Is it a Sirloin Steak? Is it Veal? Maybe Lamb?

 

 

 

 

 

 

 

 

 

 

 

 

 

What is this?   Is it a Sirloin Steak?  Is it Veal? Maybe Lamb?

 NO!  It’s a Super Butt!  Also known as pork steaks, butt steaks, blade steaks, shoulder steaks, and Boston butt steaks.  Not a chop… as in pork chop.  So much better than that. They are cut from the shoulder of the pig and definitely distinct from a Pork Chop that comes from the loin. Very different.  

 

 

 

 

 

 

 

 

 

 

 

 Pork steaks have more marbling than pork chops, resulting in a tender, richer flavor and juicier texture.  They are richer and more robust compared to pork chops, due to the higher fat content.  They can be fall apart tender when cooked in a slow cooker. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pork Steaks are flavorful and versatile and offer a delicious alternative to pork chops or beef steak. Much less expensive than both.  Comparison:  Chops or Steak can be as high as $12 a pound. Pork steaks are about $3-$4 a pound. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

How do you cook at Pork Steak?

 I do a quick sear in a hot skillet just like I do a rib eye or sirloin beef steak. It’s quick and efficient for achieving a browned crust and juicy interior. I like to use a cast iron skillet that is super hot…smoking hot. You get tender, juicy, and delicious, just like a beef rib eye.

 

PAN SEARED PORK STEAK

 1 or 2 - 16 ounce pork steaks

1 tablespoon vegetable oil

1 tablespoon butter

Salt and pepper

 Season both sides of steak with salt and pepper.  You can use other seasonings but you really don’t need to. Let the flavors come out without a lot of seasoning.  

 

 

 

 

 

 

 

 

 

 

 

Preheat a cast iron skillet for 3 minutes or until very hot.

Add the oil and then the butter until it is starting to smoke.

Add the pork steak and sear 3 minutes on the first side. Then flip the steak and cook 3 minutes more until the internal temperature reaches 165.  Do not overcook or they will get chewy. If you want you can put them in the oven on 350 degrees to finish them off.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Take off the heat and let rest for 5 minutes before serving. Resting allows the juices to redistribute, ensuring a more tender and flavorful steak.  

NOTES:

Cook this hot and fast, like beef. You’ll be searing this on both sides.

Make sure the internal temperature reaches 165 degrees, the safe temperature for pork.

You can finish this in the oven if the outside is seared and you want to avoid overcooking, but still need to bring it up to temperature.

 

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