Instructions

1. Fill a glass baking dish with enough buttermilk to submerge the Boston butt steaks. Add salt and pepper to taste, along with other desired seasonings, such as thyme, rosemary, celery seed, garlic powder, onion powder, paprika or a spicy chili powder for kick.

2. Lay the pork steaks in the marinade and cover the dish with plastic cling wrap. Put it in the refrigerator and soak them for 2 to 6 hours. Flip the meat over halfway through the marination time to ensure both sides get a good soaking.

3. Spread enough all-purpose flour over a plate to coat both sides of all the Boston butt cuts. Use half as much flour with an equal amount of cornmeal if you want a crispier coating for your pork. Mix in the same seasonings used in your marinade to taste.

4. Pour about an inch of peanut, canola or other cooking oil with a high smoke point into a cast-iron or other deep, heavy frying pan. Bring the oil up to 350 degrees Fahrenheit over moderately high heat, using a deep-fry thermometer to monitor the temperature.

5. Dredge both sides of the pork steaks in the flour coating and lay them carefully into the skillet. Fry them in batches if necessary to prevent crowding them. Cook them for about 4 to 5 minutes, until the bottoms are a deep golden-brown. Turn the meat with tongs and fry the second sides the same as the first. If the steaks are more than 1 inch thick, they may require additional frying time.

6. Transfer the fried Boston butt steaks onto paper towels to drain before serving.