The great and powerful PORK STEAK is here! 🤤
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We really just have one goal – to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin – then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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Very popular in South Louisiana! Great work Sam 👍
She would eat anything after 3-4 days with nothing
Sorry you never knew. If you want suggestions about how to shake it up with pork steaks let me know
I purchased a pork butt today and cut two thick "steaks" following your directions. Wow, delicious and very inexpensive.
My wife and I have been following you for about a year and enjoy your videos.
floured and fried!
It’s a thing in my town! Winky Emoji here.
In the Midwest, we have pork steaks with the bone at most grocery stores.
A HS classmate is a attorney in New York. She picked up 100 lbs of pork steaks for a dinner for her clients.
One guy raved about them, and wanted to know more……
She started to tell him, but then realized he had on a yarmulka…..😂😂
I DON'T WANNA LISTEN TO THE GOVERNMENT! and not sure I wanna listen to you either!?! I've seen some questionable videos from you……
Cabbage and whatnot 🤢🤮
Did Sam use the same pan sheet use had the raw meat on and put the cook steak back on the same sheet pan he salted it when it was raw? 😳🫣😬
🤘❤️🤘
Going to say. How do people not no about pork steak. Lol
Your wife and mine should get together. She’ll eat something at a restaurant that she has know clue how clean the kitchen or people are but if I make the same thing she won’t eat it. 🤪
Sorry you've been living under the veil. Here around St Louis, almost walk into a gas station and get a tray of pork steaks. I roll them in my sauce of choice before I throw them in the grill and overly generously flip and sauce
Look at the pour of the meat when you take it out of the package, Then look at the pours of the meat AFTER THERE RISED OFF THE BAKING SODA. and pat dry. THE POUR ARE OPEN waiting to soak in flavors, making them very tender Baking soda is salty tasting > after it rinsed off good >> lightly use salt on them
To me pork is cheaper and got more flavor than beef. Like those thick center cut pork chops.. God there better than a steak. I will Give you MY SECERT TO DELIOUS, MOUTH MELTING TENDERS AND JUICY PORK CHOPS EVER. THE KEY IS? BAKING SODA ! 👀 TAKE A BAGGIE PUT YOUR CHOPS IN IT Load it with BAKING SODA a lot. THEN FILL WITH WATER SHAKE IT AROUND WHERE THE BAKING SODA IS MIX WELL WITH THE CHOPS. THEN GET THE AIR OUR SEAL IT UP PUT IN THE FRIG OVER NIGHT > Next day take it dump it into the sink risen off the chops well. Pat dry, put some Chicken bouillon, some cinnamon, and garlic on it. salt and pepper, LET REST WHILE MAKING THE FIRE. Then smoke and flame broil them > OLD LORD THERE DELICOUS ❤
As a resident of st louis welcome to the club! Pork steaks are amazing
Very Nice!🔪🥩🍽🐷
Been a fan since your early days on tv. You continue to up your game. Thank you Sam.
it never occurred to me to slice a pork butt into a steak. gonna have to try it this weekend.
Absolutely Amen to all of the Midwesterners, especially Muzzurans, (i.e. me) we grew up on this. Grilling wasn't so huge back then, I'm 60, but just a quick drag in some flour, fry in some oil or lard, then ask your Momma to smack ya for bein' so sinful. Woohoo!
Pork shoulder steaks are the only pork I cook besides bacon and they always have to be bbq'd over braquettes/ charcoal and cooked with a little bbq sauce on both sides. I love sweet & spicy bbq sauce.
due to amount of fat, it should be pork neck
They're wonderful, but nowhere near new! Thrilled to see you gave these a run. so easy, they're very low cost, they taste great, and are really hard to screw up.
This looks so delicious. Now can I have my Sam the cooking guy knife? LOL
The canadian or American government do we listen to?
You need to go to Germany and you will learn how to cook pork. They call it rump steak.
Never thought of using pork as a steak. Such a great idea! I'm going to experiment with other sauce ideas, though.
So glad you made this. StLouisans have been enjoying pork steaks forever. All you needed was some Maul’s BBQ sauce with it. Make a Gooey Butter Cake to go with it, Sam, then you have a St Louis picnic!
I grewup in the west eating pork steak. I also thought everyone grewup with a freezer full pork and beef.
First Recommendation 05/01/24. Today's recommendation 08/26/24. Re-posting each video because this recipe is THAT good: Chicken Enchilada Soup
Dishes: Large Soup pot, medium pot for the protein & broth
Protein – Chicken Breast, Boneless, Skinless, simmered in chicken broth until mostly cooked. Pull from the broth (saving the broth), and shred. Reintroduce to the final pot along with broth as needed.
Spices – Cumin, Onion Powder, Garlic Powder, Chili Powder, Cayenne Pepper, Smoked Paprika, taco seasoning, Souza seasoning, black pepper.
Add-ins – frozen or grilled corn, black beans, black olives, 2 chopped / diced onions, 2 cans green chilies, 2 de-seeded and diced jalapenos, 1 can of rotel diced tomatoes.
Sauce-Add-ins – Cream cheese, Sour Cream, Tabasco Sauce, Cholula Hot sauce. 2 large cans of enchilada sauce ( our favorite is Rosaritas).
Prepare the protein in a separate pot / pan, once again, be sure to save the broth.
Into the main soup pot, place non-sauce add-ins first and start a gentle simmer to get the onions and chilis sweating and start the flavor-mixing process. Lower the heat down to medium-Low and add in the enchilada sauce. Add spices and stir. Add tabasco sauce and Cholula hot sauce and stir. Adjust the spice levels of the chili powder, cayenne, cumin, and taco seasoning to point it's got a serious bite. This is when we temper with the cream cheese ( about half a package/bar ) and sour cream to temper it to desired spice level.
Reintroduce the chicken to the main soup pot and add broth to desired amount. Readjust spice level intensity if desired.
Remain on medium-Low heat for about an hour, stirring about every 5 minutes to keep the bottom from scorching. This requires patience, but allows all those flavors to mix and mingle together. Over time, this will likely lead to a very gentle boil.
Serve with fresh cilantro, sour cream, and shredded cheese. You can also crush tortilla chips over the top for an added texture.
Never, Never – Trust the Government – They Are NOT There to Help…
What rock have you been living under to not know about pork steaks? California? Sheesh.
Did you use the same pan to put the cooked pork steak in that you used to season the raw pork steak in?
Here in the St Louis area Pork Steaks are at every Supermarket – $1-$2 /lb and we eat them up – so many different ways to do them!
Pork steaks have been a staple for my family in MN forever. I use a sauce/marinade of soy, garlic and smoked paprika. Yummy!
Season as usual but glaze with a reduced mix of soy sauce, onion powder, and apricot preserves. Perfection.
Nice one, people underrate pork.
SAM IMMA CHEF AND I NEED ONE OF THEM KNIVES!!!!
Love the content, keep it comming, if i dont win one soon ill just have to put one on the ol' credit card lol
Taught to me by our retail butcher at the meat packing plant I worked at. They made wafer thin ribeye for cheese steaks for the Lakers club at the Forum in L.A.
Put the butt in the freezer for a couple of hours to get it good and firm. NOT FROZEN SOLID, just firm and you can get nice straight steak cuts or shave it if you like.
I had to try this – went to my small town local store and they had THICK pork steaks on the meat counter.
I did the recipe right down to using the Modelo beer. It was fantastic. I do use charcoal and wood. Definitely going to be on the regular rotation for easy dinner on the grill.
Was it put back on the same tray that you had it on raw?