I never had a pork steak until I moved into the St. Louis area. Once here, the Pork Steak is an absolute staple of backyard grilling in this area (second possibly only to bratwurst).I didn't know it, but apparently the reason I'd never heard of them is that they're just not DONE anywhere else. And for that... folks... I'm very sorry for you.I mentioned that I cooked one of these the other day over coals. It was FANTASTIC. It's a very cheap cut as well. Maybe the main reason it's so popular for grilling.For the 'don't care to follow the link' crowd, They're steaks cut from the shoulder of the pig.https://en.wikipedia.org/wiki/Pork_steakThis pic is of a trimmed up pork steak. They usually have a t-bone in them, and other meat. Oh, and that's a simple ash cake (wheat flour, salt, water) with it.(Image removed from quote.)
Quote from: Lynn LeFey on October 09, 2015, 07:19:14 AMI never had a pork steak until I moved into the St. Louis area. Once here, the Pork Steak is an absolute staple of backyard grilling in this area (second possibly only to bratwurst).I didn't know it, but apparently the reason I'd never heard of them is that they're just not DONE anywhere else. And for that... folks... I'm very sorry for you.I mentioned that I cooked one of these the other day over coals. It was FANTASTIC. It's a very cheap cut as well. Maybe the main reason it's so popular for grilling.For the 'don't care to follow the link' crowd, They're steaks cut from the shoulder of the pig.https://en.wikipedia.org/wiki/Pork_steakThis pic is of a trimmed up pork steak. They usually have a t-bone in them, and other meat. Oh, and that's a simple ash cake (wheat flour, salt, water) with it.(Image removed from quote.)Please...This is one of the most typical recipes in our country. We even have a certified "bifana de Vendas Novas". (Image removed from quote.)http://lifestyle.sapo.pt/sabores/receitas/bifana-no-paoUsually it's fried in pig's fat (banha), lots of garlic, dried laurel leaves, paprika (we call it colorau).Served in a bread, which you dip in the sauce. Some people add mustard.
I should have qualified the statement that it's not done anywhere else with... 'In the U.S. ... that I have been..." etc, etc.I've never seen the cut outside of St. Louis in this country. Which is weird, because it's not like there's anything particularly genius about the cut.It makes me extraordinarily happy to know Portugal is giving this cut all the love it deserves.
"Crispy Snoots" are a big thing here in St. Louis.I'd say it's much the same for using everything. The pork shoulder is USUALLY used here in the U.S. for pulled pork barbeque, not cut into steaks.Also, apparently, I should come for a visit to Portugal.
It WAS perfect. I only seasoned with a sprinkle of salt and a few grinds of black pepper. But it was SO good. Cooking standards for pork, like poultry is usually 'juices run clear'. This was just a hair undercooked until it rested. Then it was also just done, so still very juicy. I sopped up the juices with the ash cake.
All this talk of meat makes me want to eat dead animal. Oh... also... headed to a friend's house in half an hour, lured by promises of Prosciutto.
Quote from: Lynn LeFey on October 10, 2015, 02:07:24 AM All this talk of meat makes me want to eat dead animal. Oh... also... headed to a friend's house in half an hour, lured by promises of Prosciutto.Agreed. I NEED DEAD ANIMAL!
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