Please Fave the Original Submission here.

Absolutely pork-tastic from :P

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Vrghr's exploration into the realms of Sous Vide continued. Following the trial with the Pork Loin Chops (recipe here: http://www.furaffinity.net/view/15443931 ), Vrghr shifted to the cheaper and normally "lower quality" and tougher "blade" cut.

The Loin Chop was an attempt to see how the Sous Vide performed with a tricky, thick cut of pork known for needing finicky attention to temperature and technique to prevent it from becoming tough and tasteless. The blade steaks here are a venture to the opposite direction; a cut that is tougher to start with, with lots of fat and connective tissue. So, how would the Sous Vide treat this cut?

It turns out - it treats it SPECTACULARLY! Instead of the complex marinade and sauce used to bring flavor to the lean loin, wuff shifted to simple but substantial flavors wuff uses in many dishes: onion and garlic.

Preparation was simplicity itself, and it's reflected in the ingredients. No amounts are given for most of the items, because they are simply dusted lightly onto each side of the meat, and the amount depends on how large an area you're covering. Then wuff just zipped them up, tossed them in the Sous Vide, and finished them with a quick sear. Wuff got to play with his new Kitchen Torch for the sear ( Fire! Fire! *giggles manically*), but you could use a screaming hot pan, broiler, or grill for that step and get equally good results.

WOW! Even more tender than the loin chops! Rich, robust, substantial pork flavor! Basted with the fat and dissolved collagen from the pork itself. Juicy! Almost fork tender!

And less than half the price per pound of the loin chops! You know what wuffy will be buying from now on!

Vrghr shouldn't be surprised. Wuff already compared Sous Vide to Slow Cookers, and those perform particularly well with cheap, tougher cuts containing lots of fats and connective tissue. However, because the newer versions of those cookers run at much higher, uncontrolled temperatures than the Sous Vide, they can also over-cook a cut.

The Sous Vide allows wuff to set the perfect temperature of the dish, from barely rare to "pulled pork" (180+) overly-well done. There's certainly going to be more to come in Vrghr's exploration of this new device! Stay Tuned!

Ingredients:

4 ea boneless Pork Blade Steaks (~1 3/4 lb total)
Granulated Onion
Granulated Garlic
Mrs Dash Table Blend
Mrs Dash Chipotle Seasoning
1 Tbs Butter, divided in half
Omnivore Salt & Pepper

Kitchen Torch

Directions:

Season both sides of the pork steaks with a dusting of the granulated garlic and onion powders. Season one side with a light sprinkle of Mrs Dash table blend, and the other side with a light sprinkle of Mrs Dash chipotle blend.

Insert 2 steaks into a quart bag. Do not overlap. Add a pat of butter

Using the immersion method, remove the air from the bag and seal

Cook at 135 degrees for ~5-6 hours

Remove steak from bag (reserve the juice). Pat dry with a paper towel

Place in heavy skillet (for fire protection). Sear each side with kitchen torch (Alternatively, sear in hot skillet, on a hot grill, or in broiler.)

Serve with gravy, or with reserved juice (can add it to the gravy or reduce it to a jus)

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being