Pork steaks are thick cuts of pork that come from the shoulder of the pig. They cook up quickly in any number of ways, letting you get a hearty and delicious meal on the table in a hurry. If you have some pork steaks on hand, you can cook them right on your stove, in your oven, or out on your grill to quickly turn them into a tasty and filling main course.
Rub pork steaks with salt and pepper and saute them quickly on the stove top. Heat a large skillet over medium-high heat and add a few teaspoons of olive or canola oil to the pan. Sear the steaks in the hot pan, turning so they are browned on both sides. Cook the steaks until they are completely done, which should take about seven minutes per side. Use a meat thermometer to make sure the internal temperature of the pork reaches at least 145 degrees Fahrenheit when done.
Rub a pork steak with a spice rub, seasoning mix or any combination of dried herbs to add flavor to the steak. Heat a gas or charcoal grill to medium-high heat so that the internal temperature of the grill reaches 400. Grill the pork steak right over the flame, cooking for about eight minutes per side, or until the outsides of the steak are browned and the inside of the steak is fully cooked.
Place pork steaks in an ovenproof dish and heat the oven to 350 F. Pour any kind of prepared sauce, such as barbecue sauce or sweet and sour sauce, over the steaks. Cook the steaks in the oven for an hour while you prepare the rest of your meal. The steaks are done with the internal temperature of the meat reaches at least 145 F.
Smoke pork steaks in a gas or charcoal smoker to give the meat a delectable smokey flavor. You can turn smoked pork steaks into pulled-pork barbecue meat for sandwiches. Preheat a smoker and fill the wood tray with wood chips for smoking. Rub the pork steaks with a spice rub or seasoning mix, then place them in the hot smoker, cover the smoker, and cook the steaks for about four hours, or until the internal temperature of the meat reaches 190 F. Some cooks wrap the meat in heavy-duty aluminum foil part way through the smoking process to seal in the juices after a crust has formed on the steaks. They still get plenty of smoky flavor. Always let smoked meat rest for 10 or more minutes before slicing or pulling apart.
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- "15 Minute Low-Carb Recipes: Instant Recipes for Dinners, Desserts, and More!"; Dana Carpender; 2003
- USDA: Fresh Pork From Farm to Table
- "Food and Wine"; Shewchuk's Spice-Crusted Pork-Blade Steaks; Ron Shewchuk
- "The Barbecue! Bible"; Steven Raichlen; 2008
- "Fire Hall Cooking With Jeff the Chef: Surefire Recipes to Feed Your Crew"; Jeff Derraugh; 2007
- "The New York Times"; Recipe of the Day: No-Work Smoked Pork Shoulder; Mark Bittman; August 2008
Leigh Good has been writing for magazines and newspapers for more than 10 years. Her work has been published in numerous print and online publications. Good has a bachelor's degree in print journalism from Georgia State University.