Pork Shoulder Steaks

Main Medium ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 25 minutes


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

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


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.