I first trim the fat on the outside parts of the meat. Oven option available, too! There are shoulder arm steaks and shoulder blade steaks. Cook to at least 145 F internal temperature. The pork blade steak is my new-to-me muse -- in my own words, it's a bone-fide kick-butt man-sized pork chop. This is my favorite way to cook pork steaks in the summer. Set up an area for you to organize your pork shoulder blade steaks. Pork shoulder steaks are also known as blade chops, blade steaks, blade-end pork loin chops, pork loin blade chops, pork shoulder steaks, pork shoulder blade steaks and pork steaks… This is the temperature recommended by the USDA. But sometimes I remove the bones and just cook the meat. This … Serve. It was free-range, happy, healthy, and well cared for, which is how I want my meat to be raised. Specialty butcher shops should be able to find it for you. Juicy pork, slightly charred and very flavorful. lard 1 1/2 tsp. Yes! Known as pork steak, pork butt steak or pork blade steak, these bone-in steaks are cut from the shoulder of the pig -- the same part of the porcine used to make pulled pork. salt 1/4 tsp. At least 30 minutes and up to 1 day, in the fridge. Pork shoulder steaks don’t require a long cooking time. In bowl combine oil, garlic, soy sauce, onion powder, brown sugar, salt and black pepper. Could be topped with barbecue sauce. They are relatively easy to cook in the oven, stove top or on the grill. Serve with a side salad, vegetables or potatoes. roast at higher temperature - 400 F for around 20 minutes, until the internal temperature reaches 145 F, roast at lower temperature 325 F for 40-60 minutes, until the internal temperature reaches 145 F. https://howtocookmeat.com/recipes/pan-fried-pork-shoulder-steaks Onion, garlic, oregano, thyme, cumin are some of the spices that go well with this pork recipe. It may be more difficult to get at other parts of the country. Step 3, Bake at 375 degrees for about 1 hour. You can leave it, especially if you like fat and your diet (like for example KETO requires fat). Marinating and pounding the steak with a millet help to tenderize it. Don’t overcook the pork steaks. Then I remove the bone or leave it in there, both ways are ok. Then I marinate the steaks in olive oil, apple cider vinegar, that helps tenderizing it, salt, pepper, paprika, cumin, oregano, thyme (optional), parsley and fresh (or dried) onion. This is how this cut of meat is. © 2021 Saint Paul Media, Inc. All rights reserved. Flip the steaks over and continue baking to get the other side nicely browned OR broil the other side … Trim the fatty parts on the outside of the steaks. Yes, it does. Saute the green onions and garlic until lightly … Pork shoulder in general is made for the slow cooker. Then make sure the steaks are relatively dry from the marinade and grill on a preheated to medium-high heat, cleaned gas grill for 5-6 minutes per side. Nils Hoyum is a chef, author, and podcaster who spends a majority of his time selling meat. To be honest, it took me a while to find out what this particular type of meat is called and where to find it. Not raw pink, but even when cooked properly, there may be parts that look pinkish. We pan fried the steaks with some Cajun seasoning and wolfed them down. Pound the meat with a meat millet, being careful not to hit the bones to tenderize and flatten the steaks. Any salad goes well with pork shoulder steak. The outside should be lightly charred and the inside should possibly remain juicy. Melt butter in a skillet, and mix in the soy sauce. Luckily, my future held no place for MSG-laden, dollar store spice mixes. It brings great flavor to this particular cut of meat. Here in the US, in the Chicago and Midwest areas you can easily find pork shoulder steak cut of meat. Place in a bowl or a large zip lock bag. If you are worried about the tenderness of your pork steaks, you could try brining them using the advice in my article, When I’m not making a pan sauce, I use an. https://cookinglsl.com/how-to-cook-pork-shoulder-steak-recipe Cast Iron Skillet Pork Steaks. We were most likely protein starved. Add the olive oil, vinegar and seasoning. Place the meat (make sure there is no oil dripping) on the grill and cook for 5-6 minutes per side, until charred and the internal temperature reaches at least 145 F. I cook it to a slightly higher temperature. Let the meat rest for 3-5 minutes. Blade steak, sometimes called top blade, is a steak cut from a muscle in the beef chuck primal cut, specifically the top blade (or infraspinatus) muscle. They will become chewy and dried out if you cook the crap out of them. Braised Pork Shoulder Blade This pork shoulder steak recipe utilizes an inexpensive cut of meat, but oh so tasty. You know, from the discounted meat section. 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