Spice Crusted Pork Blade Steaks Recipes

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PORK STEAK



Pork Steak image

An easy, one-pan dinner idea for tender, flavorful Pork Steaks topped with a savory brown onion gravy. Quick-cooking and sure to satisfy any appetite!

Provided by Kelly Anthony

Categories     Main Course

Time 28m

Number Of Ingredients 11

4 teaspoons Kosher salt
2 teaspoons black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
3 pounds thinly sliced pork shoulder blade steaks
2 tablespoons canola or avocado oil
2 tablespoons unsalted butter
1 yellow onion, halved and thinly sliced
3 tablespoons all-purpose flour
2 1/4 cup low-sodium beef broth
1 tablespoon Worcestershire Sauce

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.

Nutrition Facts : Calories 617 kcal, Carbohydrate 10 g, Protein 73 g, Fat 32 g, SaturatedFat 13 g, Cholesterol 257 mg, Sodium 2914 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

MARINATED PORK STEAKS IN OVEN



Marinated Pork Steaks in Oven image

Easy oven baked pork steaks are first bathed in a delicious pork steak marinade.

Provided by CraftBeering

Categories     Cooking Tips and How Tos

Time 30m

Number Of Ingredients 11

4 pork shoulder steaks, about 3/4 inch thick, bone-in or boneless*
1/2 tbsp olive oil (only if not using a marinade**)
salt and pepper (to taste, but season liberally**)
1/3 cup olive oil
1/4 cup apple cider vinegar
1 shallot, sliced thin
1 1/2 tbsp dark brown sugar
2 tbsp Dijon mustard
6-7 sprigs thyme (or 1/2 tbsp dried)
1 tbsp coarse salt
1 tsp pepper

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.

Nutrition Facts : Calories 427 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 81 milligrams cholesterol, Fat 34 grams fat, Fiber 1 grams fiber, Protein 22 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 2083 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat

BROILED PORK BLADE STEAKS WITH HERB RUB



Broiled Pork Blade Steaks With Herb Rub image

This is written for the broiler, but could be done on the outdoor grill, or in a fry pan. We used to have this on Friday nights when we were working, served with a baked potato. We called it our "Steak and Bake" night. Sometimes we would use lamb shoulder or arm steaks with the same herbs.

Provided by Mikekey *

Categories     Pork

Time 2h15m

Number Of Ingredients 7

2 lb pork blade steak (2 steaks)
1 tsp dried thyme
1 tsp dried sage
1/2 tsp salt
1/2 tsp ground black pepper
1/8 tsp ground allspice
1 clove finely minced garlic

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).

SAUCY PORK STEAK



Saucy Pork Steak image

This is a very mild and somewhat sweet sauce. I put it on one pork shoulder blade steak but there is enough to cover two steaks. This recipe is very versatile, so if you want to spice it up, you can. I did not want to call it a BBQ sauce since it has no "smokey" flavor in it. Cooking more steaks may take additional time to cook in the crockpot.

Provided by AuntWoofieWoof

Categories     Pork

Time 3h15m

Yield 1 serving(s)

Number Of Ingredients 6

1 pork blade steak
1 cup undiluted tomato soup (about 3/4 can)
3 -4 tablespoons Worcestershire sauce
1 tablespoon rice vinegar
2 tablespoons beer
4 tablespoons Heinz Chili Sauce

Steps:

  • Mix sauce ingredients together.
  • Refrigerate for at least one hour before using.
  • Trim excess fat from pork steak.
  • If possible, cut it in half.
  • Put half of the pork steak in bottom of a crockpot.
  • Spread some of the sauce on top of the steak.
  • Lay the other half on top of that.
  • Pour the remainder of the sauce onto the steak.
  • Cook on high for 2 hours.
  • Turn down to low and cook another 45 minutes to 1 hour or until tender and falling off the bone.

Nutrition Facts : Calories 266.9, Fat 3.8, SaturatedFat 1.7, Cholesterol 4.4, Sodium 2282.9, Carbohydrate 53.9, Fiber 4.7, Sugar 26.6, Protein 6.9

SPICE-CRUSTED PORK BLADE STEAKS



Spice-Crusted Pork Blade Steaks image

This recipe uses a less expensive cut of meat, which can can be slow cooked on the barbecue - a quote that I recently found that I think is so true "I believe we are going from where convenience was everything to a time in which quality is more important".

Provided by Chef mariajane

Categories     Pork

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons dried ancho chile powder (or any other chili powder)
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon fresh ground black pepper
1 teaspoon dried chipotle powder (or cayenne)
1 teaspoon dried oregano
1 teaspoon dried parsley
1 tablespoon cumin seed
6 pork steaks (each 8-10 oz)
kosher salt
2 tablespoons Dijon mustard (or regular prepared mustard)
extra virgin olive oil

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.

Nutrition Facts : Calories 177.2, Fat 7.5, SaturatedFat 2.4, Cholesterol 66.6, Sodium 140.7, Carbohydrate 4.7, Fiber 1.6, Sugar 1.1, Protein 22.6

SHEWCHUKS SPICE-CRUSTED PORK-BLADE STEAKS



Shewchuks Spice-Crusted Pork-Blade Steaks image

.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 9

1 tablespoon cumin seeds
2 tablespoons chili powder
1 teaspoon ground chipotle
1 teaspoon dried oregano
1 teaspoon dried parsley
4 (10 ounce) pork shoulder blade steaks, about 1 inch thick
1 pinch Salt
2 tablespoons Dijon mustard
2 tablespoons Extra-virgin olive oil, for drizzling

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.

Nutrition Facts : Calories 380.5 calories, Carbohydrate 4.9 g, Cholesterol 102.9 mg, Fat 24.8 g, Fiber 1.8 g, Protein 33.2 g, SaturatedFat 6.9 g, Sodium 299.2 mg, Sugar 0.3 g

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