Coppa Pork Steaks

[JSaus]

I saw them marked down in the meat department and picked up a couple. I never saw them before, so what should I do with them? Look like they should be tossed on a hot grill. Suggestions?

 

[Brad Olson]

Whoa, talk about timing...the butcher shop I visited last weekend also had pork coppa steaks in the case!

It's the oinky equivalent of a beef chuck eye steak. They might have a little bit of chew, but being from the shoulder they should also have a not-so-little bit of flavor. If they're not too thick I'd definitely grill them direct, and for the first time out I'd season with nothing more than salt and pepper.

 

[Tim Campbell]

Whoa, talk about timing...the butcher shop I visited last weekend also had pork coppa steaks in the case!

It's the oinky equivalent of a beef chuck eye steak. They might have a little bit of chew, but being from the shoulder they should also have a not-so-little bit of flavor. If they're not too thick I'd definitely grill them direct, and for the first time out I'd season with nothing more than salt and pepper.

What Brad said. Treat it like a steak. They're so, so good.

 

[JSaus]

Finally got around to trying them. Seared and grilled to medium. They taste about like pork steaks and are a bit chewy. I will probably pass on them