Grill

1. Mix together a spice paste the day before you want to cook the pork leg steak. Add 1 teaspoon of kosher salt per steak to a mixing bowl followed by any dried spices you like, and a touch of oil and light squeeze of lemon juice. Taste the paste and adjust the seasoning as needed.

   An all-purpose pork spice paste might include minced garlic, onion powder, smoked paprika, dried thyme leaves, cayenne pepper and black pepper.

2. Coat the pork steaks liberally on all sides with the spice paste. Wrap the steaks tightly in plastic wrap and keep them refrigerated overnight.

3. Unwrap the pork steaks about 30 minutes before you want to grill them and let them reach room temperature.

4. Set up the grill for a two-stage fire. Light about 30 coals on one side of the charcoal tray and light about 10 to 15 on the other. If you have a propane grill, set one side to high and set the other side to medium.

5. Lay the leg steaks on the hotter side of the grill and cook them for two minutes on each side, turning only once. Move the pork steaks to the cooler side of the grill.

6. Cook the 3/4-inch-thick pork steaks on the cool side of the grill for five minutes, or until they reach 145 degrees Fahrenheit in the center. Cook 1-inch or thicker pork steaks for eight to 12 minutes on the cool side of the grill, or until they reach 145 F.

7. Take the pork steaks off the grill and let them rest for five minutes before serving.

Pan Roast

1. Mix together a spice rub the day before you want to cook the pork leg steak using 1 teaspoon of kosher salt per steak as the base. Taste the spice rub and adjust the seasoning as needed.

2. Pour the spice rub in a shallow dish. Lay the pork steak in the spice rub and press it firmly to coat. Turn the steak over and repeat.

3. Wrap the pork steak in plastic wrap tightly and leave it in the refrigerator overnight. Let the pork steak sit at room temperature for about 30 minutes before you want to cook it.

4. Heat the oven to 350 F. Heat a few tablespoons of butter in a cast-iron skillet over medium heat on the stove.

5. Lay the pork steak in the skillet when you see the butter separate, after about five minutes. Sear the leg steak for two minutes on each side, turning only once.

6. Transfer the skillet to the oven and cook the leg steak for an additional eight to 10 minutes, or until it reaches 145 F. Take the leg steak out of the oven and let it rest for five minutes before serving.

Braise

1. Season the shoulder blade steak or picnic steak with kosher salt about 30 minutes before you want to braise it and let it reach room temperature.

2. Heat a few tablespoons of oil in a Dutch oven or braising pan on the stove over medium heat. Add 2 or 3 tablespoons of dried spices and fresh herbs to the oil and stir. The spices will color and flavor the oil, and the fresh herbs will aromatize almost immediately when you add them.

3. Sear the pork steak on both sides, about four or five minutes total. Transfer the pork steak to a plate.

4. Add aromatics or pungents to the pan and saute until fragrant, about three or four minutes. Shallots, garlic, chili peppers, ginger -- pretty much any allium or other pungent ingredient -- will work here.

5. Deglaze the pan with a cup of water, wine or stock and return the pork steak to the pan. Add enough water or stock to cover the pork steak by half to three-quarters.

6. Add whole herbs and spices to the braising liquid. Whole herbs aromatize and flavor the pork consistently during cooking. Bay leaves, thyme sprigs, sage, rosemary and peppercorns always work with braised pork.

7. Adjust the heat on the stove to Low. Cook the pork steaks until tender. You can expect at least 45 minutes to an hour of cooking time per pound of pork.