On May 26, 5:47*am, Gary > wrote:
> I bought a 'pork shoulder blade steak'. I'm not sure if I ever had one in
> the past but it looked good and the price seemed reasonable. *It was .86lb
> for $2.31.
>
> I didn't bother looking up how to cook it. I just winged it and cooked half
> of it last night. I coated each side with small amounts of:
> *- garlic powder
> *- dried basil
> *- dried parsley
> *- cracked pepper
>
> Pressed all this in, then did the other side the same way. I let it sit out
> for about 30 minutes until it warmed up some then I pan seared both sides..
> Turned down the heat and cooked on lower heat for a few minutes on each
> side. While cooking on lower heat, I added some large chopped onions to the
> pan and worchestershire sauce on both sides.
>
> After the final flip, the pan was getting dry (very little fat here) so I
> added an ounce or two of water and covered it for last minute or two. *Took
> off the lid and evaporated most but not all the water. That only took about
> 30 seconds.
>
> Put on plate and poured the onions and the small amount of deglazed pan
> water on top.
>
> Bottom line: *it was very tasty. *I'll do the other half tonight the same
> way.
>
> Is this considered a good cut of pork? *Just wondering. I vote yes!
>
I would have passed on this cut. I've never had it before in the form
of a steak. After reading your post, and some other stuff on the net,
it turns out that it is a decent, tender and flavourful cut.