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This pork shoulder steak recipe shows you exactly how to cook pork shoulder steaks so they turn out juicy, lightly charred, and full of flavor — whether you use the grill or the oven.
Pork shoulder steak is one of the most underrated cuts at the grocery store. It’s well-marbled, budget-friendly, and deeply flavorful. When cooked properly with high heat and simple seasoning, it becomes a protein-forward dinner that feels special but is easy enough for weeknights.
Homemade, cozy, no reservations needed.
This steak could be topped with Keto bbq sauce.
Serve with a side salad, Roasted Zucchini And Peppers, Mango Salsa, Boiled Corn On The Cob or Oven Fries.
If you are a fan of pork chops, definitely check these Easy Baked Pork Chops, from The Endless Meal, they are tender and full of flavor.
Or you can make my Instant Pot Boneless Pork Chops, that are super delicious and easy to make.
Table of Contents
- Why You’ll Love This Recipe
- What Is Pork Shoulder Steak?
- Ingredients Overview
- Step-by-Step Overview
- Does Pork Shoulder Steak Have Bones?
- Where to Buy Pork Shoulder Steak
- How to Cook Pork Shoulder Steak
- Temperature Matters
- Do You Have to Marinate?
- How Long Should You Marinate Pork Shoulder Steak?
- Are pork shoulder steaks tough or tender?
- Can You Freeze Pork Shoulder Steak?
- Can You Add BBQ Sauce?
- Do you have to trim the fat?
- Best Seasoning for Pork Shoulder Steak
- Should pork shoulder steak be pink inside?
- What to serve with
- How To Cook Pork Shoulder Steak (Grilled or Oven) Recipe
Why You’ll Love This Recipe
• Budget-friendly, flavorful cut of pork
• High-protein and naturally low-carb
• Grill and oven options included
• Great for meal prep
• Family-friendly and flexible
This is practical cooking. Nothing complicated – just technique that works.
What Is Pork Shoulder Steak?
Pork shoulder steak (sometimes labeled pork blade steak or Boston butt steak) is cut from the shoulder of the pig.
It’s:
- Well-marbled
- Rich in flavor
- Slightly rustic in texture
- Popular in Midwest and St. Louis BBQ cooking
It may be bone-in or boneless – both cook beautifully.
Because it comes from the shoulder, it contains a mix of tender and slightly firmer sections. That’s why marinating and proper cooking temperature matter.
Ingredients Overview
You only need simple pantry ingredients:
- Pork shoulder steaks (bone-in or boneless)
- Olive oil
- Apple cider vinegar
- Salt and black pepper
- Paprika and cumin
- Oregano and thyme
- Onion and parsley
Nothing complicated. Just balanced seasoning that enhances the richness of the meat without overpowering it.
Step-by-Step Overview
Here’s what the process looks like:
Step 1 – Start with Raw Steaks
Trim excess outer fat if needed. Pound lightly to tenderize.
Step 2 – Season and Marinate
Coat evenly with olive oil, vinegar, and spices. Marinate.
Step 3 – Grill or Roast
Cook over high heat until properly charred and cooked through.
Step 4 – Rest and Serve
Let rest before slicing to retain juices.
For exact ingredient amounts and timing, scroll down to the full recipe card
Does Pork Shoulder Steak Have Bones?
It can.
Pork shoulder steaks are often cut bone-in, but boneless versions are widely available.
Both cook well.
• Bone-in steaks tend to have slightly more flavor and stay juicy.
• Boneless steaks are easier to slice and grill evenly.
Choose based on preference – the cooking method stays the same.
Where to Buy Pork Shoulder Steak
This cut isn’t always labeled clearly.
You may also see:
- Pork blade steak
- Boston butt steak
- Pork butt steak
Look for steaks cut from the shoulder with visible marbling.
If you don’t see it pre-cut, ask the butcher to slice a pork shoulder (Boston butt) into ¾-1 inch thick steaks. Most counters will do this easily.
It’s affordable, protein-rich, and widely available – just sometimes named differently.
How to Cook Pork Shoulder Steak
This cut loves high heat. The goal is light char on the outside and juicy meat inside.
You’ll find exact measurements and step-by-step instructions in the recipe card below.
Grill Method
Preheat grill to medium-high heat (about 450–500°F / 230–260°C).
Clean and oil the grates.
Grill until the internal temperature reaches at least 145°F (63°C).
Let rest before slicing.
The outside should be lightly charred. The inside may remain faintly pink — that’s normal.
Oven Method
If grilling isn’t an option, roast in the oven until the internal temperature reaches 145°F (63°C).
Higher heat produces a quicker roast. Lower heat produces a slightly more tender finish.
Exact times are listed in the recipe card below.
Temperature Matters
Modern pork is safe at 145°F (63°C) internal temperature.
At that point, the meat may still look slightly pink due to natural muscle color and marbling.
If you prefer it more done, cook to 155–160°F — but avoid overcooking, as this cut can dry out.
Use a thermometer. Don’t rely on color alone.
Do You Have to Marinate?
No – but it improves the result.
Marinating:
- Adds flavor
- Lightly tenderizes
- Helps develop better char
Marinate at least 30 minutes, up to 24 hours in the refrigerator.
If skipping the marinade:
- Pound lightly to tenderize
- Season generously
- Let sit at room temperature for about 20 minutes before cooking
Before grilling or searing, pat the steaks dry to promote proper browning.
How Long Should You Marinate Pork Shoulder Steak?
At least 30 minutes, and up to 24 hours in the refrigerator.
Even a short marinade helps tenderize and season this cut. Longer marinating deepens the flavor.
Before grilling, pat the steaks dry with paper towels. This helps them sear properly instead of steam.
Grill on a preheated, clean gas grill over medium-high heat for 5–6 minutes per side, or until the internal temperature reaches at least 145°F (63°C).
Let rest 3–5 minutes before serving.
Are pork shoulder steaks tough or tender?
These steaks have some tough spots.
Marinating and pounding the steak with a millet help to tenderize it.
Can you skip the marinating part?
Yes! Just make sure you pound the steaks and be careful around the bone part if they are bone it.
Can You Freeze Pork Shoulder Steak?
Yes.
You can freeze it raw or cooked. Store tightly wrapped to prevent freezer burn. Thaw overnight in the refrigerator before reheating or cooking.
Can You Add BBQ Sauce?
Absolutely.
Brush barbecue sauce on during the final minutes of cooking or serve it on the side.
For a low-carb option, use a sugar-free BBQ sauce. This recipe works beautifully for both traditional and
Do you have to trim the fat?
Not necessarily.
Pork shoulder is naturally marbled, and that fat helps keep the meat juicy and flavorful. If you enjoy richer cuts (or follow a lower-carb style of eating), you can leave most of it intact.
However, large outer fat caps can cause flare-ups on the grill or excess smoke in a pan. Trim thick exterior fat if needed, but leave the internal marbling – that’s where the flavor lives.
Best Seasoning for Pork Shoulder Steak
This cut is already flavorful.
Simple works best:
• Salt
• Black pepper
• Paprika
• Garlic powder
Optional upgrades:
• Smoked paprika
• Cumin for warmth
• Lemon zest for brightness
Avoid overcomplicating.
Should pork shoulder steak be pink inside?
Yes – slightly.
Pork is safe to eat at 145°F (63°C) internal temperature. At that point, the meat may still look faintly pink due to the natural color of the muscle and marbling.
Use a thermometer. Don’t rely on color alone.
What to serve with
- Cucumber and onion salad with apple cider vinegar
- Shopska Salad Recipe
- Grilled Sweet Mini Peppers Salad Recipe
How To Cook Pork Shoulder Steak (Grilled or Oven)
Ingredients
Pork:
- 4 pork shoulder steaks, about 10–12 oz each
- 1/3 cup olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon fresh thyme, optional
- 1 small onion, sliced
- 2 tablespoons chopped fresh parsley
Video
Instructions
Tenderize (Optional but Recommended)
- Place steaks on a cutting board and cover with plastic wrap. Gently pound with a meat mallet to tenderize and slightly flatten. Trim excess exterior fat if desired.
Marinate
- Place steaks in a bowl or zip-top bag. Add olive oil, vinegar, onion, and seasonings. Toss to coat well.
- Refrigerate at least 30 minutes, up to 24 hours.
Grill
- Preheat grill to 450–500°F (medium-high). Clean grates.
- Remove steaks from marinade and pat lightly dry. Grill 4–6 minutes per side, depending on thickness.
- Cook to an internal temperature of 145°F (63°C) minimum.
Rest
- Let rest 3–5 minutes before serving.
Oven Option
- Roast at 400°F (200°C) for about 20 minutes
- OR
- Roast at 325°F (160°C) for 40–60 minutes
- Cook until internal temperature reaches 145°F.
Notes
- roast at higher temperature – 400 F for around 20 minutes, until the internal temperature reaches 145 F
- roast at lower temperature 325 F for 40-60 minutes, until the internal temperature reaches 145 F
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m roasting in my cast iron
Hi, can you marinade, then freeze? Thanks for recipe – really good.
Yes, you can marinate then freeze, Defrost in the fridge.
Great recipe, good advice, tastes amazing, thank you so much for sharing this!
Excellent recipe! The steaks were sooooo flavorfully delicious! The marinade was perfectly balanced between sweet and spicy, and it broke down the meat fibers, along with the pounding to soften the steaks. Thank you so very much……
You generally do the same as most others, I would like you to try a different method that will surprise you. Pork steaks are from the shoulder, like pulled pork. Cooking it fast doest break down the tissues that makes it a tough piece of meat. So generally I like to cook them like I do ribs, cook at 225 to 250 whether on a smoker or in the oven. After about 4 or so hours you have the perfect bite tender steak you will ever have. It will s a family favorite at my place.
Yes, I’ve tried this method. It tastes great! Thanks for your comment! I can share a blog post on how I slow cook/smoke pork steaks.
This is the best way… I used to braze them in Mushroom soup on the stove top. I’m thinking of trying to slow cooker or pressure cooker. What do you think?
Very, very good recipe. I marinated for about 6 hours. While my husband grilled the steaks, I cooked and caramelized the contents of the marinade mix until the onions were golden. Served it on top of the steaks with an olive oil and parsley garnish.
Meat was so tender and full of flavor. Adding it to the rotation.
I made this with bone-in pork steaks in the oven on convection roast at 400 for 20 min, and then did a low broil for 3-4 min to brown the tops. My whole family enjoyed these pork steaks. I love how easy the recipe is, and plan to try it on the grill next time!
If you bake the pork shoulder steak in the oven, do you put a lid on it?
I usually don’t. But you can do so, if you prefer. This way it can get even more tender.
Where does the sliced onion go? I think I missed that somehow?
Sorry, it goes into the marinade.