Budget meat cuts often get a bad rap for being tougher and less naturally flavorful than so-called “premium” cuts like filet mignon and porterhouse.
But imagine a cut of meat that’s richly flavored and meltingly tender, much like a rib eye — yet only slightly pricier than a pork chop. According to Erik Niel, chef and co-owner of Main Street Meats and Easy Bistro in Chattanooga, Tennessee, that cut is coppa steak. For years, along with his wife and co-owner Amanda, Niel has championed this undervalued pork steak, which is now gaining traction on restaurant menus.
“It’s sort of entered the zeitgeist with chefs and it’s one of my favorite things to sell people both on the plate and out of the case,” says Niel.
Here’s what makes coppa steak special, and how to cook it at home.
What is coppa steak?
Coppa steak, or pork collar, is a fresh, uncured steak cut from a single, well-marbled muscle from the upper shoulder of a pig. The name “coppa” is borrowed from the Italian name for the same muscle, which, when cured into a salume, might be sold as coppa or capocollo. Coppa steaks are extremely tender because of the large amount of intramuscular fat strewn throughout the muscle. The high fat content protects the interior and locks in an abundance of full-bodied, meaty flavor.
The best way to cook coppa steak
Much like a rib eye, another cut that has a large amount of marbling, a coppa steak does best with direct then indirect heat. Because of its intramuscular fat, you want the steak to develop a flavorful crust that doesn’t completely dry out the exterior before the interior is finished. For an easy, reliable method, sear in a cast-iron skillet on the stovetop, then finish in the oven. Grilling over high heat also builds excellent flavor and char.
Low-and-slow methods like braising aren’t ideal for coppa steak because the long, moist heat method can tighten the protein and toughen the cut.
Where to buy coppa steak
You can purchase these steaks at a butcher shop or from online retailers like Wild Fork Foods and Seven Sons Farms. At Main Street Meats, coppa steaks go for about $7 per pound, but prices may vary depending on location. No “coppa” in the case? Look for pork collar steak, which is the same cut. Though coppa steaks are gaining more popularity, their availability in grocery stores depends on factors like regionality.
When choosing coppa steaks at the butcher counter, “Look for how bright and deep the color is,” says Niel. You should also look for well-marbled steaks with fine, almost web-like thin white streaks. “On a coppa, that fat should be pretty pronounced. It should look appealing, rich, and lovely,” Niel says.
How to serve coppa steak
Coppa steaks pair well with steakhouse-style sides like oven-roasted potatoes or creamy polenta. For a quick weeknight meal, Niel takes inspiration from his mother’s pork chop recipe and smothers coppa steak in Vidalia onions sautéed in butter until delicately sweet. You also might choose to serve them with a crisp salad or slaw tossed with a punchy, citrus-forward vinaigrette to add a balancing lightness.
