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Thin Pork Steak Report

Unknown
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edited November -0001 in EggHead Forum
Naked Whiz, Celtic Wolf, eddiemac, gadgetman -- I cooked the thin, 3/8" pork steaks as we discussed -- at about 600 dome. That was the right temp -- it put a nice sear on both sides and they cooked all the way through within three or four minutes on each side. I could tell they were cut from a Boston butt by the shape of the bone. They were tender enough and pretty good for something different, but the judge (my spouse) said "they are good, but I think I'd rather have a porkchop cooked on the egg." I may cook them again sometime, but not very often. They are certainly an inexpensive meal. There were four steaks in the package, one more than we could eat, and the cost was less than four dollars. Thanks again for your help.
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