Quick Pork Shoulder Steak Dinner

Looking for a dinner that’ll make everyone at the table happy? Pork shoulder steak has become my go-to meal when I want something filling without spending hours in the kitchen. I discovered this cut a few years ago at my local butcher shop, and it’s been a regular on our family menu ever since. What I love most about pork shoulder steak is how forgiving it is – even if you’re new to cooking meat, it’s pretty hard to mess up.

I like to prep these steaks when I’m already in the kitchen making lunch, letting them sit with the seasonings for a bit before cooking. The meat turns out tender and juicy every time, and my kids actually ask for seconds (which, if you have picky eaters, you know is basically a miracle). And the best part? You won’t need any fancy ingredients or complicated techniques to make this work.

What Kind of Pork Shoulder Steak Should I Use?

Pork shoulder steaks (sometimes labeled as blade steaks) come from the same cut that’s used for pulled pork, but they’re sliced into individual portions. You’ll want to look for steaks that have a good amount of marbling throughout – those white streaks of fat are what keep the meat juicy and add flavor during cooking. Most grocery stores sell these steaks pre-cut to about 1-inch thickness, which is perfect for this recipe. If you can’t find pre-cut shoulder steaks, you can ask your butcher to slice a pork shoulder (also called pork butt) into steaks for you – just make sure they’re cut across the grain for the most tender result.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps if needed:

• Pork shoulder steaks: If you can’t find pork shoulder steaks, you can use pork blade steaks or even thick-cut pork chops. Just keep in mind that leaner cuts like pork chops will cook faster and won’t be quite as tender.
• Olive oil: Any neutral cooking oil like vegetable, canola, or avocado oil will work well here. If you want to add extra flavor, try using part bacon fat.
• Apple cider vinegar: White wine vinegar or regular white vinegar can step in for apple cider vinegar. You could even use lemon juice in a pinch.
• Fresh herbs: No fresh parsley or thyme? Use dried herbs instead – just remember to use 1/3 of the amount called for fresh (so 2 teaspoons dried parsley and about 1/4 teaspoon dried thyme).
• Spices: The spice blend is pretty forgiving. You can skip the cumin if you’re not a fan, double up on the paprika, or add some garlic powder. If you like heat, throw in some cayenne pepper.
• Onion: Any type of onion works here – red, white, or yellow. You can even use shallots for a milder, sweeter flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking pork shoulder steaks is rushing the cooking process – this cut needs time to break down its tough muscle fibers, so cook it low and slow for at least 2-3 hours until fork-tender. A common error is skipping the marination step – letting the meat sit with the seasonings for at least 4 hours (or overnight) helps tenderize the meat and allows the flavors to really sink in. To avoid drying out your steaks, resist the urge to constantly flip them while cooking; instead, turn them only once or twice during the cooking process and always let them rest for 10-15 minutes before serving to keep all those tasty juices inside. For extra tenderness, try bringing the meat to room temperature 30 minutes before cooking and gently scoring the fat cap in a diamond pattern to help it render better.

What to Serve With Pork Shoulder Steaks?

These savory pork shoulder steaks pair really well with classic comfort side dishes that can soak up all those tasty juices. A creamy mashed potato is always a good choice, but you could also go with roasted sweet potatoes or buttered rice. For some green veggies, try sautéed green beans with garlic or roasted Brussels sprouts – they’re perfect for balancing out the richness of the pork. If you want to play up the slightly tangy flavors from the apple cider vinegar in the recipe, a simple apple slaw or warm cinnamon apples would be really nice on the side.

Storage Instructions

Keep Fresh: Got leftover pork shoulder steaks? Place them in an airtight container and pop them in the fridge – they’ll stay good for up to 4 days. Pro tip: store them with any leftover juices to keep the meat moist and flavorful.

Freeze: These steaks are perfect for freezing! Wrap them individually in plastic wrap, then place in a freezer bag with the air squeezed out. They’ll keep well for up to 3 months. I like to freeze individual portions – it makes weeknight dinners super easy.

Reheat: To bring back that just-cooked taste, warm the steaks in a covered skillet over medium-low heat with a splash of water or broth. Or wrap them in foil and heat in a 300°F oven until warm through – about 15-20 minutes. Just be careful not to overcook them, or they might get tough.

Preparation Time	30-1440 minutes
Cooking Time	10-12 minutes
Total Time	40-1452 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 100-120 g
• Fat: 120-140 g
• Carbohydrates: 20-25 g

Ingredients

For the pork:

• 4 pork shoulder steaks (about 12 oz each, 3/4-inch thick)

For the marinade:

• 1 tsp ground cumin
• 1/2 tsp black pepper (freshly ground recommended)
• 1 1/2 tsp oregano
• 1 tsp paprika
• 1 tbsp apple cider vinegar
• 1/3 cup olive oil (I use California Olive Ranch extra virgin olive oil)
• 1 sliced onion
• 2 tbsp fresh parsley (chopped)
• 1 tsp salt
• 1/2 tsp fresh thyme (leaves picked from stem)

Step 1: Prepare the Steaks

Begin by placing the steaks on a cutting board and covering them with plastic wrap.

Using a meat mallet, gently pound the meat to tenderize and flatten the steaks, taking care to avoid hitting the bones.

Trim any fatty parts from the outside of the steaks to ensure even cooking and presentation.

Step 2: Marinate the Steaks

Transfer the prepared steaks into a bowl or a large zip lock bag.

Add olive oil, vinegar, and your choice of seasoning to the bowl or bag.

Mix well to coat the steaks thoroughly.

Cover the bowl or seal the bag and refrigerate the steaks, allowing them to marinate for at least 30 minutes, or up to 24 hours to enhance the flavor.

Step 3: Preheat the Grill

When ready to cook, preheat a gas grill to a temperature range of 450-500°F.

Clean the grates to prevent sticking and ensure optimal grill marks on the steaks.

Step 4: Grill the Steaks

Ensure there is no excess marinade dripping from the steaks as you place them on the grill.

Grill the steaks for 5-6 minutes on each side, until they are charred to your liking and the internal temperature reaches at least 145°F.

Depending on your preference, you might want to cook them to a slightly higher temperature for added doneness.

Step 5: Rest and Serve

Remove the steaks from the grill and let them rest for 3-5 minutes.

This resting period allows the juices to redistribute, resulting in a more flavorful and tender steak.

Serve immediately and enjoy your perfectly grilled steaks!