Pork steaks are great marinated.They go extremely well with a spicy marinade of hot peppers and herbs. For something elegant ...

Enjoy a hearty and flavorful Japanese-style pork steak with this quick and easy Tonteki recipe! Juicy pork loin is pan-seared ...

Since most pork steaks contain the blade bone, the bone-in version is also known as a pork blade steak. But the pork steak originally appeared long before the ’50s and far from St. Louis. This article ...

Pork is a great-value meat and in a lot of ways, it’s a more versatile meat to cook than beef or lamb. Most cuts, if cleverly butchered, are tender enough to grill or pan-fry. In Italy, pork and ...

Oven-Finished Pork Collar Steaks. 2 1-inch-thick (about 12 ounces each) pork collar (or shoulder) steaks. Kosher salt. 1 tablespoon bacon fat (or olive oil or butter) ...

Pork shoulder is dry-brined in salt and pepper to make it tender and juicy. The rich steaks are balanced by a sauce made from the pan drippings, pickled peppers, white wine, and pickled pepper juice.

1. Liberally salt the steaks on both sides and set them on a baking sheet. Let the steaks air-dry, uncovered, in the refrigerator for at least 1 day or up to 2 days.

How to Start and Heat a Grill. When using a charcoal grill, light the coals in a chimney starter. You’ll have glowing embers in 15 to 20 minutes, no oily lighter fluid required.