Tag Archives: pork steak

Grilled Pork Steaks with Lemon Butter


If you think Bill and I eat a lot of pork because I post so many recipes with pork as the main ingredient, you’re right. That’s because we still have some cuts from last fall in our freezer and our order for this year has already arrived. So I’m always looking for new ways to cook it.

We love grilling, and this recipe is so easy and flavorful that it’s become a favorite. Plus, since we learned Bill can eat butter if it’s made from raw milk, a plethora of recipes (and not just pork) await for us to try!

I found Grilled Pork Steaks with Lemon Butter at allrecipes.com. Instead of steaks, I used chops and cooked them as little as possible because our pastured pork is very lean.

For the butter sauce, you just melt the butter, add chopped garlic, and cook it until tender. Then add the lemon juice.

Since I make unsalted butter, I sprinkled salt and pepper on the chops before basting them with the sauce.

All you do is put the basted side down on a very hot grill to sear for one minute.

Then baste the other side, flip them over and sear for one minute.

Turn of the direct flame (center burner on our Weber grill) and cook each side for three minutes, basting again each time the meat is flipped. Remove from the grill and cover with foil to rest about three minutes.

We served them with a summer veggie medley: sautéed onions, carrots, and green beans fresh from the Holland Farmers Market!

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Moros y Cristianos


Bill and I have been to Cuba three times with an organization called First-Hand Aid, and one of our favorite dishes there is Moros y Cristianos (“Moors and Christians”). The name comes from the era in Spain when black Muslims and white Christians lived side-by-side on the Iberian Peninsula. In Cuba it’s also called congri. It’s a simple black bean and rice meal that I also made to accompany a discussion about legumes when I visited Kandu recently.

This recipe is from Food.com and it’s particularly easy to make because it calls for canned black beans instead of dried beans (which need to be soaked and boiled). Even though it lists green bell peppers in its ingredients, I try to find ones that are more red than green—just  a personal preference in taste! These came from the Boeve Farm at the Holland Farmers Market.

All you do is saute chopped onions and peppers until tender.

Then add the garlic and saute a few minutes.

Add the spices, beans, and tomato paste and stir.

Then mix in the chicken stock (or vegetable stock for vegetarians/vegans) and rice.

After bringing mixture to a boil, simmer on low heat for about half an hour, covered, until rice is cooked.

We enjoyed ours with Grilled Pork Steak and a side salad of Mojo-Style Coleslaw. Don’t forget the lime wedge garnish to kick it up a notch!

Pork Steak on the Grill


During oven season, which–in Michigan–runs from about September through May, Bill and I like to braise pork steaks, which we have been buying from Creswick Farms through the West Michigan Co-op until we get our meat order at Lubbers Farm later this summer.

Now that it’s grilling season, I wondered how I could cook pork steaks outside, since they are a relatively new entity in my world. (I’d never heard of them until I bought half a pig a couple years ago). 

Last weekend I got this idea: Why not grill a pork steak the way we grill a ribeye? Both steaks are from grassfed animals so the key is to grill them for a short period of time. Bill insists the one-minute sear per side is key, and I agree–that’s how it stays moist.

At first I was inspired by Muzzy’s Magic Texas BBQ Rub, which is made of: sugar, chili pepper, paprika, salt, garlic, onion, celery, cumin, and black pepper. With sugar as the lead ingredient, it was a bit sweet for me, so I decided to use the rub in combination with the Grilled Grassfed Ribeye Steak recipe I posted in March. Here’s how I improvised:

I mixed the rub with about a teaspoon more paprika, then added some more salt, cumin, and a pinch of cayenne pepper. After rubbing the meat with garlic and olive oil, I sprinkled the spice rub on both sides.

For the pork steak, we seared each side for one minute on a very hot grill (around 500 degrees) with the center burner off. Then we cooked each side for 3 minutes (for a one-pound,  3/4-inch steak). After that, we let it rest, covered, for at least 5 minutes.

Instead of the balsamic-caper vinaigrette from the recipe, I simply squeezed some fresh lime juice on the meat before serving. We couldn’t believe how juicy the meat was!

For sides, we had saffron risotto and roasted asparagus (done in foil on the grill before we put the meat on).

Voila!

Pork Steak – Electric Cheetah Style


Photo by Ian Davis

In February, Bill and I missed our monthly trip to the West Michigan Co-op since we were leaving for Cuba the next day, but we just made our March run for some of our favorites: pork steak, nitrite-free bacon, and grassfed beef from Creswick Farms; McIntosh apples and Bosc pears from Wells Orchards; and, we picked up some lamb for the first time from S&S Lamb. All this meat to stretch us a little further into the year, until our meat order from Lubbers Farm comes in (beef, pork, and lamb). And we brought my stepson, Ian, with us for his first visit to the Co-op.

As is our ritual, we stopped at the Electric Cheetah for dinner and I saw a new item on the menu: Fried Free-Range Pork Steak (from Creswick Farms). A boneless cut of beautiful pork loin with a light breading, it came with crisp French green beans, buttermilk mashed potatoes, and black pepper country milk gravy. The caramelized onion on top was the perfect complement to all the flavors on my plate.

Way to go, guys. Another happy dinner for me!

What to Do with a Pork Steak?


Before I bought meat in bulk, I had never heard of a pork steak. Either it simply wasn’t in my food vocabulary, or we just didn’t have them in the grocery stores in New Jersey where I grew up.

Once I started buying half a grassfed pig at a time, I learned about all kinds of meat cuts and loved the challenge of figuring out what to do with them. (See Fresh Ham Roast for another exploration in new cuts of meat.)

According to Wikipedia, the pork steak (also known as a blade steak) is cut from the pork shoulder blade (Boston) roast. The steak is flavorful and contains a significant amount of fat, which helps keep it moist while cooking. Because it comes from an active muscle location on the pig, a pork steak is less tender than some other cuts.

Key words: less tender. And with a grassfed pig, it’s important not to overcook a pork steak.

Here’s one way Bill and I like to prepare a pork steak:
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