I read about a restaurant in Chicago that serves a piece of pork called the “pork shoulder blade steak” but what really got my attention is that they grill it. Pardon my ignorance, but I would have sworn that would render pork shoulder meat almost unchewable. I’ve cooked lots of pork shoulders, and generally figure on 16 hours in the smoker at 225 for a 7-9 pound shoulder. Certainly not grilling material.
Subject: pork shoulder blade steak (henceforth “PSBS”): 
I didn’t go to the store specifically to buy PSBS, but when I was browsing the meat department at Lucky, there they were. Individually packaged at about 3/4 lb each, selling for $2.99/lb I figured it was time for a good fun cheap experiment. So I bought a couple for our dinner.
I gave them no special preparation whatsoever, no pounding, no marinating, nothing. Light sprinkle of Kosher salt (how ironic…) and a light dusting of BBQ dry rub I had left over. I set my WPG (Weber Propane Grill) to medium heat with my GrillGrates in place. Medium heat was showing around 400F on the WPG thermometer. Having no idea how to cook them, but looking at the thickness, I gave them 5 minutes on each side.
Boy, did I guess right! When my wife and I sat down to dinner, we were literally stunned, and that’s no exaggeration. This was some of the most delectable, savory, luscious, almost decadent grilled meat we have ever had. And we’ve had some darned fine grilled and BBQd meat!
If you don’t have access to a WPG with GrillGrates, you could probably use a cast iron skillet or the broiler, I’m sure either would turn out a fine PSBS. On the grill, if you have the misfortune to lack GrillGrates, you will be fighting flareups. From about minute 7 onward, I could see the flames reflected in the WPG drip pan, but the GrillGrates protected the meat from singing and soot.
There’s a place for grilled prime beef or lamb and we’re not going to abandon the traditional cuts. This newfound PSBS, though, gives us an entirely different alternative: cheap, quick, easy, no stress (no having to shoot for just exactly the right internal temperature, etc). And it’s cheap!!! Less than $5 worth of meat fed us both very nicely. I hope this post will encourage you to give this cut of meat a try. If you enjoy good food that includes grilled meat, and you don’t already know about this cut, I think it will open a new experience for you.
G’day all, and may God continue to bless America!
Thank you for your easy to follow and very simple directions. I had a couple of packages of these pork blade steaks in the freezer. I find bargains on meats that are marked down a few days before their “sell by” dates and throw them in the freezer when I get home. I figure out later what I’ll do with them. I was not real familiar with this cut, and was going to trim them and grind them for my meatball mix or patties or something. I decided to look up directions for grilling them- as, like you, I have a three-burner gas Weber. I am a cautious meat griller, as I don’t cook loads and loads of steaks and burgers. I constantly look up the times for the meats that I plan to cook.
So, I followed your instructions almost exactly. I sprayed a little olive oil over my steaks, did the salt and pepper, and threw some cherry chips in my cast iron smoker box while the grill heated up. the meat was done at a perfect medium rare to medium in about 11 minutes. Absolutely yummy! My DH who is wary of meat that isn’t well done was over the moon with this simple and quick preparation.
Since I have another package of the same pork blade steaks in the freezer, I have a feeling they will be on the menu for our next date night. Thank you, Capt. Becker!
Mary Beth,
So glad that you gave this a try and liked it. It still amazes me that such an affordable cut of meat can come off the grill so tender, moist, and flavorful. Enjoy!
All the best,
Chuck