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How to Cook Pork Steak?

Pork Steak

Pork Steak

Pork steak is one of the most flavorful pieces of meat that can come from a pig. This is because it has just the right amount of fat throughout to add flavor and keep it moist. Some people may incorporate the pork steak into a dish or casserole, but just as with beef steak, pork steak is best left to be enjoyed all by itself. Pair it with a baked potato or a salad, and you have an unbeatable meal.

GRILLING

One of the most popular methods of preparing pork steaks is to grill them. A few simple ingredients and some red-hot charcoal bring out the natural flavors as well as enhance them. Grilling is also popular for pork steaks because it is nearly impossible to do incorrectly. While this recipe will provide recommended amounts and ingredients, any and all can be adjusted to your liking.

Ingredients

• Pork steaks
• Soy sauce
• Steak sauce
• Worcestershire sauce
• Garlic powder
• Salt
• Pepper
• Olive oil

You will also need a large bowl with a lid, a marinade brush, and of course, a grill.

Directions

1. Put the pork steaks into the large bowl with a dash of salt, pepper, and garlic powder.
2. Add ¼ cup of Worcestershire sauce, 2 tablespoons of soy sauce, 3-4 dashes of steak sauce, and 1 tablespoon of olive oil.
3. Cover the bowl with the steaks and sauces. Put it in the refrigerator and allow it to marinate for at about 4 hours. The longer it marinates, the more flavorful it will be.
4. Prepare the grill just as you would for cooking chicken, brats, or anything else. You want it hot without flames shooting up the grates.
5. Place the pork steaks on the grill.
6. Flip the pork steaks every 5 to 10 minutes. The first time they are flipped, use a brush to coat them in the marinade.
7. Depending on the temperature of the grill and the thickness of the steaks, it usually takes about 20 to 30 minutes to cook thoroughly.

Sponsored LInks

As with any pork product, there are a few warnings that accompany the process. First, make sure to cut through the center of the steaks to make sure they are cooked completely in the middle. Second, only use the marinade for the first flipping. The marinade will be contaminated from having the uncooked pork sit in it for so long. If it is used to coat the pork steaks near the end of the grilling, there is a risk of food poisoning. Finally, always use a clean plate to place the steaks on when they are removed from the grill.

STOVE TOP

Unfortunately, weather and time do not always allow for grilling the marinated pork steaks. For a quicker, but just as tasty pork steak dinner, fry them up on the stove top.

Ingredients

• Pork steaks (preferably thin cut)
• Salt
• Pepper
• Olive oil

In addition to the ingredients and the stove, you will also need paper towels, a sauté pan and tongs.

Directions

1. Cut the excess fat off the edges of the pork steak. The fat in the interior of the steak provides it with flavor and keeps it moist.
2. Use the paper towels to pat the pork steak dry. Sprinkle a small amount of salt and pepper on the steak. Set the steaks to the side for the time being.
3. Pre-heat the sauté pan. When it is medium-high, add ½ teaspoon of olive oil. Allow it to get to a very light smoking point.
4. Lay the pork steaks into the hot oil. Use the tongs to prevent any hot oil from splattering on you.
5. Sear each side until they are both golden brown and firm when touched. For thin pork steaks, this will take only a few minutes for each side.
6. Allow the pork steaks to sit for 2 to 3 minutes so the juices can settle. The inside should be a very faint, light pink. If you would like the steak more well done, turn the heat down on the pan and continue cooking it for a few more minutes after it has been browned.

Kelly

Kelly Hurston has been a professional writer for 10 years. She joined TheHousingForum Team in May, 2010. Kelly enjoys cooking, doing DIY projects, and is an avid reader.



  • Michelle

    I used this recipe today. Very flavorful! Thank you!!!

  • THF-Man

    Good to hear Michelle. : )

  • PennyV

    I’m glad it tasted so well, Michelle! You would think with all the sodium in the various sauces, combined with the salt, that the meat would come out too salty tasting.