Pork shoulder and pork butt are the same cut of meat, although some regions have other names for the cuts. Pork shoulder butt comes from the shoulder and foreleg of the pig, not from its rear. Pork butt steaks are thinner pieces cut from the larger roast. Cooking pork steaks can be done in several ways, but the quickest and simplest is to marinate, season and broil them. Even picky eaters in the family will wander toward the table when they smell the rich, spiced smells wafting out of your broiler.
Look for pork butt shoulder steaks that are all generally the same size and thickness, so that they will all cook at the same rate. Use the palm of your hand to judge portions. One adult portion is the same size as your palm, not your whole hand. Children’s portions should be slightly smaller. The meat should have very little visible fat around the edges of the steak, and appear gray with a pink tint. You should be able to see a little bit of fat marbling the steaks.
Season your pork butt steaks with the herbs that you and your kids like best. Rosemary is good for pork and so is mint, although little kids might find the latter too flavorful. Sprinkle them well with coarse salt and cracked pepper, or use a packaged salad dressing mix for seasoning. Put the steaks in a plastic bag and add a liquid marinade. An oil and an acid are needed for a good marinade, such as olive oil and orange juice, but don’t be afraid to experiment.
Broiling pork steaks is a snap. Start the side dishes and salad and get the kids to set the table before taking the pork steaks out of the marinade and putting them under the broiler. Cook them for five to seven minutes on each side and let them rest for a few minutes before serving them to big kids or cutting them up for little ones.
Pork butt steaks go with just about any side dish. Match your sides to the marinade – a fresh orange marinade is nicely complemented by rice and peas and a crisp green salad. Let little kids dip cut-up pork steaks in ranch dressing. Buttered noodles go well with pork steaks and gravy.
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Brynne Chandler raised three children alone while travelling, remodeling old homes, taking classes at the Unioversity of California Northridge and enjoying a successful career writing TV Animation. Her passions include cooking, tinkering, decorating and muscle cars. Brynne has been writing fun and informative non-fiction articles for almost a decade. She is hard at work on her first cookbook, which combines healthy eating with science-based natural remedies.