Imitation pork steaks


 
Tony R

Tony R

TVWBB 1-Star Olympian
I saw this at my local Mexican store. I was excited because they were cheap. When I asked if I can get them cut to a 1.5 inches he said he wasn't a real butcher and this wasn't his department. And everyone else had no idea how to work the machines or cut.

I got some anyways and this dinner was so simple it probably shouldn't be posted but I wanted to share my little butcher story. Seasoned with webers smokey mesquite... And used a hickory chunk.




Plated and ready to eat. Thanks for looking.
 
Those are normal pork steaks, and cut to the typical thickness found here in the Pork Steak Capital.

So, dang it Tony, how were they!:)

They look great, and you did a fine job cooking them!
 
Nice looking cook...

Newbie ?... What's the "method" behind the smashed taters on the CIS? Evoo s/p , preheat skillet and then smush a tater on it and cook... 30 or 40 minutes .... I gotta try these ... As well as the pork steaks ... They b on sale at my local store as well .

TIA
 
Kurt said:
Nice looking cook...

Newbie ?... What's the "method" behind the smashed taters on the CIS? Evoo s/p , preheat skillet and then smush a tater on it and cook... 30 or 40 minutes .... I gotta try these ... As well as the pork steaks ... They b on sale at my local store as well .

TIA
Click to expand...

I learned this from Jim Lampe on one if his post...
It's best if you use red potatoes but I had the brown russet kind. Don't wrap in foil. But put them in indirect heat for about a hour. When they feel nice and soft put them in a CI with a little oil or butter then with a cup or some sort of smashing tool put a little pressure until they look like a patty. Remove when you get your desired crust on both sides. Top with butter or any toppings of your choice. Hope this helps.
 
Looks really good Tony!!! Vons and Albertsons I know have meat saws and you can get them cut there too. Country style ribs as long as they are cut from the shoulder are the same thing as pork steaks. They are just cut into strips and are much thicker right out of the meat counter. I prefer CSRs over pork steaks because you get more bark on them when you cook them due to more surface area.
 
Awesome pork steak and sides Tony. I have gotten spoiled on the
thick pork steaks as I do have a butcher here on site at the store who
takes care of me. ;)
 
Those my friend are class A St. Louis Pork Steaks. And sir you are now an official member of the St. Louis Pork Steak Club.
 
He always says his cooks are simple then hits it outta da park
Click to expand...
ain't THAT the truth!
Tony, You Got REAL Pork Steaks! And You Made Them Like REAL Pork Steaks... Just like Bob said!
I actually prefer 1 inch steaks, you can go ast grill or you can go low & slow with 1 inch'ers.
And the taters, i boil the taters until a toothpick goes in without trouble, then using a potato masher,
gently push down on the tater until it breaks, then turn 45º with the masher and do it again.
Oil and season and high heat cook until you like the looks of them.:)

Yeah, Pork Steaks! Got another one converted Bob... see? See what you've done?!?! :D
 
Tony,

Great cook... Riding on everyone's coattails givin u a lil jab...

I would love to see ur idea of a simple oaxacan black mole...:D
 
I never get tired of seeing pork steak cooks! I usually just find the thin ones around here (about 1/2 inch thick) but they cook up fine to me. Nice cook, Tony!
 
Jim Lampe said:
ain't THAT the truth!
Tony, You Got REAL Pork Steaks! And You Made Them Like REAL Pork Steaks... Just like Bob said!
I actually prefer 1 inch steaks, you can go ast grill or you can go low & slow with 1 inch'ers.
And the taters, i boil the taters until a toothpick goes in without trouble, then using a potato masher,
gently push down on the tater until it breaks, then turn 45º with the masher and do it again.
Oil and season and high heat cook until you like the looks of them.:)

Yeah, Pork Steaks! Got another one converted Bob... see? See what you've done?!?! :D
Click to expand...

Thanks Jim.
Sometimes I feel its needs to be better than the last. Then I end up critiquing my cook with my wife.
 
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