How To Prepare And Cook The Juiciest Pork Shoulder Steak

If you are thinking about a nice juicy slice of pork, you might be inclined to go grab a chop, but let us introduce you to an even better option: the pork shoulder steak. True to its name, pork shoulder is a big hunk of meat that comes from the pig's shoulder, and is a fatty, flavorful cut. It also goes by the name pork butt or Boston butt and is often used in slow-cooking recipes like pulled pork, where its fat slowly breaks down, allowing the meat to get tender. But that's not the only good way to make use of it. Grilled or seared on the stovetop, it can become a juicy, flavorful steak that blows a normal pork chop out of the water.

To start you'll need to actually find a pork shoulder steak. They are becoming more common as a pre-made cut in grocery stores, but there is still a good chance your local shop won't have them. If that's the case you can ask the butcher to carve you a steak. Ask for a boneless pork butt or Boston butt to get the part of the shoulder that's best for high-heat cooking. Failing that you can also buy a whole piece of shoulder and carve the steaks yourself. Just make sure you slice against the grain, and cut it from three-quarters to an inch thick. Then all you'll need is a quick prep before it hits the heat.

As a fatty cut, pork shoulder doesn't need a lot of prep or brining to become tender. It does best with either a dry rub or a short marinade to flavor the steak. A dry rub in particular will give you a nice flavorful crust that will also add some texture to the pork shoulder. If you do marinade, there is no need to do it for very long to tenderize the meat, as pork shoulder's natural marbling means a well-cooked piece will already be juicy. Just an hour in the marinade of your choice is more than enough to impart its flavors. Any rub or marinade that works with pork will go great with shoulder steaks. Try a spicy barbecue mix of brown sugar, cayenne, paprika, and chili powder, or go with a classic pork pairing like mustard and fennel.

A fast, high-heat sear will give you the best mix of browning and a tender, pink interior. Over medium-high heat on the stove or grill, a ¾-inch-thick pork shoulder will cook to medium in about five minutes per side. Ideally, you should use a meat thermometer to measure the temperature, as pork shoulder will get tough quickly if overcooked. Take the steaks off the heat once they hit 135 degrees Fahrenheit, as they will continue to rise in temperature while they rest. After sitting for 10 minutes they are ready to carve and serve.