Pork shoulder steaks are sometimes referred to as "Pork Steaks", "Boston Butts" or "Pork Blade Steaks". They are 1 - 1 1/2" slices from the pork shoulder portion of pork. With great flavour and amazing marbling, these reverse sear pork shoulder steaks will win over any pork lover in your life.
WHAT IS REVERSE SEAR? Reverse sear pork shoulder steaks are when you first smoke them low and slow on your pellet until your desired temperature. Then sear to seal in all the flavours of your pork shoulder steaks and get that amazing charred pieces that I love so much.
Why did we do a reverse sear pork shoulder steaks and not just grill them hot and fast? I know when I received my first pellet grill, it changed the way I looked at pork. The way pork takes on smoke and transforms it into such flavourful meat is always the way to go. I treated this recipe as I would normally when I do smoke a pork shoulder whole - minus reverse searing it.
Follow along as you I show you exactly how to do grill your pork shoulder steaks directly on your pellet grill of choice. Reverse seak pork shoulder steaks will be your go-to meal any day of the week.
WHAT YOU'LL NEED
BLENDER
PELLETS (LOUISIANA GRILLS, Whiskey Barrel Blend)
CHEAT SHEET: REVERSE SEAR PORK SHOULDER STEAKS
PREP TIME: 5 Minutes
GRILL TIME: 1 1/2 - 2 hours approximately
GRILL TEMP: 225 / 600 Degrees
INGREDIENTS
Pork Shoulder Steaks
Pork Rub (I used Louisiana Grills Maple Walnut Rub)
DIRECTIONS
Preheat your pellet grill to 225 degrees. I used my Louisiana Grills Founders Series for this reverse sear pork shoulder steaks recipe. First, prepare your pork shoulder steaks by coating them with a binder. I used a mustard binder and then coated them in my favourite sweet rub - Maple Walnut rub by Louisiana Grills. The mustard will render so don't worry about it tasting like mustard.
Once your pellet grill is ready to go - place your pork shoulder steaks directly on your grill. This is the low and slow portion of the cook and where you will develop a delicious smokey crust on the exterior, AND lock in all the juices within. This will take approximately 1 1/2 to 2 hours or until an internal temperature of 145 degrees.
Once it has reaches this internal temperature remove and cover with foil while you crank up the heat to 600 degrees to do a reverse sear. If you do not have the sear plate technology that Louisiana Grills have (where you get direct flame) place a cast iron in your grill while it heats up. Once it is hot enough, place your pork shoulder steaks directly over the flame or cast iron for a minute on each side (keep an eye out for fire flare-ups). Rest for a few minutes, then slice.
IF YOU LIKED THIS RECIPE, YOU'LL SURE LOVE THESE TOO!
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