#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 Steaks “Part #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:
Test #5 onto the Weber "Q":
Getting nice color:
All Done:
Bear's first Supper of Test #5, with Baked Tater:
Leftover Pork Steak & Half of a Baked Tater Sliced:
Frying the Baked Tater Slices in Butter:
Outsides getting Browned & Crispy:
Bear's Second Supper of Test #5, with Fried, Baked Tater Slices:
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 Steaks “Part #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:
Test #5 onto the Weber "Q":
Getting nice color:
All Done:
Bear's first Supper of Test #5, with Baked Tater:
Leftover Pork Steak & Half of a Baked Tater Sliced:
Frying the Baked Tater Slices in Butter:
Outsides getting Browned & Crispy:
Bear's Second Supper of Test #5, with Fried, Baked Tater Slices:
