Pork Shoulder Steak

Description

Pork Steak is an affordable, flavorful substitute for pork chops either on the grill or stove. Sometimes called the Pork Blade Steak, this one is cut from the shoulder blade cross section. The shoulder is a very versatile primal because it can be slow cooked whole for bbq’d pork, cured and smoked for deli meats or sliced into steaks for a quick grilling or broil. Cutting the shoulder into steaks yields various muscle groups with different textures and intense marbling that cannot be found anywhere else on the hog.

Details

Yield: Dinner for 2
Method: Stove Top or Grill
Total Time: 15-20 mins
Active Time: 15-20 mins

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Ingredients

Korean BBQ Sauce

• 8 garlic cloves, peeled, crushed

• 1 2” piece ginger, peeled, sliced

• ½ cup dry sake

• ½ cup gochujang (Korean hot pepper paste)

• ½ cup mirin (sweet Japanese rice wine)

• ¼ cup vegetable oil

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Directions

Korean BBQ Sauce

• Purée garlic, ginger, sake, gochujang, mirin, and ¼ cup oil in a blender
  

Pork Steak:

Stove top:

• Remove pork steaks from packaging. Pat dry with paper towel and season as desired. Preheat a large skillet over medium-high heat. Add 1 T. oil and pork steak to the pan. Sear 3-4 minutes per side or until pork steaks reach 145°F. Remove from pan, let rest 5 minutes and serve.

Grill:

• Preheat grill to medium-high. Remove pork steaks from packaging. Pat dry with paper towel and season as desired. Clean and lightly oil grates. Grill 3-4 minutes per side or until pork steaks reach 145°F. If desired, finish pork steaks with our favorite Korean barbeque sauce (recipe below). Brush sauce on each side and grill until sauce begins to caramelize and char. Remove from heat, let rest 5 minutes and serve.

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