If youre a fan of ribeye, you will love this flavorful, juicy, and well-marbled pork shoulder steak!
A simple green salad and it’s ready in just 30 minutes for a quick and easy meal that really fills you up.
I was mad when I ordered pork chops online a few weeks ago and got pork shoulder steaks instead, until I opened the box and saw them.
Wow! These big, gorgeous steaks are about ½-inch thick. They have the same amount of marbling as a ribeye steak and a nice strip of fat on the edge, like a New York Strip. They taste better than pork chops because they are fattier and more juicy when cooked in a cast-iron skillet with light seasoning. [feast_advanced_jump_to].
You will love this recipe if you like recipes with few ingredients. To cook these beautiful steaks, all you need are the steaks, salt, pepper, a few spices, and a little oil (the exact amounts are on the recipe card below).
The spices I like to use are garlic powder, paprika, and ground cumin. You can experiment with adding a generous pinch of onion powder and dried thyme.
For the meat, you’ll need to ask your butcher for “pork shoulder blade steaks.” You can also find them already cut up. Theyre typically 1 ¼ pound each and about ¾-inch thick.
You can ask your butcher to cut steaks for you from a pork shoulder roast if they don’t already have them.
The best way to vary the basic recipe is to experiment with different spices. A beef steak only needs kosher salt and black pepper, but a pork steak tastes better with a few different spices.
I love the combination of garlic powder, paprika, and cumin, but you can use whatever you like. As mentioned above, onion powder and dried thyme are nice additions.
Making these juicy steaks is easy. The detailed instructions are listed in the recipe card below. Heres an overview of the steps:
First, mix the spices together in a small bowl. Then, coat the steaks with the spice mix.
Next, heat a large cast-iron skillet over medium-high heat. Add the oil, then the steaks. Cook the steaks until browned, about 2 minutes per side, plus a few seconds on the fat strip.
The steaks should be cooked until the thickest part reaches 145°F, which means the heat should be turned down to medium-low. This should take about 5 more minutes per side.
Transfer the cooked steaks to a platter. Cover them loosely with foil and allow them to rest for five minutes before serving.
These steaks are BIG. So, you might find that your skillet can only accommodate one steak at a time. To do that, you can either use a cast-iron griddle with two burners or two skillets. You can also cook one steak at a time and keep it warm (170°F) in the oven while you cook the other.
As the name implies, its cut from the pork shoulder. You can buy a pork shoulder roast without bones and cut it yourself. To do this, freeze it for 20 minutes and use a sharp knife. Since these steaks are cut from a fatty part of the animal, they are beautifully marbled and juicy. They are also very flavorful.
The chop is cut from the loin, while the steak is cut from the shoulder (Boston Butt). Both are very tasty, but the chop is usually very lean (with one fat strip on the edge), while the steak is fattier and more juicy.
No. The meat should be cooked until it reaches 145°F (medium doneness) and then let it rest for three to five minutes. Its OK if its slightly pink, but it shouldnt be red.
These steaks are big, fatty, and rich. I like to eat them with a simple side dish, like arugula salad, homemade coleslaw, or cucumber tomato salad.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave, covered, at 50% power. You can also put the extras in freezer bags and freeze them for up to three months, making sure to separate the layers with wax paper.
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Boston butt pork steaks also known as pork shoulder steaks are a flavorful and tender cut of pork that can be prepared in a variety of ways. With the right techniques, you can achieve meltingly tender pork steaks with crisp, caramelized edges. In this comprehensive guide, we will walk through everything you need to know to cook boston butt pork steaks to juicy, mouthwatering perfection.
What is a Boston Butt Pork Steak?
A boston butt pork steak is a thick, bone-in cut taken from the upper part of the front leg/shoulder of the pig. It contains a good amount of fat marbled throughout, which keeps the meat nice and moist during cooking. The name “boston butt” comes from colonial times when this portion was packed into barrels called “butts” for shipment to Boston.
Compared to pork chops, boston butt steaks contain more connective tissue. When cooked properly using moist heat methods, this connective tissue melts into succulent gelatin that gives the meat its signature tenderness. The bone also adds extra flavor.
Benefits of Choosing Boston Butt Pork Steaks
There are several advantages to selecting boston butt steaks over other cuts of pork
- They are packed with robust, porky flavor from the abundant fat marbling.
- When cooked correctly, they deliver incredibly moist, fall-apart tender meat.
- The bone adds extra flavor and juice during cooking.
- They are more affordable than pork chops or tenderloin.
- Their marbling allows them to stay juicy, even when cooked to higher temperatures.
- They are extremely versatile – suitable for grilling, roasting, braising, or stewing.
How to Choose the Best Boston Butt Steaks
When purchasing boston butt steaks, here are a few tips for picking the best quality:
- Look for steaks that are at least 1 inch thick. Thinner cuts will dry out quickly.
- Choose steaks with creamy white fat marbling instead of large chunks of hard fat.
- Pick steaks that have a fresh red color without any graying on the edges.
- Avoid steaks with a strong unpleasant odor.
- Examine that the bone is securely attached and not protruding out.
For optimal flavor and tenderness, select well-marbled steaks around 11⁄2 to 2 pounds each
Recommended Cooking Methods
Grilling
Grilling is a quick and flavorful way to cook boston butt steaks. The dry heat from the grill sears the outside while keeping the interior moist. To grill perfectly:
- Pat the steaks dry and coat lightly with oil. Season generously with salt, pepper, and spices of choice.
- Preheat grill to medium-high. Place steaks on grill grates and cook for 4-5 minutes per side.
- Move to indirect heat, close grill lid, and continue cooking until it reaches 145°F internally, about 15-20 minutes more.
- Let rest 5 minutes before slicing against the grain.
Pan-Searing
For a quick weeknight dinner, pan-searing is ideal. It yields a flavorful crust while keeping the inside succulent.
- Pat steaks dry and season all over with salt and pepper.
- Heat oil in a skillet over medium-high heat.
- Once oil is shimmering, add steaks and cook 3-4 minutes per side until well-browned.
- Finish cooking in a 375°F oven until it reaches an internal temperature of 145°F, about 10-15 minutes.
- Let rest 5 minutes before slicing and serving.
Roasting
Roasting in the oven is a hands-off approach that gradually tenderizes the meat.
- Pat steaks dry, coat with oil, and season all over.
- Place on a wire rack set inside a roasting pan or rimmed baking sheet.
- Roast in a 325°F oven for approximately 1 1⁄2 – 2 hours until it reaches 145°F internally.
- Allow to rest at least 5-10 minutes before carving.
Slow Cooking
For fall-apart tender steaks with superb flavor, slow cooking is the way to go.
- Season the steaks all over and sear in a skillet before placing in slow cooker (optional).
- Add 1 cup broth, apple juice, or water to the slow cooker.
- Cook on low heat for 6-8 hours.
- Shred meat with forks and toss with your favorite barbecue sauce.
Instant Pot
The Instant Pot produces phenomenally tender steaks in a fraction of the time.
- Generously season steaks and add 1 cup liquid to pot.
- Pressure cook on high for 25 minutes followed by natural pressure release.
- Remove steaks, shred with forks, and toss with your favorite sauce.
Handy Tips for Cooking Boston Butt Steaks
Follow these useful tips for flawless results every time:
- Always let the steaks rest for 5-10 minutes before slicing to allow juices to redistribute.
- Use a digital meat thermometer to accurately monitor doneness. Cook to 145°F for optimal juiciness.
- Add moisture during roasting or braising by using broth, apple juice, or water.
- Remove any large pockets of fat before cooking to prevent greasiness.
- Spray grates with oil before grilling to prevent sticking.
- If slow cooking, sear or brown steaks first for greater depth of flavor.
- Slice against the grain after cooking for most tenderness.
Top Flavor Pairings for Boston Butt Steaks
Boston butt steaks pair beautifully with endless herbs, spices, sauces, and ingredients:
- Rubs – Brown sugar, chili powder, smoked paprika, garlic, cumin, oregano, onion powder
- Sauces – Barbecue, chimichurri, mojo, steak sauce, mustard, horseradish
- Veggies – Onion, bell pepper, potato, sweet potato, corn, Brussels sprouts
- Fruits – Pineapple, apple, peach, mango
- Carbs – Rice, roasted potatoes, cornbread, biscuits, tortillas
With the proper preparation, boston butt pork steaks deliver succulent, full-flavored meat that pleases crowds. Now that you are armed with all the essential cooking knowledge, it’s time to fire up the grill or oven and sink your teeth into supremely tasty steaks. Let us know which mouthwatering recipes you create!
HOW TO MAKE OVEN BAKED PORK STEAK
FAQ
How are pork steaks supposed to be cooked?
Should pork steaks be cooked fast or slow?
Why are my pork shoulder steaks tough?
How do you cook a Boston butt steak?
To cook Boston butt pork steaks, you have a few options depending on your preferred cooking method: 1. **Grilling:** Preheat your grill to medium-high heat and season the steaks with your favorite rub or seasoning. Cook the steaks for about 6-8 minutes per side, or until the internal temperature reaches 145°F (63°C).
How to cook pork butt steak?
Here are some popular ways to cook pork butt steaks: Cooking pork butt steaks in the oven is a convenient and reliable method that results in tender and flavorful meat. To cook them in the oven, preheat around 275°F to 300°F. Season the steaks, place them on a baking sheet or roasting pan, and cover with foil.
Can you cook Boston butt pork steaks in a crock pot?
Yes, you can cook Boston butt pork steaks in a covered baking dish or foil packets to help retain moisture. Bake them at 325°F (163°C) for about 1.5 to 2 hours until they reach an internal temperature of 145°F (63°C). 4. Should I sear the pork steaks before slow cooking them? Searing Boston butt pork steaks before slow cooking is not necessary.
How do you cook a pork butt steak on a grill?
3. Grilled Pork Butt Steaks Preheat grill to medium-high heat. Season the steaks and place them on the grill. Cook for 4-6 minutes per side, or until the internal temperature reaches 195-205°F (90-96°C).