PORK BLADE STEAK WITH GARLIC/HERB
This is comfort food for sure. The meat is so flavorful and falls apart like potroast. The caraway gives if such a nice taste!
Provided by tamibic
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- mix spices with garlic and rub on both sides of steaks and let sit 1 hour or more.
- Brown in a small amout of olive oil in oven proof pan.
- Add chicken stock and cover with foil or lid Bake for 1 1/2 hours at 350 degrees.
- Top with thick peppery country gravy.
- Serve with mashed potatoes of rice and fresh veg.
Nutrition Facts : Calories 204, Fat 5.4, SaturatedFat 1.8, Cholesterol 3.2, Sodium 2411, Carbohydrate 31.9, Fiber 1.2, Sugar 1, Protein 7
PORK ROAST WITH THE WORLD'S BEST RUB
A pork loin is marinated with a nice rub flavored with thyme and three chiles. The dry rub penetrates all the way through and bakes into a sticky, sweet glaze.
Provided by DADCOOKS
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 5h10m
Yield 6
Number Of Ingredients 13
Steps:
- Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
- Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.
Nutrition Facts : Calories 359.4 calories, Carbohydrate 20 g, Cholesterol 92 mg, Fat 16.8 g, Fiber 0.6 g, Protein 30.9 g, SaturatedFat 6.1 g, Sodium 1032.6 mg, Sugar 18.1 g
SPICE-CRUSTED PORK BLADE STEAKS
This recipe uses a less expensive cut of meat, which can can be slow cooked on the barbecue - a quote that I recently found that I think is so true "I believe we are going from where convenience was everything to a time in which quality is more important".
Provided by Chef mariajane
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine rub ingredients and set aside.
- In a dry sauté pan over medium heat, toast cumin seeds until fragrant and just starting to turn a light brown. Remove cumin from pan and set it aside.
- Generously season blade steaks with salt. Using the back of a spoon or basting brush, coat steaks with a thin layer of mustard.
- Sprinkle cumin seeds on both sides of the steaks and pat them in so they stick to the mustard. Sprinkle a generous coating of rub on the steaks and drizzle them with a little olive oil.
- Prepare grill for direct high heat. place steaks on the cooking grate, close grill immediately reduce heat to medium.
- Cook steaks for 8-10 minutes, turning them once or twice, or until they are springy to the touch. Remove steaks from grill, tent them with foil and let then rest for 5 minutes. Drizzle with a little olive oil and serve.
- Warning: These steaks have a lot of juice and fat in them, so be on the alert for flare-ups.
Nutrition Facts : Calories 177.2, Fat 7.5, SaturatedFat 2.4, Cholesterol 66.6, Sodium 140.7, Carbohydrate 4.7, Fiber 1.6, Sugar 1.1, Protein 22.6
SMOKY DRY-RUBBED PORK STEAKS
A little sweet, a little spicy, a little smoky-these pork shoulder steaks have everything it takes to steal the show at your next dinner party. (It's so good it could even steal the spotlight from turkey on Thanksgiving.) To make the steaks, cut a boneless pork butt crosswise against the grain, or special-order presliced steaks from your butcher.
Provided by Amiel Stanek
Categories Pork Fennel Paprika Garlic Mustard Lemon Orange Dairy Free Thanksgiving Entertaining Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 10
Steps:
- Toast fennel seeds in a dry small skillet over medium-low heat, tossing occasionally, until nutty and fragrant, 1-2 minutes. Transfer to a cutting board and coarsely chop, then transfer to a small bowl. Add brown sugar, salt, paprika, garlic powder, and mustard powder. Zest lemon and orange (reserve zested lemon and orange), add zest to bowl, and toss to combine. Rub pork all over with dry rub, pressing to adhere as much as possible to the surface. Place steaks on a wire rack set over a sheet pan and chill at least 3 hours and up to 24.
- Preheat oven to 325°F. Thoroughly pat dry pork steaks. Heat a large ovenproof skillet (preferably cast iron) over high until smoking. Drizzle steaks with oil and rub to cover all surfaces. Working in batches if needed, sear steaks on all sides until deeply browned and lightly charred, 4-5 minutes per side. (Keep a good eye on them; they'll take on color relatively fast because of the sugar.) Transfer steaks to a plate. Reserve skillet.
- Wipe out any accumulated dry brine and juices from sheet pan, then place steaks back on rack set over sheet pan. Return skillet to high heat. Halve reserved lemon and orange and sear (cut side down) until charred; set aside.
- Transfer steaks to oven and bake until an instant-read thermometer inserted into thickest part registers 140°F, 30-40 minutes. (Start checking after the first 30 minutes; the time will vary based on the shape and size of your steaks.) Transfer to a cutting board and let steaks rest 10 minutes. Thinly slice on a diagonal, transfer to a platter, and squeeze charred citrus halves over.
BROIL A PERFECT STEAK
I found this cooking guide on Lindauer Family Farms website when I ran out of gas for my grill. If you like how yor steak is prepared at Outback Steakhouse, then you will love this recipe.
Provided by Kimc12
Categories Steak
Time 30m
Yield 2 Steaks, 2 serving(s)
Number Of Ingredients 4
Steps:
- ADDITIONAL ITEMS - Cast Iron Skillet, Spatula or Tongs.
- Bring your 1 to 2 inch steaks to room temperature and use a clean cloth to remove excess moisture.
- Move oven rack 6 inches from heating element.
- Pre-heat oven and skillet by setting the oven to broiler for 15 to 20 minutes.
- Rub steaks with olive oil, kosher salt and coarsely ground pepper. NOTE: Use any seasonings of your choice.
- Once the skillet is pre-heated, pull out the oven rack and carefully lay steaks on the skillet. NOTE: Pan is Extermely Hot and will spit and splatter.
- Close oven and sear the steaks for 3 minutes on one side, turn and sear the opposite side for 3 minutes. DO NOT USE A FORK TO TURN STEAKS!
- Once seared, set the oven to 500F and cook using this Time Chart. Turn steaks half way through the remaining cooking time.
- Rare (120-130F)1" 0-1 minute, 1 1/4" 2-3 minute, 1 3/4" 4-5 minute
- Medium (140-150F) 1" 2-3 minute, 1 1/4" 4-5 minute, 1 3/4" 6-7 minute
- Medium Well(150-160F) 1" 4-5 minute, 1 1/4" 6-7 minute, 1 3/4" 8-9 minute
- Remove steaks from the oven and let rest for 5 minutes.
- Serving on warm plates is recommended to maintain meat temperature.
- I can not stress this tip enough -- Keep the fork in the drawer until ready to eat. Never pierce the meat during cooking.
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