Grilled Pork Shoulder Steaks
Marbled, tender pork shoulder steaks grilled to perfection with a smoky char, seasoned simply with salt and pepper, and cooked using a fast-flip method for an even, juicy medium doneness.
Servings 4
Ingredients
- 4 pork steaks 1" thick (2 pounds total)
- Kosher Salt
- black pepper
- 2 tsp vegetable oil (or olive 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.
