On Friday, March 12, 2021 at 11:26:08 PM UTC-5, US Janet wrote:
> 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

Grounding beef or pork before cooking makes eating so much easier.