I am the lucky recipient of one large (1.65 lb) pork steak, about 3/4" thick from the Prather Ranch man at the San Francisco Ferry Plaza farmers' market. This "piggy," as he sweetly called it, was fed on grapes and strawberries and will thus be sweetly delicious.
I have only had pork steak once (and it was sublime), grilled and served with homemade barbeque sauce. Unfortunately, I am currently grill-less, so recreating this is not a possibility. A quick search on Epicurious shows a James Beard call to treat pork steak as pork chops, but that seems inappropriate considering the size of this steak.
Does anyone have any other ideas--especially for pan-grilling? Oh, yum, I can't wait.