How To make Barbeque Style Pork Steaks
4 Pork shoulder steaks
(cut 1/2 inch thick 1 tablespoon Cooking oil
1 large Onion
thinly sliced
(separated into rings 1 large Green pepper :
thinly sliced
2 Tomatoes -- sliced
1 tablespoon Quick-cooking tapioca
1/2 cup Bottled barbecue sauce
1/4 cup Dry red wine
1/2 teaspoon Ground cumin
Cut pork steaks in half crosswise. Trim excess fat. In a large skillet brown steaks on both side in hot oil. Drain steaks on paper towels. In a 3 1/2 or 4-quart electric slow crockery cooker arrange the onion, green pepper, and tomatoes. Sprinkle tapioca over vegetables. Place pork steaks atop vegetables and tapioca. In a small bowl stir together barbecue sauce, wine, and cumin. Pour over meat and vegetables in the crockery cooker. Cover and cook on low-heat setting for 6 to 8 hours or till meat and vegetables are tender. To serve, transfer meat and vegetables to a serving platter. Makes 4 to 6 servings. Recipe by Alice Lewis, Boulder, CO. Source: Better Homes and Gardens - Recipes from Prizewinning Cooks.
How To make Barbeque Style Pork Steaks's Videos
Grilled Pork Steaks
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This is the KING of all PORK CHOPS
#shorts #pork #food #cooking
2 pork chops 2-inch thick bone-in (high-fat content preferred)
1 1/2 tbsp avocado oil
2-3 cloves smashed garlic
10 sprigs thyme
5 sprigs sage
2 tbsp unsalted butter
salt and pepper to taste
Balsamic orange glaze:
1 cup orange juice
1/3 cup balsamic vinegar
7 tbsp cold unsalted butter
salt and pepper to taste
Directions:
1. Start by patting your pork chops dry and rubbing with a little oil followed by your salt and pepper.
2. on medium-high heat sear the fat cap of the pork chops for 2-3 minutes or until golden brown.
3. flip them onto 1 side and sear for 4 minutes or until golden brown
4. flip them over and sear for another minute before dropping the heat all the way down to low.
5. add garlic, thyme, sage, and unsalted butter, and when it is melted and foaming being basting over the pork chops for an additional 4 minutes.
6. remove pork chops and fat from the pan before adding the orange juice and reducing by 50%
7. add the balsamic vinegar and reduce again by around 50% or until the sauce starts to thicken
8. add the cold pieces of unsalted butter little by little and finish the sauce with salt and pepper to taste.
A New Style of Pork Steak! | Chuds BBQ
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Grilled Pork Steak Recipe
Pork Steaks on the Grill | Pork Shoulder Blade Steak Grilled
#porksteak #porksteakrecipe #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Killer Hogs AP Seasoning -
- Killer Hogs The BBQ Rub -
- Killer Hogs Vinegar Sauce -
- GrillGrates
- GrillGrates Tool -
- BBQ Gloves -
This week I had my local butcher cut some “Extra-Thick” pork steaks from a fresh Boston Butt. Also known as blade steaks - or pork shoulder blade steaks - Pork Steaks are excellent on the grill and these thick-cut versions are hearty enough for the biggest appetite!
I start out by seasoning each side of the pork steaks with a little Killer Hogs The AP Seasoning followed by a generous layer of Killer Hogs The BBQ Rub. Just let them hang out on the counter while you get the grill going.
I’m firing up the PK 360 for this cook, but you can use any grill set up the same way. Start with a chimney full of hot charcoal and spread the coals out evenly across the front and back of the grill; add about a chimney of unlit coals down the center. This way the grill will have even heat throughout the whole cook.
You can also add a couple chunks of your favorite wood to the hot coals for some smoke flavor. I use cherry but hickory, pecan, or apple are good choices.
To slow the grilling process down, I use a raised cooking grate. This creates a little distance from the hot coals and allows the steaks longer time in the smoke.
Place the pork steaks on the raised grate and cook them for about 20 minutes then flip and repeat. By this time the outside should start to turn a little dark. Remove them from the grill and wrap.
I use a sheet of aluminum foil with 2 Tablespoons of butter and a good drizzle of honey over the top. Close the foil up tight and get them back on the grill.
This step tenderizes the pork steaks and keeps them from getting too dark. Use a good probe thermometer and monitor the internal temperature. It should be 190-195⁰.
Once temp is reached remove the steaks from the grill (careful because they’re hot) and sit the raised grate to the side. Place a set of grill grates over the hot coals and give it time to get hot.
Carefully unwrap each pork steak and brush the outside with a good sauce. I’m using my new Killer Hogs Vinegar Sauce. Place each pork steak on the grill grates and cook each side about 4 minutes to get a good char on the outside.
They’re done at this point and after a short 5 minute rest, ready to serve. You can really taste the grill flavor and the vinegar sauce goes nice with the richness of the pork.
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BBQ Pork Steak Recipe Right in the Oven
Welcome back to my channel ????! Today I’m bringing you my recipe for bbq pork steaks in the oven. This is for those hot summer days when it’s too hot to be standing over a grill but you still want that bbq taste. This is also good for an easy weeknight dinner for the busy mom or dad. These pork steaks turn out “fall off the bone” good ever single time! Enjoy, I know I did! ????
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Ingredients:
Pork steaks
BBQ sauce (Sweet Baby Ray’s Sweet and Spicy)
Yellow onion
BBQ dry rub
Instructions:
-Preheat oven to 375 degrees
-Clean pork steaks and arrange in pan
-Sprinkle pork steaks with bbq rub on both sides using a generous amount
-Massage dry rub into meat
-Cut onion into slices and separate rings
-Arrange onion rings on top of seasoned pork steaks
-Place top or foil on pan and bake for an hour
-Remove pan from oven and pour out about 3/4 of juice
-Drizzle bbq sauce all over pork steaks
-Return back to the oven uncovered for another 15-20 minutes
St. Louis BBQ Pork Steaks | Underrated and Affordable!
Years ago, Nicole brought home what looked like a few GIANT pork chops. Turns out they were pork steaks, something she frequently enjoyed back in Missouri. I decided to see if I could improve on my past attempts and really try to nail the flavor she experienced when her dad made them so many years ago.
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