At a glance
Marinate the blade steaks in soy, lime, garlic and brown sugar for 2 to 12 hours. Sear them over medium high heat for 3 to 4 minutes a side, then finish on the cool side of the grill. They are safe at 145°F, but this cut is most tender at 160°F to 175°F.
Pork blade steaks, also called pork shoulder steaks or pork butt steaks, are cut from the same shoulder you use for pulled pork. They are one of the cheapest cuts at the meat counter and packed with flavor, but they can turn chewy if you treat them like a lean pork chop.
Why blade steaks are different from pork chops
Pork chops come from the loin, which is lean and best taken just to 145°F (63°C). Blade steaks come from the shoulder, so they are marbled with fat and run through with connective tissue. Pulled at 145°F they are safe but can be a little chewy. Cooking them on to 160°F to 175°F renders more fat and softens the connective tissue, and the marbling keeps them juicy.
The marinade
A sweet, salty, acidic marinade suits this cut well. Soy and salt season the meat, lime adds brightness, and sugar helps it caramelize on the grill. Two hours is enough to flavor the surface. Overnight gives a deeper result.
Two zone grilling
Marinades with sugar burn over high heat, and blade steaks need a little time to reach their best temperature. Searing first over the hot side and then moving them to the cool side with the lid closed solves both problems.
Recipe
Grilled Pork Blade Steaks
- Prep
- 15 min
- Cook
- 25 min
- Rest
- 5 min
- Total
- 45 min plus 2 to 12 hours marinating
- Makes
- 4 servings
- Sear over medium high heat
- Finish on the cool side
- Safe at 145°F (63°C), most tender at 160°F to 175°F (71°C to 79°C)
Ingredients
Pork
- 4 pork blade steaks, about 3/4 to 1 inch (2 to 2.5 cm) thick
Marinade
- 1/4 cup (60 ml) soy sauce
- 3 tbsp brown sugar or honey
- Juice of 2 limes
- 4 garlic cloves, grated
- 1 tbsp grated ginger
- 1 tbsp neutral oil
- 1 tsp chili flakes or sriracha
- 1/2 tsp black pepper
To serve
- Lime wedges
- Chopped cilantro or scallions
Equipment
- Grill set up for two zone cooking
- Instant read thermometer
Method
- Whisk the marinade ingredients together. Put the steaks in a bag or dish with the marinade and refrigerate for 2 to 12 hours.
- Set up the grill with a hot side at medium high and a cooler side.
- Remove the steaks from the marinade, letting the excess drip off. Boil the leftover marinade for 3 minutes if you want to use it as a glaze.
- Sear the steaks over the hot side for 3 to 4 minutes per side until well marked.
- Move them to the cool side, close the lid and cook until they reach at least 145°F (63°C). For more tender blade steaks, keep going to 160°F to 175°F (71°C to 79°C), brushing with the boiled glaze in the last few minutes.
- Rest for 5 minutes, then serve with lime wedges and cilantro.
Notes
- Blade steaks are cut from the pork shoulder, so they have more fat and connective tissue than chops and handle higher temperatures well.
- Sugar in the marinade burns quickly over direct heat, so finish the cook on the cool side.
Serving ideas
Serve with rice and grilled pineapple, sliced into tacos, or with slaw and smoked cabbage steaks. If you love the flavor of pork shoulder, our guide to brining pork shoulder is worth a look too.
Frequently asked questions
Are pork blade steaks the same as pork shoulder steaks?
Yes. Both names describe steaks cut across the pork shoulder, also called the pork butt.
Why are my pork blade steaks tough?
They were probably pulled too early or cut very thin and cooked fast. Thicker steaks taken to 160°F or higher are much more tender.
Can I smoke pork blade steaks?
Yes. Smoke them at 250°F until about 150°F, then sear them over high heat to finish.