These grilled pork steaks use thin shoulder blade steaks with visible fat seams and a small blade bone. A hot side builds color and a cooler side finishes the center; slice around the bone and across the grain for a hearty, steak-like bite.
Make it with The Original Desert Dust. Start with the amount listed, then taste before adding more.
Ingredients
2 pork shoulder blade steaks, about 12 ounces (340 g) each and ½–¾ inch thick, fully thawed
Set up two heat zones. Heat one side of the grill to medium-high, leaving the other side without direct heat. Clean the grate. Mix the Dust, vinegar and 1 tablespoon oil in a clean bowl before handling meat; reserve for the cooked steaks.
Prepare the shoulder steaks. Choose ½–¾-inch shoulder blade steaks, not a thick pork roast. Trim dangling loose fat, leaving the normal internal seams, then pat dry and rub with the remaining oil. Keep the reserve and serving utensils separate from raw pork.
Brown over direct heat. Grill over the hot side for about 3–4 minutes per side. Move the meat immediately to the cooler side if dripping fat causes flames. Aim for browned patches rather than a black crust; leave the Dust mixture off the grill.
Finish over indirect heat. Move to the cooler side and close the lid. Cook until several thick spots reach at least 145°F (63°C), probing away from bone and fat seams. Total grilling may take 10–18 minutes. Turn as needed and remove pieces individually when ready.
Rest, then slice. Transfer to a clean platter, brush lightly with the reserved Dust mixture and rest 5 minutes. Cut around the blade bone and slice across the grain, separating muscle sections as needed. Expect a meaty chew rather than the pull-apart texture of braised shoulder.
Cooking timing: 10–18 mins + 5 mins resting.
The Dust In This Recipe
The Original Desert Dust
$12.99
Make it with The Original Desert Dust. Start with the amount listed, then taste before adding more.
✦The Date Is the DifferenceOrganic Coachella Valley dates bring sweetness, body and depth.
✦Smoky & EarthyA balanced all-purpose blend made for everyday cooking.
For this recipe, buy shoulder blade steaks, cut across the pork shoulder with a small blade bone and several muscles separated by fat seams. They are not loin chops. Ask the butcher for ½–¾-inch steaks intended for grilling rather than thick shoulder slices for braising.
WILL THESE BE AS SOFT AS SLOW-COOKED PORK SHOULDER?
No. Quick grilling produces a steak-like bite with some chew; it does not melt the connective tissue the way a long braise does. Thin steaks and slicing across each muscle’s grain help. Choose a slow moist method when you want shreddable shoulder.
WHY USE A COOLER SIDE OF THE GRILL?
Shoulder fat can drip and flare over direct heat. The cooler area gives you somewhere to move the steak while its center finishes. Keep the lid down during indirect cooking and use a thermometer, since grill gauges and weather vary.
WHAT TEMPERATURE SHOULD PORK STEAKS REACH?
Cook to at least 145°F (63°C) before removal and allow at least 3 minutes rest; the recipe uses 5 minutes. Check the thickest lean areas on both steaks without touching bone. That USDA safety endpoint is different from the much higher temperatures used for pull-apart shoulder.
DO THESE NEED A MARINADE?
This version has no marinade time. The vinegar and Original Dust form a finishing mixture applied to cooked meat. They season the surface without claiming to tenderize the center. Make the mixture first and protect it from raw-meat drips.
WHY ADD DESERT DUST AFTER GRILLING?
Original Dust contains ground dates, which can scorch over direct flame. Browning the lightly oiled meat first and brushing on Dust after grilling keeps the measured seasoning on the finished serving. Avoid extra salt until you have tasted it.
HOW DO I STORE LEFTOVERS AND CHECK ALLERGENS?
Chill within 2 hours, or 1 hour above 90°F (32°C), and keep at 40°F (4°C) or colder. Use within 3–4 days; reheat to 165°F (74°C). Original Dust lists mustard, so check current labels and cross-contact information.
