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pork steak idea needed

post #1 of 10
Thread Starter 

I have thawed out some pork steaks, i was putting them on the grill. Then i thought, ask everyone else if they know of a way to kick it up a knotch!!! Does anyone out there have a recipe for them that they would like to share? Just tired of the same old same old. Thank you.

post #2 of 10

Try putting a little foil bag of wood chips in your grill to add some wood smoke flavor to them.

post #3 of 10

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Now that sounds like a good idea or maybe just throw them into the smoker. I know you should get a handful of them and tie them all together and smoke them like a butt. You know like a gyro loaf is nothing but a bunch of thinnly sliced lamb meat and some other stuff too.

post #4 of 10

Or cold smoke them for a bit for flavor and cook them as normal on the grill. Or even better yet do a reverse sear on them. Smoke them until an internal temp of around 130 then throw them on the grill to sear them and bring them up to your desired finishing internal temp. I love using herbes de provence seasoning on my pork loins and steaks. I go crazy over fennel.

post #5 of 10

I take a couple of cups of buttermilk, add Tony Chacharro's Creole seasoning to taste (don't over do it), then dump that over the chops and let them brine in that for a couple of hours (or overnight). Then either smoke or grill them, if you grill them put some chunks/chips of mesquite or hickory in with your charcoal to get some nice smoke flavor.

post #6 of 10

Here is a simple recipe for chops you can adjust to your steak

 

6 Larger size thick pork chops

1 Can Tomato soup

1 Can Hominy

1/3 Cup Heinz 57 Steak Sauce or barbecue sauce

3 T. Green onion, chopped

 

Season chops with salt, pepper or seasoning of your preference

Sear on charcoal grill with smoke chips of your choice cooking to about two-thirds done

 

Place chops in medium sized aluminum roasting pan

Combine tomato soup, hominy, sauce with one can water from soup can

Pour mixture over chops and allow to cook/simmer approx. 45 min. in cooker or oven  325-350 deg.

 

You can also use a medium sized skillet or electric skillet to finish if you prefer

 

Sprinkle with green onion when finished and serve

 

If you don't like hominy, 1 1/2 cups thawed frozen corn or Spanish corn melody are good substitutes

 

post #7 of 10
I like to fry pork steaks with just the basics....oil, buttermilk and flour.
post #8 of 10
Quote:
Originally Posted by JIRodriguez View Post

I take a couple of cups of buttermilk, add Tony Chacharro's Creole seasoning to taste (don't over do it), then dump that over the chops and let them brine in that for a couple of hours (or overnight). Then either smoke or grill them, if you grill them put some chunks/chips of mesquite or hickory in with your charcoal to get some nice smoke flavor.


Awesome recipe Johnny! Buttermilk is some awesome stuff. PDT_Armataz_01_34.gif
 

post #9 of 10
Quote:
Originally Posted by rbranstner View Post

Or cold smoke them for a bit for flavor and cook them as normal on the grill. Or even better yet do a reverse sear on them. Smoke them until an internal temp of around 130 then throw them on the grill to sear them and bring them up to your desired finishing internal temp. I love using herbes de provence seasoning on my pork loins and steaks. I go crazy over fennel.



I highly recommend the reverse sear.  I live in St. Louis which is the birthplace of the pork steak and about 95% of the people in this town sear them and then indirect/smoke till done.  What a waste of smoke wood.  Meat only takes on smoke flavor until the temperature of the outer skin reaches between 140-160 degrees.  If you sear first, the smoke won't penetrate much if at all.  Go with the reverse sear as rbranstner says.  Smoke for a good hour in a low fire with some sort of smoke wood.  Then sear at the end to get that great flavor crust.  Sauce after that if you like.

 

post #10 of 10
Quote:
Originally Posted by meateater View Post




Awesome recipe Johnny! Buttermilk is some awesome stuff. PDT_Armataz_01_34.gif
 



Can someone tell me what the milke, and in this case, buttermilk does for the meat?  I've used salted milk to remove the gaminess from venison, but never for regular cuts of meat.  I'm very intrigued and think I need to give this a try.  What does it do?

 

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