Broiled Pork Blade Steaks With Herb Rub Recipes

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PORK BLADE STEAK WITH GARLIC/HERB



Pork Blade Steak with Garlic/Herb image

This is comfort food for sure. The meat is so flavorful and falls apart like potroast. The caraway gives if such a nice taste!

Provided by tamibic

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

4 pork blade steaks
4 -5 cloves garlic, minced
1 teaspoon caraway seed, crushed
1/2 teaspoon thyme
salt and pepper
1 cup chicken stock
2 cups country style gravy

Steps:

  • mix spices with garlic and rub on both sides of steaks and let sit 1 hour or more.
  • Brown in a small amout of olive oil in oven proof pan.
  • Add chicken stock and cover with foil or lid Bake for 1 1/2 hours at 350 degrees.
  • Top with thick peppery country gravy.
  • Serve with mashed potatoes of rice and fresh veg.

Nutrition Facts : Calories 204, Fat 5.4, SaturatedFat 1.8, Cholesterol 3.2, Sodium 2411, Carbohydrate 31.9, Fiber 1.2, Sugar 1, Protein 7

SPICE-CRUSTED PORK BLADE STEAKS



Spice-Crusted Pork Blade Steaks image

This recipe uses a less expensive cut of meat, which can can be slow cooked on the barbecue - a quote that I recently found that I think is so true "I believe we are going from where convenience was everything to a time in which quality is more important".

Provided by Chef mariajane

Categories     Pork

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons dried ancho chile powder (or any other chili powder)
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon fresh ground black pepper
1 teaspoon dried chipotle powder (or cayenne)
1 teaspoon dried oregano
1 teaspoon dried parsley
1 tablespoon cumin seed
6 pork steaks (each 8-10 oz)
kosher salt
2 tablespoons Dijon mustard (or regular prepared mustard)
extra virgin olive oil

Steps:

  • In a small bowl, combine rub ingredients and set aside.
  • In a dry sauté pan over medium heat, toast cumin seeds until fragrant and just starting to turn a light brown. Remove cumin from pan and set it aside.
  • Generously season blade steaks with salt. Using the back of a spoon or basting brush, coat steaks with a thin layer of mustard.
  • Sprinkle cumin seeds on both sides of the steaks and pat them in so they stick to the mustard. Sprinkle a generous coating of rub on the steaks and drizzle them with a little olive oil.
  • Prepare grill for direct high heat. place steaks on the cooking grate, close grill immediately reduce heat to medium.
  • Cook steaks for 8-10 minutes, turning them once or twice, or until they are springy to the touch. Remove steaks from grill, tent them with foil and let then rest for 5 minutes. Drizzle with a little olive oil and serve.
  • Warning: These steaks have a lot of juice and fat in them, so be on the alert for flare-ups.

Nutrition Facts : Calories 177.2, Fat 7.5, SaturatedFat 2.4, Cholesterol 66.6, Sodium 140.7, Carbohydrate 4.7, Fiber 1.6, Sugar 1.1, Protein 22.6

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