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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.

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  1. Hey Beth,
    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.

    2 Replies
    1. re: JeremyEG

      Thanks that sounds like something we would like. How long do you marinate?

      1. re: Bethcooks

        A couple hours should do it. Longer is fine too.

    2. 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.

      1 Reply
      1. re: biondanonima

        Small world! Greetings from Springfield, MO!

      2. Butterfly it, pound it thin, and make faux "Chicken Fried Steak".

        1. 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?

          1. 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.

              1. I found a new combo cleaning out the fridge that would work well...sear meat, sweat thinly sliced onions, add white wine, oil cured olives, black pepper, salt, and a couple of thin slices of orange, minced, skins and all. Braise. Serve on mashed potatoes. I opted for horseradish Yukon golds.

                1. We had these so often when I was a kid - they're cheap and delicious. My mom's best method was to season them well, trim off and try out enough fat to fry them in (or use bacon grease), then brown on one side. Turn them over, smear on some prepared horseradish, using a fork, and then when the other side is browned turn them over and repeat with the horseradish. Turn the heat down, cover the pan, and braise gently for about twenty minutes, turning once. My variant is to pour a little beer in there, not enough to boil them. If there's sufficient fat in the pan you can make a nice gravy, good on boiled new potatoes. I regard this as Midwestern Prole Food at its best.

                  2 Replies
                  1. re: Will Owen

                    I recently bought some local pasture raised pork butt/shoulder steaks and didn't know what to do with them. I found this recipe which was too easy not to try: Heat oven to 350.
                    Place pork butt steaks onto a cookie sheet.
                    Spread 1 tablespoon crushed garlic and 1 tablespoon montreal steak seasoning onto each pork butt steak making sure to press into pork butt steaks.
                    Flip each pork butt steak over and repeat.
                    Bake for 25 minutes then flip each pork butt steak over and bake another 20 minutes.
                    I couldn't believe this wouldn't come out dry and tough, but it didn't. They were incredibly succulent, tender, and delicious.

                    1. re: rasclark

                      There's a wonderful butcher in the original Farmer's Market in L.A. - really a farmer's market in name only, but a great collection of informal eateries and stores. Marconda Meats has these great pork steaks, about an inch thick and around a pound each, that make an incredible version of Mom's recipe. Yours would be very good with these as well. What I have done with them in the oven is to pre-salt them for a couple of hours, then coat with either Trader Joe's Wasabi Mayonnaise or plain mayo with some harissa paste mixed in, and cook as you did. I am not familiar with montreal steak seasoning, but I think using Penzey's North Woods Fire with the garlic would be good.

                  2. Rub with ancho chili powder and cumin, then sprinkle with kosher salt. Throw it on the grill for about two minutes on each side. Done.

                    1 Reply
                    1. re: sandylc

                      Wow - great ideas. I copied and pasted them all to a word document. Instead of viewing pork steak as a problem I now think it has real possibilities. Thank you.

                    2. Care to share what part of the animal they came from? Shoulder, loin, or leg?

                      A steak or chop is really an individual smaller cut off of a primal or sub primal.

                      7 Replies
                      1. re: Brandon Nelson

                        Pork steaks are typically from the shoulder; I've never cooked one from any other part. I suppose a fresh ham or foreleg steak could be cut, but I don't think I've ever encountered one.

                        1. re: Will Owen

                          Butchery terminology hard few hard and fast rules. It varies widely from region to region. Add to that the fact that trade groups within the meat industry are always inventing new nicknames for cuts in an effort to market them.

                          So, I tend to ask for clarification. Presuming I am speaking the same language as another poster or one of my customers leads to confusion.

                          Currently at work I have a code guide that refers to a boneless section of pork center loin, and a section of pork sirloin as "steaks". My old National Meat Purveyors guide only uses "steak" like you suggest, on shoulder fabrications.

                          Taking all that into consideration you might see why I ask for specifics. It takes the guesswork out of the equation.

                          1. re: Brandon Nelson

                            I have seen them labelled as Shoulder Steaks, which might help if there's doubt. In my experience a cut of the loin has always been called either a chop or cutlet, depending largely on size. And of course there are ham steaks, but those I see are always cured. Sirloin I don't know about; that might be interesting, but I'm no meat-cutter, so I'd have to see it in the case.

                            1. re: Will Owen

                              That's my experience. Slices off the loin are called chops, especially if they include the bone. Slices from the ham are clearly marked as such, 'fresh ham steak' or something similar. The round bone ring in the middle is easy to identify. 'pork steak' is an unremarkable slice off the shoulder, with a piece of the shoulder blade (the '7' bone in beef chuck steak). I usually buy 'country style ribs' which are cut from the same area.

                              If you don't mind some chewy parts. this pork steak can be cooked quickly as a steak, or cut up for some sort of stirfry. It just isn't going to be as uniformly tender as meat from larger muscles.

                              1. re: paulj

                                It CAN be cooked quickly - very thin-cut pork steaks grilled over high heat are popular with a lot of Mexicans, including my second-generation neighbors (Lord! Those smell good!) - but my preference is for thicker ones either braised or baked slowly; the baking is done on a rack in a pan, with a top dressing of either mustard beaten with equal parts oil, or a spicy-flavored mayonnaise. For the inch-thick ones I'll turn and re-coat halfway through.

                                1. re: Will Owen

                                  Mexican butchers do an amazing job of butterflying this cut. I usually get the marinated version - carne adobada from a carniceria.

                                  1. re: paulj

                                    At La Abeja on Figueroa one Saturday a bunch of us did a long, leisurely brunch, and one of the several dishes I had was wide, irregular strips of thin pork steak cooked to a definite crunch, almost like a sort of uncured bacon. I kept thinking that I shouldn't approve of this at all, but it was sooooo good.

                      2. Wow ... I just throw them on the grill. About 5 minutes per side. Favorite seasonings, garlic, seasoning salt, onion powder. Had them for dinner last night!

                        1. I season 'em, toss 'em in a frying pan and cook until a little pink in the middle - just long enough to ruin a steak. Then make some pan gravy and serve with mashed sweet potato and kale or other greens. Since corn is still in season, corn on the cob would be good with this too. Yum!

                          1. I've had pork steak pounded thinly and breaded with panko. I think it was called Tonkatsu (breaded fried pork cutlets). The pork was juicy and super crunchy.

                            Oops... You asked the question on the 14th. I'm guessing the pork steak has been eaten by now. :-)