ISO: ISO suggestions for pork steaks. Everything I saw in T&T was

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dawnnys

Well-known member
a little spicy. This will be for some older people who just aren't into balsamic this and soy that. ;o)

I guess they come from the shoulder area, so they need low and slow... TIA

 
we actually like to grill pork steaks---marinate for a bit in my standby Yoshida's sauce. or a smear

of grainy mustard. simple but good.

 
Grilled with just salt, pepper & a brushing of your favorite bbq sauce is super. They are fat

enough to stay nice & juicy on the grill if you don't overcook them.

 
Yeah, we grill them with achiote paste, extra garlic and spices, and lime juice. That's too spicy..

...for your guests, no doubt!

If you do grill them, follow Melissa's advice and don't overcook them! They will be tough.

I grill them just until they get lightly browned and the juices start to rise on the top. Then I flip 'em over and finish browning.

The times depend on how thick they are cut. Around here they are usually 1/2" or less. Those take about 4 minutes per side over medium-hot coals.

I'm with Melissa... a slather of good bbq sauce at the end would be delicious.

Michael

 
Quick sear in a little oil in a frying pan to brown. . . (very easy)

setting each aside on a platter to save the juices.

When they are all done browning, return to pan, place a couple of thickly sliced onions on top, add just a couple of minced cloves of garlic sprinkled over all, season with some salt, then cover just barely with water, or better, chicken broth. Bring to a boil, cover with a lid and simmer on low till tender. Remove steaks and onion to a warm platter and thicken the juices as for a gravy and check the seasoning; return steaks to gravy to warm. Serve the steaks and gravy with mashed or boiled potatoes in their jackets and a good green salad and maybe some applesauce on the side.

Old fashioned, but mild and tasty with the pork.

 
"Till tender" - about how long? I'll use a meat thermometer, but about? Thanks, these ALL look

very good. Lots to choose from now. And I found Marilyn's mother's recipe for slow roasting, too. Look like one of these wil be the ticket.

 
with most pork steaks I have cooked, under an hour.

Actually using as little liquid as possible, they are usually falling off the bone to a certain extent--no need for a meat thermometer!

 
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