Pan Seared Pork Butt Steak

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Let me start off this post with a couple of important points.

1.  I LOVE MY CAST IRON COOKWARE – anyone who says different, well I will leave that threat for another post.

2. Being a pork producer means that you have to eat the “ugly” cuts of pork, the ends of the loins and roasts that do not look pretty, the bacon ends, you know all those things…, so I am sorry that the pictures are not of nice uniform steaks…the “ugly” stuff still tastes great.

3.  Do not make this if you have a sensitive smoke alarm, or sensitive ears…or live in an apartment building   and on and on.  I think you get the idea…this method smokes                like a B!#@H.  So warn the fire department, alarm companies, neighbours and beware that the alarm may very well go off. (I think taking the batteries out is a good solution, just do not forget to put them back)  The final product is well worth the noise and disruption.

The recipe is quite simple, and the steaks are only cooked for about 11 – 15 minutes from start to finish (depending on the thickness of the steak)  NOTE…this method works for chops too.

Step 1.  Have your pork steaks at room temp.  Dry them off as well as possible.

Step 2. Rub them with your favorite pork rub. ( I have a secret Ferris Farm rub, but if I give you the recipe I may have to kill you.)  I personally like recipes that have rosemary, garlic and paprika, but you choose…this method is even good with plain old salt and pepper or seasoning salt. Liberally season them and rub in the seasoning, then give them a gentle spray with cooking oil (I have a spray bottle with oil and water in it – equal proportions. I just shake it up and spray) you can use PAM or other spray if you choose, or just drizzle or brush with some oil.

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Step 3.  Put your cast iron grill or pan in the oven, and set the oven to 450°F.  Let it heat for about 10 minutes after the oven reaches temperature.  NOTE:  I like to use my cast iron grill, but I have also used just a plain old cast iron pan…not sure I would suggest using any type of pan other than cast iron, the temperature of the empty pan gets very high.

Step 4.  BEWARE!!! this is where the smoking starts.  Take the hot grill/pan from the oven, put it on the stove top element and turn it on high.  Put your steaks on the grill/pan.  Sear the steak for about 3 minutes per side.  Notice the smoke and steam in the first picture.  At this time I had to run to disarm my alarm system and had my husband speak to the alarm company…only the 3rd time this week… not sure if it was the smoke from the searing meat, or the blue streak of curse words that came out of my mouth that set off the alarm… again.

Step 5.  Put the hot pan and steaks in the oven for about 5 – 7 minutes (again depending on the thickness of the steaks)  You need to flip them half way through…they are done when the internal temp reaches 145°F or 62°C.  (they keep cooking after you take them out of the oven).

Step 6.  Remove the steaks from the oven and put them on a plate to rest for another 5 minutes or so  they will finish cooking during the resting time.  Finished temp for full muscle cuts of pork is 150°F or 65°C.

Notice I do not have pictures of the finished steaks…I came back to the resting steaks only to see my husband with a steak knife and a fork munching on the steaks…His exact words were ” you should not leave these things unattended”  so needless to say no final product pics,  gnawed on bones are not really photogenic. He did leave some pieces for me and the kids.  LOL.  Hope you enjoy it.  We sure do.

 

 

 

 

 

 

 

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