How to Cook Perfect Pork Steak Ready Shoulder Butt

Pork steak ready shoulder butt is a flavorful and tasty cut of meat that can make for a satisfying meal when cooked properly. This cut comes from the shoulder of the pig and contains a good amount of fat marbling that keeps the meat moist and tender during cooking. While pork shoulder can be used interchangeably with pork butt, the butt contains more fat and tends to work better for pulled pork and other slow cooking methods. When preparing pork steak ready shoulder butt, there are a few key techniques to employ for the best results.

Selecting and Preparing the Meat

When purchasing pork steak ready shoulder butt, look for cuts that are well-marbled with streaks of fat throughout. Opt for pieces that are rectangular or barrel-shaped rather than triangular. The meat should have a rich pink color. At home, trim off any excess hard fat from the exterior of the steaks. This prevents flare-ups when grilling. Consider pounding the steaks with a meat mallet to help tenderize the meat. You can also place the pork in a marinade for added flavor and moisture. Allow it to marinate for at least 30 minutes but preferably overnight.

Grilling for Maximum Flavor

One of the best ways to cook pork steak ready shoulder butt is on the grill. The fat dripping onto the hot grates creates smoke that infuses the meat with delicious smoked barbecue flavor. To grill, preheat your gas or charcoal grill to around 450-500°F. Clean and lightly oil the grates. Remove pork from the marinade and pat dry. Sprinkle with a spice rub if desired. Place the steaks on the hot grill and cook for about 5-6 minutes per side until lightly charred and the internal temperature reaches 160°F. Allow to rest 5 minutes before slicing and serving.

Quick Pan-Searing

When you want to cook the pork indoors, a pan-seared pork steak is a quick and easy dinner option. Season the steaks all over with a spice mixture like salt, pepper, paprika, garlic powder, and cumin. Heat a heavy cast iron skillet over medium-high heat and add a thin layer of oil. Carefully place the steaks in the hot skillet and cook for 2-3 minutes per side to sear the exterior. Reduce heat to medium-low and cook about 5 minutes more per side until done, with an internal temperature of at least 145°F. Let rest before serving.

Low and Slow Oven Roasting

For moist, fall-apart tender pork steak ready shoulder butt, use the low and slow oven roasting method. Preheat your oven to 325°F. Pat the steaks dry and rub all over with olive oil, salt, pepper, garlic powder, thyme, and other spices of your choice. Place in a roasting pan or baking dish and roast for 45-60 minutes until the internal temperature reaches 145°F. The slower roasting helps break down the connective tissues in the meat. Tent with foil and let rest 10 minutes before slicing.

Cooking Times and Temperatures

• Grilling About 5-6 minutes per side over direct high heat until internal temp reaches 160°F.

• Pan-searing: Around 2-3 minutes per side over medium-high heat to sear, then 5 minutes more over medium-low heat per side, until internal temperature reaches 145°F.

• Oven roasting at 325°F: Approximately 45-60 minutes until internal temperature hits 145°F.

• Smoking low and slow: 1-2 hours until internal temp hits 195-205°F.

Always allow pork to rest at least 5-10 minutes before cutting to allow juices to redistribute Pork is safe to eat at 145°F but if you prefer meat more well-done, cook to 160°F

Choosing the Right Cut

While pork shoulder steaks and pork butt steaks can often be used interchangeably there are some differences between the two cuts

• Pork shoulder comes from the upper part of the front leg. It contains less fat than pork butt. The meat has a rectangular shape that can be cut into steaks nicely.

• Pork butt, also called Boston butt, comes from the upper part of the shoulder, behind the shoulder blade. It contains more fat marbling and connective tissue. It works well for pulled pork, braising, and slow cooking.

Both cuts benefit from marination, spice rubs, and low and slow cooking methods. Shoulder tends to cook a little faster than butt since it contains less fat and collagen. When choosing between the two, consider the specific cooking method and recipe.

Inject Flavor with a Brine or Marinade

Since pork steak ready shoulder butt can be lean, enhancing moisture through a brine or marinade improves the juiciness of the final results. A brine combines salt, sugar, and aromatics in water to infuse the meat. Refrigerate the pork in the brine for 4-12 hours. Rinse and pat dry before cooking. Apple juice or cider makes a tenderizing marinade. Whisk together with oil, vinegar, and spices and marinate the pork for 1-24 hours.

Serving Suggestions

Pork steak ready shoulder butt has a rich, slightly sweet flavor that pairs well with a variety of sides:

• Tangy vinegar-based slaw or potato salad

• Grilled vegetables like zucchini, bell peppers, onions

• Roasted new potatoes or sweet potatoes

• Warm corn tortillas for tacos or burritos

• Chimichurri or mojo sauce

• Fresh tomato salsa

Common Mistakes to Avoid

When cooking pork steak ready shoulder butt, there are a few potential pitfalls to avoid:

• Not trimming exterior fat which can cause flare-ups and greasiness

• Undercooking resulting in raw, pink pork that isn’t safe to eat

• Overcooking that creates dry, chewy meat

• Cutting into the meat before allowing it to rest which causes juices to run out

• Flipping the steaks too frequently which prevents a nice sear

• Burning the spices when pan-searing which creates a bitter taste

• Skipping a brine or marinade which results in drier, less flavorful meat

Tips for Juicy, Flavorful Results

Follow these tips for pork steak ready shoulder that is moist and packed with flavor every time:

• Trim fat cap to 1⁄4 inch thickness to prevent burning while still keeping it flavorful

• Choose flavorful marinades made with fruits, vinegars, and bold seasonings

• Apply a spice rub for a flavorful, textured exterior called bark

• Use both direct and indirect heat when grilling to get a sear while cooking through gently

• Wrap in foil while roasting to help retain moisture and allow fat to baste the meat

• Cook low and slow when possible to properly break down connective tissues

• Let meat rest before slicing into it to seal in the juices

With its rich meatiness and succulent fat marbling, pork steak ready shoulder butt can be so delicious when cooked properly. By following these tips on selecting the right cut, preparatory techniques like pounding and marinating, and using the right cooking times and temperatures for your chosen technique, you’ll be rewarded with perfect pork steak every time. Enjoy this satisfying and hearty cut of meat all summer long or anytime you crave its unique flavor.