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Pork 'Steaks'

matthew.snyder77

Finally got around to trying the pork steak recipe. Got a whole 15 lb shoulder from Costco, portioned it into five or six pieces, and let the bath do its magic. Portioned those off into about 10 1" steaks and reserved the rest for cue and/or carnitas-ification. (Technical term) Had steaks for dinner Wednesday and last night, seasoned only with s&p, and the results were pretty good. Will want to try some other flavorings at some point, but I've got plenty of yield with which to experiment.

Pork Steak with Miso Corn

Pork Steak with Ponzu-Scented Rice

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Comments

Manfred_18311

Really fine looking pork shoulder!

tshewman

Have a small 3lb shoulder in the circulator and another set aside for carnotas and such. Having done this previously, its a nice staple.

Will be testing some kale-krout, but it's only about 13 days old. Smells good but will test before any decision.

May also try a spin on carrot romesco........we'll see what strikes at the time.

matthew.snyder77

Based on the number of steaks I got plus the reserved bits for 'cue and carnitas-ing, I think I'm looking at something like $1.20 - $1.30 per serving.

tangma27

I like the iterations!

Angelo_197648

I was about to try it too. I started my shoulder yesterday at 2, power went out at midnight for 7 hours, so bought a new one and that went in today at 2:30 for tomorrow's dinner.

I grew up in Western NY, and been around, but it wasn't till I moved to St. Louis that I discovered pork steaks. They are amazing, and cheap, and versatile, and you CANNOT overcook them. Some sort of sorcery preventing them from being overcooked.