Today we are going to cook the Pork Ribeye Cap, an absolutely amazing cut of meat. It is the exact same cut as the coveted cap of a beef ribeye, but from the hog. This is probably the most tender, most marbled piece of pork you can possibly purchase. It is the pinnacle of pork products.
This recipe is super simple to cook and features a creamy, savory sauce using local Idaho products. We typically pan-sear this very thin cut for fast, delicious results.
Recipe Overview
-
Pork Cut: Pork Ribeye Cap
-
Key Feature: Extremely tender and marbled.
-
Cooking Method: Pan-Sear
-
Sauce Flavors: Mustard, Garlic, Huckleberry Cheddar.
Ingredients
For the Pork Ribeye Cap:
-
1 Pork Ribeye Cap (sliced into steaks)
-
Salt and Pepper (to taste)
-
Kobe Beef Tallow (or preferred high-heat fat)
For the Mustard Cheddar Cheese Sauce:
-
Garlic (chopped)
-
Huckleberry Cheddar Cheese (Ballard recommended), grated
-
Sun Valley Mustard (Sweet-Sweet Mustard recommended)
-
Milk or Cream (for the sauce base)
Instructions
1. Prepare and Sear the Pork
-
Season the pork ribeye cap steaks on both sides with salt and pepper.
-
In a pan, melt a spoonful of Kobe Beef Tallow (or high-heat fat) until it is very hot.
-
Place the pork steaks in the hot pan.
-
Sear on all sides until nicely browned and cooked through. Due to the thinness, this cooks very quickly.
2. Make the Mustard Cheddar Cheese Sauce
-
Remove the pork and set aside to rest.
-
In the same pan (or a separate saucepan), sauté the chopped garlic.
-
Add milk or cream, bringing it to a simmer.
-
Add the Sun Valley Mustard to the liquid base.
-
Grate the Huckleberry Cheddar Cheese and slowly whisk it into the sauce until completely melted and smooth.
3. Slice and Serve
-
Slice the rested pork ribeye cap steak against the grain.
-
Present the sliced pork steak alongside your favorite sides (like potatoes and asparagus).
-
Spoon the warm Mustard Cheddar Cheese Sauce generously over the top of the sliced pork. Enjoy!
Â