CAST IRON PORK STEAK COOKIN’! | Makin' It! Episode 5 | Brad Leone

This ain’t ya ma’s grocery store pork chops, ok gang?? I’m gonna teach you how and why to give a quality pork steak the same royal treatment you’d give a filet mignon. As our late great Jimi Hendrix once said, “What you gonna do with that pork in your pan?” My two big pointers for cooking pork steak, or any meat products: 1. Don’t cheap out!! Spend some extra money and get some local and/or reputable pasture-raised meat, it makes all the difference (a few options below) 2. Pre-salt ya meat - let it hang out in the fridge overnight so it absorbs the sodium, it will give you a crisper sear If you can't find a good local source to buy your meat, here are a few places I recommend that do online orders: 🥩 Campo Grande | www.eatcampogrande.com 🥩 Roam Ranch | www.roamranch.com 🥩 Yker Acres | www.ykeracres.com/shop 🍄 Shrooms from my local buddies | www.seacoastmushrooms.com Ingredient Shrine: cast iron skillet — courtesy of the one and only @castiron_kyle pork jowl secreto steak bone-in loin rib chop pork skirt steak [for this recipe, I used Campo Grande] mushrooms - maitake, oysters, king trumpet radishes & radish greens a little salt a little black pep rendered pork fat Meat temp: Minimum around 150-155 degrees Let it rest for 5-10 minutes after cooking Outro lyrics written and recorded by Dan Bromfield-Hendrix Inspired by: Jimi Hendrix _________ Don't forget to subscribe, ya turkeys 🦃 -    / @bradleone     / brad_leone     / brad_leone   www.bradleone.com _________ Shot by: Ian Deveau   / iandeveau   Edited by: Hobson Feltus Assistant Editor: Molly Miller Produced by: Brad Leone, Carolyn Gagnon, Ian Deveau, and Hobson Feltus _________ Local Legends and Makin' It Theme Music | Harrison Menzel   / wanderbust   Logo Design | Dylan Schmitz   / dylanschmitz   MB01DDKEW2HPRJS