Other Cooking Equipment > SOUS VIDE COOKING

Sous Vide Pork Steak

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HighOnSmoke:
I picked up a couple packages of pork steak from Porter Road butcher. I am experimenting with these in Sous Vide. I put them
in the hot tub last night at 140 for 24 hours. I have done country style ribs this way before and they came out good. Once
these are done I will give them a quick sear.


25 hours in the hot tub and then seared on the stove in my 12 inch de Buyer skillet.


Plated with some boxed broccoli cheesy rice and green beans.


The pork steaks came out perfect! I have in the past grilled them hot/fast and slow/ braised. This time I decided to give it a
shot with sous vide. This will be my preferred method for now on.

Lines:
Looks and Sounds delicious!

sparky:
Plate me buddy.

TentHunteR:
They are do look good. I bet they were really nice and tender.

Any issues getting the fat to render this way?

HighOnSmoke:

--- Quote from: TentHunteR on February 08, 2019, 01:37:12 AM ---They are do look good. I bet they were really nice and tender.

Any issues getting the fat to render this way?

--- End quote ---

Definitely fork tender and juicy Cliff. No issues with the fat rendering. These were 1 inch steaks and well trimmed by the butcher. Since pork steak is part of the shoulder the long time in sous vide did the same as it would have I had cooked a whole shoulder on my smoker to 203 or so. Sous vide even works better on the country style ribs.

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