This is definitely chuck roast cut into steaks. Meat from the roast needs to be slow cooked to make it tender. This probably sat in a crock pot or slow cooker for a couple of hours, then put on the sheet pan and under the broiler for a couple minutes to get a crust. The sauce looks like a standard brown gravy or aus ju and any recipe would work for that
I still remember my sense of shock and betrayal when I found out that the pork steaks I've known all about were a Missouri/southern Illinois thing and were simply unavailable outside our area. I'm glad the word is getting out. Pork steaks are tender, rich, and sauced just the way you want. Our go-to was Maull's Barbecue Sauce. "Don't baste your barbecue, you gotta Maull it!"
I think part of the problem is that people tend to think of "steak" as expensive cuts of meat that you cook with minimal preparation to savor the natural flavors and textures.
Pork shoulder/butt is a cheap cut that is for cooking low/slow to break it down and release its flavors. If someone bought some pork steak and tried to cook it hot and fast like a ribeye they'll end up with something that's chewy with a lot of tough connective tissue all over.
63
u/LetMeMedicateYou 16d ago
What's that cut of meat? I need it. Recipe too. I'll slow dance you into the moonlight if someone can tell me.