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Pork Shoulder Steaks

Has anyone ever taken a pork shoulder and cut it into steaks? If so, can you give me some advice? Thanks!!

Comments

  • The_StacheThe_Stache Posts: 825
    My butcher did it for me after I visited St Louis and first even heard of them.  Cut them about 1.5" bone in and they were fabulous!!!

    In a full time state of entropious nebulinity as Head Brewmeister and Chief Flatulator @ Rancho Loco Brewery and Flatutorium, Kirkland, TN

  • They are incredible. Do it. Just grill to well done or they will be tough. I use a little sauce but you don't need to. They are also amazing sous vide if you cook that way. Chef steps has a great recipe for SV Shouder steaks. If Mickey were on here he would give you a giant hug right now. He loves shoulder steaks

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  • beteezbeteez Posts: 507
    Donald Link Recipe, season with Tony C's grill serve between 2 slices of white bread with some Dukes. Incredible easy sammiches.
  • StillH2OEggerStillH2OEgger Posts: 1,911
    I've never cut them myself, but pork (shoulder) steaks are readily found we're I'm at. I wouldn't serve them to company, but they're one of my favs and dirt cheap as well.
    Stillwater, MN
  • SGHSGH Posts: 24,111
    Has anyone ever taken a pork shoulder and cut it into steaks?

    Absolutely brother. 

    If so, can you give me some advice? Thanks!!

    Question for you. Are you asking for advice on how to cut them into steaks or how to cook the steaks? Or both?

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • Thanks!! How to cut it. 
  • SGHSGH Posts: 24,111
    edited July 2017
    Thanks!! How to cut it. 
    It's easier seeing it done rather than reading someone's written instructions. With that said, here is a half a$$ video showing how to steak with a knife and a saw. You can alter the thickness to your liking (go thicker or thinner). Hope it helps my friend.  



    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • GoooDawgsGoooDawgs Posts: 654
    What internal temp should you shoot for with pork steaks? 
    Milton, GA 
    XL BGE & FB300
  • SGHSGH Posts: 24,111
    edited July 2017
    GoooDawgs said:
    What internal temp should you shoot for with pork steaks? 
    The actuall temp varies with thickness. Simply cook them until tender. This usually involves cooking them "very well done". More often than not, up into the very high 190's. If extremely thick, it can be into the low 200's. 
    Again, it varies somewhat from thin to thick. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • SGHSGH Posts: 24,111
    edited July 2017
    For those who have never had Pork steaks, this is an incredible marinade for them. 

    A word of caution, on marinate them about 30 minutes. You want to pick up a hint of the Dales, not overpower them. I use this as a marinade on Red Hots as well. Its outstanding on Pork steak when used sparingly. However as I said above, it can quickly become overpowering if you are not careful.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • EggNashvilleEggNashville Posts: 181
    I've bought pork shoulder steaks already cut from my local Publix...and they are amazing.  +1 on dales...we also love yoshidas. You will enjoy them I am sure... :)
  • FockerFocker Posts: 8,296
    St Louis Pork Steaks are a favorite, many ways to do them.  Sear, braise.  Braise, sear.  Cook's Country seared, braised, seared.  They take some time to cook.

    Schnuck's, a grocery store out of St Louis, started running shoulders on the band saw, rest is history.
    They are really great, so tender when braised in Maull's and Bud.



    Al Pastor is a favorite too.  


    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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