I saw them at Harris Teeter – Boneless Pork Ribeye Steaks from a company called Villari. I love beef ribeyes. Why not try the pork? I did and they were good.
I decided to grill them as I would a beef ribeye steak. I took them out beforehand and let them get close to room temperature and pre-seasoned them with salt, pepper and a little John Boy & Billy’s Pork Rub.
I put the steaks on a hot grill, flipped them a couple times and lucked out. They were just barely pink inside, which Nancy will tolerate. I would have preferred mine a little pinker, maybe medium in steak terms, but the little bit of pink allowed the steaks to be tender and juicy.
If you cook them well done, you waste your money. Allow a little pink and they are delicious. The pork ribeyes come two to a pack, 8-oz. each, a perfect serving. If you enjoy pork, give these pork ribeyes a try – but make sure they are not over cooked
