How do I cook a pork steak?

[flobadob]

I got a pork steak today. I is about 10 inches long and 3 inches thick. I've never cooked pork before. How should I cook this?

[Buenchico]

Either casserole it in (for example) dry cider at Gas Mark 4 (180C) for at least an hour (although extra time won't do it any harm) or pre-heat a MODERATE grill (with the grill pan's rack so that the steak is as far away as possible from the heat) and grill it until lightly browned on one side. Then turn it over and grill the other side the same way.

Chris

[ummmm]

An hour??

[snags]

Score both sides, coat lightly with wholegrain mustard, a bit of honey and black pepper and throw it on your grill.

[ummmm]

I'd do it in a pan...then make a cider and mustard sauce.

[Arksided]

If you must have it cooked (Vampires and Werewolves aside) then I shallow fry chops/steak in melted butter with black pepper... nothing too complicated.

I do have a George Forman grill which also does them to perfection, with the bonus of dripping off the excess fat.

[ummmm]

I wouldn't cook it for an hour though. Pork steaks don't usually have much fat on them.

[Buenchico]

I'm unsure as to whether Ummm thinks an hour is too long or too short for casseroling at Gas Mark 4. With a 3" thick steak I'd want to leave it for more than the usual 30 to 40 minutes that most casseroles take. However, for the best result, I'd prefer to casserole it at Gas Mark 2 (or slightly lower) for at least 4 or 5 hours.

[ummmm]

Too long...Pork dries out and pork steaks don't have the fat to stop this happening.

[owdhamer]

slowly in the oven with lots of garlic

[Buenchico]

A well-sealed casserole dish shouldn't lose much fluid, Ummmm.

If the steak is submerged in cider anyway, it will be the cider which is lost, not the fluid within the steak. I write from experience!

[nailit]

That is a waste of good cider...

[Arksided]

The cider would never make it near the pan or oven ;-)

[ummmm]

Lol Chris.....I cook as well. I'll take your word for it. But why cook a steak for hours when you can get it lovely, in a pan, in 20 mins?

[ummmm]

Nailit - you only need a small amount of cider for the sauce. You can down the rest...

[nailit]

why cook a steak for hours ummm when you could be necking the cider instead?

[nailit]

cross post...neck the cider it is then.

[Clanad]

Consider trying this:

4 pork chops or steaks
salt and pepper to taste
2 onions, sliced into rings
2 sweet potatoes, sliced
2 apples - peeled, cored, and sliced into rings
3 tablespoons brown sugar
2 teaspoons freshly ground black pepper
1 teaspoon salt
Directions
Preheat oven to 375 degrees F (190 degrees C).
Season pork chops (steaks) with salt and pepper to taste, and arrange in a medium oven safe skillet (cast iron is best). Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt.
Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 160 degrees F (70 degrees C).

We do this often here in the U.S. pork steaks and chops are very reasonable as to cost here...

[dzug2]

3 inches is rather a thick steak - more of a joint. I doubt it will cook in 20 minutes

Weigh it then cook as a joint

[pastafreak]

"10 inches long and 3 inches thick"...I don't think I have ever seen a pork steak that size. A 10" gammon steak maybe-but not that thickness.
I'm wondering if flob has bought a packet of gammon steaks-and thinks he/she has one thick one?

[mrs_overall]

Flobadob, are you male or female?
i was just wondering....cos if you are male I bet you are exagerating about the size lol