#5 and Final Pork Steak Test (The Winner)

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

Bearcarver

Gone but not forgotten RIP
Original poster
OTBS Member
Group Lead
Sep 12, 2009
45,279
18,184
Macungie, PA
#5 and Final Pork Steak Test (The Winner)


I started these tests awhile back, and this will be the 5th & Final test of making Tender & Tasty Pork Steaks.
This will be the only one of the 5 that I will put in my Step by Step Index, because this was the Best of the 5 Tests.
If anyone wants to see the other 4, there are Links below to them:

So the first thing I did was get a nice Pork Butt sliced into steaks about 1” Thick. I guess that’s not that easy to do, because there was a lot of variance in the slices from the “Giant Market” Meat Cutter.
I’ll be preparing One Steak for each meal, and Mrs Bear & I will share it & pool our remarks.

I already posted the first 4 tests (see below), so now I’ll brief you all on the final Test, and the Winner of all 5 methods I used.

So for Test #5, I sealed 2 Pork Steaks in 2 Vac Seal Bags, and put them in my Sous Vide Supreme @ 140° for 23 hours. Then I removed them from the SV, and the bags, dried them off, and threw them on my Weber “Q”. I flipped them around until they had nice color, which is where the flavor will come from on these.
Then I Plated the biggest one for me, and gave the other one to Mrs Bear.
Then I added a Baked Tater, with a big hunk of Butter, and That was my first night’s Supper.

Then the next night I took the leftover from Mrs Bear’s Pork Steak, and cut it up into bite-size pieces. Then I took the leftover Part of my Baked Tater & sliced it into 5 slices.
Then I Fried those 5 Tater slices in Butter & added them to the bite-sized Pork Steak pieces.
That was my Second Night’s Supper.


So here are the Final results for all 5 of my tests:

Pork Blade SteaksPart #1” (Experiments #1 & #2)

https://www.smokingmeatforums.com/threads/pork-blade-steaks-“part-1”-experiments-1-2.285242/
#1 Just plain Grilling, with my Indoor Grill. No SV.
#2 SV for 7 hours @ 140°, and seared in a Pan on the stove, while torching the edges & low fatty spots.


Pork Blade Steaks “Part #2” (Experiments #3 & #4)

https://www.smokingmeatforums.com/threads/pork-blade-steaks-“part-2”-experiments-3-4.285299/
#3 SV for 24 hours @ 140°, and sear in Pan while torching the edges & low spots.
#4 SV for 30 hours @ 140°, and finish on my Indoor Grill.


#5 SV for 23 hours @ 140, and finish on my Weber “Q”.

So I would rate them in the following order, starting with the best to be #5 #4, #3, #2, #1. Notice how I saved the best for last.

That's about it for my 5 Tests of How to prepare a Pork Steak.

Thanks for Following,

Bear



Used this first for Test #2, #3, #4, and #5:
IMG_3632.jpg


Test #5 onto the Weber "Q":
IMG_3634.jpg


Getting nice color:
IMG_3636.jpg


All Done:
IMG_3637.jpg


Bear's first Supper of Test #5, with Baked Tater:
IMG_3638.jpg


Leftover Pork Steak & Half of a Baked Tater Sliced:
IMG_3639.jpg


Frying the Baked Tater Slices in Butter:
IMG_3640.jpg


Outsides getting Browned & Crispy:
IMG_3641.jpg


Bear's Second Supper of Test #5, with Fried, Baked Tater Slices:
IMG_3642.jpg
 
Looks great. Would work for pork chops too I bet.
 
Looks great, and Great Step by Step as usual

Gary
 
Looks great! Cant say I've ever cooked any. We have a couple stores here that sell them cut up like that into pork steaks for I think $1.39 lb.
 
Damn Bear!! Now you got me thinking about breaking out the band saw and cutting a few pork steaks. If I did them boneless I could use the big slicer but don't want to try cutting through the bone with it. That looks fantastic and I love the Sous Vide approach. I'd most likely want to sear mine over mesquite on the Santa Maria though but that's just a matter of personal taste......and an affinity for that grill. The only difference is that at my table there'd be no left-overs for the second meal :emoji_astonished:

Cleaning my plate so I can have dessert,
Robert
 
Looks great, and Great Step by Step as usual

Thank You Gary!!
And Thanks for the Like.

Bear


Gary
Looks great! Cant say I've ever cooked any. We have a couple stores here that sell them cut up like that into pork steaks for I think $1.39 lb.

Thank You John!!
Yup---That's why I got one of the store's Meat Cutters to slice it up for me.

Bear
 
Damn Bear!! Now you got me thinking about breaking out the band saw and cutting a few pork steaks. If I did them boneless I could use the big slicer but don't want to try cutting through the bone with it. That looks fantastic and I love the Sous Vide approach. I'd most likely want to sear mine over mesquite on the Santa Maria though but that's just a matter of personal taste......and an affinity for that grill. The only difference is that at my table there'd be no left-overs for the second meal :emoji_astonished:

Cleaning my plate so I can have dessert,
Robert


Thanks Robert!!
All I have is a woodcutting bandsaw, so I get the Store meat cutters to do the cutting.

Bear
 
I know this an older thread but man those look John! Was searching trying to figure out what to marinade my pork steak in today.
Almost any Marinade works great on Pork Butt Steaks.
I've had trouble finding them since we've been getting our groceries delivered.

Bear
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky