Anthony Michael shows Tom how to make great steak from the other white meat.
Anthony says while beef prices for steaks continues to hover anywhere from $5-15 a pound, there's a cheaper alternative that's right under your nose.
It's pork butt.
Of course, we all know (don't we?) that pork butt is actually the shoulder of the beast. Anthony says you can make a great pork steak from the pork butt or picnic, with a little ingenuity.
Anthony says you can get that pork butt whole for less than $2 a pound. Then, have your butcher cut it into 1" thick steaks. Or, if you feel up to it, do it yourself. Be sure to cut across the grain -- makes for easier eating.
Because it's a thin steak instead of a thick roast, you're going to have to prepare your meat. Make a marinade from two parts Wishbone Italian Dressing and one part Dale's Seasoning, and add Louisiana Hot Sauce to taste. Let it marinate in the fridge in a zip-top bag overnight. This will keep your meat from drying out and give it a good taste.
When you're ready, heat your grill to medium high heat. Slap your meat on the grill and let it go for about 30 minutes, or until it reaches an internal temperature of 165 degrees.
Be sure to let your meat rest a few minutes after you take it off the grill.
Anthony even has a good salad to make with your pork steaks:
Corn and Black Bean Salad:
One can corn, drained
One can black beans, drained
1/2 can Rotel, drained
1 tablespoon dried Oregano
2-3 green onions, chopped
2 medium bell peppers, chopped
1 teaspoon garlic powder
1/2 cup Wishbone Italian dressing
dash of hot sauce or 1 tablespoon chopped jalapeno (optional)
Mix all ingredients and let macerate in the fridge. Enjoy!
Anthony Michael, Cross Eyed Pig BBQ