Pork Rib Eye Steaks Delivery or Pickup

Pork rib-eye steaks and pork rib steaks have almost identical names, so it's no surprise that these cuts are very similar. In fact, both cuts come from the same area — the rib portion of the pork loin.

The only difference between the two is that pork rib-eye steaks are boneless, while pork rib steaks are bone-in cuts. In most cases, you can use the two cuts interchangeably since you can prepare either one on a grill, in a skillet, or the oven. Because pork rib steaks are bone-in, their plating tends to be more elaborate to highlight the distinctive rib bone.

Before cooking pork rib-eye steaks, you should always defrost them completely. If you have enough time, it's always best to let them thaw slowly in the refrigerator. Simply put them on a plate or in a baking dish and place them in the fridge for up to 24 hours. Smaller pork rib-eye steaks take as little as 12 hours to defrost, while thicker cuts can take 24 hours to thaw completely.

If 12 hours is too long to wait, you can thaw them in cold water instead. Remove the steaks from their packaging and place them in a resealable plastic bag. Then fill a large bowl or pot with cold water and submerge the bag of steaks. Take care to refresh the water every half hour. The pork rib-eye steaks should take one to three hours to thaw, depending on thickness.