Looking for a tasty and easy recipe to spice up your grill game this summer? Look no further than these delicious grilled pork shoulder blade steaks! This simple recipe features juicy, flavorful pork steaks coated in a savory dry rub and topped with tangy barbecue sauce.
Looking for more grilling recipes? Check out my Grilled Chicken Thighs, Grilled Cheeseburgers, or Perfectly Grilled Pork Chops.
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Why You'll Love these Grilled Pork Shoulder Blade Steaks
- Flavorful and Juicy: The pork shoulder blade steaks are seasoned with a delicious all-purpose pork dry rub, which adds a rich and savory flavor to the meat. When cooked on the grill, the steaks develop a nice crust on the outside while remaining tender and juicy on the inside.
- Easy to Make: This recipe is straightforward and easy to follow, making it a great option for novice grillers or anyone looking for a quick and tasty meal. The prep time is minimal, and most of the work involves letting the grill do the heavy lifting.
- Versatile: This recipe is versatile and can be customized to suit different tastes. If you prefer a spicier flavor, you can add some cayenne pepper or chili powder to the dry rub. And if you're not a fan of barbecue sauce, you can swap it out for your favorite condiment or skip it altogether.
Ingredients & Substitutions
Full list of ingredients with measurements, listed below in recipe card.
- Pork Shoulder Blade Steaks: You can use any type of pork steak for this recipe, such as pork chops or pork loin steaks. Just be sure to adjust the cooking time accordingly, as different cuts of meat may require different cooking times.
- All-Purpose Pork Dry Rub: If you don't have an all-purpose pork dry rub, you can make your own by mixing together a combination of salt, black pepper, garlic powder, onion powder, paprika, and any other seasonings you like. Alternatively, you can use a store-bought dry rub or a different type of seasoning mix.
- Barbecue Sauce: If you're not a fan of barbecue sauce, you can substitute it with your favorite sauce or glaze. For example, you could use teriyaki sauce, honey mustard, or even a simple garlic and herb butter. Or, you can skip the sauce altogether and just enjoy the seasoned pork on its own.
Equipment Needed
- Grill: You'll need a grill to cook the pork shoulder blade steaks. A gas or charcoal grill will work equally well, as long as it can maintain a consistent temperature.
- Tongs: A sturdy pair of tongs will come in handy for flipping the pork steaks and removing them from the grill.
- Meat Thermometer: To ensure that the pork is cooked to the proper temperature, you'll need a meat thermometer to check the internal temperature. The pork shoulder blade steaks should reach an internal temperature of 140 degrees Fahrenheit.
- Oil Brush: You'll need an oil brush to oil the grates of the grill to prevent the pork steaks from sticking.
- Aluminum Foil: Tenting the cooked pork steaks with aluminum foil after grilling allows them to rest and the juices to redistribute, making the meat tender and juicy.
How to make Grilled Pork Shoulder Blade Steaks
Preheat your grill over medium heat for 10 minutes, or until the temperature reaches about 350 degrees Fahrenheit. While the grill is heating up, oil the grates with an oil brush to prevent the pork steaks from sticking.
Season the pork shoulder blade steaks all over with the all-purpose pork dry rub. Be sure to coat the steaks evenly on both sides.
Turn up the heat on the grill to high and add the seasoned pork steaks. Sear the steaks on each side for 5-8 minutes, or until they develop a nice crust.
Reduce the heat to medium and continue cooking the pork shoulder blade steaks until the internal temperature reaches 140 degrees Fahrenheit. This should take about 8 minutes per side. Use a meat thermometer to check the temperature and avoid overcooking the meat.
Move the pork steaks off the direct heat and brush both sides with barbecue sauce. Cook the steaks for an additional 2-3 minutes to allow the sauce to caramelize and thicken.
Remove the pork steaks from the grill and tent them with aluminum foil for 10 minutes to allow the juices to redistribute. After resting, transfer the steaks to a serving platter and enjoy!
Variations
- Different seasonings: If you're not a fan of the all-purpose pork dry rub used in the recipe, feel free to use your own favorite seasoning blend instead. You could try a jerk seasoning for some extra heat, a simple salt and pepper blend for a classic taste, or even a sweet and savory cinnamon rub.
- Different sauce: While barbecue sauce is a classic pairing for pork, there are plenty of other sauces and glazes you could try. For example, you could make a sweet and tangy honey mustard sauce, a spicy sriracha glaze, or a fruity pineapple salsa.
- Different cut of pork: While pork shoulder blade steaks are delicious, you could also use a different cut of pork for this recipe. Pork chops, pork loin steaks, or even pork tenderloin would all work well with this cooking method.
- Vegetarian option: If you're looking for a vegetarian or vegan option, you could try substituting the pork with grilled portobello mushrooms or thick slices of eggplant. You can still use the same dry rub and barbecue sauce to add flavor to the vegetables.
- Side dishes: The grilled pork shoulder blade steaks pair well with a variety of sides. Try my creamy dill potato salad, Grilled Potato Wedges, or my Sun-Dried Tomato Salad.
FAQ's
Can I use a different cut of pork for this recipe?
Yes, you can use a different cut of pork for this recipe. Pork chops, pork loin steaks, or even pork tenderloin would all work well with this cooking method.
How do I know when the pork steaks are done?
Use a meat thermometer to check the internal temperature of the pork steaks. The USDA recommends cooking pork to an internal temperature of 145 degrees Fahrenheit, but you can remove them from the grill when they reach 140 degrees Fahrenheit and tent them with foil for 10 minutes to allow the juices to redistribute.
Can I use a different seasoning blend for the pork?
Yes, you can use your own favorite seasoning blend instead of the all-purpose pork dry rub. Just be sure to season the pork steaks evenly on both sides.
Can I use a different sauce or glaze for the pork?
Yes, you can use a different sauce or glaze for the pork. Barbecue sauce is a classic pairing, but you could also try a sweet and tangy honey mustard sauce, a spicy sriracha glaze, or a fruity pineapple salsa.
How long should I rest the pork steaks before serving?
Tent the pork steaks with aluminum foil for 10 minutes before serving to allow the juices to redistribute and prevent them from drying out.
What sides pair well with grilled pork shoulder blade steaks?
The grilled pork shoulder blade steaks pair well with a variety of sides. Try my creamy dill potato salad, Grilled Potato Wedges, or my Sun-Dried Tomato Salad.
Tips
- Use a meat thermometer: To ensure that your pork is cooked to a safe temperature, use a meat thermometer to check the internal temperature. The USDA recommends cooking pork to an internal temperature of 145 degrees Fahrenheit, but you can remove the pork from the grill when it reaches 140 degrees Fahrenheit and tent it with foil for 10 minutes to allow the juices to redistribute.
- Oil the grill grates: Before heating up the grill, oil the grates to prevent the pork from sticking.
- Sear the pork first: Searing the pork steaks over high heat for a few minutes on each side will help to develop a nice crust and seal in the juices.
- Use a dry rub: The all-purpose pork dry rub used in this recipe adds flavor to the pork, but you could also use your own favorite seasoning blend.
- Don't overcook the pork: Pork can quickly become tough and dry if overcooked, so be sure to keep an eye on the internal temperature and remove the pork from the grill when it reaches the desired temperature.
- Let the pork rest: Tent the pork steaks with foil for 10 minutes after removing them from the grill to allow the juices to redistribute and prevent them from drying out.
- Brush on the sauce at the end: Wait until the pork is almost fully cooked before brushing on the BBQ sauce. This will prevent the sauce from burning and allow it to caramelize on the pork.
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📋 Recipe
Grilled Pork Shoulder Blade Steaks
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Ingredients
- 4 lbs Pork Shoulder Blade Steaks or 1 4lb Pork Shoulder Blade Roast butchered into steaks
- 6 tablespoons all-purpose pork dry rub
- 1 cup barbecue sauce
- Equipment
- Grill
- Tongs
- Meat thermometer
- Oil brush
- Aluminum foil
- Cutting board
- Knife
- Serving platter
Instructions
- Preheat the grill over medium heat for 10 minutes, or until it reaches about 350 degrees F.
- While the grill is preheating, oil the grates of the grill to prevent sticking.
- Season the pork steaks all over with the pork rub, making sure to coat each side evenly.
- Turn up the heat on the grill to high and add the pork steaks. Sear each side for 5-8 minutes until a crust has formed.
- Reduce the heat to medium and cook the steaks until the internal temperature reaches 140 degrees F, which should take about 8 minutes per side.
- Move the steaks off the heat (either reduce the heat to low or move them to the back of the grill) and brush both sides with barbecue sauce.
- Cook for a few more minutes, about 2-3 minutes per side, to caramelize the sauce.
- Remove the steaks from the grill and tent them with foil for 10 minutes to let the juices redistribute.
Notes
-
- Use a meat thermometer: To ensure that your pork is cooked to a safe temperature, use a meat thermometer to check the internal temperature. The USDA recommends cooking pork to an internal temperature of 145 degrees Fahrenheit, but you can remove the pork from the grill when it reaches 140 degrees Fahrenheit and tent it with foil for 10 minutes to allow the juices to redistribute.
-
- Oil the grill grates: Before heating up the grill, oil the grates to prevent the pork from sticking.
-
- Sear the pork first: Searing the pork steaks over high heat for a few minutes on each side will help to develop a nice crust and seal in the juices.
-
- Use a dry rub: The all-purpose pork dry rub used in this recipe adds flavor to the pork, but you could also use your own favorite seasoning blend.
-
- Don't overcook the pork: Pork can quickly become tough and dry if overcooked, so be sure to keep an eye on the internal temperature and remove the pork from the grill when it reaches the desired temperature.
-
- Let the pork rest: Tent the pork steaks with foil for 10 minutes after removing them from the grill to allow the juices to redistribute and prevent them from drying out.
-
- Brush on the sauce at the end: Wait until the pork is almost fully cooked before brushing on the BBQ sauce. This will prevent the sauce from burning and allow it to caramelize on the pork.
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