Bbq Pork Shoulder Steak Recipe
Make Bbq Pork Shoulder Steak Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork & Marinade
BBQ Sauce Glaze
For Cooking & Finish
Method
Pork & Marinade
- 1
Trim and dry
Pat the pork shoulder steaks dry with paper towels. Trim excess large flaps of fat if desired but leave a good bit for flavor and moisture.
- 2
Make dry rub
In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder and ground cumin. Mix until uniform.
- 3
Marinate
Brush the pork steaks lightly with the olive oil and apple cider vinegar. Rub the dry spice mixture evenly over both sides of each steak, pressing so it adheres. Place the steaks on a plate or baking tray, cover loosely with plastic wrap, and refrigerate for at least 1 hour or up to overnight for deeper flavor. If time is short, let sit at room temperature for 20–30 minutes before cooking.
BBQ Sauce Glaze
- 4
Prepare glaze
While the meat rests (or during the last 15 minutes of resting), combine the barbecue sauce, honey, Worcestershire sauce and hot sauce in a small saucepan. Warm over low heat, stirring occasionally, until honey is dissolved and sauce is glossy, about 5 minutes. Keep warm on the lowest heat setting or set aside at room temperature.
For Cooking & Finish
- 5
- 6
- 7
Cook through
Continue cooking the steaks over medium heat, flipping every 3–4 minutes and basting with the prepared BBQ glaze during the last 6–8 minutes of cooking. Total internal temperature should reach 145°F (63°C) for medium doneness. Thick shoulder steaks may take 12–18 minutes total depending on thickness. Use an instant-read thermometer in the thickest part, avoiding bone.
- 8
Finish with butter and rest
When the steaks reach 145°F, transfer to a plate. Optionally top each steak with 1/2 tablespoon unsalted butter to melt over the meat. Tent loosely with foil and let rest for 5–10 minutes to redistribute juices.
- 9
Serve
Slice against the grain if the steaks are large or serve whole. Spoon any reserved warm glaze over the steaks, sprinkle with chopped parsley if using and serve with lemon or lime wedges on the side.