I'm 61 and from Missouri, it's a staple. If cooked properly, they're amazing. We have them all the time. Salty, fatty goodness. Getcha some fresh corn on the cob, grab some lettuce and tomatoes from the garden and hit it 😄
I'm a 58 y/o native Californian and my folks have made these my entire life.. Mom marinated them in teriyaki sauce.. Always a favorite with the kids and guests.
i am from St Louis this is a staple ! tips boil pork steaks in beer for 20 min, pull out and cover in a rib rub, then put on smoker untill a nice char on both sides. about 15-20 min now put in a coverd pan dump BBQ sauce on them put in oven at 300 degrees for about 3 hours and this will be fork tender and the best thing you ever had !! Trust me
Foundational sense-memory growing up in Missouri: 1/2" pork steaks seasoned with Lawry's, cooked over Kingsford charcoal, basted in Maull's bbq sauce (thinned with Busch beer). We never did the foil bath/braise, just cooked them over moderate heat until we got a bit of char on the edges.
Sam, my wife introduced me to pork steaks over 20 years ago & I'm a big fan. Our rule of thumb: season with garlic, onion, s & p; wrap in plastic 24-48 hours; grill. No wet sauce needed, juicy & delicious every time.....if you visit Maine, be our guest--we barbecue no matter the season or weather! --Lisa
St Louis BBQ pork steak. Been making it for years. The only difference being, after searing it on the hot grill, it goes in a covered foil pan with the beer and sauce to braise until done. Very tender this way. The stores by me have them precut about 1/2" thick.
I am becoming more apprehensive these days as the internet tries to play on our deepest fears. If by "foil pan" you mean covered in aluminum foil, do you think there is a significant danger posed by aluminum leaching into food? Wouldn't have thought of this ten years ago, but I gather that some research is concerning.
@@ZephaniahL By foil pan I meant foil pan. Like what you see in a grocery store aisle in a dozen different sizes. Then it is covered in foil. It is the steaming process that really tenderizes the pork steak. Of course you can use any grill safe pan. A pie pan would work well. And yes, the internet certainly has its share of people afraid of aluminum cookware.
Another midwesterner here, by birth, chiming in to say these were a summer staple for at least 50 years in St. Louis. Personally I'm not a fan of slow cooking them after they've been grilled. I like 'em right off the grill and on my plate, thank you very much. Also, they are almost always sold bone-in.
Alberta boy here. Bone in is the way. Hot & fast but I like going to 150+ to get the fat and connective tissues nice and crispy. Meat is still super juicy because it can take the heat.
I'm in a household of 2, so we do steaks, not roasts. I've been making these for years. I buy a big roast, cut it into thick steaks, and freeze them. So many of the marginally tender cuts benefit from this treatment.
I have been cutting meat for over 17 years. Also running a meat market for 8 of those 17 years. Pork steak is a common thing here in Alabama. A lot of people here in the south marinate them in dales sauce. The thickness you cut those. Was about 1 inch. So here in Alabama we cut them in there sections horizontally and call them western style ribs. Next thing I’d like to see you do in the pork family is country style ribs. Which are the first three cuts off the bone in pork loin on the rib in side cut inch and a quarter thick and you cut them in halves. You get a mixture of the baby back and what they call the ribeye of the pork loin. Pork ribeye chops.
👋 from the Gulf Coast I was gonna comment for Alabama but you beat me to it. I’m scared to watch this again in case he really did put the cooked steak on the raw pan he used to season it. Hope I’m wrong. Guarantee it was an honest mistake if I’m right.
Pork steaks are a staple on our company's menu for offshore personnel working in the Gulf of Mexico, plus you can find those in some really good "mom & pop" restaurants in the south. Glad someone tipped you guys off to it, although I wish it had been me. Keep up the great work!
Growing up my dad would smoke 1/2” pork steaks any time he had the pit fired up. I loved them. He was born in St. Louis, so that must be where he learned it. I grew up in Oklahoma City, people around here dont know about the pork steak either.
65 yr old St. Louis native...this was BBQ for every cookout I ever went to. I have lived now in Arkansas most of my adult life and no one hardly ever heard of these. I have introduced many to the joys of the Pork Steak. Hopefully you will enjoy these now for years to come.
I grew up on Pork Steaks (shoulder blade steaks) - Found everywhere Sam! Black pepper, garlic powder and Lawrys Seasoned Salt. Drizzle with Lea&Perrins and some fresh squeezed lime
Slathering it in bbq is.... ok.. But these are way better if you cook them in a pan with olive oil, butter, garlic and thyme; just like you would a beef steak. Baste them with their own juice... Then you can turn the fond and drippings into a simple gravy that just amps up the flavor 10x. (If you're cooking hot and fast for thinner steaks, don't forget to segment the fat strip so it doesn't curl up.)
Llano Texas here, Marinate them in orange juice about 6 hours. Put them on a mesquite smoker About 220° For about 4-5 hours. Smoke ring goes deep, Absolutely wonderful.
My 4" paring knife arrived today. I waited too long to get that little wonder. It is now in competition with my STCG nikiri knife as my favorite go-to knife. Thank you!
As an ex-pat that's lived several decades in Mexico let me just say, don't call Corona the best until you've tried a couple of Dos XXs, lager especial. Ice cold with a side dish of spicey hot finger food. You won't regret it. Then get back to me. 😜 The pork looks great. I'll give it a try.
I'm a native Californian and I have cooked these very steaks bone in. Of course I was a butcher for some time so I was privy. I cook at about 275-300° on my Weber set up for indirect cooking with a chunk of apple/pecan wood and cook for about 45 mins basting then wrap in foil and cook until fork tender
I'm a Southern broke folk since forever! Pork steak was a major staple in my home from my childhood all the way thru my children's childhood. I'm happy you discovered this hidden gem!
They are very popular in Texas. Our Aldi has them in the summer, but they are very think about 1/2-3/4 thick. Still good and quick to cook. Great option for the rotation
I’ve been yammering for Sam to do a pork steak for the past year, if he had listened to me…. But, glad he finally did one and it is one HUGE pork steak. Very popular in the South, and we even have them in grocery stores up here in the PNW. One of my favorite things to grill, so THANK YOU, SAM!
Been loving it for years. Always been a thing in the southeast. Literally the only thing that could keep me from missing beef. Soooook good on the grill. Enjoy!!!!
That looks absolutely delicious. I grew up in Ohio, and my mother made pork steaks often. When I married and moved to Pittsburgh, I made pork steaks for my husband -- once. He had never eaten one before and wanted no part of it. Many years later, I would love to make these again. Sadly, I have not seen any pork steaks in my local supermarket. I wish we had a dedicated butcher shop in my area.
I LOVE these and am so happy you discovered them!! My stores sell them as Blade Steaks. I've seen them both with the bone and without. They're my mom's favorite! In the summer I do BBQ flavor too with macaroni salad and in the winter and fall I make them on the stove and then deglaze the pan, make a pan gravy and serve them with mashed potatoes! 😋
Its a midwestern thing. We love them around here. There are Tons of ways to cook a Pork Steak... They are Awesome at the BBQ cook out with friends and family!
I make these all the time but I sous vide them the day before, then finish with a quick sear on the grill. Melts in your mouth like the best filet mignon you've ever had. Definitely try it if you can!
It never ceases to amaze me the foods that are common in certain areas of the country and other areas never heard of. Scrapple is a great example. Just heard about it in Wisconsin in the past 10 years or so. I love grilled,9r smoked pork steak. Usually only 3/4" thick.
Minnesota here, I love pork steak and find it not only at butcher shops but in grocery stores. Usually about 3/4 in thick here. Grilled with bbq sauce one of my favorite meals
As a child growing up in WI, my stay-at-home mother would buy "pork steak" often to feed us five kids on a teachers income. It was one of my favorite meals, owing to the fact that because it was relatively inexpensive, we got larger portions. It was one of the first meals I made as a new bride. Now retired in FL, I can find "bone-in pork blade steak." The cuts are much thicker than in my childhood, but that is such a good thing. I'm literally in hog heaven. 😁
Hand cutting a steak from a boneless shoulder is a great idea! The pork steaks I find in the store here in East TN tend to be a thinner cut that's easy to overcook.
Where my dad is from in Germany, they marinate these guys in onion and oregano with a bit of oil and vinegar. They grill they use is hanging over an open fire and stays in motion the whole time. It's called Schwenkbraten 😘👌
I discovered Pork Steaks in Greece last month and I couldn't get enough of them. When I got back to CA it was the first thing I looked for in the store. I couldn't find any so I had to ask a butcher to cut some for me. Since that day , I have found them at Lucky's and Safeway and I just love cooking them Greek style!
Found some at the grocery store a few months ago and just went for it. Spg per usual and threw some rosemary and ginger on there. Grilled like steaks and they were phenomenal. They were also only like $7 a pound
Sam, here in Ohio, I have had bone in pork steak forever. But never saw it done like this! Outstanding! Going to try these this weekend. Thanks again! 👏👏👏👍
Pork steaks are in every grocery store in middle TN. Best made grilled, or smoked and then finished on the grill. A good whiskey peach bbq sauce to finish them off. This has been my dad’s preferred meal every Father’s Day, birthday, or holiday my entire life.
I've been choking these down for most of my life. Very cost effective and always available. I prefer the option of cutting my own. I usually do a few steaks and pull the rest. Roast pork is amazing
Pork shoulder steaks have been around for years. Usually I get them two in a pack and with a small bone or two. Super inexpensive and tasty. Not too fatty.
One more thought. When camping we would grill the pork steak and then put in a Dutch oven. We would add bbq sauce and pickled jalapeños. Simmer until ready to eat.
We were raised on Pork Steak here in OK. I didnt know what a beef steak was until i was nearly 16. I love beef steak but that pork steak has a savoriness thats just cant be beat. I'd choose pork steak over wagyu any day.
For months now, I find pork steaks at Walmart, of all places. I cook them once every week or so, either on the grill or in the air fryer. We love them. Thanks for another use for them. Looks great.
I grew up on a farm in southern Ohio. I learned to cook & marinate meat primarily on shoulder blade steaks. Growing up, I ate more pork steak than beef steaks. These pork steaks love a fruit based marinade & baste. Lean into purposely burning a little bit of sugars, especially on the fat. Try using pineapple & fresh jalapeño or making a bbq sauce with watermelon. You won’t be disappointed.
We never threw beef on the grill in Germany. We had Schweinehals (pork neck) Steak, Bratwurst (Pork obviously) und Schweine Bauch (Pork Belly). I moved to the country with the big plus on the flag a long time ago and we do things differently here, but I still have a major soft spot for Schweinehals Steak :-). Look for "Klaus Grillt Nackensteak" for some very good German recipes - obviously in Germa but not that hard to follow and very good ;-).
Your right not many people have heard of a pork steak , I grew up on it my always asked the butcher to cut it for her it was also common in Mexico. Next time try it with bone in it and try it pan fried.
Pork steaks are a summer staple in the St. Louis area. Almost every week, there is a fire station or organization doing pork steak stands. I usually will grill it, and then throw it in the oven to cook in my special made barbecue sauce for at least an hour to tenderize the meat and really caramelize the sauce to make a wonderful experience. Gotta serve it with white bread though to be used to soak up the sauce.
I should mention that as a young bride, I did braise them with catsup, brown sugar, and sliced yellow onion. And, while I have learned the difference in cooking methods, that still remains my favorite presentation. Old habits die hard. Don't get me started on my Quaker grandmother's pot roast. 😉
I'm from the Northeast and we have been eating pork steaks my life. Pork Steaks are great on their own or for breakfast with eggs, just like steak and eggs.
My dad used to grill up pork steaks all the time. Hy's seasoning salt, and glazed with Kraft original. For nostalgia sake, I still do it the same way from time to time. Given that Sam is a Canadian expat, I'm shocked he hasn't had these before.
Shout out to all my true Midwest people out there who have been living on these things our whole life.
absolutely. So cheap and plentiful. A good ope to you fellow midwesterner
Yep. Cheers 🍻 from Cleveland
I'm 61 and from Missouri, it's a staple. If cooked properly, they're amazing. We have them all the time. Salty, fatty goodness. Getcha some fresh corn on the cob, grab some lettuce and tomatoes from the garden and hit it 😄
I'm a 58 y/o native Californian and my folks have made these my entire life.. Mom marinated them in teriyaki sauce.. Always a favorite with the kids and guests.
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI 🌴
i am from St Louis this is a staple ! tips boil pork steaks in beer for 20 min, pull out and cover in a rib rub, then put on smoker untill a nice char on both sides. about 15-20 min
now put in a coverd pan dump BBQ sauce on them put in oven at 300 degrees for about 3 hours and this will be fork tender and the best thing you ever had !! Trust me
Pork steaks have been a staple of missouri summers for at least 43 years
Reason number 999 why people don’t live in Missouri.
Pork steaks are hella trash
...you got that right.
@@jeremyphillips3992 How so
Agreed, haters gonna hate, more for us...
Foundational sense-memory growing up in Missouri: 1/2" pork steaks seasoned with Lawry's, cooked over Kingsford charcoal, basted in Maull's bbq sauce (thinned with Busch beer). We never did the foil bath/braise, just cooked them over moderate heat until we got a bit of char on the edges.
Sam, my wife introduced me to pork steaks over 20 years ago & I'm a big fan. Our rule of thumb: season with garlic, onion, s & p; wrap in plastic 24-48 hours; grill. No wet sauce needed, juicy & delicious every time.....if you visit Maine, be our guest--we barbecue no matter the season or weather! --Lisa
If you like them like that try sticking them in a bowl of Dales marinade for 20 min before you put them on the grill.
Greetings from Germany - this is a standard cut at any butcher over here... Glad it has made it abroad! 🤗🤗🤗🤗
St Louis BBQ pork steak. Been making it for years.
The only difference being, after searing it on the hot grill, it goes in a covered foil pan with the beer and sauce to braise until done. Very tender this way. The stores by me have them precut about 1/2" thick.
omg...that sounds absolutely delicious!
I am becoming more apprehensive these days as the internet tries to play on our deepest fears. If by "foil pan" you mean covered in aluminum foil, do you think there is a significant danger posed by aluminum leaching into food? Wouldn't have thought of this ten years ago, but I gather that some research is concerning.
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI 🌴
@@ZephaniahL By foil pan I meant foil pan. Like what you see in a grocery store aisle in a dozen different sizes. Then it is covered in foil. It is the steaming process that really tenderizes the pork steak. Of course you can use any grill safe pan. A pie pan would work well.
And yes, the internet certainly has its share of people afraid of aluminum cookware.
@@pacanis And…you think they are wrong? Or do you use temperatures low enough that leaching is minimized?
Pork steaks here in the Midwest are one of our favorite meals! We have them all the time.
If you pause at 0:17 the logo fits his face almost perfectly
Another midwesterner here, by birth, chiming in to say these were a summer staple for at least 50 years in St. Louis. Personally I'm not a fan of slow cooking them after they've been grilled. I like 'em right off the grill and on my plate, thank you very much. Also, they are almost always sold bone-in.
Alberta boy here. Bone in is the way. Hot & fast but I like going to 150+ to get the fat and connective tissues nice and crispy. Meat is still super juicy because it can take the heat.
Loved the Kelly rant about food pickiness... I am living that now. =) Also my work gave us pork steaks during an event - perfect timing!
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI 🌴
I'm in a household of 2, so we do steaks, not roasts. I've been making these for years. I buy a big roast, cut it into thick steaks, and freeze them. So many of the marginally tender cuts benefit from this treatment.
I have been cutting meat for over 17 years. Also running a meat market for 8 of those 17 years. Pork steak is a common thing here in Alabama. A lot of people here in the south marinate them in dales sauce. The thickness you cut those. Was about 1 inch. So here in Alabama we cut them in there sections horizontally and call them western style ribs. Next thing I’d like to see you do in the pork family is country style ribs. Which are the first three cuts off the bone in pork loin on the rib in side cut inch and a quarter thick and you cut them in halves. You get a mixture of the baby back and what they call the ribeye of the pork loin. Pork ribeye chops.
Dales is so salty but good we use dales in the upper Midwest and we also love pork steaks
👋 from the Gulf Coast
I was gonna comment for Alabama but you beat me to it.
I’m scared to watch this again in case he really did put the cooked steak on the raw pan he used to season it. Hope I’m wrong. Guarantee it was an honest mistake if I’m right.
Yessir! Country style ribs are eaten in this household weekly.
@@skylermummert24 Keep an eye out for the low sodium version of Dales. It's way less salty than the original!
new york here ! (i know iknow "get a rope!") but anyway country style ribs are so f'n good we do them all the time.
We love our pork steaks here in Missouri. They are a summer BBQ staple.
Absolute staple for grilling in the summer here in Germany.
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI 🌴
Hundert Prozent!!
Germans, that would explain why St. Louis does them.
Lol now i have this idea of pork steak with German potato salad, fried okra succotash and sweet cornbread for dinner tonight :)
Pork steaks have been a staple for my family in MN forever. I use a sauce/marinade of soy, garlic and smoked paprika. Yummy!
Pork steaks are a staple on our company's menu for offshore personnel working in the Gulf of Mexico, plus you can find those in some really good "mom & pop" restaurants in the south. Glad someone tipped you guys off to it, although I wish it had been me. Keep up the great work!
I love how simple and fast that was! You would think it were obvious, but here I am learning something new.
Growing up my dad would smoke 1/2” pork steaks any time he had the pit fired up. I loved them. He was born in St. Louis, so that must be where he learned it. I grew up in Oklahoma City, people around here dont know about the pork steak either.
65 yr old St. Louis native...this was BBQ for every cookout I ever went to. I have lived now in Arkansas most of my adult life and no one hardly ever heard of these. I have introduced many to the joys of the Pork Steak. Hopefully you will enjoy these now for years to come.
I grew up on Pork Steaks (shoulder blade steaks) - Found everywhere Sam! Black pepper, garlic powder and Lawrys Seasoned Salt. Drizzle with Lea&Perrins and some fresh squeezed lime
Oh yeah...Lawry's Season Salt on pork is fabulous!
Slathering it in bbq is.... ok..
But these are way better if you cook them in a pan with olive oil, butter, garlic and thyme; just like you would a beef steak.
Baste them with their own juice... Then you can turn the fond and drippings into a simple gravy that just amps up the flavor 10x.
(If you're cooking hot and fast for thinner steaks, don't forget to segment the fat strip so it doesn't curl up.)
A St. Louis tradition. It’s been mentioned before but usually after the grill they go for a bath in an aluminum tub full of delicious sauce :)
One of my faves to grill over charcoal. And the cost out here is very budget friendly. Loved the video!
Sorry about the earthquake Sam! I just got super excited in anticipation for your video. Hope you and the boys are safe!
Little earthquake in the LA area, Sam’s in San Diego, we didn’t feel a thing.
I marinate mine in soy, Szechuan peppercorns and garlic powder. A good bbq sauce and the family is happy. Been making these for 35 years.
Pork shoulder chops: thick cut, bone in, fat on, salt and pepper to season. Delicious : )
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI 🌴
Pork on the grill is always good no matter the cut. Our local butcher has been offering this steak cut forever. Love everything you guys are doing.
Pork Steak, classic here in the midwest. Love it
Same. So good
Yep Illinois here and I love them.
Also far more common in Germany (and most of Europe AFAIK) too. Delicious!
"Food mentalness" YES! Sam you hit the nail on the head!
I've been looking for a phrase to describe the challenges with my wife!
Did that go back into the same tray where it sat as raw meat?
Saw that too 🫣
I saw that and was going to comment but decided to look to see if I was crazy. It's definitely sitting in the same tray. 🤮
Who cares...they're eating it so you you're not in any danger lol.
Yeah. I had a bad experience once from baby backs that got put back with some uncooked juice remains. Don’t do that
Llano Texas here, Marinate them in orange juice about 6 hours. Put them on a mesquite smoker About 220° For about 4-5 hours. Smoke ring goes deep, Absolutely wonderful.
"She doesn't eat pork..... But she eats bacon and pulled pork" LMAO
Maybe she doesn't like white meat? What about ham I wonder?
Crazyyyyy
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI 🌴
My 4" paring knife arrived today. I waited too long to get that little wonder. It is now in competition with my STCG nikiri knife as my favorite go-to knife. Thank you!
As an ex-pat that's lived several decades in Mexico let me just say, don't call Corona the best until you've tried a couple of Dos XXs, lager especial. Ice cold with a side dish of spicey hot finger food. You won't regret it. Then get back to me. 😜 The pork looks great. I'll give it a try.
Corona is the Pabst Blue ribbon of Mexico
I prefer the Modelo negro.
Perfect with cacajuates.
@@ajvot71 lol at first glance I thought you said 'perfect with ejaculates' Guess it's time to make an eye doctor appointment lol.
@@76girard hMMMM 🤔 I prefer a Good, Tasty Margarita! 😅😁
I so enjoy the humor and side comments in your videos. The pork steak is delicious.
Me and my gf are moving in together finally after a year together. A new knife would be a great house warming gift.
Ha ha, knife is the last thing you should have next to your gf😂
@@iddohadany3326 haha true
Well buy one you cheap bastard.
Buy one you cheap bastard.
I'm a native Californian and I have cooked these very steaks bone in. Of course I was a butcher for some time so I was privy. I cook at about 275-300° on my Weber set up for indirect cooking with a chunk of apple/pecan wood and cook for about 45 mins basting then wrap in foil and cook until fork tender
Never heard of this but I’m definitely making it now! Thanks Sam 🔪
Native Californian here. My favorite since I was a kid. And still till today. That’s what we call the poor man’s steak.
I'm a Southern broke folk since forever! Pork steak was a major staple in my home from my childhood all the way thru my children's childhood. I'm happy you discovered this hidden gem!
Thank you. Just made it and the whole family was surprised. Incredibly delicious.
They are very popular in Texas. Our Aldi has them in the summer, but they are very think about 1/2-3/4 thick. Still good and quick to cook. Great option for the rotation
These were a favorite of mine growing up, but I never knew how to make them. I'm glad to see they're so simple and cost-effective!
I’ve been yammering for Sam to do a pork steak for the past year, if he had listened to me…. But, glad he finally did one and it is one HUGE pork steak. Very popular in the South, and we even have them in grocery stores up here in the PNW. One of my favorite things to grill, so THANK YOU, SAM!
Been loving it for years. Always been a thing in the southeast. Literally the only thing that could keep me from missing beef. Soooook good on the grill. Enjoy!!!!
That looks absolutely delicious. I grew up in Ohio, and my mother made pork steaks often. When I married and moved to Pittsburgh, I made pork steaks for my husband -- once. He had never eaten one before and wanted no part of it. Many years later, I would love to make these again. Sadly, I have not seen any pork steaks in my local supermarket. I wish we had a dedicated butcher shop in my area.
I LOVE these and am so happy you discovered them!!
My stores sell them as Blade Steaks. I've seen them both with the bone and without.
They're my mom's favorite! In the summer I do BBQ flavor too with macaroni salad and in the winter and fall I make them on the stove and then deglaze the pan, make a pan gravy and serve them with mashed potatoes! 😋
Its a midwestern thing. We love them around here. There are Tons of ways to cook a Pork Steak... They are Awesome at the BBQ cook out with friends and family!
I make these all the time but I sous vide them the day before, then finish with a quick sear on the grill. Melts in your mouth like the best filet mignon you've ever had. Definitely try it if you can!
It never ceases to amaze me the foods that are common in certain areas of the country and other areas never heard of. Scrapple is a great example. Just heard about it in Wisconsin in the past 10 years or so. I love grilled,9r smoked pork steak. Usually only 3/4" thick.
Minnesota here, I love pork steak and find it not only at butcher shops but in grocery stores. Usually about 3/4 in thick here. Grilled with bbq sauce one of my favorite meals
As a child growing up in WI, my stay-at-home mother would buy "pork steak" often to feed us five kids on a teachers income. It was one of my favorite meals, owing to the fact that because it was relatively inexpensive, we got larger portions. It was one of the first meals I made as a new bride.
Now retired in FL, I can find "bone-in pork blade steak." The cuts are much thicker than in my childhood, but that is such a good thing. I'm literally in hog heaven. 😁
Hand cutting a steak from a boneless shoulder is a great idea! The pork steaks I find in the store here in East TN tend to be a thinner cut that's easy to overcook.
Gettin for the grill tomorrow!! Another addition to our lengthy Sam’s menu
Missouri here too. Porksteaks have been a staple all my life❤
I will never look at a pork shoulder the same again!! Usual it means “pernil” for me during the holidays. Top notch recipe. Thanks Sam!!
We used to eat these all the time growing up in Kansas. Straight off the grill! Glad you got to experience this treat! 🎉🎉
Where my dad is from in Germany, they marinate these guys in onion and oregano with a bit of oil and vinegar. They grill they use is hanging over an open fire and stays in motion the whole time. It's called Schwenkbraten 😘👌
I don't eat pork but I still watch and like the video. I watch and like all of your videos Sam. I have been a subscriber since 2019
Smoked Country Style Ribs are excellent, another use of the pork Shoulder/Butt. Then again buckboard Bacon is fabulous as well.
St. Louis baby!!!!!! STL born and raised. Proud southsider right here. We love our pork steaks for sure. Thank you Sam.
I discovered Pork Steaks in Greece last month and I couldn't get enough of them. When I got back to CA it was the first thing I looked for in the store. I couldn't find any so I had to ask a butcher to cut some for me. Since that day , I have found them at Lucky's and Safeway and I just love cooking them Greek style!
Found some at the grocery store a few months ago and just went for it. Spg per usual and threw some rosemary and ginger on there. Grilled like steaks and they were phenomenal. They were also only like $7 a pound
Looks damn good! Always looking for a new way to eat my favorite cut of pork, the pork shoulder/butt. Can't wait to buy another and try this out!
Yes! Giant slab of pork. And I know someone who will LOVE this. Thank you!
I have a pork shoulder in the fridge. looks like I will be making this tonight. Thanks Sam!!
Sam, here in Ohio, I have had bone in pork steak forever. But never saw it done like this! Outstanding! Going to try these this weekend. Thanks again! 👏👏👏👍
Greetings from Winnipeg.
We dont eat beef steak but porks steaks all the time. THE BEST!!!
Pork steaks are in every grocery store in middle TN. Best made grilled, or smoked and then finished on the grill. A good whiskey peach bbq sauce to finish them off. This has been my dad’s preferred meal every Father’s Day, birthday, or holiday my entire life.
Super good with an olive oil vinegar lime marinade over night too.
I've been choking these down for most of my life. Very cost effective and always available. I prefer the option of cutting my own. I usually do a few steaks and pull the rest. Roast pork is amazing
Fantastic video! As an Iowan, I'm familiar with your pork steak. I'm glad you had fun with it and enjoyed it!
Good ol' Sam. "I don't care about the grill marks..." Perfect 90 degree flip
Pork shoulder steaks have been around for years. Usually I get them two in a pack and with a small bone or two. Super inexpensive and tasty. Not too fatty.
Iam 68 was eating these from the BBQ grill since I was 16. I still find them here in Arizona. Keep cookin!
One more thought. When camping we would grill the pork steak and then put in a Dutch oven. We would add bbq sauce and pickled jalapeños. Simmer until ready to eat.
We were raised on Pork Steak here in OK. I didnt know what a beef steak was until i was nearly 16. I love beef steak but that pork steak has a savoriness thats just cant be beat. I'd choose pork steak over wagyu any day.
For months now, I find pork steaks at Walmart, of all places. I cook them once every week or so, either on the grill or in the air fryer. We love them. Thanks for another use for them. Looks great.
I grew up on a farm in southern Ohio. I learned to cook & marinate meat primarily on shoulder blade steaks.
Growing up, I ate more pork steak than beef steaks.
These pork steaks love a fruit based marinade & baste. Lean into purposely burning a little bit of sugars, especially on the fat.
Try using pineapple & fresh jalapeño or making a bbq sauce with watermelon. You won’t be disappointed.
We never threw beef on the grill in Germany. We had Schweinehals (pork neck) Steak, Bratwurst (Pork obviously) und Schweine Bauch (Pork Belly).
I moved to the country with the big plus on the flag a long time ago and we do things differently here, but I still have a major soft spot for Schweinehals Steak :-).
Look for "Klaus Grillt Nackensteak" for some very good German recipes - obviously in Germa but not that hard to follow and very good ;-).
I've been making these in Manitoba Canada for the past 30 years. Common cut up north. (Season with olive oil, salt, pepper, garlic and onion powder)
Your right not many people have heard of a pork steak , I grew up on it my always asked the butcher to cut it for her it was also common in Mexico. Next time try it with bone in it and try it pan fried.
Pork steaks are wonderful! Thanks for featuring this!
Great marinade for a pork loin too, making it on my smoker next time with this marinade. Thanks!
Pork steaks are a summer staple in the St. Louis area. Almost every week, there is a fire station or organization doing pork steak stands. I usually will grill it, and then throw it in the oven to cook in my special made barbecue sauce for at least an hour to tenderize the meat and really caramelize the sauce to make a wonderful experience. Gotta serve it with white bread though to be used to soak up the sauce.
I Need one of those Steamer Caps, with the Wooded Handle..!
Pork blade steaks have been a staple for me for the last 30 years. They good broiled with a ring of onion and a little sauce of your choice.
I cut up shoulders all the time. Steaks, country ribs, cubes thin sliced for stir fry
That looks AMAZING! I am going to have to try it.
I should mention that as a young bride, I did braise them with catsup, brown sugar, and sliced yellow onion. And, while I have learned the difference in cooking methods, that still remains my favorite presentation. Old habits die hard. Don't get me started on my Quaker grandmother's pot roast. 😉
I'm from the Northeast and we have been eating pork steaks my life. Pork Steaks are great on their own or for breakfast with eggs, just like steak and eggs.
I've used Pork steaks to make street tacos for years. My family luvs them.
My dad used to grill up pork steaks all the time. Hy's seasoning salt, and glazed with Kraft original. For nostalgia sake, I still do it the same way from time to time. Given that Sam is a Canadian expat, I'm shocked he hasn't had these before.
Thank you for another great recipe. God bless you
always happy to learn something new! had no idea this existed but cant wait to try it out! Thanks Sam n team 👍
Yes, y'all listen to Sam. It's not 1930. It's perfectly fine to eat pork at 145. It's not supposed to be jerky.
You guys are so entertaining. I don’t miss an episode and I love your style.
Pork chops and steaks are my favorites from the grill.