Are you looking for a delicious and easy-to-make pork dish that will impress your family and friends? Look no further than pork steak ready shoulder butt!
This flavorful cut of meat is perfect for grilling or pan-searing, and can be seasoned with a variety of spices and marinades to suit your taste.
In this article, we’ll explore several different methods for cooking pork steak ready shoulder butt, so you can find the one that works best for you. Whether you’re a seasoned chef or a beginner in the kitchen, you’ll be able to create a mouth-watering meal that everyone will love.
So let’s get started!
How To Cook Pork Steak Ready Shoulder Butt?
Method 1: Grilling
One of the most popular ways to cook pork steak ready shoulder butt is on the grill. To start, trim any excess fat from around the edges of the meat and remove the bone if desired. If you’re using a marinade, put the steaks in the mixture now and refrigerate for 4 to 8 hours. Once you’re ready to start cooking, pat the meat dry on both sides with paper towels. If you chose not to marinate the pork, try seasoning it with kosher salt, black pepper, paprika, garlic powder, oregano, and cumin.
For gas grills, set the heat to medium-high. Close the lid and let the grill preheat for 5-10 minutes. If you’re using a charcoal grill (our preferred method), build a medium-hot fire. Make sure the cooking grates are clean and lightly oiled before adding the steaks. Grill the steaks until the internal temperature registers at least 145 degrees Fahrenheit, about 5-6 minutes per side. We prefer to cook them to 160 degrees, given the relatively tough nature of the cut.
Method 2: Pan-Searing
If you don’t have access to a grill or prefer to cook indoors, pan-searing is a great option for pork steak ready shoulder butt. In a small bowl, mix together kosher salt, black pepper, garlic powder, paprika, and cumin. Rub the spice mixture all over the steaks.
Heat a large cast-iron skillet over medium-high heat for about 3 minutes. Add oil to the skillet and then add the steaks. Cook until browned, about 2 minutes per side plus a few seconds on the fat strip if they have one. Lower the heat to medium-low and continue to cook until they reach an internal temperature of 145F as measured in the thickest part. This should take about 5 more minutes per side.
Method 3: Pound and Marinate
Another way to prepare pork steak ready shoulder butt is by pounding it with a meat mallet to tenderize and flatten it before marinating it. Place steaks on a cutting board and cover with plastic wrap. Pound the meat with a meat mallet, being careful not to hit the bones.
Trim any fatty parts on the outside of the steaks. Place in a bowl or large zip lock bag. Add olive oil, vinegar, and seasoning. Cover and refrigerate for at least 30 minutes up to 24 hours.
Preheat a gas grill to 450-500F or heat a grill-pan indoors over medium-high heat on your stove top. Scrape off any marinade from the steaks and grill for 5-8 minutes on each side depending on how thick they are.
What Is Pork Steak Ready Shoulder Butt?
Pork steak ready shoulder butt is a cut of pork that comes from the shoulder of the pig. It is also known as a Boston butt or pork blade steak, and it is a popular cut of meat in the Midwest, particularly in St. Louis barbecue. The meat is trimmed to 1/8-inch and is labeled as “steak ready cut.” This means that it has been run through a band saw and cut like steaks. However, there may still be odd bits of bone, connective tissue, and fat that will be awkward to eat around.
The pork steak ready shoulder butt consists of two parts: the butt and the picnic shoulder. The butt is the upper portion of the shoulder, which has a thick, rectangular appearance, plenty of marbling, and a creamy white fat cap that contributes richness and flavor to the meat. The picnic shoulder, on the other hand, is located below the butt and has a crooked triangular shape with a decent amount of fat but not quite as much marbling as its counterpart.
When purchasing pork steak ready shoulder butt, make sure to look for cuts that are rectangular or barrel-shaped with a dark pink color and streaks of white fat running throughout. It is possible to use pork butt when the recipe calls for pork shoulder or vice versa, but pork butt is the superior choice when making pulled pork due to its high fat content and uniform shape.
Choosing The Right Cut Of Pork
When it comes to cooking pork steak, it’s important to choose the right cut of meat. While pork shoulder and pork butt are both popular cuts for this dish, they come from different parts of the pig and have slightly different characteristics.
Pork shoulder is cut from the thinner end of the shoulder and contains slightly less fat. It can be better for cooking and slicing whole. On the other hand, pork butt is cut from the thicker, fattier end of the shoulder and excels in recipes like pulled pork where the meat is meant to be shredded.
When selecting your pork steak, look for a cut that is well-marbled with fat throughout. This will help keep the meat juicy and tender during cooking. You can also ask your butcher for recommendations on which cut to choose based on your cooking method and preferences.
Regardless of which cut you choose, be sure to trim any excess fat from around the edges before cooking. This will prevent flare-ups on the grill and help the meat cook evenly. And remember, marinating can also help tenderize and flavor the meat, so don’t be afraid to experiment with different marinades and seasonings to find your perfect pork steak recipe.
Seasoning And Marinating Tips
When it comes to seasoning and marinating pork steak ready shoulder butt, there are a few tips to keep in mind. Firstly, if you’re not using a marinade, be sure to season the meat generously with kosher salt, black pepper, paprika, garlic powder, oregano, and cumin. These spices work well together to enhance the flavor of the pork.
If you do choose to marinate the steaks, make sure to refrigerate them for at least 4-8 hours before cooking. This will allow the flavors to fully penetrate the meat and make it more tender. You can use a variety of marinades, but apple cider vinegar is a popular choice as it helps to tenderize the meat.
When pounding the steaks to tenderize them, be careful not to hit the bones as this can cause them to splinter and break off. Additionally, when selecting a pan for pan-searing, choose a heavy-bottomed skillet or cast iron pan for best results.
Experiment with different spices and seasonings to find your favorite combination. Onion powder and dried thyme are also great additions to the basic seasoning mix mentioned above. With these tips in mind, you’ll be able to prepare delicious and flavorful pork steak ready shoulder butt every time.
Grilling Pork Steak Ready Shoulder Butt
One of the most popular ways to cook pork steak ready shoulder butt is on the grill. This cut has a high fat content that makes it incredibly juicy and flavorful. To start, trim any excess fat from around the edges of the meat and remove the bone if desired. If you’re using a marinade, put the steaks in the mixture now and refrigerate for 4 to 8 hours. Once you’re ready to start cooking, pat the meat dry on both sides with paper towels. If you chose not to marinate the pork, try seasoning it with kosher salt, black pepper, paprika, garlic powder, oregano, and cumin.
For gas grills, set the heat to medium-high. Close the lid and let the grill preheat for 5-10 minutes. If you’re using a charcoal grill (our preferred method), build a medium-hot fire. Make sure the cooking grates are clean and lightly oiled before adding the steaks. Grill the steaks until the internal temperature registers at least 145 degrees Fahrenheit, about 5-6 minutes per side. We prefer to cook them to 160 degrees, given the relatively tough nature of the cut.
To add some smoke flavor, use a raised cooking grate so that the steaks can spend more time in the smoke. You can also add some cherry wood to the hot coals for an extra smoky flavor.
If you want to keep your pork steaks moist and tender, wrap them in foil with butter and honey before grilling. This will help to tenderize them, add flavor, and keep them from getting too dark on the grill. A final brushing with vinegar sauce will give them nice char marks.
Once the pork steaks are done, let them rest for about 5 minutes before serving. This will allow for the juices to redistribute throughout the meat and make it more tender and juicy. Grilled pork steak ready shoulder butt is a delicious and flavorful dish that is perfect for any summer barbecue or outdoor gathering.
Pan-Searing Pork Steak Ready Shoulder Butt
Pan-searing is a great option for cooking pork steak ready shoulder butt when you don’t have access to a grill or prefer to cook indoors. To start, mix together kosher salt, black pepper, garlic powder, paprika, and cumin in a small bowl. Rub the spice mixture all over the steaks.
Heat a large cast-iron skillet over medium-high heat for about 3 minutes. Add oil to the skillet and then add the steaks. Cook until browned, about 2 minutes per side plus a few seconds on the fat strip if they have one. Lower the heat to medium-low and continue to cook until they reach an internal temperature of 145F as measured in the thickest part. This should take about 5 more minutes per side.
While cooking, you can also add aromatics like garlic and herbs to the skillet for added flavor. Once the pork steak ready shoulder butt is cooked to your liking, remove it from the skillet and let it rest for a few minutes before slicing and serving. You can also deglaze the pan with water or stock and use it to make a simple and delicious pan sauce to serve with your pork steak ready shoulder butt. Overall, pan-searing is a quick and easy way to cook this flavorful cut of meat that will leave you feeling deeply satisfied.
Oven-Baking Pork Steak Ready Shoulder Butt
If you prefer to cook your pork steak ready shoulder butt in the oven, there are a few key steps to follow. First, preheat your oven to 350 degrees Fahrenheit. While the oven is heating up, prepare the pork steaks by trimming any excess fat and removing the bone if desired.
Next, mix together a marinade in a non-reactive airtight container or plastic freezer bag. Apply the marinade over the pork steaks, cover, and let them sit in the fridge overnight if possible. Before baking, bring the steaks to room temperature.
Once the oven is heated, scrape off any excess marinade from the pork steaks and pat them dry with paper towels. Season them with salt and black pepper on each side and place them on a large baking sheet or dish lined with parchment paper for easier cleanup.
Bake the pork steaks in the oven for about 20 minutes. At this point, they should be mostly cooked through. You can either flip them over and bake a little longer to brown the other side or flip them over and broil the other side for a few minutes while watching them closely. Once they’re done, take them out of the oven and tent with foil to rest for a few minutes before serving.
If you prefer a higher temperature for cooking your pork steak ready shoulder butt in the oven, you can bake them at 400 degrees Fahrenheit for about 30 minutes instead. However, be sure to keep an eye on the internal temperature of the meat to avoid overcooking it. The internal temperature should reach at least 145 degrees Fahrenheit when checked with a digital meat thermometer inserted into the thickest part of the meat.