How To Cook Pork Shoulder Steak Recipe
How To Cook Pork Shoulder Steak – simple and delicious pork shoulder steaks that are marinated first and then cooked on the grill. Oven option available, too! Juicy pork, slightly charred and very flavorful. Could be topped with barbecue sauce. Serve with a side salad, vegetables or potatoes.
What is pork shoulder steak?
Pork steaks, sometimes referred to as a Boston butt or pork blade steak, are steaks cut from the shoulder of the pig.
It is a popular cut of meat in the Midwest, part of St Louis Barbecue.
These steaks could include bones. Part of their meat is tender and there could be tough parts.
They are relatively easy to cook in the oven, stove top or on the grill.
Does pork shoulder steak have bones?
Yes, it does. But sometimes I remove the bones and just cook the meat.
Where to buy pork shoulder ?
To be honest, it took me a while to find out what this particular type of meat is called and where to find it.
It is a cut of meat popular in my home country Bulgaria.
Here in the US, in the Chicago and Midwest areas you can easily find pork shoulder steak cut of meat.
It may be more difficult to get at other parts of the country.
Specialty butcher shops should be able to find it for you.
How to cook pork steak?
- grill – easy and quick way to cook
- pan fry – very easy, when you don’t want to go out and fire up the grill
- roast (bake) – at low temperature (325 F), it takes between 45 and 60 minutes to at least 145 F
- roast at higher temperature – 400 F for around 20 minutes, until the internal temperature reaches at least 145 F
- slow cook – add your favorite seasonings and cook on slow for 8 hours
- braise – pan fry on both sides for a few minutes, then place in a Dutch oven, close the lid and cook in the oven or no the stove top on low for longer period of time
- Smoke – prepare for smoking by tenderizing the meat first (if needed). Then follow the directions recommended by the type of smoker you have.
Can you freeze?
Yes, you can freeze pork shoulder steak. I usually buy it unfrozen and then freeze whatever I have not used.
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.
How to cook on the gas grill
This is my favorite way to cook pork steaks in the summer.
I first trim the fat on the outside parts of the meat.
Then I remove the bone or leave it in there, both ways are ok.
Then I marinate the steaks in olive oil, apple cider vinegar, that helps tenderizing it, salt, pepper, paprika, cumin, oregano, thyme (optional), parsley and fresh (or dried) onion.
How long to marinate for:
At least 30 minutes and up to 1 day, in the fridge.
Then make sure the steaks are relatively dry from the marinade and grill on a preheated to medium-high heat, cleaned gas grill for 5-6 minutes per side.
Cooking on a Charcoal grill
Follow the same instructions as you’d do when you use a gas grill.
How long to cook on the grill?
Pork shoulder steaks don’t require a long cooking time. But it still depends on the thickness of the cut.
Grill 4-6 minutes per side on the grill.
The outside should be lightly charred and the inside should possibly remain juicy. A meat thermometer inserted should read 145 F in order to be safe to consume.
I personally cook my pork shoulder steaks to a slightly higher temperature (160), because I like them more well done.
Do you have to trim the fat?
You can leave it, especially if you like fat and your diet (like for example KETO requires fat). Just keep in mind that larger amounts of fat make the cooking process more challenging as it may burn or get smokey.
How to season pork shoulder:
Just pain salt and pepper will be fine.
You can also add paprika. It brings great flavor to this particular cut of meat. Onion, garlic, oregano, thyme, cumin are some of the spices that go well with this pork recipe.
How to marinate steaks of pork:
Use a marinade of your choice.
Mine includes spices, olive oil and vinegar.
What temperature to cook pork to:
Cook to at least 145 F internal temperature. This is the temperature recommended by the USDA.
I cook mine to 160 F, because it is still cooked well, but not dry.
Should pork shoulder steak be pink on the inside
Not raw pink, but even when cooked properly, there may be parts that look pinkish. This is how this cut of meat is. It is normal. Have you noticed, that even when your pork shoulder slow cooked meat is perfectly done, it may still look pink on the inside? The same goes for pork shoulder steak.
Can you use Barbecue sauce on this meat
Yes! It goes well with barbecue sauce.
What goes with grilled pork shoulder steak
Any salad goes well with pork shoulder steak.
You can serve with steamed or grilled vegetables and (or) mashed potatoes.
I served mine with a cabbage salad, which is low-calorie and low-carb.
Add different sauces like mushroom sauce or tomato sauce.
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
- 4 12 oz pork shoulder steaks
- 1/3 cup olive oil
- 1 tbsp apple cider vinegar
- 1 tsp salt — could use less if desired
- 1/2 tsp black pepper
- 1 onion — sliced
- 2 tbsp fresh parsley
- 1/2 tsp fresh thyme — optional
- 1 tsp ground cumin
- 1 tsp paprika
- 1.2 tsp oregano
Place steaks on a cutting board and cover with plastic wrap. Pound the meat with a meat millet, being careful not to hit the bones to tenderize and flatten the steaks. Trim the fatty parts on the outside of the steaks.
Place in a bowl or a large zip lock bag. Add the olive oil, vinegar and seasoning. Cover and refrigerate for at least 30 minutes to up to 24 hours.
Preheat a gas grill to 450-500F. Clean the grates.
Place the meat (make sure there is no oil dripping) on the grill and cook for 5-6 minutes per side, until charred and the internal temperature reaches at least 145 F. I cook it to a slightly higher temperature.
Let the meat rest for 3-5 minutes. Serve.
- 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