French-cut pork rib steak with sweet pink peppercorns 1 kg

A classic cut with French flair, marinated with aromatic pink peppercorn—ideal for BBQs and romantic dinners!

✨ Description

The French-cut pork shoulder steak is one of the most refined cuts of pork. The rib bone is carefully cleaned, creating a “jewel-like” cut, like a small Tomahawk—with a distinctive look that draws the eye and cooks beautifully.

The sweet pink peppercorn marinade gives it a wonderfully aromatic character without masking the natural flavor of the pork:

• Pink peppercorn (not hot, but with citrus and sweet notes)

• Cold-pressed olive oil

• Orange & lemon juice

• Freshly ground mustard

• Rosemary, thyme & mild sweet paprika

The result is a steak that is as flavorful as it is impressive, which cooks beautifully on the grill, BBQ, or in a pan.

🍽️ Flavor Profile

• Texture: Rich and tender, with a balanced ratio of fat and lean meat

• Flavor: Natural sweetness from the meat and spices

• Aroma: Herbs and pink peppercorn with citrus notes

• Appearance: Clean bone, thick steak, with pink marinade

🔥 Cooking Instructions

➤ Grill or BBQ (ideal):

1. Preheat the grill thoroughly

2. Cook each side for 6–7 minutes

3. At the end, let it rest covered for 5 minutes

➤ Oven:

• 190°C for 35–40 minutes, in a roasting pan with a little marinade

• Finish on the grill for extra crust

➤ Pan / Cast iron:

• 6–7 minutes per side + 5 minutes covered

Tip: If you like, you can reverse sear—start in the oven and finish in a hot pan to form a crust

❄️ Storage Instructions

• Raw, vacuum-packed or in a skin pack:
  • Refrigerate for up to 3–4 days
  • Freeze for up to 6 months

• Cooked:
  • Refrigerate for up to 2 days
  • Reheat gently only (in the oven or in a pan over low heat)

🧪 Nutritional Information (per 100g – approximate)

✅ No added preservatives
✅ Suitable for grilling or an everyday meal

💡 Serving Ideas

• With rosemary & lemon roasted potatoes

• Over celery root or carrot purée

• On a wooden board with honey-mustard sauce

• With green peppercorn sauce or onion marmalade

🍷 Pairing

• Light red wine (Merlot, Agiorgitiko)

• Aged dry rosé

• Pale ale or Weiss beer with a fruity finish