Beef Shoulder Steak Oven Iron Skillet
If you're a fan of ribeye, you volition love these super-flavorful, juicy, and well-marbled pork shoulder steaks!
Ready in a mere 30 minutes and served with a simple greenish salad, it's a quick and easy meal that securely satisfies.
Pork chops are one of my favorite cuts of meat. They are wonderfully flavorful and very easy to make. So when I ordered them online a few weeks ago and received pork shoulder steaks instead, I was bellyaching. That is, until I opened the parcel and looked at them.
Wow! Large gorgeous steaks, about ½-inch thick, they are also-marbled equally a ribeye and accept a nice strip of fat on the border like to a New York Strip.
Lightly seasoned and cooked in a cast-iron skillet, they are really better than pork chops considering they are fattier and juicier. I am so enamored, in fact, that I now expect for them on purpose and set them about once a week!
Jump to:
- Ingredients
- Instructions
- Expert tip
- Ofttimes asked questions
- Variations and substitutions
- Serving suggestions
- Storing leftovers
- Related recipes
- Recipe card
Ingredients
If yous like recipes with a short ingredient listing, yous will love this one! All you need to cook these gorgeous steaks are the steaks themselves, salt and pepper, a few spices, and a picayune bit of oil (you can detect the exact measurements in the recipe card below).
The spices I like to employ are garlic powder, paprika, and footing cumin. You can experiment with calculation a scrap of onion powder and dried thyme.
As for the meat, yous'll need to ask your butcher for "pork shoulder blade steaks," though they are sometimes sold already packaged. They're typically 1 ¼ lb. each and almost ¾-inch thick.
If your butcher doesn't have any pre-cut steaks, you lot can ask them to cutting them for you from a pork shoulder roast.
Instructions
Making these juicy steaks is truly easy. The detailed instructions are listed in the recipe carte below. Here's an overview of the steps:
Your first footstep is to mix the spices in a small bowl, so rub the spice mixture all over the steaks.
Next, oestrus a large cast-iron skillet over medium-high heat, about 3 minutes. Add the oil, then add together the steaks.
Cook the steaks until browned, about 2 minutes per side, plus a few seconds on the fatty strip if they have one.
Now lower the heat to medium-low and keep to cook the steaks until they reach an internal temperature of 145F as measured in the thickest part. This should take about 5 more minutes per side.
Transfer the cooked steaks to a platter. Loosely encompass them with foil and allow them to residual for 5 minutes before serving.
Expert tip
These steaks are Big. So you might detect that your skillet can but accommodate one steak at a time. If that's the instance, either use a cast-iron double-burner griddle, use ii skillets, or melt the steaks 1 at a fourth dimension and continue the cooked one in a warm (150F) oven while y'all cook the second one.
Frequently asked questions
What is a pork shoulder steak?
Every bit the name implies, it's cut from the pork shoulder. In fact, yous can buy a boneless pork shoulder roast and cut it yourself (it helps to freeze it for 20 minutes and employ a sharp knife).
Since these steaks are cut from a fatty part of the animal, they are beautifully marbled and very juicy. They are also very flavorful.
What'south the departure between a pork chop and a pork shoulder steak?
The chop is cut from the loin of the animal, while the steak is cut from the shoulder (Boston Barrel). They are both very flavorful, just the steak is fattier and juicier than the chop which is typically very lean (except for a fatty strip on the border).
Tin can you lot eat a pork shoulder steak rare?
No. Information technology should be cooked to an internal temperature of 145°F (medium doneness), with a rest time of 3-v minutes. It'south OK if it's slightly pinkish, but it shouldn't be red.
Variations and substitutions
The best way to vary the basic recipe is to experiment with dissimilar spices. Unlike a beef steak, which just needs kosher salt and black pepper, a pork steak does benefit from a sprinkling of spices.
I love the combination of garlic pulverisation, paprika, and cumin, only you can apply whatever you like. Equally mentioned in a higher place, onion powder and dried thyme are nice additions.
Serving suggestions
These steaks ate big, fatty, and rich. I like to pair them with a super simple side dish, and I near always opt for this arugula salad. They are also expert with steamed veggies - attempt them with steamed broccoli or with steamed asparagus.
Storing leftovers
Leftovers proceed well in the fridge, in an airtight container, for iii-four days. Reheat them gently, in the microwave, covered, on 50% power.
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Recipe bill of fare
Pan-Fried Pork Shoulder Steak
Ready in a mere 30 minutes and served with a simple green salad, pork shoulder steak is a quick and like shooting fish in a barrel repast that deeply satisfies.
Servings: 4 servings
Calories: 587 kcal
- 2 pork shoulder blade steaks 1 ¼ lb. each, ¾-inch thick
- 2 teaspoons Diamond Crystal kosher salt
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- i teaspoon ground cumin
- 1 tablespoon avocado oil
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Remove the steaks from the fridge and place them on a cut board.
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In a small bowl, mix together the kosher salt, black pepper, garlic pulverisation, paprika, and cumin.
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Rub the spice mixture all over the steaks.
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Heat a large cast-iron skillet over medium-loftier heat, nearly three minutes. Add together the oil, then add the steaks.
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Cook the steaks until browned, about two minutes per side, plus a few seconds on the fat strip if they have 1.
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Lower the heat to medium-depression and go on to melt the steaks until they reach an internal temperature of 145F as measured in the thickest part. This should take about 5 more minutes per side.
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Transfer the cooked steaks to a platter. Loosely cover them with foil and let them to rest for 5 minutes before serving.
You might observe that your skillet can but accommodate one steak at a time. If that's the case, either use a cast-iron double-burner griddle, use two skillets, or cook the steaks one at a time and continue the cooked i in a warm (150F) oven while yous cook the second one.
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Serving: 8 oz | Calories: 587 kcal | Protein: 58 g | Fat: 37 thousand | Saturated Fatty: thirteen g | Sodium: 436 mg
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Source: https://healthyrecipesblogs.com/pork-shoulder-steak/
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