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Pork shoulder steak is one of those cuts I’ve been cooking my whole life — it’s a staple in Bulgarian cooking, and it shows up on our table year-round. We grill it in the summer, roast it in the oven when it’s cold, and sometimes just cook it on the stovetop when I need dinner fast. All three methods work beautifully with this cut, and I’ll walk you through each one.
What makes shoulder steak worth knowing is the marbling. It’s a budget-friendly cut that actually has more flavor than a lot of pricier options — you just need the right seasoning and enough heat to get that crust. Simple ingredients, straightforward technique, genuinely good results every time.
Serve with a side salad, Roasted Zucchini And Peppers, Mango Salsa, Boiled Corn On The Cob or Oven Fries.
Table of Contents
- What Is Pork Shoulder Steak?
- Ingredients Overview
- Stovetop Method
- 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?
- 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?
- How To Cook Pork Shoulder Steak (Grilled or Oven) Recipe
Table of Contents
- What Is Pork Shoulder Steak?
- Ingredients Overview
- Stovetop Method
- 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?
- 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?
- How To Cook Pork Shoulder Steak (Grilled or Oven) Recipe
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’s also a staple in Bulgarian and Eastern European cooking — this is a cut I grew up eating, cooked every way imaginable.
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
- 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
This is the spice combination I use for Bulgarian-style pork — paprika, cumin, thyme, and oregano. That said, even just salt and pepper works beautifully with this cut. The marbling does most of the work.
Optional upgrades: smoked paprika, cumin for warmth, or a little lemon zest for brightness.
Stovetop Method
Heat a cast iron or heavy skillet over medium-high heat and add a drizzle of oil. When the pan is hot, add the steaks and cook 4–5 minutes per side until you get a good sear. Reduce heat slightly if needed to avoid burning the outside before the inside cooks through.
Cook to an internal temperature of 145°F (63°C). This is my go-to method in winter when the grill stays covered — the cast iron gives you almost the same crust.
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 widely available — just sometimes named differently depending on the store.
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 makes a difference. Marinating adds flavor, helps tenderize the meat, and gives you a better char. I marinate for at least 30 minutes, and up to 24 hours in the fridge when I have time.
If you’re skipping the marinade, pound the steaks lightly, season generously, and let them sit at room temperature for about 20 minutes before cooking. Before grilling or searing, pat them dry with paper towels — this is what gives you a proper crust instead of steam.
Are pork shoulder steaks tough or tender?
They have some tougher spots because of the muscle structure, but that’s easy to manage. A quick pound with a meat mallet before marinating helps tenderize them, and the marbling keeps them juicy during cooking. If yours are bone-in, just work around the bone when pounding.
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.
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.
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Mira… and THANK YOU so much for this recipe. It has become the #1 request from family… even over steak or shrimp!!! The taste is wonderful. I have made this time and time again- and it never fails – always tender and oh so flavorful. Do you think I could use this recipe with boneless pork chops as well?
Hi, so happy to hear this! Of course the recipe could be used for boneless pork chops, just make sure you don’t overcook them.
Update: Boneless Pork chops were a hit!! Yay… thank you so much again. They were still so full of flavor and still tender. Paired with mashed potatoes, asparagus and crock pot ranch mushrooms. My family says I ROCK lol….
YOU ROCK MIRA!!!
Great, I’m so happy to hear that!
I love the pork butt! It’s super delicious previously I only made roasts but I didn’t saw the steaks in my local grocery they were sooo cheap I grilled them very good! I didn’t continue reading where u said u remove bones and fatback first next time i will! Thanks for the info
Within the US, “Pork Steaks” have been around for 50+ years in the St. Louis area, in fact with in BBQ circles STL is known for them. When I temporarily moved away from the area about 25 years ago, they were nowhere to found (even in “ethnic Chicago”) — but I figured out pretty quickly to go to the butcher in pretty much any place that has an on-site butcher and ask for a whole pork shoulder(also called butt) roast and have it sliced into steaks…Wa-la! Pork Steaks!
These days, “Pork Steaks” becoming more and more ubiquitous throughout all regions, including as one pointed out, being readily available at most Sam’s Clubs across the
US. However, IF you can’t find them already available packaged as “Pork Steaks”, the trick I used above still works, I’m sure!
Thanks for the tip Tim! Have a great day!
I’m originally from St. Louis. When we first moved to Nebraska I could only find pork steaks at the grocery store that caters to our Latinx and Asian citizens. I still love that store! You can get hard to find things like nopales and pigs ears. But now pork steaks are at all the grocery stores here. I typically smoke or grill pork steaks, often with an American or Korean bbq marinade. But now that we’re a keto household, I’ve been looking for sugar free recipes. I have 2 steaks marinating in the fridge right now destined for the grill tonight. I’m excited to try this. Thanks for sharing!
Mira, This is the best marinade I have ever tried. I followed your instructions for our pork blade steaks and they came out tender and so flavorful. I will try the marinade on other pork entrees I make. Thank you so much for the great instructions and marinade.
CAN YOU USE A CROCK POT?????????????????? 12-31-2020 1153AM ALABAMA
Yes, you can use crock pot. 6 hours on low. Then you can broil for 1 minute on both sides, if you desire to achieve charred look.
Made this tonight 06/10/2021 and it was lovely I did it in the oven on gas mark 6 for 45 minutes and it was done to perfection for my taste my son also enjoyed it and I will definitely make again. Thank you for posting your recipe.
OMG so amazing! I prepped & gas grilled it as instructed and just omg … melted in mouth, superb flavour – the type of meat upu’d pay top $$ at a high-end place. THANK YOU for this post!
This was the nicest pork marinade I have ever had!! Thank you so much for this recipe. Look forward to trying it on different cuts of pork.
Mira tried your recipe in the oven and it was REALLY GOOD. Because of the global hiesting of energy prices my daughters gave me a halogen oven for my birthday and I want to try this recipe out in the oven. Can you tell me if this is possible or do I need to take special precautions because the heat source is in the contained oven?
Hi,
The problem is that I’ve never used a Halogen oven, so I can’t really tell. Going to get one for me, too.