the perfect pork ribeye steak at home. With step-by-step instructions and tips from Chef Rachael of Tasty Plated, you’ll master this flavourful cut in no time.

• What Is a Pork Ribeye Steak?

A pork ribeye steak comes from the rib section of the pig, specifically the upper loin area. This cut includes a generous amount of marbling, which helps keep it juicy and flavourful during cooking. Unlike a traditional pork chop that can dry out quickly, the pork ribeye stays tender even at higher heat, making it ideal for both grilling and pan-searing.

It’s comparable in texture to a beef ribeye, though slightly leaner. If you’ve only cooked centre-cut pork chops in the past, the pork ribeye steak will surprise you with its depth of flavour and forgiving nature.

• Ingredients and Tools You’ll Need

To cook a pork ribeye steak well, you don’t need complicated equipment or fancy ingredients. Simplicity is key.

Main Ingredients

• 1 or 2 pork ribeye steaks, about 1 inch thick
• Salt and freshly cracked black pepper
• 2 tablespoons olive oil or avocado oil
• 2 tablespoons unsalted butter
• 3 garlic cloves, smashed
• Fresh herbs (thyme or rosemary work well)

Optional Marinade or Rub

• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• Juice of half a lemon

Tools

• Cast iron skillet or grill pan
• Meat thermometer
• Tongs
• Cutting board
• Sharp knife
• Foil for resting

• Step-by-Step Cooking Methods for Pork Ribeye Steak

Whether you prefer the sear of a hot skillet or the smoky flavour of a grill, there are multiple ways to cook pork ribeye steak to perfection.

Method 1: Pan-Seared on the Stove

1. Let the steak sit at room temperature for 20 minutes before cooking.

2. Pat it dry with paper towels and season generously with salt and pepper.

3. Heat a cast iron skillet over medium-high heat. Add oil.

4. Place the steak in the pan and sear for 3–4 minutes per side.

5. Add butter, garlic, and herbs. Tilt the pan and spoon butter over the steak for an additional 1–2 minutes.

6. Check internal temperature: 145°F for medium.

7. Let the steak rest for 5 minutes before slicing.

Method 2: Grilled Pork Ribeye Steak

1. Preheat your grill to medium-high heat (around 400°F).

2. Oil the grates and season the steak.

3. Grill for 4–5 minutes per side, turning once.

4. Optional: Finish over indirect heat with a lid on for an additional 3 minutes.

5. Rest before slicing.

Method 3: Oven-Baked with Sear

1. Preheat oven to 400°F.

2. Sear steak in an oven-safe skillet for 2 minutes per side.

3. Transfer skillet to the oven for 6–8 minutes until desired doneness.

4. Rest before serving.

• Marinades, Rubs, and Flavour Ideas

The pork ribeye steak already has great natural flavour, but it also absorbs marinades and rubs beautifully.

Dry Rub Ideas

Smoked paprika, garlic powder, onion powder, cayenne, brown sugar
Coffee-based rubs for extra depth
Lemon pepper with dried thyme

Marinade Ideas

Balsamic vinegar + olive oil + garlic
Soy sauce + sesame oil + ginger
Lemon juice + rosemary + honey

Let the steak marinate for 30 minutes to 2 hours in the fridge. Always pat dry before cooking to ensure a good sear.

• Tasty Plated Techniques with Chef Rachael

At Tasty Plated, we believe that home cooking should be bold, simple, and full of joy. That’s why Chef Rachael created a pork ribeye steak method that focuses on technique, not complication.

Chef Rachael prefers to pan-sear her pork ribeye in a cast iron skillet with butter, garlic, and thyme. Her secret is in the rest period: letting the steak sit for five full minutes after cooking keeps it juicy and tender every time.

“In cooking, restraint is powerful,” she says. “Don’t over-season. Let the meat speak for itself. A good pork ribeye only needs a hot pan and patience.”

Her method is trusted by home cooks who follow Tasty Plated for straightforward, flavour-driven recipes that don’t sacrifice quality.

• Table: Cooking Time by Method & Thickness

Use a meat thermometer to ensure your pork ribeye reaches at least 145°F internally.

• Serving Suggestions & Side Dishes

Pork ribeye steak pairs well with both rustic and refined sides. Try some of these serving ideas:

Mashed or roasted garlic potatoes
Grilled asparagus or green beans
Apple fennel slaw for a fresh contrast
Buttered noodles or herbed rice
Warm grain salad with farro or couscous
A drizzle of honey mustard or pan jus adds a gourmet finish

Serve sliced, family-style, or plated individually with a small garnish of microgreens or herbs.

• FAQs About Pork Ribeye Steak

1. What’s the difference between pork ribeye and pork chop?
Pork ribeye comes from the rib section and has more marbling. It’s generally more tender and flavourful than a lean loin chop.

2. Can I cook pork ribeye to medium?
Yes. Pork is safe to eat at 145°F, which is medium. Let it rest after cooking for a juicy result.

3. Should I marinate pork ribeye steak?
It’s optional. A simple marinade or dry rub can add flavour, but this cut is juicy enough on its own.

4. Can I freeze pork ribeye steaks?
Yes. Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before cooking.

5. What’s the best way to reheat leftovers?
Reheat in a skillet over low heat with a splash of broth or cover with foil in the oven at 300°F until warmed through.

6. Can I use pork ribeye in other recipes?
Absolutely. Slice it for sandwiches, dice for tacos, or top salads with leftovers.

• Final Bite: Master the Most Underrated Cut

The pork ribeye steak is flavourful, versatile, and easy to master with just a few kitchen tools. Whether you’re cooking for family, meal prepping for the week, or hosting dinner guests, this cut delivers both taste and tenderness.

At Tasty Plated, we believe home cooking should feel rewarding without feeling overwhelming. With Chef Rachael’s techniques and this simple guide, you can turn an underrated cut into your next signature dish.

Try it once, and it might just become your favourite way to cook pork.