Transfer steaks to a carving board; let rest, 5 minutes. 4 Microwave reserved sauce until warm, 15 to 30 seconds; stir in cilantro. Slice steaks against grain into 1/2 -inch-thick slices.

1 (4-pound) piece boneless pork blade roast, Boston butt or pork butt 1. Using a spice grinder, blender or mortar and pestle, grind the fennel seeds, peppercorns and salt to a coarse powder. Set ...

A single bone-in pork shoulder (about five to six pounds) ... Season the pork steak(s) liberally with salt. Use 1.5 percent of the weight of the meat to determine your salt amount if unsure, ...

1 thick cut pork steak, 1 ¼ to 1 ½ pounds; bone-in. 2 tablespoons paprika. 1 tablespoon dried oregano. 1 tablespoon dried thyme. 1 teaspoon ground cumin. 1 tablespoon olive oil.

How to Start and Heat a Grill. When using a charcoal grill, light the coals in a chimney starter. You’ll have glowing embers in 15 to 20 minutes, no oily lighter fluid required.

Yield: 2 servings 1 thick cut pork steak, 1 ¼ to 1 ½ pounds; bone-in 2 tablespoons paprika ... evenly across the bottom of the lined dish. 5. Add olive oil to a 10- or 12-inch nonstick skillet ...