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Pork shoulder steak
by
Stephen Crout
Calificación: 4.0
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%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}