Pork rib-eye steak with chilli and apples
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A rib-eye is known as king of steak in the world of beef – but it is an equally revered cut when it comes to pork. The marbled fat not only oozes with flavour but means the pork has less chance to dry out, resulting in a juicy triumph every time. Served simply with Henry's sweet, fiery and tangy apples, this is a dish you simply must try!
First published in 2021
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Ingredients
Metric
Imperial
- 720g of pork rib-eye, sliced into 4 180g steaks
- olive oil
- 4 Granny Smith apples, peeled, cored and sliced into wedges
- 2 red chillies, sliced
- 4 sprigs of fresh thyme
- 2 garlic cloves, smashed
- 50g of cider vinegar
- extra virgin olive oil, best quality, for drizzling
- salt
- pepper
SAVE RECIPE
Method
1
Preheat an oven to 220°C/gas mark 7
2
Place the apple wedges, chilli, garlic and thyme in a roasting tray and drizzle with olive oil. Toss to ensure everything is coated then place in the oven for 5 minutes
- 4 Granny Smith apples, peeled, cored and sliced into wedges
- 2 red chillies, sliced
- 4 sprigs of fresh thyme
- 2 garlic cloves, smashed
- extra virgin olive oil, best quality, for drizzling
3
Place 2 large frying pans over a high heat. Season the pork steaks with salt and pepper and, once smoking, add a drizzle of oil to each and place two steaks in each pan. Cook for about 4 minutes before flipping over and cooking for a further 3-4 minutes. Take off the heat ad leave to rest for 5 minutes
- 720g of pork rib-eye, sliced into 4 180g steaks
- salt
- pepper
4
In the meantime, after the apples have had 5 minutes in the oven, add the cider vinegar, toss to coat and cook for 5 more minutes. They should be soft and just starting to collapse
- 50g of cider vinegar
5
Slice the rested steaks and divide between plates. Top with the caramelised apples and chillies then finish with a drizzle of extra virgin olive oil
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