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

Interesting!

Have you tried Pork Loin? Not the littler Pork Tender Loin but the
full on (less expensive) cut? We have the butcher cut a whole one to
1inch thick 'steaks'. You get between 17 and 22 of them and while I've
never tried grilling them, I fry-pan them after marinade in soy,
worstershire, and usually a bit of vinegar and hot-sweet 'chicken
sauce' (think Mae Ploy for that one but there are many brands).

I use a cast iron pan and much less time than you, but you may prefer
pork with no pink or red.