Sous Vide Pork Steak

[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]

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

Any issues getting the fat to render this way?

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.

[TMB]

Great idea       Mike that looks great

[ACW3]

Plate me buddy.

I'm with Gus!!

Art

[Tailgating is my game]

Mike those look great. I see you made me one too

[Pac Man]

I'll send you my address so you can send me the leftovers!

[Roget]

Looks like  a great meal Mike.
I'll have to try that.

[UWFSAE]

Would you say the SV method is superior to a brine on the pork steaks?

[HighOnSmoke]

Would you say the SV method is superior to a brine on the pork steaks?

In my humble opinion yes. I have dry brined them before and they were good, but not as tender and juicy as with the Sous Vide method. With the Sous Vide you are cooking to your finishing temperature and it will not go over that no matter how long you keep them in the hot tub. With the shoulder cuts I believe putting them in the hot tub for a minimum of 24 hours does the same as smoking to an internal temp of 200 plus.

[ClimberDave]

Those look great!!

Have tried to get some of them from PR a few times  they always seem to be out when I place an order   

I found something similar in the store a few weeks ago and cooked per PR's suggestion,  in BBQ  sauce and beer (50/50)  however I also cooked SV instead of the braise,  they came out  quite good.

Hopefully PR will have them the next time  i order

[HighOnSmoke]

Those look great!!

Have tried to get some of them from PR a few times  they always seem to be out when I place an order   

I found something similar in the store a few weeks ago and cooked per PR's suggestion,  in BBQ  sauce and beer (50/50)  however I also cooked SV instead of the braise,  they came out  quite good.

Hopefully PR will have them the next time  i order

Try ordering around 10 to 12 O'clock on Monday. I talked to one of the guys there awhile back and he said that is the best time to make sure the meat is in stock.

[ClimberDave]

Those look great!!

Have tried to get some of them from PR a few times  they always seem to be out when I place an order   

I found something similar in the store a few weeks ago and cooked per PR's suggestion,  in BBQ  sauce and beer (50/50)  however I also cooked SV instead of the braise,  they came out  quite good.

Hopefully PR will have them the next time  i order

Good to know.

Thanks!!   

Try ordering around 10 to 12 O'clock on Monday. I talked to one of the guys there awhile back and he said that is the best time to make sure the meat is in stock.