Berkshire Pork Rib Eye

Berkshire Pork Rib Eye

Description

Our pork rib eye, sourced from Berkshire pigs raised in the Wheatbelt region near Kellerberrin, offers a tender, juicy cut with rich marbling and exceptional flavour. Overseen by Joe and the team to ensure premium quality, it’s perfect for grilling or roasting to achieve a succulent, mouth-watering meal. Prepared fresh by P. Princi Butchers, continuing a proud tradition of quality since 1950.

Price
$16.00
$16.00
Sale In store only
Optional Add - Ons
Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper
Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper
$15.00
$15.00
Gluten-free Traditional Gravy
Gluten-free Traditional Gravy
$20.00
$20.00
Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper
Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper
$15.00
$15.00
Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices
Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices
$15.00
$15.00
Fruity Fig Stuffing – Figs, Pistachios, Breadcrumbs, Spring Onion, Dates, Mixed Herbs & Spices
Fruity Fig Stuffing – Figs, Pistachios, Breadcrumbs, Spring Onion, Dates, Mixed Herbs & Spices
$15.00
$15.00
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Cooking Guide

Perfect Pork Rib Eye Steak

Serves 2 | Ready in 25–30 minutes

  • 01 Prep The Steaks
  • 02 Heat The Pan
  • 03 Sear The Pork
  • 04 Rest
  • 05 Optional Glaze Or Sauce
01 Prep The Steaks 02 Heat The Pan 03 Sear The Pork 04 Rest 05 Optional Glaze Or Sauce

Take 2 pork rib eye steaks (2.5–3 cm thick) out of the fridge 30 min before cooking. Pat dry and season both sides generously with salt and freshly cracked black pepper.

Warm 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering.

Add the steaks and cook undisturbed for 4–5 min until golden. Flip and add 1 tbsp butter, 2 smashed garlic cloves, and optional thyme or rosemary. Tilt the pan and baste the pork with the melted butter for 3–4 min until cooked through (internal temp 63 °C).

Transfer steaks to a plate, loosely cover with foil, and rest for 5–10 min to keep juices locked in.

Deglaze the pan with a splash of lemon juice or apple cider vinegar, and a spoonful of mustard or white wine. Reduce slightly and pour over the rested steaks. Serve with roasted potatoes, grilled veggies, or creamy polenta.

FAQ

Your questions, answered.

Where are your pigs sourced from?

At P. Princi Butchers, we’re proud to offer pork from Berkshire pigs that are raised free-range. Sourced from trusted farmers in the Mt Barker region of Western Australia, these pigs benefit from a clean environment and ideal farming conditions, producing rich, full-flavoured, and tender pork.

How long will fresh pork last in the fridge?

Fresh pork should be consumed within 2–3 days when stored in the fridge at or below 4°C. For longer storage, freezing is recommended.

Can pork be frozen?

Yes, pork can be frozen. Wrap each cut tightly in freezer-safe packaging or butcher’s paper and store at -18°C or below. Thaw in the refrigerator overnight before cooking to preserve flavour and texture

How do I get perfect pork crackle?

Score the skin and dry it completely. Rub with coarse salt, then roast at 220–240°C to start the crackling. Lower the oven to 160–180°C to cook through. Let it rest before serving for a crisp, crunchy finish.