Champagne's grocery had pork steaks for sale at $1.49/lb. I picked up five of them. I have never cooked a "pork steak" before. I decided to cook it as I would a beefsteak. I salt and peppered it then cooked it up in a black-iron skillet in bacon fat. It was rather tasty and fairly tender. Then I read about trichinosis.
After that alarming information, I have just cooked a pork steak for dinner and allowed it to reach 160 degrees Fahrenheit. First I sprinkled both sides of the steak with salt, black pepper, onion powder, garlic powder, dry mustard powder, and ginger powder. After rubbing that in, I tossed it into very hot coconut oil (near smoke point) in a hot black iron skillet for five minutes per side.
The inside measured at 120F; this was far too cool. So, I lowered the burner to medium-high and cooked it until it reached 160F, flipping it a couple of times for even cooking. It has been resting while I write this. Time to give it a taste.
It is very flavorful and I would not be embarrassed to offer it to someone else.
No comments:
Post a Comment