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pork steak with parsley and caper

Pork Rib Eye Steak on the Bone with Parsley & Caper Dressing

  • 10 mins
  • 10 mins
  • easy
  • 1
farmison & co
Recipe by
Farmison & Co

Ingredients

  • THE STEAK
  • 1 x Pork Rib Eye Steak on the Bone
  • PARSLEY & CAPER DRESSING
  • 1 x bunch flat leaf parsley leaves picked
  • 40 ml red wine vinegar
  • 120 ml cold pressed rapeseed oil
  • 2 x shallots finely diced
  • 1 x lemon juice only
  • 45 g small Lilliput capers
  • Few flakes sea salt
  • 10 turns cracked black pepper
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Introduction

The Pork Rib Eye is a modern cut, named for their similarity to beef rib eyes, with a nugget of fat which caramelises the meat upon cooking. Here, the standout flavour and succulence of the steak is deliciously complemented by the intense taste of the caper dressing.

Method

PORK RIB EYE STEAK ON THE BONE

  1. For best results, char over the BBQ or on a heavy based griddle pan
  2. Remove chops from chiller & prepare the dressing
  3. Grill chops over high heat seasoning as they cook, 4 to 5 minutes each side until cooked through & firm to touch
  4. Remove from heat & rest for a few minutes in a warm place
  5. Serve with a generous amount of dressing alongside baked sweet potatoes & a traditional salted butter

PARSLEY & CAPER DRESSING

  1. To begin simply mix the oil, vinegar & lemon
  2. Finely slice the parsley and fold through dressing
  3. Add shallots and capers
  4. Season to taste being reserved with the salt, as the capers are heavily salted
  5. Simply mix together and serve

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