Pork Steaks - WOW!

[Medusa]

The "steak" we saw today was much larger and thinner than our country style ribs. The size of the cut was closer to flap or flank.

[Karon Adams]

chef Steps had a GREAT write up on those. they Sous Vide a butt, finish it off in the Sous Vide, then chill. Slice into steaks while cold, then, bring the meat back to serving temp via sous vide and sear off as usual.

now, I'm eating pork steaks (what *I* call pork steak) by slicing thick pieces off the pork loin tossing them in the drink, then searing off.

[Jerod Broussard]

Back home in southwest Louisiana there were sliced for pork steaks, here in east Texas they slice them for country style ribs.

Once they get thick, they get low and slowed on up to about 200 internal.

Much lower internal and grilled if they are thinly sliced steaks.

[Dr ROK]

Pork steaks are great just grilled. Grill em up and season them with some salt and pepper. I like mine with 57 sauce.

The pork steaks around here are not country style ribs, but rather thin cuts much like a beef steak. Country style ribs around here are much thicker, but also come from the butt.

[Jerod Broussard]

Also called country style ribs, depending on how you slice 'em.

[Medusa]

So, #1 and I are watching The Great Food Truck Race. One of the items they had to cook was Pork Steaks. WTF? Never heard of that, but they looked mothern' good!

A little research points that they are steaks cut from a Boston Butt. I need to look into this more, as I think this would be another No Couch Tonite meat entre' to add to your arsenal. The pic below is somewhere on cooks country...

Hope all are having a great weekend!

-- Ed