Ready in a mere 30 minutes and served with a simple green salad, it’s a quick and easy meal that deeply satisfies. When I ordered pork chops online a few weeks ago and received pork shoulder steaks instead, I was annoyed - until I opened the package and looked at them. Wow! These big, gorgeous steaks are about ½-inch thick. They are as well-marbled as a ribeye steak and have a nice strip of fat on the edge, similar to a New York Strip. Lightly seasoned and cooked in a cast-iron skillet, they are better than pork chops because they are fattier and juicier.
Instructions
Recipe Card
The spices I like to use are garlic powder, paprika, and ground cumin. You can experiment with adding a generous pinch of onion powder and dried thyme. As for the meat, you’ll need to ask your butcher for “pork shoulder blade steaks,” though they are sometimes sold pre-packaged. They’re typically 1 ¼ pound each and about ¾-inch thick. If your butcher doesn’t have pre-cut steaks, you can ask them to cut them for you from a pork shoulder roast. I love the combination of garlic powder, paprika, and cumin, but you can use whatever you like. As mentioned above, onion powder and dried thyme are nice additions. Your first step is to mix the spices in a small bowl, then rub the spice mixture all over the steaks. Next, heat a large cast-iron skillet over medium-high heat. Add the oil, then the steaks. Cook the steaks until browned, about 2 minutes per side, plus a few seconds on the fat strip. Transfer the cooked steaks to a platter. Cover them loosely with foil and allow them to rest for five minutes before serving. They are also good with steamed veggies like steamed broccoli, steamed asparagus, or steamed cabbage.
