Pork steak was never a favorite cut of meat for me. However, I rekindled my affection for it at my happy place, the farmers market. I discovered it's amazing!
My friend Kristin is a hard-working farm wife who spends her days chasing livestock, three bright and busy young boys, and a whole 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 involves transporting actual deep freezes 15 miles to the market site twice a week! She should have a superhero cape.
Recently, she handed me a package of pork steak and asked me to "cook something with them and write about it." Hmmm, I would need inspiration from the kitchen muse.
Sheer magic happens when a lowly, inexpensive 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. That's why it's the crown jewel of Kansas City barbecue.
This steak is also cut from the pork shoulder. If it comes from the shoulder, why is it called a butt? Here's why. During colonial days New England butchers packed the less prized cuts of pork into barrels for storage and transport.
The barrels the pork went into were called butts. So now you know. And that's why a large quantity of anything can be legitimately called a butt load. Feel smarter already, am I right?
I really like McCormick's Grill Mates Barbecue Rub but they don't pay me to say so!
Next, I fired up my black cast iron skillet and quickly browned the steaks on both sides. The muse whispered, "add peaches." Great idea, Muse! They're perfectly divine right now and pair beautifully with pork. Finally, 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. I put the pan in a 325 degree oven to bake.
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 young slender green beans that steamed to perfection in under five minutes in my ancient pressure cooker. You could sure use your instant pot for the beans.
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!
Next time you're cruising the meat aisle for "din-spiration", don't turn up your nose at this hidden gem. I'm so thankful to Kristin for the opportunity to create a new favorite!
Have you ever eaten pork steak? Did you know why it's called a pork butt?
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