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How do I cook a pork steak?

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flobadob | 00:07 Sun 26th Feb 2012 | Food & Drink
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I got a pork steak today. I is about 10 inches long and 3 inches thick. I've never cooked pork before. How should I cook this?
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*splutter!* ^^^^^^
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For all you doubters out there, especially mrs.overall [IMG]http://i44.tinypic.com/dptpwn.jpg[/IMG] . By the way I don't think anyone else would eat it if I cooked it in cider, though it sounds nice to me. I agree with some of the comments, I've never had nice pork, it has always been dried out, blagh.
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That's 3" wide........not thick!
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jack, do you think it will cook well using pernickitiness?
That size is actually a small pig...
That's not a pork steak!
It's a fillet....the most tender cut.
There is a huge difference between a cut of meat that is 3" thick (which would take time to cook) and one which is 3" wide (which wouldn't)!

And it is a fillet *not* a steak.

It's not my fault that you are incapable of describing it correctly.
Well done Flobadob, not many guys would put a photo of their meat next to a tape measure on display
:o)
If you have a contact grill (George Forman type) it will cook in 2 or 3 mins max.
Sorry didn't see how big it is , that is more like a small joint . Too thick to grill or fry unless you cut it into 2 slices , 1 1/2 in thick then grill it.
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The label on it calls it a steak guys.
By the photo you put on that is a Fillet of Pork. Beautiful and tender. cut into three inch thick steaks and grill or fry them. Serve with chips.veg andblack peppercorn sauce. Lovely.!
Or put in the oven. dribble some olive oil on the top.salt and pepper and put cover or lid over the top.. Roast on 3 for a few hours..
Ten inches long and 3 inchs thick ! are we are talking about a Pork steak or a a 'pork sword' ? there may be a few a few ladies on here would not mind having that ''In cider'' ;-) Sorry, couldn't resist it .
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So, you are saying is but it up and fry it like a steak, rather than cooking it whole?
I thought you were having it for lunch today!
There are lots of recipes here - http://www.bbc.co.uk/food/pork_fillet

It's also called a tenderloin. Can't imagine why it was labelled a steak.
I'll describe it as a tenderloin too. I'd do it in the Foreman too, now that I know it's 3 ins wide, not 3 ins thick.
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Thanks pasta. boxy, we went out for dinner tonight, probably cook it tomorrow.

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