I have two thick cut - about 1" - pork steaks with a good deal of fat in them. I would like suggestions on the best way to cook them. I have already seasoned them with Dizzy Dust and mustard and wrapped them in Saran until tomorrow evening. I would like to cook out as much of the fat as I can, so I'm not sure that a turbo-cook is the best approach. What do you eggsperts recommend?