Pork Steak - what to do?
I bought two pork steaks and used one in a curry. Alas, my husband did not like it so now I am stuck without a single idea for what to do with the second pork steak. Looking for a tasty recipe that is not too spicy.
I like to marinate in soy sauce and sugar with maybe a little grated ginger. You can pound it thin for this too. Heat a cast iron skillet with some vegetable oil as well as a dash of sesame oil until it just starts to smoke. Remove pork from marinade and cook on high heat (use a splatter screen!) a couple minutes per side. You can cook the marinade down in a small saucepan as well to make a simple sauce. Serve with rice and some stir fried veggies. It should be good and need not be spicy at all.
My husband is from Springfield, MO, where pork steaks are something of a local delicacy. They can be very tough, so people down there tend to sear them quickly, then braised them in a mixture of beer and barbecue sauce until tender. His mother also used to coat them in flour and deep fry them, just like fried chicken.
30 years ago, I used to have a now long gone recipe in which I braised pork steaks and potatoes in a tomato paste gravy with whole carraway seeds. It was easy and tasty. I wonder where that recipe is?
I'm from where it's so ubiquitous it's not found in restaurants. marinade it over night in something simple, Jeremy's sounds good, but even dumb old Good Seasons Italian dressing will work. really anything with an acidic to tenderize, an oil and flavor.
fire up the grill to a blazing level, and baste baste baste and baste some more in whatever BBQ type sauce you favor (I improvise my own with plenty of brown sugar and molasses in the mix so it caramelizes a bit) but don't over cook as pointed out it can get tough.
but maybe you don't have a grill. you could do the same under the broiler it in a regular baking pan or cookie sheet, if sauce is involved I'd line it with foil. turning and saucing often after the initial blast. use the tongs to test the firmness and judge doneness
<edit> toughness is an issue. whatever the method you choose the worst thing you can do is start off on low heat. has to get a good sear from the start. you can go low later. otherwise you'll end up with a sad piece of grey shoe leather.