I have made smoked stuffed pork steaks a couple of times with good results, there are probably pictures someplace on show us what you are cooking. I use two 3/4†pork steaks, dry brined with MD for seasoning then tied together with string to hold in dressing. If you do it this way try to align the bones when you tie them together as it makes it easier to cut and serve. Boneless pork steaks are harder to tie and work with.
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Oh yea, here's to pork steaks cooked the Malcom Reed way;
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I cook them like St. Louis Pork steaks. There are two approaches. One is to smoke them before searing and saucing. The other is to just cook them hot and fast and then saucing, but yours look too thick for that. I tried both methods on a friend who was familiar with them from St. Louis. She was familiar with the hot and fast method. Both are good, but I think that the hot and fast method is just as tender as the smoking first method when the steaks are 3/4â€-1†thick. I like the hot and fast method because of the time element.Last edited by LA Pork Butt; January 17, 2022, 02:14 PM.Comment
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I tried this recipe once and it was very good. Another use for the mighty pork steak!
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My grandmother's recipe is to treat them like round steaks. Dredge in flour, pan fry, make gravy with the fond, let simmer in the gravy until tender.Comment
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A couple of weeks ago I posted a simple pork steak dry brine, front sear, finished in the oven at 200, pulled at IT of 145. I'm not sure why some of these recipes call for cooking pork steaks to 190?
https://pitmaster.amazingribs.com/fo...53#post1155053
Last edited by Dr. Pepper; January 18, 2022, 12:18 PM.Comment
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