1915 Pasture Raised Pork Shoulder Steaks

Pork Shoulder Steaks

Featured by Lauren Scott w/ the Houston Dinner Club - Learn more about Lauren and her content at the links below! 


This recipe proved to me that pork shoulder steaks are an undervalued cut of meat. These babies can taste like filet mignon when cooked correctly. There are a variety of dry rubs and marinades you can use, but one benefit to a dry rub is the flavor and the subtle crunch it can impart. I am partial to one with dry mustard and paprika (see recipe below), but I have seen ones ranging from bar-b-que flavors to fennel and cinnamon. There are also some tasty Asian style or beer-based marinades out there. So, find that one that suits your fancy and use the grill method below.


Pork Rub Recipe (from AllRecipes)


Yield: Rub for 6 steaks
 ¼ c. paprika
 2 tbsp. firmly packed brown sugar
 2 tbsp. garlic powder
 1 tbsp. black pepper
 1 tbsp. chili powder
 1 tbsp. onion powder
 1 tbsp. cayenne pepper (optional)
 1 tbsp. ground dried chipotle chili powder
 1 ½ tsp. ground cumin
 1 ½ tsp. dry mustard powder

Pat steaks dry. Season with salt on both sides. Set aside. (You may skip this step if your rub is already salty.)

Mix all ingredients for rub together and season steaks. Rub into steaks, ensuring the rub has made it into every nook and cranny on the steaks. Let steaks come to room temperature, for about one hour. (If using a marinade, one hour will also suffice.) Heat grill on high heat. Oil grates and place steaks on the grill. Cook for 7-9 minutes, turning every two minutes, until lightly charred and an instant-read thermometer inserted into the thickest part registers 140°F.

Pairings: Texas Viognier (try Duchman, Pedernales, or Brennan Vineyards) or Fall Creek Chardonnay

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