Pork Steak

Pork steak is a cross-cut slice of the pork shoulder (Boston butt), typically cut about 3/4 to 1 inch thick and often bone-in through the shoulder blade. It's a well-marbled, well-exercised cut with more connective tissue than a loin chop, which makes it forgiving on the grill or in the oven when cooked low and slow, or braised until tender. In the Midwest United States it's closely associated with slow-grilled, barbecue-sauce-basted cookouts, but it also braises well into a fork-tender dish closer to pulled pork.

Varieties

Pork steak is sometimes confused with pork chops, but chops come from the leaner loin, while pork steak comes from the fattier, more connective-tissue-rich shoulder. "Blade steak" and "shoulder steak" are other names for the same cut; some grocers also sell "pork shoulder chops," which refer to the same thing.

Buying tips

Look for steaks with visible marbling throughout, not just a fat cap on one edge, and a rosy pink to light red color. Bone-in versions (with a cross-section of the shoulder blade bone) tend to have more flavor and stay moister than boneless cuts. Uniform thickness across the steak helps it cook evenly.

Substitutes

• Pork shoulder blade roast, sliced into steaks — 1:1

  This is essentially the same cut sold whole; ask a butcher to slice a shoulder roast into 3/4-inch steaks if pre-cut ones aren't available.

• Bone-in pork chop (rib or loin) — 1:1

  Leaner and more tender but far less forgiving; cook to a lower internal temperature and avoid long braising, which will dry it out.

• Country-style ribs — 1:1 by weight

  Cut from the same shoulder area with similar marbling; works well as a swap in braises and low-and-slow grilling.

• Pork belly slices — 1:1 by weight

  Much fattier and richer; best for braising or slow grilling rather than a quick sear, and reduce added fat in the recipe.

Storage

Refrigerate raw pork steak for up to 3 days in its original packaging or wrapped tightly. For longer storage, freeze for up to 4 months; wrap individual steaks in plastic then foil or a freezer bag to limit freezer burn. Cooked pork steak keeps in a sealed container in the refrigerator for 3 to 4 days.

How to use

Best suited to methods that give the connective tissue time to break down: low, indirect grilling with regular basting, oven braising in a covered dish with liquid, or slow cooking. Can also be pan-seared and finished in the oven if cut thin and cooked to a moderate internal temperature rather than well-done. Works in barbecue-style dishes, smothered pork and gravy, and shredded for sandwiches after a long braise.

What it pairs with

Pairs well with tangy barbecue sauce, mustard-based glazes, apple or peach preserves, and sides like coleslaw, baked beans, or roasted sweet potatoes. In braises, it takes well to onions, garlic, paprika, and a splash of vinegar or beer to cut the richness.

Nutrition

A 3-ounce cooked serving has roughly 190 to 220 calories and 20 to 24 grams of protein, with more fat than a loin chop due to the shoulder's marbling. It's a good source of thiamine, zinc, and vitamin B12.

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