Tiffany Haney
Pork shoulder steaks are a popular cut of meat in the Midwest and can be cooked in a variety of ways, including grilling, pan-frying, and oven-baking. They are known for their marbling and flavour and are usually cut into 1-inch-thick slices with a good balance of pinkish meat and marbled fat. Before cooking, the steaks should be marinated and seasoned with salt and pepper or other spices. When pan-frying, heat a skillet or frying pan to medium-high heat, add oil, and sear the steaks for about 4 minutes on each side or until browned. Pork shoulder steaks are considered adequately cooked when they reach an internal temperature of 145°F.
| Characteristics | Values |
|---|---|
| Pan-frying pork shoulder steaks | Possible |
| Pan-frying pork shoulder roast | Not mentioned |
| Pan-frying pork butt/Boston butt | Possible |
| Pan-frying pork loin steaks | Not mentioned |
| Seasoning | Kosher salt, black pepper, garlic powder, paprika, cumin, Italian seasoning, Greek seasoning, Montreal steak seasoning, Cajun spice blend |
| Cooking oil | Avocado oil, peanut oil, vegetable oil |
| Temperature | Medium-high heat, about 400 F for gas or 375 F for charcoal |
| Internal temperature | 145 F |
| Oven temperature | 350 F |
| Thickness | 3/8", 1/2", 3/4", 1" |
| Weight | 1 1/4 pounds |
| Calories | 587 kcal |
| Protein | 58 g |
| Fat | 37 g |
| Saturated Fat | 13 g |
| Sodium | 436 mg |
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What You'll Learn
Pan-frying pork shoulder steaks
Pan-fried pork shoulder steaks are a quick, easy, and tasty meal. They are also known as pork shoulder blade steaks or Boston butt steaks, and are cut from the shoulder of the pig.
To prepare your steaks, you should first marinate the meat. You can do this by mixing a selection of spices in a small bowl and rubbing the mixture all over the steaks. A typical blend might include kosher salt, black pepper, garlic powder, paprika, and ground cumin. Leave the steaks to marinate for at least 30 minutes, or up to overnight.
When you are ready to cook, heat a large cast-iron skillet over medium-high heat for about 3 minutes. If your skillet is not well-seasoned, add some oil. Place the steaks in the pan and cook until browned, about 2 minutes per side, plus a few seconds on the fat strip. Lower the heat to medium-low and continue to cook for about 5 more minutes per side, until they reach an internal temperature of 145°F.
If your steaks are not done after pan-frying, you can put them in a 350-degree F oven for a few minutes. It's important not to overcook the steaks, as they will become chewy and dried out. Once cooked, remove the steaks from the pan and leave them to rest for 5 minutes before serving.
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Marinating the pork
Marinating pork shoulder steaks can be a great way to add flavour and moisture to the meat. Pork shoulder steaks are typically 1 1/4 pounds each and about 3/4-inch thick. You can ask your butcher to cut them from a pork roast if they don't have pre-cut steaks.
There are a variety of marinades that can be used to flavour pork shoulder steaks. A good marinade will typically include oil or another liquid fat, an acid, something salty and/or sweet, and aromatics. For example, a simple marinade can be made by combining olive oil, lemon zest, dried thyme, salt, and pepper. If you want to add even more flavour, you can include garlic and cilantro.
Another option is to make an orange juice marinade by combining olive oil, orange juice, garlic, salt, pepper, and dried oregano. For an Asian-inspired marinade, you can mix soy sauce, water, sugar, sesame oil, ginger, scallions, and salt and pepper to taste. If you're looking for a Latin-inflected marinade, try combining cilantro, garlic, lime juice, olive oil, salt, pepper, and lime zest.
It's important to note that the length of time you marinate your pork shoulder steaks can vary depending on the recipe. Some recipes recommend marinating overnight, while others suggest a minimum of 30 minutes. However, be careful not to marinate for more than 24 hours, as your meat may break down too much and become mushy.
Additionally, if you're concerned about the tenderness of your pork shoulder steaks, you can try pounding them with a meat mallet before marinating. This will help to tenderize the meat.
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Choosing the right cut
Type of Pork Shoulder Steak
Pork shoulder steaks come in two main varieties: shoulder arm steaks and shoulder blade steaks. Shoulder blade steaks, also known as pork blade steaks, Boston butt steaks, or pork butt steaks, are the more popular option as they are considered the quintessential pork steak. Shoulder arm steaks, on the other hand, are cut from above the front hocks and underneath the picnic shoulder, making them a tougher cut.
Thickness and Size
Pork shoulder steaks typically range from 1/2 inch to 1 inch in thickness. Thicker steaks, such as those just over 1 inch, will require a longer cooking time to ensure they are cooked through. If you prefer thinner steaks, opt for cuts that are around 1/2 inch thick, which will cook more quickly. Additionally, consider the size of your skillet or frying pan when selecting the size of your steaks. Larger steaks may require a bigger cooking surface or a double-burner griddle to accommodate them properly.
Marbling and Fat Content
Look for pork shoulder steaks with a good balance of marbling, which refers to the intramuscular fat distributed throughout the meat. This fat content contributes to the juiciness and flavour of the steaks. Avoid cuts with excessive fat, as they can result in fatty and soggy meat when pan-fried. A nice distribution of pinkish meat and marbling is ideal.
Source and Freshness
When choosing pork shoulder steaks, consider the source and freshness of the meat. You can purchase pre-cut steaks from the meat section of most grocery stores, or you can ask your local butcher to cut them from a pork shoulder roast. Freshness is crucial, as it ensures the meat is of good quality and has a longer shelf life.
Bone-in or Boneless
Pork shoulder steaks can be purchased as bone-in or boneless options. Boneless steaks are more convenient for pan-frying, as you don't have to work around the bone during cooking. However, bone-in steaks can also be used, and the meat left on the bone after cutting can be saved for other dishes.
By considering these factors when choosing your pork shoulder steaks, you'll be well on your way to creating a delicious and successful pan-fried meal.
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Seasoning the pork
Seasoning pork shoulder steaks is a crucial step in enhancing their flavour and juiciness. Here is a detailed guide to seasoning pork shoulder steaks before pan-frying:
Choosing the Right Cut:
Firstly, select the right cut of pork shoulder steak. The two main types are shoulder arm steaks and shoulder blade steaks. Shoulder blade steaks are generally preferred as they are more tender. Look for steaks with a good balance of pinkish meat and marbling of fat—this fat will help keep the meat moist and juicy during cooking.
Marinades:
Marinating pork shoulder steaks before cooking is highly recommended to infuse them with flavour. You can use a variety of ingredients for the marinade, such as acidic ingredients like apple cider vinegar, non-alcoholic beer, or a combination of spices and herbs. Coat the steaks generously with the marinade and let them sit refrigerated for at least 30 minutes or even overnight for more intense flavour.
Dry Rub Seasoning:
If you prefer a dry rub, create a spice mixture combining kosher salt, black pepper, garlic powder, paprika, and ground cumin. Mix these spices in a small bowl, and then rub the mixture all over the steaks generously. You can also try other spice blends like Italian seasoning, Greek seasoning, Montreal steak seasoning, or a Cajun spice blend for a spicier kick.
Brining:
Another option to season and tenderize the pork shoulder steaks is to brine them. Brining helps keep the meat juicy and moist during cooking. Follow a basic brine recipe or experiment with different herbs and spices to create a unique flavour profile.
Cooking Tips:
When pan-frying, ensure the steaks are dry before adding them to the pan. Heat your skillet to medium-high heat, and then add oil with a high smoke point, such as avocado oil, peanut oil, or vegetable oil. Sear the steaks for about 2-4 minutes on each side, aiming for a nice brown crust. Adjust the heat as needed to prevent overcooking, as pork shoulder steaks can dry out if cooked for too long.
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Cooking methods
Pork steaks are cut from the shoulder of the pig and are known for their marbling and flavour. They are growing in popularity and can be found in most grocery stores.
Pork shoulder steaks come in two varieties: shoulder arm steaks and shoulder blade steaks. Shoulder blade steaks are the most popular as they are more tender.
Pork steaks lend themselves well to quick cooking methods such as grilling and pan-frying. Here is a step-by-step guide on how to pan-fry pork shoulder steaks:
- Marinate the meat: Before cooking, it is recommended to marinate the pork steaks to infuse their surface with flavour. You can use a variety of seasonings such as kosher salt, black pepper, garlic powder, paprika, cumin, or a Cajun spice blend.
- Pound the meat (optional): If you are using a frying method, it is recommended to pound the meat with a meat tenderizer before cooking to help soften it.
- Heat the pan: Heat a large cast-iron skillet or frying pan over medium-high heat. Add a high-heat cooking oil such as avocado oil, peanut oil, or vegetable oil.
- Cook the steaks: Place the steaks in the pan and cook until browned. This should take around 2 minutes per side, plus a few extra seconds on the fat strip. Then, lower the heat to medium-low and continue cooking for about 5 more minutes per side.
- Check the temperature: Use a digital thermometer to check the internal temperature of the steaks. They are safe to consume when they reach an internal temperature of 145°F. If you prefer your meat more well-done, you can cook it to a higher temperature of 160°F.
- Rest the meat: Transfer the cooked steaks to a platter and cover them loosely with foil. Let the steaks rest for about 5 minutes before serving.
If your pork shoulder steaks are not done after pan-frying, you can finish them in the oven. Place them in a 350°F oven for a few minutes until they reach the desired doneness.
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Frequently asked questions
First, season the steaks with salt and pepper and other spices like garlic powder, paprika, and cumin. Heat a cast-iron skillet on medium-high heat, add oil, and then add the steaks. Fry for 2 minutes on each side until browned, then lower the heat to medium-low and cook for another 5 minutes per side until the internal temperature reaches 145°F.
Pork shoulder steaks come in two varieties: shoulder arm steaks and shoulder blade steaks. Shoulder blade steaks are the preferred cut as they are more tender.
The steaks should be around 1-inch thick with a good balance of meat and fat. Thinner steaks will require less cooking time, around 4 minutes per side.
