Pork Blade Steaks “Part #1” (Experiments #1 & #2)
OK Guys, Time for some more experimenting:
I had the urge to try Pork Steaks, so I figured I’d try some different ways, and see how they all come out.
So here are the ways I’m going to use in my testing.
Note: I’ll be doing this all indoors:
#1 Just plain Grilling, with my Indoor Grill.
#2 SV for 7 hours @ 140°, and seared in a Pan on the stove, while torching the edges & low fatty spots.
#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.
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.
Test #1 Pork Steak:
On this one, all I did was put some Pork Rub on this one for my Dinner. I had a small piece that came with the full slices, so I didn’t season that for Mrs Bear. Then I put the pieces on my Indoor Grill, and flipped them a few times, until the IT was at least 145°.
The flavor was Great, but the meat was very tough, needing a knife to cut & took quite a bit of chewing.
Test #2 Pork Steak:
I decided to Bag this one & put it in my Sous Vide Supreme for 7 hours first.
Then I Dried the meat & seared it in a Pan, while torching the edges & low Fatty spots.
The flavor was Great, but the meat was still fairly tough, and by no means anywhere near “Fork Tender”.
This concludes Test #1 and Test #2.
Due to the Large number of pictures needed to show what was done, Test #3 and Test #4 will be in another Thread, soon to be posted.
I’ll Link the 2 Threads together so they will be easy to view together.
I'll give you a Hint, "Experiments #3 & #4 came out Far Superior to #1 & #2."
Here's a Link to Part 2 of this Experiment:
https://www.smokingmeatforums.com/threads/pork-blade-steaks-“part-2”-experiments-3-4.285299/
Enjoy the Pics below:
Bear
One nice Pork Butt sliced into Pork Blade Steaks:
Beginning of Experiment #1
Mine Rubbed & Mrs Bear's naked:
Onto my Indoor Grill:
Looking nice & juicy:
Looking Really Good!!!
Bear's Supper, with Taters Au Gratin & Green Beans:
The Next Night (Leftovers)
Had some left over, so I cut it into bite sized pieces & put them in a circle around the perimeter, and squirted some sauce on them.
Then I put the sides in the middle & added some Frank's to my Taters:
Beginning of Experiment #2
One Pork Steak bagged for SV:
Racked & ready for SV (@140° for 7 hours):
Fresh out of SV:
Pan Searing & Torching the edges:
All Seared up & looking Tasty:
Bear's Supper, with Mashed Taters with Gravy & Peas:
OK Guys, Time for some more experimenting:
I had the urge to try Pork Steaks, so I figured I’d try some different ways, and see how they all come out.
So here are the ways I’m going to use in my testing.
Note: I’ll be doing this all indoors:
#1 Just plain Grilling, with my Indoor Grill.
#2 SV for 7 hours @ 140°, and seared in a Pan on the stove, while torching the edges & low fatty spots.
#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.
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.
Test #1 Pork Steak:
On this one, all I did was put some Pork Rub on this one for my Dinner. I had a small piece that came with the full slices, so I didn’t season that for Mrs Bear. Then I put the pieces on my Indoor Grill, and flipped them a few times, until the IT was at least 145°.
The flavor was Great, but the meat was very tough, needing a knife to cut & took quite a bit of chewing.
Test #2 Pork Steak:
I decided to Bag this one & put it in my Sous Vide Supreme for 7 hours first.
Then I Dried the meat & seared it in a Pan, while torching the edges & low Fatty spots.
The flavor was Great, but the meat was still fairly tough, and by no means anywhere near “Fork Tender”.
This concludes Test #1 and Test #2.
Due to the Large number of pictures needed to show what was done, Test #3 and Test #4 will be in another Thread, soon to be posted.
I’ll Link the 2 Threads together so they will be easy to view together.
I'll give you a Hint, "Experiments #3 & #4 came out Far Superior to #1 & #2."
Here's a Link to Part 2 of this Experiment:
https://www.smokingmeatforums.com/threads/pork-blade-steaks-“part-2”-experiments-3-4.285299/
Enjoy the Pics below:
Bear
One nice Pork Butt sliced into Pork Blade Steaks:
Beginning of Experiment #1
Mine Rubbed & Mrs Bear's naked:
Onto my Indoor Grill:
Looking nice & juicy:
Looking Really Good!!!
Bear's Supper, with Taters Au Gratin & Green Beans:
The Next Night (Leftovers)
Had some left over, so I cut it into bite sized pieces & put them in a circle around the perimeter, and squirted some sauce on them.
Then I put the sides in the middle & added some Frank's to my Taters:
Beginning of Experiment #2
One Pork Steak bagged for SV:
Racked & ready for SV (@140° for 7 hours):
Fresh out of SV:
Pan Searing & Torching the edges:
All Seared up & looking Tasty:
Bear's Supper, with Mashed Taters with Gravy & Peas:
Experiments #3 & #4 Coming soon----
Watch for it!!
Watch for it!!
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