1.5 lbs of pork shoulder cut into steaks (about 4 shoulder blade steaks)
1/2 tbs cooking oil (if pan-frying)
salt and pepper for seasoning
PORK STEAK MARINADE
1/4 cup olive oil
1 cup flavorful lager (Czech pils, Munich helles, dunkel, bock)
1/2 tbsp garlic powder ( or 2 cloves garlic, minced)
1/2 tbsp cumin
1/2 tbsp paprika
1 tsp salt
1/2 tbsp dried oregano or 3-4 sprigs fresh
2. Take the marinated steaks out the fridge and let them come to room temperature
3. Heat your grill to medium-high (about 400 F for gas or 375 F for charcoal, coals will have a faint coat of ash). If using a grill-pan on the stove top heat it over medium-high heat.
4. Scrape off the marinade from the steaks and discard it. Grill for 5-8 minutes on each side, depending on how thick they are until the internal temperature reaches 145 F. For well done cook them to 160 F. Season with salt and pepper a little before you flip them (the first side) and a few minutes before you remove them from the grill (the other side). Juices should run clear
5. Let the steaks rest, loosely tented with foil (optional) for 3-5 minutes before slicing.

Pork Shoulder Steaks
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Main | ![]() |
Medium | ![]() |
4 | ![]() |
Prep/Cook: 25 minutes |
INGREDIENTS
PORK STEAKS1.5 lbs of pork shoulder cut into steaks (about 4 shoulder blade steaks)
1/2 tbs cooking oil (if pan-frying)
salt and pepper for seasoning
PORK STEAK MARINADE
1/4 cup olive oil
1 cup flavorful lager (Czech pils, Munich helles, dunkel, bock)
1/2 tbsp garlic powder ( or 2 cloves garlic, minced)
1/2 tbsp cumin
1/2 tbsp paprika
1 tsp salt
1/2 tbsp dried oregano or 3-4 sprigs fresh
METHOD
1. Mix the marinade ingredients and generously coat the pork steaks. Let marinate refrigerated, from 1 hour to overnight.2. Take the marinated steaks out the fridge and let them come to room temperature
3. Heat your grill to medium-high (about 400 F for gas or 375 F for charcoal, coals will have a faint coat of ash). If using a grill-pan on the stove top heat it over medium-high heat.
4. Scrape off the marinade from the steaks and discard it. Grill for 5-8 minutes on each side, depending on how thick they are until the internal temperature reaches 145 F. For well done cook them to 160 F. Season with salt and pepper a little before you flip them (the first side) and a few minutes before you remove them from the grill (the other side). Juices should run clear
5. Let the steaks rest, loosely tented with foil (optional) for 3-5 minutes before slicing.