>>7315637 Fuck yes pork steaks are the master steak! Aside from ribeye and filet and strip... I sprinkle them in Morton Season-All before grilling them. Other times, I'll marinate in some Dale's seasoning for an hour or so.
For those of you that don't know, it's pork shoulder sliced into about 1/2 thick slices which resemble steaks. It's dirt cheap and fucking delicious. I thought it was an Alabama thing until I met a buddy in STL that also has an affinity for the wonderful pork steak race.
And yeah OP you got shitty grammar but I understand this is just what my fellow southerners talk like.
>>7315981 >he's never had pork cooked medium yeah for big hunks of pork shoulder/butt low and slow it is, for thinish pieces like porksteak, medium high heat to put a nice crust on it and leave a little bit of pink in the middle
At the risk of sounding meme-y, my current favourite is just salt and finely powdered chipotles but I grew up eating porksteak seasoned with fresh garlic, dried rosemary, dried zest of lemon, peppercorn and salt. That or paprika and salt. In the case of chipotle, I deglaze with pork stock for a pan sauce. With garlic/etc, deglaze with lemon juice and water. With paprika, after searing the steak, add flour and even more paprika to the cooking fat to make a roux then add sauerkraut and thinly sliced onion before topping off with veg stock to make a gravy. When serving, drizzle with thin soured cream.
>>7315846 I am from Italy. The garlic/rosemary/etc mixture is typical of pork and chicken in my region.
>>7315997 The cuts OP showed weren't very thin to begin with - they'll cook fine in a crockpot. The medium heat with a nice crust and pink in the middle also doesn't allow much room for outside moisture - add any vinegar or soy in there and it'll just come out like chicken breast. I dislike chicken breast, if I wanted chicken breast I'd slather it in other things that actually had flavour to it, I would never want my steak to come out like chicken breasts. If I don't add any vinegar or soy or something else that creates magic with that wonderful lard, then I end up just asking myself why I didn't cook a beef steak instead.
>>7316023 It's like I always say - there's a million different ways to brown meat; in an oven, fryer, on the grill or on a pan, but there really aren't that many ways to put moisture back into the meat.
A lot of the ancient pork seasoning mixes are actually "excessive" for modern pigs - modern pigs, especially yorkshires, don't have much of a foul taste to them (especially when slaughtered as young as they are in an industrialized setting). In older pork recipes (most of which are still around today), you will see a lot of strong spices like rosemary (in the west) and star anise (in the east). This is basically the wrong approach to modern pork cooking.
Modern pork is about how you can abuse the wonderful nature of lard (without going overboard, of course). Alcohol, tomatoes, vinegar, various vegetables, even sweet ingredients can all benefit from lard if applied properly.
Simply dumping a pork steak into a pan then waiting for it to be "almost" done isn't going to cut it. It's something that's been enabled through our modern practice of animal farming, but to pretend that it's the ideal way to cook pork is laughable.
>>7316068 cooking drastically changes the flavours of everything you touch unless you're a goddamn sashimi chef or some vegan fuckwit then you'll end up applying enough heat to your ingredient to make them taste like something else entirely. Even steamed vegetables taste entirely different from their raw counterparts To use "the original flavour of pork" as an argument is asinine and I'll have no more of this senseless conversation, good day.
>>7316088 you're the one going wild bruh, simple salt pepper and pan fry is fucking fine, and if you don't like it that way, then you probably don't like it period, just admit you don't like pork and embrace allah
>>7316088 >cooking drastically changes the flavours of everything you touch >unless you apply enough heat to drastically change the flavour of everything you touch dude your so mad that you're not making cents
>>7317039 You may change the flavor of the meat on the outside but that's why you only cook it rare. The inside remains the same juicy beautiful piece of meat. Also to believe that you understand the one true way to cook something is a bunch of shit in the first place. You sound like those restaurant owners who tell you that they know what you like better than you do. Go fuck yourself.
>>7317704 lol I'm genuinely sorry someone thinks that the way your mommy made pork for you when you were a fat little shit isn't the best way to make pork. I really do feel bad to upset your world-view like this. Btw I'm not the guy you were originally arguing with, I just needed to remind you that you're a waste of space.
The person said that completely utilizing lard by seeing how it meshes with other ingredients is a great way to get the most out of pork shoulder. He gave background and reasons to substantiate his argument.
You responded with >simple salt pepper and pan fry is fucking fine >if you don't like it then you don't like pork, blah blah blah i can't stop shitting out of my mouth holy fuck
I was assisting you in your lack of reading comprehension to remind you that yes, he said it did think it was fine. But that it very much could be cooked better than that.
Though I guess I can't really expect much from people like you. and in the end, I don't care who's right. Pork steak could taste much better than wasting thought on rendering out the lard. I just needed to say something because your piss poor retorts to a person that might have actually had something intelligible to say is what lets this board remain a shit stain
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