Pork rib eyes, like beef rib eyes, are fabricated from the rib sub-primal -- a cut of meat extending from the upper forequarter to the flank. Rib eyes respond to the same cooking methods as other cuts of pork -- grilling, roasting and pan-frying -- and, because of a high proportion of marbling, require minimal seasoning to accentuate the natural, hearty flavor inherent to the cut. To deepen their flavor, sear pork rib eyes in olive oil prior to cooking.
Oven-Roasted
Season the pork rib eyes to taste with kosher salt and freshly ground black pepper.
Heat 2 tbsp. olive oil in a saute pan over medium-high heat for two minutes. Heat the oven to 325 degrees Fahrenheit.
Sear the pork until golden brown on both sides, approximately four minutes total. Arrange the pork on a sheet pan and place on the middle rack of the oven.
Bake the rib eyes for eight minutes or until they reach a minimum internal temperature of 160 degrees Fahrenheit. Remove the pork rib eyes from the sheet pan, cover loosely with aluminum foil and allow them to rest for eight minutes prior to serving.
Grilled
Coat the pork rib eyes with a thin layer of olive oil. Season the pork to taste with kosher salt and freshly ground black pepper.
Heat the grill to medium-high for 12 minutes with the cover closed.
Grill the pork rib eyes for four minutes on each side or until they reach a minimum internal temperature of 160 Fahrenheit.
Pan-Frying
Heat 2 tbsp. olive oil over medium-high heat for three minutes. Place 1 sprig fresh rosemary in the saute pan.
Season the pork rib eyes to taste with kosher salt and freshly ground black pepper.
Fry the pork for four minutes on each side, spoon-basting the rib eyes with the cooking fat as they cook. The rosemary contributes a subtle flavor that augments the taste of the pork without overpowering it. Other herb options that work well with pork rib eyes include lemon thyme and sage.