Pork shoulder steaks, also known as pork blade steaks or Boston butt steaks, are cuts from the fatty and flavorful shoulder of the pig. Though they come from a tougher part of the animal, they have a high fat content and excellent marbling, which yields a succulent, juicy result when cooked.
The defining characteristics of a pork shoulder steak are:
Juicy and well-marbled: The ample fat melts during cooking, which helps keep the meat moist and flavorful.
Affordable: They are a cheaper alternative to leaner, more expensive cuts like pork chops.
Versatile: While a quick pan-fry or grill is possible, the cut's connective tissue often benefits from longer, slower cooking methods.
Common names
This cut is sold under several names, which can vary by region:
Pork blade steak
Boston butt steak
Pork butt steak
Pork steaks (especially in the Midwest U.S.)
Cooking methods
While some cuts of pork require quick, high-heat cooking to prevent drying out, pork shoulder steaks are forgiving and can be prepared in many ways:
Grilling: A simple yet effective method. Simply season, cook for 6–8 minutes per side on a medium-high grill, and let the steaks rest before serving.
Pan-frying: This is ideal for a quick, flavorful meal. Season the steaks and fry them for about 6–7 minutes per side in a hot, heavy-bottomed pan.
Braised/Slow-cooked: For the most tender results, braise or slow-cook the steaks in a flavorful liquid, like barbecue sauce. The low, slow heat will break down the collagen, making the meat incredibly succulent.
Smoking: As the cut is often used for pulled pork, smoking pork shoulder steaks is a popular barbecue technique that infuses the meat with smoky flavor.
Type
Meat
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