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Pork Steak Recipe

Be it barbecue season or not, we should not forget about stakes, no matter what. Except if we are vegan which case pork steak recipes won’t be as fun.

Pork-steak-recipe-1-SunCakeMomWho would thought that pork steaks have a history and for that fact, it is not even a long one. One would think that pork steaks are with us since we butcher pigs. It seems -at least according to the virtual memory of humanity- that pork steaks sometimes known as “Boston butt” or “pork shoulder on the bone” (on the British Isles) is somewhat new invention.

It’s fascinating to see how nations culinary culture is formed by the butchers who prepare the meat for the table. A vertical cut instead of a horizontal one and there we have a completely different way of life.

Lucky for us, there are always mavericks around us who don’t even think of conforming to the rules and always in search for something to satisfy their curiosity. The desire to diversity to try something new is as strong in human nature as it’s need to stability.

Well, without a stable grill there are no steaks that’s for sure. Only when all basic needs are taken care of, can our creativity thrive and bring out amazing things from the realm of imagination. It completely makes sense. At the end of the day no-one wants to pick up the remains of a hopeful barbecue party from the soot. Both literally and practically speaking.

When Winfred E. Steinbruegge asked his butcher to cut a pork butt into steaks in 1956, no-one thought it would start a revolution that sweeps through a nation leaving nobody untouched.

The reason because it didn’t conquer all the world was because pork steaks form the shoulder blade were already enjoyed all around the world for so long that the origin was lost to human memory.

Luckily, we could record the entrance of pork steak into US culinary history and pay homage the great butchers of Boston who packed the pork shoulder cuts into butts which is short of Latin “Buttis” meaning barrel or cask.

From these meats packed in butts later Tom Brandt, the good butcher of Florissant MO, could cut the first pork butt steaks.

Unfortunately, nobody patented the cuts nor the pork shoulder steak recipe thus no-one became rich and famous, previously unfathomable. All we can do is to thank them in our prayers at the barbecue or dinner table.

Making pork butt, pork shoulder or just simply pork steak isn’t restricted strictly to the outdoors or the grills. With a good frying pan and some heat, we can prepare one anywhere.

There are countless variation of not only the marination of pork steak but the preparation process, as well. As steak from the pork shoulder is full of collagen that requires a fair bit more cooking time than the prized cuts.

Longer cooking times means lower temperature as a way to avoid burning the outside black while leaving the core raw. Some chefs swear on spooning on marinade on the steaks during cooking as a way to keep the outer temperature in check until the inside reaches the desired texture and color. Others don’t like to bother the meat too much, save flipping it to the other side when one side looks good enough.

In a pan on medium heat 4-5 minutes each side should be enough to raise the inner temperature of the pork steak to the required 70°C. A couple of minutes rest will save our tongue from scorching and fulfills all the legal requirements of pork preparation in the US.

Sure enough, we can pour some water and braise our pork shoulder steaks to the softness where just looking at the meat is enough to melt but that’s a braised pork ragout not pork steak.Pork-steak-recipe-4-SunCakeMom

Ingredients:

Marinade:

  • 4 tablespoon Oil
  • 4 cloves Garlic (minced)
  • 2 tablespoon Mustard
  • 1 tablespoon Paprika
  • 1 teaspoon Salt
  • 1 teaspoon Pepper

Pork steak:

  • 8 slices Pancetta, guanciale or pork belly preferably smoked (alternatively 1 cup / 250ml Oil or lard)
  • 8 slices Pork butt or pork shoulder ½” / 1cm wide (2½lb / 1.2kg)

How to make pork steak:

Marinade:

  1. In a bowl make the marinade by adding oil, minced garlic, mustard, paprika, salt and pepper. Garlic can be cut into small pieces with a knife too.Pork-steak-recipe-Process-1-SunCakeMom
  2. Mix the ingredients together.Pork-steak-recipe-Process-2-SunCakeMom

Pork steak:

  1. Cover the meat with the marinade using a brush then stack them on top of each other.Pork-steak-recipe-Process-3-SunCakeMom
  2. Place the meat into the fridge for an hour if time allows. If not proceed the next step.Pork-steak-recipe-Process-4-SunCakeMom
  3. Slice the Pancetta, guanciale or pork belly then cut them up halfway creating small bastion like shape. The skin can be removed beforehand if not desired. This step is only necessary to render the fat and smoked flavor out. Lard or cooking oil can also be used.Pork-steak-recipe-Process-5-SunCakeMom
  4. Place the Pancetta, guanciale or pork belly onto a frying pan on medium heat and fry them until the neccessary fat is rendered out for about 5 – 10 minutes. We can continue frying them with the meat to get them crispy at the end. Mind flipping them every now and again.Pork-steak-recipe-Process-6-SunCakeMom
  5. Place the marinated pork steak slices into the medium hot frying pan and cook each side for about 4 – 5 minutes.Pork-steak-recipe-Process-7-SunCakeMom
  6. When both sides are golden brown take them out and serve with a slice of bacon on top.Pork-steak-recipe-Process-8-SunCakeMom

Enjoy!Pork-steak-recipe-2-SunCakeMom

 

5 from 2 votes
Pork-steak-recipe-1-SunCakeMom
Pork Steak Recipe
Prep Time
10 mins
Cook Time
40 mins
Marination time
1 hr
Total Time
1 hr 50 mins
 
Be it barbecue season or not, we should not forget about stakes, no matter what. Except, of course if we are vegan which case pork steak recipes won't be as fun.
Course: Low Crab Meal, Main Course
Cuisine: Dairy free, Gluten free, Keto, Low carb recipe, Paleo, Sugar free recipe
Author: Thomas Brown
Ingredients
Marinade:
  • 4 tablespoon Oil
  • 4 cloves Garlic minced
  • 2 tablespoon Mustard
  • 1 tablespoon Paprika
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
Pork steak:
  • 8 slices Pancetta guanciale or pork belly preferably smoked (alternatively 1 cup / 250ml Oil or lard)
  • 8 slices Pork butt or pork shoulder ½" / 1cm wide 2½lb / 1.2kg
Instructions
Marinade:
  1. In a bowl make the marinade by adding oil, minced garlic, mustard, paprika, salt and pepper. Garlic can be cut into small pieces with a knife too.
  2. Mix the ingredients together.
Pork steak:
  1. Cover the meat with the marinade using a brush then stack them on top of each other.
  2. Place the meat into the fridge for an hour if time allows. If not proceed the next step.
  3. Slice the Pancetta, guanciale or pork belly then cut them up halfway creating small bastion like shape. The skin can be removed beforehand if not desired. This step is only necessary to render the fat and smoked flavor out. Lard or cooking oil can also be used.
  4. Place the Pancetta, guanciale or pork belly onto a frying pan on medium heat and fry them until the neccessary fat is rendered out for about 5 - 10 minutes. We can continue frying them with the meat to get them crispy at the end. Mind flipping them every now and again.
  5. Place the marinated pork steak slices into the medium hot frying pan and cook each side for about 4 - 5 minutes.
  6. When both sides are golden brown take them out and serve with a slice of bacon on top.
Recipe Notes

Enjoy!

Pin now, Enjoy later!

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Thomas Brown

Master of the chef's knife. Tamer of the wild flavors into harmonious perfection. All time blind champion of the roller technique.
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Thomas Brown

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