Good questions, Tom.
The first ones I did were about 1/2" thick and I don't know where they were cut from - I didn't buy them.
I plan to get the future pork steaks from my butcher so I know exactly what to ask for, so I am open to whatever the pros on this forum suggest. Before, a pork steak was just a pork steak and grilled to death over charcoal. Now, I'm ready to do it right.
What do you suggest?
Nimmy from St. Louie