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Pork Blade Steaks “Part #1” (Experiments #1 & #2)

Discussion in 'Pork' started by Bearcarver, Mar 14, 2019 at 9:15 AM.

  1. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Pork Blade SteaksPart #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:
    IMG_3209.jpg


    Beginning of Experiment #1

    Mine Rubbed & Mrs Bear's naked:
    IMG_3211.jpg

    Onto my Indoor Grill:
    IMG_3213.jpg

    Looking nice & juicy:
    IMG_3214.jpg

    Looking Really Good!!!
    IMG_3216.jpg

    Bear's Supper, with Taters Au Gratin & Green Beans:
    IMG_3217.jpg

    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:
    IMG_3218.jpg

    Beginning of Experiment #2

    One Pork Steak bagged for SV:
    IMG_3224.jpeg

    Racked & ready for SV (@140° for 7 hours):
    IMG_3225.jpg

    Fresh out of SV:
    IMG_3226.jpg

    Pan Searing & Torching the edges:
    IMG_3227.jpg

    All Seared up & looking Tasty:
    IMG_3228.jpg

    Bear's Supper, with Mashed Taters with Gravy & Peas:
    IMG_3229.jpg


    Experiments #3 & #4 Coming soon----
    Watch for it!!
     
    Last edited: Mar 16, 2019 at 8:13 AM
    crazymoon, gmc2003, kit s and 5 others like this.
  2. indaswamp

    indaswamp Master of the Pit OTBS Member

    Easier if you tie the butt first...2" spacing and slice between the strings...
     
  3. Jeff Wright

    Jeff Wright Smoking Fanatic SMF Premier Member

    Had to close my eyes when you said Mrs Bears naked, but then realized you meant the rubbless meat. They do look good. Anxious for the next installment.
     
  4. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member

    Looks good , love pork steaks . Got your moneys worth out of the grill already .
     
    Last edited: Mar 14, 2019 at 10:03 AM
  5. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Note that I said the Meat Cutter at "Giant" did the slicing. I have no idea how he did it, but I assume on a Bandsaw.

    Bear
     
  6. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    Looking Good can't wait for the rest ............. Like

    Gary
     
  7. motocrash

    motocrash Master of the Pit OTBS Member

    Is that indoor grill really smokeless?
     
  8. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Those look pretty tasty!!! Indoor grill looks not too bad!!!
     
  9. indaswamp

    indaswamp Master of the Pit OTBS Member

    AH...I missed that....my bad Bear...
     
    kit s likes this.
  10. mike243

    mike243 Smoking Fanatic SMF Premier Member

    Looks good but every time I have bought 1" or 1 1/4" they almost always are tuff,1/2"-3/4" works very well for tenderness most of the time,once in a blue moon I will get some that are tuff butt its rare,testing is fun and thanks for posting the pictures :emoji_sunglasses:
     
  11. Winterrider

    Winterrider Smoking Fanatic SMF Premier Member

    Looks very tasty. Would have thought that the 7hrs would have made them fairly tender.
    Waiting for rd 2 :emoji_eye:
     
  12. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey John. Glad you posted this. Miss Linda and I were just considering slicing up a butt for pork steaks in the MES--cooked low and slow. I was thinking 3/4 inch thick slices would work just fine and with the low and slow should be reasonably tender.
    POINT
    Thanks
    Gary
     
  13. motocrash

    motocrash Master of the Pit OTBS Member

    Gary,when I buy CSR's around here they are normally cut up butt.
    Sliced butt/CSR's are delicious cooked low/slow.
     
  14. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Thank You Jeff!!
    LOL---No, not Mrs Bear!!
    And Thanks for the Like.

    Bear

    Thanks Rich!!
    Yup, I think I got 9 slices out of this Butt.
    And Thanks for the Like.

    Bear
     
  15. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    Thank You Gary!!
    Yup---Low & Slow would be Great---Take your time.
    And Thanks for the Like.

    Bear
     
  16. Well not sure but a blade steak reminds me of a chuck, though i have fried, bbq'd so think slow is the how so agree (go figure) with The Bear.
     
  17. gmc2003

    gmc2003 Smoking Guru OTBS Member

    I'm not sure I agree with the split on those steaks. It looks like yours it 75% bigger then the misses :emoji_sunglasses:. They do look good.

    Point for sure
    Chris
     
  18. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Thank You Gary!!
    And Thanks for the Like.
    Part #2 coming soon.

    Bear
    Absolutely.
    Turn fan off---Smoke appears.
    Turn Fan back on---Smoke gets sucked back into Grill & Disappears.

    Bear
     
  19. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Thank You BB!!
    I like it a little more every time I use it.

    Bear
     
  20. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Thank You Mike!!
    Part #2 will show how to get these Tender.

    Bear


    Thank You Rider!!
    7 hours doesn't seem to do much for Tenderness.
    I might get Part #2 posted tomorrow, late morning.

    Bear