On Fri, 12 Mar 2021 19:19:48 -0600, BryanGSimmons
> wrote:

>On 3/12/2021 6:28 PM, Ed Pawlowski wrote:
>> On 3/12/2021 6:59 PM, Boron Elgar wrote:
>>> On Fri, 12 Mar 2021 13:05:16 -0700, US Janet >
>>> wrote:
>>>
>>>>
>>>> Yesterday I made a pot of spaghetti sauce.* I only made half of what I
>>>> usually do.* Today I bagged the sauce in quart freezer
>>>> Zip-lok.* Only 4 bags but that's enough for awhile.
>>>> Today I am trying out a new recipe for pork steaks.* I saw some
>>>> beautiful pork steaks yesterday at Albertsons.
>>>>
>>>> Pork Steaks
>>>> 1.4 cup butter
>>>> 1/4 cup soy sauce
>>>> 1 bunch green onions
>>>> 2 cloves garlic, minced
>>>> 6 pork butt steaks
>>>> Melt butter in skillet and mix in the soy sauce.* Saute the green
>>>> onions and garlic until lightly browned.
>>>> Place the pork steaks in the skillet, cover, and cook 8-10 minutes on
>>>> each side.* Remove cover and continue cooking 10 minutes or to an
>>>> internal temperature of 145F.
>>>>
>>>> It sounds like something both of us will enjoy and seem simple enough.
>>>> I'll let you know.
>>>>
>>>> Janet US
>>>
>>> Live and learn. I have never seen anything labeled as "pork steak."
>>> Most flat, boned or boneless (other than tenderloin cuts) seem to be
>>> identified as some sort of chop around here. Cuts vary by region, of
>>> course, but I am guessing some sort of chop will do. And chicken
>>> thighs might, too, eh?
>>>
>>> How large are the steaks? The recipe, which looks quite appealing,
>>> calls for 10 steaks, which sounds like an lot for any skillet.
>>>
>>
>> I've never seen them either. I DAGS though.* They look like an oversize
>> country rib, cut off the butt.* Generally lend themselves to braising or
>> slow cooking.* Flavorful though.
>>
>> https://en.wikipedia.org/wiki/Pork_steak
> >
>They are very popular in StL. Folks grill them over charcoal.
>They taste good, but are tough as all get out. You need good
>teeth. Calling them "steaks" is like calling beef chuck "steaks,"
>steaks.

Perhaps cooking them this way in soy sauce tenderized them. What i
call tender means that my knife cuts through them, my fork penetrates
easily and my teeth can bit through on one bite without chewing,
chewing, chewing.
Janet US