PORK AND BEEF STEAK

Pork is under-rated. Most or all of the fat on a pork chop is

 on the outside, which can easily be trimmed off, leaving

behind a lean piece of protein. Even better is pork tenderloin,

 which has no fat anywhere, and has been found to

 be leaner than turkey.

Pork Steak is a variation ofBistek Tagalog. The procedur

e and some ingredients are almost the same; the only

 difference is the use of pork chops or any

 pork slices for that matter.

Pork steaks are generally cut from the shoulder

 of the pig, but can also be cut from the

 loin or leg of the pig. Shoulder steaks are

 cut from the same primal cut of meat most

commonly used for pulled pork, and can

 be quite tough without long cooking times

 due to the high amount of collagen in the

meat, therefore, pork shoulder steaks are

 often cooked slower than a typical beef steak,

and are often stewed or simmered in barbecue

sauce during cooking.

St. Louis BBQ Pork Steaks are little-known

 in other parts of America, but in St. Louis,

 they are so popular that pork steaks are

 on permanent sale in family packs at the

 supermarket. We found there was no

substitute for pork steak, so the only option

 was to cut our own. We ordered five boneless

 Boston butts and cut them in half crosswise,

 then turned each piece on end to slice

1-inch-thick steaks.

Inspired by a test kitchen recipe for brats

and beer, we used a method of sear, simmer,

 sear again. This untraditional process gives

 the steaks a nice char, candylike edges, and

succulent, slightly chewy interiors. To reproduce

 Maull���s barbecue sauce, the locally famous tomato-

based glaze St. Louisans use on their steaks, tasters

 chose dark brown sugar over molasses and hot

sauce over cayenne, and we added ketchup, cider

vinegar, and garlic powder.

Pork steaks or pork shoulder steaks or pork

 blade steaks are all the same cut of pork.

 These are cut from the pork butt shoulder

roast and are a very tasty and tender cut of pork

 when prepared properly. It is not the leanest cut

of pork but it is quite tasty and the fat can be

 trimmed away easily. Great barbecued on the

grill or baked in a roasting pan smothered in

 cream of chicken soup or some type of gravy,

or slowly pan fried. 

PORK STEAK RECIPE :

The Original Schnucks Pork Steak

Serves | 6 |

• 2 Tbsp pork drippings*, butter or shortening
• 1 onion, minced
• 1 tsp minced garlic
• 1 cup ketchup
• 쩍 cup water
• 1 Tbsp lemon juice
• 1 Tbsp wine vinegar
• 2 Tbsp brown sugar
• 1 Tbsp Worcestershire sauce
• 1 tsp salt
• 6 pork steaks

| Preparation | Place fat in a medium saucepan and set over medium-high heat. Add onion and garlic and cook, stirring constantly, until they begin to brown, about 3 minutes. Add ketchup, water, lemon juice, vinegar, sugar, Worcestershire sauce and salt. Simmer mixture, stirring often, for 20 minutes. Set aside.

Preheat oven to 500쨘F. Place pork steaks in a pan and place in oven for 15 minutes. Drain fat from pan. Reduce heat to 350쨘F, pour sauce over steaks and continue baking until the steaks are done, about 45 minutes. Alternatively, after baking them at 500쨘F for 15 minutes, you can grill the steaks until they are cooked through, basting often and generously with sauce.

* If desired, cook pork steaks at 500쨘F for 15 minutes as directed in recipe and use drippings from pan to make sauce.