Pork Blade Steaks “Part #2” (Experiments #3 & #4)
OK Guys, Here we go with #3 and #4 Pork Blade Steaks:
Here’s a Link to “Part #1 of this Experiment:
https://www.smokingmeatforums.com/threads/pork-blade-steaks-“part-1”-experiments-1-2.285242/
For a refresher:
#3 will be SV for 30 hours @ 140°, and sear in a Pan while torching the edges & low fatty spots.
#4 will be SV for 24 hours @ 140°, and finish on my Indoor Grill.
So I vac packed 2 Pork Steaks in separate bags, and put them in my Sous Vide Supreme @ 140° at 9 AM on Saturday.
Then at 10 AM Sunday I pulled one out (Pork Steak #4 ) & put it in a Big Bowl of Ice Water, and into the Fridge. I waited until 10 AM, because we moved the clocks ahead 1 hour on Saturday night, and I wanted it to be 24 hours.
Then at 4 PM I removed the other one (Pork Steak #3) from the SV, dried it with Paper towels, and threw it in a hot greased Pan to sear both sides. While it was searing, I torched the edges & any low fatty spots. Then I plated the meat & added Mashed Taters with Gravy, and some Broccoli. The flavor was Great, and the meat was very Fork Tender too!!
Then the next night, I removed Pork Steak #4 from the fridge, and cut it into a designated piece for each of us for Supper. Then I put the pieces on my Indoor Grill, and flipped them around until they were done just right. I plated the meat, and added French Fries & Gravy, and the leftover Broccoli. Again the flavor was Great, and the meat was even a little more Fork Tender than Pork Steak #3 was.
So I would rate them in order, starting with the best to be #4, #3, #2, #1.
I would definitely do either #3 or #4 any time, and We Both Agreed Pork Steak #4 was The Best Of All !!
I hope you all enjoyed my little experiments, because we sure did!!
Bear
#3 and #4 Pork Steaks in rack, ready for SV:
#3 Fresh out of Sous Vide Supreme:
Into a Pan for searing:
Searing both sides, while torching the edges & low fatty spots:
All seared & Mrs Bear's portion removed:
Bear's Supper:
Next Night
#4 removed from Vac Bag & Mrs Bear's portion separated:
Onto my Indoor Smokeless Grill:
Outside looking Good!!
All Done!!
Bear's Supper with Broccoli & Fries, with gravy on the fries:
The flavor of the Meat was so good, I didn't put any gravy on it !!!
OK Guys, Here we go with #3 and #4 Pork Blade Steaks:
Here’s a Link to “Part #1 of this Experiment:
https://www.smokingmeatforums.com/threads/pork-blade-steaks-“part-1”-experiments-1-2.285242/
For a refresher:
#3 will be SV for 30 hours @ 140°, and sear in a Pan while torching the edges & low fatty spots.
#4 will be SV for 24 hours @ 140°, and finish on my Indoor Grill.
So I vac packed 2 Pork Steaks in separate bags, and put them in my Sous Vide Supreme @ 140° at 9 AM on Saturday.
Then at 10 AM Sunday I pulled one out (Pork Steak #4 ) & put it in a Big Bowl of Ice Water, and into the Fridge. I waited until 10 AM, because we moved the clocks ahead 1 hour on Saturday night, and I wanted it to be 24 hours.
Then at 4 PM I removed the other one (Pork Steak #3) from the SV, dried it with Paper towels, and threw it in a hot greased Pan to sear both sides. While it was searing, I torched the edges & any low fatty spots. Then I plated the meat & added Mashed Taters with Gravy, and some Broccoli. The flavor was Great, and the meat was very Fork Tender too!!
Then the next night, I removed Pork Steak #4 from the fridge, and cut it into a designated piece for each of us for Supper. Then I put the pieces on my Indoor Grill, and flipped them around until they were done just right. I plated the meat, and added French Fries & Gravy, and the leftover Broccoli. Again the flavor was Great, and the meat was even a little more Fork Tender than Pork Steak #3 was.
So I would rate them in order, starting with the best to be #4, #3, #2, #1.
I would definitely do either #3 or #4 any time, and We Both Agreed Pork Steak #4 was The Best Of All !!
I hope you all enjoyed my little experiments, because we sure did!!
Bear
#3 and #4 Pork Steaks in rack, ready for SV:
#3 Fresh out of Sous Vide Supreme:
Into a Pan for searing:
Searing both sides, while torching the edges & low fatty spots:
All seared & Mrs Bear's portion removed:
Bear's Supper:
Next Night
#4 removed from Vac Bag & Mrs Bear's portion separated:
Onto my Indoor Smokeless Grill:
Outside looking Good!!
All Done!!
Bear's Supper with Broccoli & Fries, with gravy on the fries:
The flavor of the Meat was so good, I didn't put any gravy on it !!!
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