neck filet steak

servings
Serves 4

method

This is a boneless steak cut from the top of the pork shoulder. It doesn’t have a rim of fat round the edge, but what it does have is a beautiful marbling of fat through the meat. This keeps the meat deliciously moist while it cooks. The steaks are probably best cooked on a
ridged griddle, but you can also pan-fry or roast them. The garlic, sage and lemon add extra
flavor to the meat, but don’t worry if you don’t have them, the dish will work just as well
without.

Prep time: 10 minutes
Cook time: 10 minutes

Get your griddle pan on a high heat and let it get screaming hot. Lay the steaks out on a
chopping board and drizzle a little olive oil over each one. Sprinkle over the garlic, sage, a
good sprinkling of salt and lots of ground black pepper. Grate the zest of the lemon onto the
steaks, then cut the lemon in two and squeeze one of the halves over them as well. Rub this
marinade into both sides of each steak with your fingers so they are evenly oiled and seasoned.

Place the steaks on your griddle or in a hot frying-pan (they make a bit of smoke, so get your
fan on!). Make sure you don’t have too many in the pan at one time – there should be a gap
between the steaks and they shouldn’t be touching each other at all, so if your pan isn’t big
enough, cook in batches.

Turn the steaks over after two minutes, then turn every minute until they’ve had 8 minutes
cooking time in total. Squeeze the other half of the lemon over the cooked steaks and let
them sizzle for a moment, then lift them out of the pan with tongs to a plate to rest for a minute before serving. Absolutely delicious served with some oven-baked jacket potato wedges, a lovely green salad and some hot chili sauce.

ingredients

• 4 pork neck filet steaks
• olive oil
• 2 cloves of garlic, peeled and crushed
• a handful of fresh sage leaves, chopped
• sea salt and freshly ground black pepper
• 1 lemon

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tried this recipe or a similar one? share your tips...

1. by marrie on Wed 16 Nov 2011 @ 14:10

<br /> Lisa: did she also call it 'schabowy'? I think that is what you are after. <br /> If you google it you will get many different recipes.. try to find one that you find most similar to what your grandma used to make. Look at the reviews also, as some recipes may not be great. <br /> This pork steak (schabowy) is extremely popular in Poland, usually you would use pork loin or tenderloin (only from the butcher, not supermarket ones as they contain way too much water in them) but some people would use pork chops bone in.

2. by Lisa on Wed 06 Apr 2011 @ 14:26

My polish grandmother used to cook "pork steaks" all the time - would this be the same cut of meat? She never mentioned that it was a neck cut, however. She called it Pork Steak - wonderful when cooked with a dusting of seasoned flour and sauteed with sliced onions. It did not have a blade bone, but a round bone in the center. Hope you can advise. If this is the same cut, I will start bringing them home to my family!

3. by leslie on Sat 16 May 2009 @ 15:01

yes it was good. mmmmm yum yum yumme yumyum

4. by margaret langton on Sat 07 Mar 2009 @ 05:42

Butcher's would say neck filets are rare and that is because it used to be classed as the 'poor mans cut of meat'. But I'm sure because of Jamie they will take off and will become just as expensive as other cuts of meat. We will see!!

5. by Clare on Sat 21 Feb 2009 @ 20:52

I go to our local butcher every saturday and when i enquired about shoulder, belly and neck filet the saturday after Jamie's show they said they couldn;t keep up with demand!!! They didn't have any shoulder or belly left but brought out the entire neck filet for me to have a look at. It was only £6 for whole lot and they cut it into 10 steaks for me. They tasted fantastic and can't wait for the summer cos they'll be great on the BBQ. Got a shoulder for tomorrow and can't wait!

6. by David on Sat 14 Feb 2009 @ 17:44

Tried this recipe for the first time yesterday, it was absolutley fantastic, juicy and very very tasty, so much better than chops I've been used to,highly recommended!

7. by Ellie on Tue 10 Feb 2009 @ 16:31

Asked our local butcher yesterday for neck filet steaks and he told me he uses this cut of meat in his suasages and didn't have any but would save me some for today. Just been to picked them up, they do look lovely, so guess what we are having for tea?

8. by Damian Webber on Thu 05 Feb 2009 @ 18:02

Waitrose are now selling them from their meat counter - currently at £5/Kg !! Got some today

9. by Toadstool on Wed 04 Feb 2009 @ 23:18

mmm- they were delicious. Just as jamie said. Not dry at all like some ordinary chops can be.
I did have to cook them longer than the recipe, as I do with most meat, as my husband likes all his meat well done. But they were still very juicy :-))

10. by Toadstool (Corky) on Wed 04 Feb 2009 @ 14:48

I asked the local butcher in our town center for neck steak today and he didnt know what it was either, well, he said that there was no such thing as neck filet with pork and that pigs don't have necks. (To which I couldnt help asking what their heads were attached to - hehe).
He did rightly say though that they must be from the shoulder joint and cut me a couple of slices from that and they seem to look like the business :-) I shall be cooking them for dinner tonight, so will let you know what they are like.
BTW - the butcher also said he ran out of pork the next few days after Jamies's pig programme. Good news eh!

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