BROILED PORK BLADE STEAKS WITH HERB RUB
This is written for the broiler, but could be done on the outdoor grill, or in a fry pan. We used to have this on Friday nights when we were working, served with a baked potato. We called it our "Steak and Bake" night. Sometimes we would use lamb shoulder or arm steaks with the same herbs.
Provided by Mikekey *
Categories Pork
Time 2h15m
Number Of Ingredients 7
Steps:
- 1. Place steaks on a large plate or platter.
- 2. Mix remaining ingredients well.
- 3. Rub half of the mixture into 1 side of the steaks, turn them over, and rub remaining mixture over other sides.
- 4. Cover with plastic wrap and refrigerate for at least 1 hour, up to 8 hours.
- 5. Remove from refrigerator 1 hour before cooking to take the chill off them.
- 6. Preheat broiler, with rack 6 inches below element. Place steaks on broiler pan and cook about 6 minutes on each side (depending on thickness and desired doneness).
BAKED PORK STEAKS
Quick, versatile baked pork steaks are an incredibly fast and delicious weeknight family dinner that everyone will love! They're coated with an amazing savory seasoning before being oven-baked to juicy tender perfection!
Provided by Angela
Categories Dinner Recipes Main Dish Pork Dishes
Time 23m
Number Of Ingredients 3
Steps:
- Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Rinse and pat dry your pork steaks.
- Apply by brushing olive oil over the pork steaks, then season using the steak seasoning. Place pork steak on the baking sheet.
- Bake at 400°F (205°C) for 15-18 minutes. (Optional) Next, broil on high for 2 minutes to get a nice sear.
- Check the temperature using an instant-read probe - the safe temperature is 145°F (63°C). Allow to rest for 5 minutes, serve, and enjoy!
Nutrition Facts : Calories 345 kcal, Carbohydrate 1 g, Protein 43 g, Fat 18 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 136 mg, Sodium 148 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 11 g, ServingSize 1 serving
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
PORK STEAK
An easy, one-pan dinner idea for tender, flavorful Pork Steaks topped with a savory brown onion gravy. Quick-cooking and sure to satisfy any appetite!
Provided by Kelly Anthony
Categories Main Course
Time 28m
Number Of Ingredients 11
Steps:
- In a small bowl, combine salt, pepper, garlic powder, and onion powder. Pat the pork steaks dry with a paper towel and sprinkle both sides liberally with the seasoning. Set aside until ready to use.
- Add the oil to a large sauté pan over medium-high heat and allow to come to temperature. Add the pork steaks to pan, taking care not to overcrowd the pan and cooking in batches if needed. Cook for 3-4 minutes on the first side, then flip and cook 3-4 minutes more. Remove from the pan and repeat with the remaining pork steaks. Set aside on a plate and make the gravy.
- Reduce the heat to medium heat and add the butter. As soon as the butter has melted, add the onion to the pan and stir. Cook for about 5 minutes, stirring occasionally until softened and cooked through.
- Sprinkle the flour over the onion and stir until evenly coated. Then, one big splash at a time, add the beef broth, whisking well after each addition. Once the mixture starts to resemble pudding, add the remaining broth all at once. Add the Worcestershire sauce and whisk to combine. Allow to simmer, 3-4 minutes, until slightly thickened. Remove from the heat.
- Serve your pork steaks with a ladle full of gravy and enjoy.
Nutrition Facts : Calories 617 kcal, Carbohydrate 10 g, Protein 73 g, Fat 32 g, SaturatedFat 13 g, Cholesterol 257 mg, Sodium 2914 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SHEWCHUKS SPICE-CRUSTED PORK-BLADE STEAKS
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Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Light a grill. In a small skillet, toast the cumin seeds over moderately high heat until fragrant, about 20 seconds. Let cool.
- In a small bowl, combine the chili powder with the chipotle, oregano and parsley. Season the pork on both sides with salt. Spread with the mustard. Sprinkle with the cumin, then the chili mixture.
- Drizzle the pork steaks with olive oil and grill them over a medium hot fire, until nicely charred and cooked through, about 8 minutes per side. Transfer the steaks to a platter and let them rest for 5 minutes before serving.
Nutrition Facts : Calories 380.5 calories, Carbohydrate 4.9 g, Cholesterol 102.9 mg, Fat 24.8 g, Fiber 1.8 g, Protein 33.2 g, SaturatedFat 6.9 g, Sodium 299.2 mg, Sugar 0.3 g
GRILLED GARLICKY FIVE-SPICE PORK STEAKS
The menu at Vietnamese restaurants in the United States often includes an inexpensive, homey rice plate with grilled pork chops flavored with Chinese five-spice powder, garlic, and onion. Unfortunately, I have often found the dish disappointing, with the rib chops dry and thin. Even with a knife and fork, the meat-typically broiled, rather than the advertised grilled-is hard to cut. After a number of dissatisfying rice plates, I decided to make the pork at home. To avoid dry meat, I opted for pork shoulder steaks. The slightly fatty, flavorful steaks turned out to be perfect for absorbing the bold marinade and remained moist after grilling. Sliced up before serving, the meat is easily managed with chopsticks, too, and I include a dipping sauce for extra flavor. Serve the pork with rice and a salad or a stir-fried or sautéed vegetable for a light meal. Add a soup such as Opo Squash Soup (page 60) and you have a traditional Vietnamese menu. Use any left overs for baguette sandwiches (page 34) or Mixed Rice (page 245).
Yield serves 4 to 6 with 2 or 3 other dishes
Number Of Ingredients 10
Steps:
- If the pork steaks are large, cut them into pieces about the size of your hand. To make the marinade, in a baking dish or shallow bowl large enough to accommodate the steaks, combine the garlic, shallot, five-spice powder, oil, fish sauce, salt, sugar, and pepper and mix well. Add the steaks and use your fingers to coat all the surfaces well. Cover with plastic wrap and refrigerate for at least 2 hours or up to 8 hours for the best flavor.
- Remove the pork from the refrigerator 30 minutes before cooking. Prepare a medium charcoal fire (you can hold your hand over the rack for only 4 to 5 seconds) or preheat a gas grill to medium.
- Grill the steaks, turning once, for 5 to 7 minutes on each side, or until browned and a little charred on the edges.
- Transfer the steaks to a plate, cover with foil, and let rest for 10 minutes before slicing. Provide each diner with an individual dish for the dipping sauce.
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
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