Pork shoulder steaks deliver tremendous flavor straight from the grill, transforming a super affordable cut into a smoky, tender main that IMO, is superior in almost every way to the more mainstream pork chop. Pork shoulder steaks are the marbled and ultra-tender version of pork chops, and they are so easy to make.
I recently published a skillet version of pork steaks that are served with a creamy white wine pan sauce. Cooking these side-by-side with the two different methods was such a great example of how the same ingredients can have a totally different outcome depending on what they are cooked with. This grilled version has a wonderful smoky flavor in every bite. Each has its place depending on the flavors you are going for.
Pork Shoulder Steaks?
Yep, pork shoulder steaks. Pork shoulder (a.k.a. pork butt) is not just for low and slow cooking to make it tender. Hot and fast also has its place with this well-marbled cut. I often buy boneless pork butt from Costco when we’re going to have a party. It comes in a two-pack. One usually gets smoked for pulled pork, and the other is saved for making all kinds of other dishes, like these grilled pork steaks.
You can easily cut your own pork steaks from the whole pork butt, but they can also be found as “blade steaks” at the grocery store, or you can ask your butcher to cut some for you.
Treat Them Like a Beef Steak
I treat this cut like a ribeye steak when it’s on the grill. A simple seasoning of kosher salt and black pepper is really all you need. The thickness of the steaks is important, too. Too thin and they will overcook by the time you get a nice crusty sear. I like to cook them to a medium temperature, which means the pull temperature is 140°F, slightly below the target finished temperature of 145°F to allow for carry-over cooking.
The Grill Setup
For the best flavor, use a charcoal grill and set up your grill with two zones, one for direct heat grilling and the cooler side so you can move the steaks over if there are flare-ups due to fat dripping into the fire. If you are cooking really thick steaks, having the cooler side is great to have so you can gently finish cooking the steaks all the way through after the sear without over-cooking.
The Fast Flip Grilling Method
Using a similar technique as these grilled ribeye steaks, the fast flip method on the grill involves flipping the meat in frequent intervals, rather than just one time. This allows the steaks to cook evenly throughout, while still getting a flavorful crust. I will set my timer to flip the steaks every two minutes, and they will be cooked perfectly medium in about 8 minutes total. With the fast flip method, you don’t need a crazy hot fire, just a nice even heat that isn’t going to scorch the meat.
Serving Suggestions
Eat the steaks with the same sides and sauces that you would with a beef steak. Even just a sprinkling of Maldon Sea Salt on top makes for a great main. Since they are grilled, I love to make the sides on the grill as well and chimichurri is a wonderful sauce to pair with it. Make it steak & potatoes with grilled potatoes or go with creamy mashed potatoes. Go green with some grilled broccolini or make it super comforting with a side of baked beans or macaroni salad.
If you have leftovers, they are fantastic in pork sandwiches or chopped up, reheated and served in tacos.
More Delicious Recipes to Try
Grilled Pork Shoulder Steaks
Ingredients
- 4 pork steaks 1" thick (2 pounds total)
- Kosher Salt
- black pepper
- 2 tsp vegetable oil
- BBQ Rub optional
Instructions
- Season. One hour before grilling, liberally salt all sides of the pork steaks with kosher salt. *See note 1.
- Preheat. Set up your grill and preheat to medium-high heat. **See note 2.
- Right before grilling, drizzle a little oil on the steaks and season again with black pepper and a BBQ rub if using one.
- Sear. Place the steaks over the direct flame of the grill and close the lid. Using tongs, flip the steaks every 2 minutes until the internal temperature reaches 140° F for medium, about 8 to 10 minutes total.
- Rest. Remove the steaks from the grill, tent with foil, and rest for 10 minutes. The temperature will rise about 5°F to finish at a perfect medium doneness of 145° F.
- Enjoy!
Notes
- The steaks are best when dry brined 24 hours ahead of time by salting the night before, then refrigerating uncovered on a wire rack. Just remove it an hour or so before cooking.
- If using a dry rub, be aware if it has salt and sugar in it already. If it contains salt, use less salt when seasoning. If it contains sugar, be careful of it burning on the grill.
- Two zone setup so you can move off of direct heat in case of flare-ups. Or for really thick steaks that might take longer to cook, you can move to the indirect heat side to finish cooking if you already have a nice crust formed on the outside.
- For food safety, use a quality meat thermometer to verify that the steaks reach 145° F internal temperature.
Looks delicious!
Thanks so much! 🙂