Looking for a unique, fun way to cook your pasture raised pork blade steak? We've got you covered. Start with our delicious pork steaks, cut from the pork shoulder. I know, typically when it comes to pork shoulder, we go low and slow...but when cut into steaks, these are incredibly delicious and tender after just a quick sear. Add a slightly spicy, herbaceous, sweet maple glaze and you've got a mouthwatering meal in a snap.
Habañeros have a spicy, yet sweet and fruity flavor that's mellowed out by an hour or two soak in tequila (or vodka). Save that liquor for your next spicy cocktail once you strain the peppers out. Habañeros pair very well with sweet flavors, so maple syrup is an incredible addition. A little red onion, thyme, and garlic round out the savory taste profile, with a hit of acidity from the apple cider vinegar. These pork steaks pair super well with mashed sweet potatoes! Let's get cooking!
- 2 1915 Farm Pasture Raised Pork Blade Steaks
- Kosher salt to taste
- 4 habañero chiles, seeded, chopped
- 1/4 cup tequila or vodka (for soaking the chiles)
- 1 orange
- 1 Tbsp avocado oil or pasture raised lard
- 2 large sprigs of thyme
- 1/2 large red onion, finely chopped
- 3 garlic cloves, grated or finely minced
- 1/2 cup pure maple syrup
- 1/4 cup apple cider vinegar
In a small bowl or glass, add the tequila or vodka, followed by the chopped habañeros. Let sit at least 1 hour, up to 2 hours. The longer they soak, the more mild the chiles will become, allowing the sweet
Generously season both sides of pork steaks with kosher salt. Using sharp kitchen scissors, or a knife, make slits in the fat cap around the edge of the steak – this will help the edges lay flat while cooking.
Peel 4 wide orange strips of orange zest using a vegetable peeler. In a large, heavy skillet, heat avocado oil over high heat until very hot. Add pork steaks and sear 3-4 minutes per side, until desired internal temp is reached (I aim for 135°). Remove to a cutting board and let rest while making the glaze.
Strain habañeros into a small bowl, reserving liquor for a spicy cocktail. To the skillet, add onion, garlic, chiles, orange zest, and thyme sprigs. Cook, stirring occasionally until habañeros and onions are tender. Next, add syrup, vinegar, a pinch of kosher salt, and increase heat to high. Cook, stirring frequently until the mixture has thickened enough to coat the back of spoon, about 7-8 minutes. Transfer pork steaks to a serving platter and pour the glaze over top. Enjoy!
We hope you enjoyed this recipe! If you’d like to share your creation on Instagram, make sure to tag us @1915_Farm.
P.S. If you love our pasture raised heritage breed pork – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef osso buco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!
Recipe adapted from Bon Appetit