Here’s the pork steak I was talking about earlier this week, procured from Ted of Highland Hills at the Berkeley Farmer’s Market. Keeripes man, what great meat!
He said something about it being Country Style Pork Ribs and it does look like it now, it didn’t when I brought it home. See, it looked like a morass when I got home, but when I finally started playing with it, it all came in to place. Wanna know something funny? It’s the same cut that I came home with the other day after visiting Omar at Joya de Ceren here in Richmond. Wait until you see what I did with that one.

Kinda makes sense now, eh? Since it was Monday night, I didn’t have time for anything fancy, apply kosher salt for an hour and a half before.

Preheat large cast iron skillet, oil it a little. Bacon, goose or duck fat is preferred. And by preheat, I mean get that sucker smoking hot. Install meat to pan and rest a decently flat somewhat heavy object on meat. I used a lid from my camp 10″ dutch, a perfect match. Your first side is the presentation side and give it the longest sear. Flip when all caramelly, cook to 138F and rest for 8 to 10 minutes.

The pure, succulent pork was absolutely amazing. The hard sear really brought out the flavor of the pork and nothing else. Such a treat for a tired ol’ Monday evening. It makes frozen peas with butter taste good. Errrr, edible.
xo, Biggles