On 13/03/2021 18:29, jmcquown wrote:
> On 3/12/2021 8:19 PM, 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.Â* I only made half of what I
>>>>> usually do.Â* Today I bagged the sauce in quart freezer
>>>>> Zip-lok.Â* Only 4 bags but that's enough for awhile.
>>>>> Today I am trying out a new recipe for pork steaks.Â* 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.Â* 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.Â* 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.Â* They look like an
>>> oversize country rib, cut off the butt.Â* Generally lend themselves to
>>> braising or slow cooking.Â* Flavorful though.
>>>
>>> https://en.wikipedia.org/wiki/Pork_steak
>> Â*>
>> They are very popular in StL.Â* Folks grill them over charcoal.
>> They taste good, but are tough as all get out.Â* You need good
>> teeth.Â* Calling them "steaks" is like calling beef chuck "steaks,"
>> steaks.
>>
>>
> That's why marinatingÂ* pork steaks (and beef chuck steaks and beef
> sirloin tip steaks) is recommended.
>
> Jill

====

What do you use to marinate them in?