Day One Hundred Thirty: Pork Shoulder Steak

Leave a comment

January 31, 2013 by chicagogrilling365

030When Jenny and I went on out protein purchasing extravaganza, we came across a cut of pork shoulder.

It was cross-cut, so it had a nice fat distribution, and a thin bone in the middle.

I’ve only ever cooked shoulder in large cuts; braised or roasted.

I figured that this cut was thin enough (about 1.5 “) that a two-hour marinade would get it tender enough to grill.

025After it had marinated in honey, soy sauce and sesame oil, I salted and peppered both sides and cooked it on high heat, letting the sugars from the marinade flame up and char the steak nicely.

It only took about four minutes on each side and it was ready to eat.

028While it was well-done, it was still really flavorful and moist because of the fat content.

Jenny got to taste it just as she came through the door.

We were pleased.

-K&J

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: