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View Full Version : Pork Shoulder Steak - you must try!


mchar69
07-12-2017, 05:46 PM
I asked the guy at our local basic el cheapo supermarket and the guy cut the shoulder across the blade to 1 1/2 inches as I asked. Next time, thinner. (http://imgur.com/cvXKWJq)

http://i.imgur.com/cvXKWJqh.jpg (http://imgur.com/cvXKWJq)

smoke-n-mirrors
07-12-2017, 05:49 PM
That steak looks beautifully done!:thumb:

mchar69
07-12-2017, 05:52 PM
Thanks, just a bit too thick, I like to pick them up with my hands,
chew them to the bone like a Lamb chop -
this one was a bit too thick for that - but I tried!
They have great taste.

mchar69
07-12-2017, 05:54 PM
I wonder if the pic show the 'Money Muscle' (?) (the round muscle,) and surely it shows the structure of muscles and bone. Pretty neat.

McSpazatron
07-12-2017, 06:12 PM
What temp did you take it to? Was it too chewy? This is going to be my next quick cook.

ehs5mw
07-12-2017, 06:18 PM
Very interesting. I am up for trying one. Did you just buy a whole shoulder and have them cut several slices or did you have them cut one slice off and smoke the rest for pulled pork? How hot and to what temp do you cook these like this?

dadsr4
07-12-2017, 06:39 PM
I miss being able to pick up pork steaks like that. Growing up, they were what I always asked for, when I was asked what I wanted for a special occasion. Thin ones just aren't the same.

gtr
07-12-2017, 06:50 PM
I had a pork steak at Snow's in TX and it is definitely one of the best things I have ever eaten in my life. I find 'em in the stores here once in a while and make them. They're fantastic - not as good as Snow's, but my family's never been there so they don't know. :heh:

Looks great!

mchar69
07-12-2017, 07:00 PM
OP HERE -
These are Pork Shoulder steaks,
a butcher grabs the meat in the correct direction, and slides it through his band saw - I would go 3/4" per steak next time.
He then passes the meat through the bandsaw until you say stop.
The shoulder has so many uses, like country ribs, sausage, none goes to waste.
They charge $.50 a lb more for cutting - I don't care!

mchar69
07-12-2017, 07:01 PM
but my family's never been there so they don't know. :heh:
trickeration.....

mchar69
07-12-2017, 07:02 PM
Greg, any idea of how thick you like them??

Kybigmac
07-12-2017, 07:02 PM
We cook those at deer camp every year. We have a cinder block cooking pit and they cook up mighty fine! Doesn't hurt to have a little cold beer to wash em down. OK OK a lot of beer,after all it is 'Deer Camp' :biggrin1:

mchar69
07-12-2017, 07:07 PM
EHS5MW - that is the trick, these are not steaks, per se.
You need to finesse them, let them ooze,
depends on the thickness as well.
I would put them on hot, turn them, then maybe pull them to let the heat distribute.
Or not, your call. Then, back on, flipping.
I would 'char' the outside, no matter what.
My last name is not CHAR lton for nothing!!!! Thanks GrandPAW!

mchar69
07-12-2017, 07:21 PM
What temp did you take it to? Was it too chewy? This is going to be my next quick cook.
Not so quick of a cook...
I will say the best ones I had were thinner, and juicy, and I'd take 'em to 190 gently, they will be dripping...hour or more? Off the heat, you are dry heat cooking, not grilling, until the very end..

Stlsportster
07-12-2017, 07:35 PM
This is an extremely common way to eat pork shoulder in St. Louis . In fact for people that only grill and don't smoke it's the only way...cut thin as discussed above.. Common prep is to char them well on both sides, throw them in an aluminum pan with BBQ sauce thinned with a little beer, cover with foil and back on the grill to braise until fork tender.

Traditional sauce is Maulls but any of your favorite will do.

Pocchampion
07-12-2017, 07:35 PM
My local HEB sells these about 1/2 thick and we grilled indirectly. I pull when a toothpick slides in easily. This is a great meal when sitting in fish or deer camp. Usually cook around 300F.

Stlsportster
07-12-2017, 07:39 PM
Here's Raichlens take on them...without the braising.

http://barbecuebible.com/recipe/st-louis-pork-steaks/

Stlsportster
07-12-2017, 07:42 PM
And patiodaddio with the braising

http://www.patiodaddiobbq.com/2012/09/st-louis-pork-steaks.html

mchar69
07-12-2017, 07:49 PM
Hey STl, the 1st vid I thought cooked 'em too fast. I like to let 'em rest to let the collagen melt, then throw them back on hot.
I'll look at patiodaddy now. Thanks for the links...

mchar69
07-12-2017, 07:51 PM
uh oh, no no on the braising... sorry PatioDaddy, not me.
Mark

IamMadMan
07-12-2017, 07:52 PM
That's a great looking pork steak.....

Pitmaster T
07-12-2017, 07:56 PM
this looks awesome. there is also............. the "Shake"

The Shake - YouTube

mchar69
07-12-2017, 08:00 PM
That's a great looking pork steak.....
Thanks, honestly, too thick I am going to work on it.
I have had pork neck BBQ in Denmark it is very similar cut.
Any Ideas, I don't brine.

South Butte Slim
07-12-2017, 09:18 PM
Love them too!

ShadowDriver
07-12-2017, 09:23 PM
This makes me think about something absolutely lovely from our days of living in the UK - "The Bacon Steak."

Seriously, this was about a 1/2"-2/3" thick pork steak that was cured like bacon before grilling and serving.

Love what you guys've posted above... wonder if that would be a good cut to experiment with my memories...

WineMaster
07-12-2017, 10:51 PM
I marinade them overnight in a big bag with that Very Teriaki that has the sesame seeds in it. They turn out amazing hot & fast. Turned me away from Chops for sure.

McSpazatron
07-12-2017, 10:59 PM
Not so quick of a cook...
I will say the best ones I had were thinner, and juicy, and I'd take 'em to 190 gently, they will be dripping...hour or more? Off the heat, you are dry heat cooking, not grilling, until the very end..

All good to know. I just rediscovered pork chops taken to medium recently, so I was planning on doing these the same way. Good thing I asked!

Cook
07-12-2017, 11:34 PM
Holy crap...i would never take a pork butt steak to 190.

Cut them no more than1/2" and grill them just as you would chops or a beef steak. For me, that means direct over the coals. Take them to whatever "temp" you like.

A local soul food spot sells them as pork chops & fries them. Best cut for the job...puts true pork chops to shame.

gtr
07-12-2017, 11:34 PM
Greg, any idea of how thick you like them??

I haven't fooled around a lot with different thicknesses. I've mainly done 1/5-2".

This is pretty much the method I've been following:

http://www.texasmonthly.com/bbq/tootsie-tomanetzs-pork-steak/

McSpazatron
07-13-2017, 01:40 AM
I haven't fooled around a lot with different thicknesses. I've mainly done 1/5-2".

This is pretty much the method I've been following:

http://www.texasmonthly.com/bbq/tootsie-tomanetzs-pork-steak/

Im all sorts of confused on this one. This will call for experimentation. It should be easy to grill one quickly, and do another indirect for a while and then grill...we shall see. If anyone else beats me to it, please post a description on what you like better.

By the way, if this a quicker cook, the link provided says to rest for 30 minutes? On a steak, doesn't that seems kind of excessive?

Cook
07-13-2017, 01:57 PM
Seriously...I do NOT mean to sound disrespectful.

Who in the heck needs a recipe to grill a piece of meat? Rest if it you want. Eat it straight off the grill if you want.

I personally would take it off the grill, slap it on a plate, and have at it!

SirPorkaLot
07-13-2017, 02:19 PM
I have found about 3/4" thick is perfect for Pork steaks.
Cook them screaming hot and pull when they hit 140F
I have the butcher cut them for me from a Boston butt

Chunkit
07-13-2017, 02:26 PM
Living in St. Louis, I've never understood boiling BBQ in sauce but a lot of folks do it. I like mine about 3/4 of an inch thick. I like to cook them on a UDS. I use a rub and I let them sit in the smoke at @ 250 degrees for 1 1/2 to 2 hours, until the meat is pulling from the bone. I then kick up the heat, baste them a couple times with whatever sauce I'm liking that day until the sauce is carmelized. They will be the most tender and flavorful piece of meat you've eaten. Shoot now I have to go light the drum and cook some.

pmad
07-13-2017, 03:02 PM
St. Louis guys.
Have you tried the pork steak at Cafe Telegraph?
It may be the best I've had.

https://www.stlmag.com/downloads/209368/download/20130701_CafeTelegraph_0247.jpg?cb=661efef72bf0573 19c35057a9946dd90

bookie
07-13-2017, 03:54 PM
I like my pork steaks cut about 3/4" I sear them them and then put them in a a nice heavy pot and add some KC Masterpiece baked beans and let them simmer til done

McSpazatron
07-13-2017, 04:09 PM
Seriously...I do NOT mean to sound disrespectful.

Who in the heck needs a recipe to grill a piece of meat? Rest if it you want. Eat it straight off the grill if you want.

I personally would take it off the grill, slap it on a plate, and have at it!

None taken. I just though it was odd that they say a 30 min rest on a receipe. On a steak that is like saying to eat it at room temperature. Kind of shows they are not paying attention. They probably slap that on at the end of every receipe for all I know.