Don’t see pork shoulder steaks at the store? Fear not: They’re there, we swear, they just might not be cut yet. Politely ask the butcher to take an even, compact hunk of Boston butt and slice it against the grain into into ¾"- to 1"-thick slabs. Ta-da—pork steaks! Or if you like: Take one home and do it yourself .Stick Around
Grilled beef skewers conjured images of chewy chunks of mystery meat, the kind we’d pass on politely at a neighbor’s barbecue—until chef Andrew Henshaw changed our minds. At, his Israeli-style “skewer house” in Philly, he grills heavily marinated cubes of well-marbled steak until the exteriors are charred and the insides are still juicy. The technique’s advantages are clear: more surface area, more caramelization, an astonishingly quick cook time; and tidy pieces that are easy to share.
All products featured on Bonappetit.com are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.Porterhouse Rules When it comes to getting a killer sear on a piece of meat, our advice is usually straightforward: Get it over high heat and don’t mess with it until you’ve got the color you’re after. But that doesn’t fly when it comes to trickier cuts like the porterhouse, which is actually two totally different steaks—beefy, well-marbled New York strip and delicate, lean tenderloin—separated by a hefty T-shaped bone.
How about recipes to make using left overs, or products you get in a food bank hamper. Who can afford beef now? Twitter is free. That's why I'm here. Ps. I love your recipes, but you need to read the room.
So thrilled that you featured us! The other red meat is here to stay.