Spice Crusted Pork Blade Steaks Recipes

MARINATED PORK STEAKS IN OVEN

Steps:

• Mix the marinade ingredients in a non-reactive container or a freezer bag. Place the pork steaks inside and make sure they are covered with marinade. Refrigerate covered, from 4 hours to overnight.
• Bring the marinated steaks to room temperature and preheat oven to 350 F. Line a baking sheet with parchment paper (optional, for easier clean up).
• Scrape the marinade from the pork steaks and season with salt and pepper. Place on the baking sheet and bake for 20 minutes.
• Flip the steaks over and continue baking to get the other side nicely browned OR broil the other side but watch closely. About 5-8 minute more minutes, depending on how thick the steaks are. Internal temperature should be at least 145 F, but up to 180 F is fine, pork shoulder steaks do not dry out easily.
• Loosely tent with foil and rest for 5 minutes before serving.

SPICE-CRUSTED STEAKS WITH CHERRY SAUCE

Steps:

• Preheat oven to 350°. In a small bowl, combine cherries and wine; set aside. In a shallow dish, combine the pepper, brown sugar, garlic powder, paprika, coffee, salt, cinnamon, cumin and mustard. Add 1 steak at a time and turn to coat. Cover and refrigerate for 30 minutes. , Place oil in a 10-in. cast-iron or other ovenproof skillet; tilt to coat bottom. Heat oil over medium-high heat; sear steaks, 2 minutes on each side. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), about 15 minutes. Remove steaks and keep warm., Wipe skillet clean; saute shallot in butter until crisp-tender. Add broth and thyme. Bring to a boil; cook until liquid is reduced by half, about 8 minutes. Stir in cream; bring to a boil. Cook until thickened, stirring occasionally, about 8 minutes. , Stir in the reserved cherry mixture. Serve sauce over steaks. If desired, sprinkle with blue cheese.

BROILED PORK BLADE STEAKS WITH HERB RUB

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

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!

SPICE-CRUSTED PORK BLADE STEAKS

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.

PORK STEAK

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.

SMOKY DRY-RUBBED PORK STEAKS

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.

SHEWCHUKS SPICE-CRUSTED PORK-BLADE STEAKS

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.

PORK BLADE STEAK WITH GARLIC/HERB

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.