CookEatShare is also available in
English
Cerrar
¡La cocina más grande del mundo!
Select Language
Español
Русский
English
日本語
Italiano
Preferencia de Lenguaje
Inscríbate
Iniciar sección para miembros
Inicio
Recetas
Chefs
Temas & Guías
Grupos
Mis Páginas
Recetario
Noticias
+ Receta
Pork shoulder steak
by
Stephen Crout
Calificación: 4.0
1
2
3
4
5
6
7
8
9
10
click to rate
2 votos
| 2447 views
0 evaluaciónes
|
0 comentarios
Pin It
Add to Recipe Box
Print Recipe
You might also like
Honey Pork Oriental
Receta
Reviews/Comments
Close this frame
Comentarios
Leave a review or comment
Please
Inicia sesión
or
Inscríbate
to leave a review or comment
Leave a review
Please enter a review text
Calificación: 0
cancel rating
Yo he cocinado/probado esta receta
Add to my Recipe Box
Esta evaluación incluye una variación (ej. usar menos sal)
or
Cerrar
Recetas similares
Honey Pork Oriental
Grilled Pork Shoulder Steaks
Crockpot Chunky Beef And Pork Chili
Smoked Pork Shoulder A.K.A. Carolina Barbecue
Ants Climbing Up A Tree
© 2024 CookEatShare
Acerca de
|
Dinos lo que piensas
|
blog
Términos de Uso
%20of%20these%20in%20the%20manager's%20specials%20at%20Safeway.%20Each%20steak%20weighs%20about%201%20lb.%20Therefore%20one%20of%20them%20was%20enough%20for%20our%20dinner.%3C/p%3E%3Cp%3EWhen%20you%20see%20the%20word%20%22shoulder%22%20you%20might%20be%20inclined%20to%20think%20braise%20or%20slow-roasting.%20But%20with%20a%20hearty%20brining%20period%20this%20meat%20is%20wonderfully%20tender%20and%20juicy.%3C/p%3E%3Cp%3EOne%20secret%20to%20knowing%20when%20it%20is%20done%20is%20found%20at%20the%20top%20of%20the%20meat,%20right%20between%20the%202%20rivets%20on%20the%20side%20of%20the%20pan.%20You%20can%20see%20the%20pinkness%20there.%20When%20that%20turns%20tan%20the%20meat%20is%20very%20close%20to%20being%20ready.%20A%20couple%20of%20minutes%20after%20that%20I%20made%20a%20cut%20in%20a%20thick%20portion%20and%20found%20it%20perfectly%20medium%20-%20just%20a%20trace%20of%20pink%20in%20the%20center.%3C/p%3E%3Cp%3EAnother%20secret%20to%20cooking%20this%20is%20not%20to%20sear%20it%20over%20high%20heat.%20That%20tightens%20the%20fibers.%20My%20method%20was%20along%20the%20lines%20of%20butter%20poaching.%3C/p%3E%3Cp%3EPork%20shoulder%20steak%3C/p%3E%3Cp%3EPut%20the%20meat%20in%20a%20freezer%20bag,%20add%20the%20brine%20and%20refrigerate%20for%203-5%20hours.%20Remove%20from%20the%20fridge%20about%20an%20hour%20before%20cooking.%20Rinse%20it%20thoroughly,%20dry%20with%20paper%20towels%20and%20allow%20to%20come%20to%20room%20temperature.%3C/p%3E%3Cp%3EHeat%20the%20oil%20and%20butter%20until%20the%20butter's%20foam%20subsides%20and%20it%20just%20barely%20starts%20to%20brown.%20My%20electric%20range%20has%20dials%20that%20go%20from%201%20to%2010.%20I%20heated%20the%20pan%20at%205%20then%20reduced%20it%20to%203%20after%20the%20meat%20went%20in.%3C/p%3E%3Cp%3ESprinkle%20the%20top%20side%20of%20the%20steak%20with%20a%20bit%20of%20garlic%20powder,%20onion%20powder%20and%20black%20pepper.%20Put%20that%20side%20down%20in%20the%20pan%20and%20reduce%20the%20heat%20as%20above.%20Season%20the%20exposed%20side%20in%20similar%20fashion.%3C/p%3E%3Cp%3ECook%20first%20side%20for%205-6%20minutes%20then%20turn.%20Give%20the%20second%20side%20another%205-6%20minutes.%20That%20should%20get%20you%20close%20to%20done.%20Slice%20into%20a%20thick%20part%20and%20have%20a%20look.%20You'll%20know%20when%20it's%20done%20to%20your%20liking.%20Having%20said%20that,%20I%20think%20it's%20best%20to%20remove%20it%20from%20the%20pan%20when%20there%20is%20still%20trace%20of%20pinkness%20in%20the%20center%20-%20it's%20up%20to%20you.%3C/p%3E){kind=link}