My rekindled love affair with pork steak began at my happy place, the farmers market.
My friend Kristin is a hard working farm wife who spends her days chasing livestock and three extremely bright and busy young boys and a menagerie of pets. If that’s not enough, she’s got a side hustle, managing a farmers market and selling the meat they raise. This is no small feat because it involves transporting actual deep freezes 15 miles (one way) to the site twice a week! She should have her own personalized super hero cape.
Recently, she handed me a package of meat and asked me to “cook something with them and write about it.” I recognized the meat as pork steak. My previous experience with this cut was one solitary attempt some 45 years ago. I wasn’t especially enthused, sorry friend. I would need to invoke the kitchen muse for inspiration.
Pork Steak is also sold as pork shoulder steak or pork butt steak.
During my catering phase, I learned the sheer magic that happens when a lowly and often cheap pork butt roast is treated to a good meat rub and cooked low and slow for hours. It explodes with flavor and is tender as an angel’s cheek, which is why it’s the crown jewel of Kansas City barbecue. And, this steak is cut from the same part of the pig, the shoulder.
So it’s reasonable to ask if it comes from the shoulder, why is it called a butt? (Which is a gross thought, right?) During colonial days New England butchers tended to take less prized cuts of pork like these and pack them into barrels for storage and transport. The barrels the pork went into were called butts. So now you know. And that’s why large quantities of anything can be legitimately called a butt load. Feel smarter already, dontcha?
I used a great barbecue seasoning from McCormick’s Grill Mates and rubbed it in generously, patting it into place.
Then I fired up my trusty black cast iron skillet and gave the steaks a quick browning on both sides. The muse had whispered “peaches” to me because they are so perfect this time of year and pair beautifully with pork. A generous drizzle of raw honey provided the sweet counterpoint to the spicy rub.
If my skillet had a lid, I would have used it but heavy duty aluminum foil crimped tightly on top worked just fine and I put the pan in a 325 degree oven to bake.
While that cooked, I gathered my goodies from the vegetable vendors at the market.
Beautiful baby red potatoes roasted right alongside the meat in a Pyrex pie plate. I simply tossed them with olive oil and sprinkled them lightly with kosher salt before they went in the oven.
Another vendor had sexy, slender green beans that steamed to perfection in under five minutes in my ancient pressure cooker.
You could use your instant pot for the beans. Later this fall, I’m buying one to play with! Can’t wait to try it!
About an hour later, I put this beautiful plate together. The pork steak was succulent and packed with flavor. Hope you’ll give it a try!
Peachy Barbecue Pork Steak
Fork tender, flavorful dish using a less familiar cut of pork.
- 2 6-8 ounce pork steaks, sometimes called pork butt steak or pork shoulder steak
- 1-2 Tbsp McCormick Grill Mates Barbecue Seasoning
- 2 fresh peaches, peeled and sliced
- 2 Tbsp cooking oil
- 1/4 cup honey
Rub dry seasoning generously on both sides of meat, patting in well. Put oil in oven proof skillet, I prefer a cast iron. On medium high heat, quickly brown steak on both sides. Leave in pan along with any drippings. Arrange sliced peaches over meat and drizzle honey over all. Cover tightly with heavy aluminum foil. If your skillet has a tight fitting lid, use that! Bake covered in 325 degree oven for about an hour or until fork tender.
Next time you’re cruising the meat aisle for “din-spiration”, don’t turn up your nose at this hidden gem. I am so thankful to Kristin for the opportunity to create a new favorite!
If you enjoyed this recipe today, please share it on your social media accounts like Facebook, Instagram, Twitter and Pinterest. I’d sure be tickled and ever so grateful, thank you!
If you haven’t already, check out my Facebook page where I’ll be posting easy, delicious and family-friendly recipes every week!