This ain’t ya ma’s grocery store pork chops, ok gang?? I’m gonna teach you how and why to give a quality pork steak the same royal treatment you’d give a filet mignon. As our late great Jimi Hendrix once said, “What you gonna do with that pork in your pan?”

My two big pointers for cooking pork steak, or any meat products:
1. Don’t cheap out!! Spend some extra money and get some local and/or reputable pasture-raised meat, it makes all the difference (a few options below)
2. Pre-salt ya meat - let it hang out in the fridge overnight so it absorbs the sodium, it will give you a crisper sear

If you can't find a good local source to buy your meat, here are a few places I recommend that do online orders:
🥩 Campo Grande | www.eatcampogrande.com
🥩 Roam Ranch | www.roamranch.com
🥩 Yker Acres | www.ykeracres.com/shop

🍄 Shrooms from my local buddies | www.seacoastmushrooms.com

Ingredient Shrine:
cast iron skillet — courtesy of the one and only @castiron_kyle
pork jowl secreto steak
bone-in loin rib chop
pork skirt steak
[for this recipe, I used Campo Grande]
mushrooms - maitake, oysters, king trumpet
radishes & radish greens
a little salt
a little black pep
rendered pork fat

Meat temp: Minimum around 150-155 degrees
Let it rest for 5-10 minutes after cooking

Outro lyrics written and recorded by Dan Bromfield-Hendrix
Inspired by: Jimi Hendrix

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Shot by: Ian Deveau
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Edited by: Hobson Feltus
Assistant Editor: Molly Miller
Produced by: Brad Leone, Carolyn Gagnon, Ian Deveau, and Hobson Feltus

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