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~ The Perfectly-Broiled 22-Minute Pork Blade Steak ~

IMG_7718The pork blade steak is my new-to-me muse -- in my own words, it's a bone-fide kick-butt man-sized pork chop.  Known as pork steak, pork butt steak or pork blade steak, these bone-in steaks are cut from the shoulder of the pig -- the same part of the porcine used to make pulled pork. Similar in taste and texture to close-kin country-style spareribs*, they were invented in St. Louis, MO, and are a Midwest staple.  As a country-style spare-rib lover living in central Pennsylvania, I ask the Sam's Club butcher to custom-cut these inexpensive, lesser-to-unknown-to-our-locale steaks for me.  Perhaps this post will help them to catch on "out here in the counties".

*Country-style ribs are cut from the blade end of the loin close to the shoulder. They're meatier than other ribs.  They contain no rib bones, but contain parts of the shoulder blade bone.

6a0120a8551282970b01b8d2d8b199970c"Pork butt" or "Boston butt", is a bone-in cut of pork that comes from the upper part of the "pork shoulder" from the front leg of the hog. Smoked or barbecued, Boston butt is a southern tradition.  This cut of meat got its name in pre-Revolutionary War New England:

Butcher's in Boston left the blade bone in this inexpensive cut of pork 6a0120a8551282970b01bb09f1af75970dshoulder then packed and stored the meat in casks called "butts". They sold the pork shoulders individually to their customers, and, when they got popular, they began shipping "the butts" Southward and throughout the Colonies.  Simply stated:  the way the hog shoulder was butchered, combined with "the butt" they arrived in, evolved into the name "Boston butt".

IMG_7412Steaks cut from the pork shoulder are marbled with lots of fat and rich with collagen, which, like the roast, makes them extremely flavorful.  

Because overcooking renders them dry and tough, this quick-cooking cut is perfect for the grill, sauté pan or broiler.  Choose pinkish-gray steaks that are generally the same size and thickness (3/4"-1" thick is ideal), and, have been trimmed of excessive fat from the fat-cap-side.

The four steaks pictured above, weighing a total of 6.48 pounds, cost $10.87.  That's a whole lot of economical porcine wonderfulness -- especially if you've got a big family with big appetites. Depending on the recipe du jour, sometimes I marinate these steaks, sometimes I don't.  When it comes to pork blade steaks, absorb this: marination (which does not affect the cooking time), is a flavorizer not a tenderizer.  Please know: these steaks are super-tender with zero marination.

* Note:  I have electric ovens and none of mine have a hi or low setting for the broiler.  With the door cracked (which is how broiling, a from-the-top-down dry-heat-method of cooking, is done in an electric oven), an oven-thermometer reads 325-ishº throughout the cooking process.

IMG_7401 IMG_7401~ Step 1.  Place 2, 3/4"-1"-thick, bone-in pork butt blade steaks, about 1 1/2-1 3/4-pounds each on a corrugated broiler pan -- allow to come to room temperature, 20-30 minutes.  Season tops with freshly-ground sea salt & peppercorn blend.

IMG_7445 IMG_7445 IMG_7445 IMG_7445 IMG_7443 IMG_7443~Step 2.  Place steaks 5 1/2"-6" underneath preheated broiler for exactly 11 minutes -- 5 1/2"-6" is a key measurement when broiling pork blade steaks.  Remove steaks from oven, flip steaks over, season the second sides with a bit (not too much) more sea salt and peppercorn blend.  Return to oven and broil for exactly 11 more minutes.  Remove from oven, set aside, and allow steaks to rest, in pan, for 10-12 minutes.

IMG_7454IMG_7454IMG_7454IMG_7454Step 3.  To slice and/or dice steaks, in order to eat them or to use as directed in a specific recipe, slice each rested-but-warm blade steak, on a diagonal, in half lengthwise -- half bone-in, the other boneless.  If desired, thinly-slice the boneless half across the grain while holding the knife at a 30° angle, into (1/8"-1/4"-thick) strips, then, if recipe directs, dice the strips.  Carve meat away from bone on the second half, then slice and/or dice that meat too.  Serve ASAP.

Goes great with Southwestern Slaw & Sweet Potato Fries:

IMG_7710To learn how how to perfectly pan-sear a pork blade steak:

IMG_4501The Perfectly-Broiled 22-Minute Pork Blade Steak:  Recipe yields instructions to broil a pork blade steak/1-2 servings per steak (depending on how it's served -- as appetizers, in sandwiches, on salads or as a main-dish -- and what it is served with).

Special Equipment List:  11 3/4" x 8 1/2" x 1 1/4" disposable aluminum broiler pan w/corrugated bottom; cutting board; chef's knife

IMG_6597Cook's Note: For another cut of meat, this time beef, that loves life under the broiler, check out ~ Melanie's Perfectly-Cooked 18-Minute Flank Steak ~.  In terms of taste, texture, versatility and price, without compromise, hands-down the flank steak wins on all points -- which is why I purchase one or two almost every week. 

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)


Scott -- It's my (small contingency) of readers (like you) that make what I do worthwhile. You made my day. ~ Melanie

Finally! A spot-on, informative, clear recipe that tells all you need to know. How refreshing. Instead of 12 artfully lit photos of the same thing from all angles, you opted for information - just what was needed for a great pork steak. Thanks so much!

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