On Saturday, March 13, 2021 at 3:32:23 PM UTC-5, GM wrote:
> On Friday, March 12, 2021 at 7:20:18 PM UTC-6, 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.
>
> When I started hanging out in STL years ago I discovered pork steaks. Some considered them "white trash" but a good one is nirvana...still enjoy one, a fave cut of pork...marinate with soy and pineapple...

Wow. Do they say 'hanging out' alot there?