How to Cook Pork Shoulder Steak in a Pan?
Cooking pork shoulder steak in a pan involves searing the meat for a crisp exterior followed by braising it in liquid for a tender and flavorful interior. This method provides a delicious and relatively quick way to enjoy this economical cut of meat.
Understanding Pork Shoulder Steak
Pork shoulder steak, also known as pork blade steak, is a flavorful and economical cut taken from the shoulder of the pig. It is known for its rich marbling, which translates to a succulent and juicy final product when cooked correctly. While often slow-cooked, it can be pan-cooked to achieve a delightful combination of a crispy exterior and a melt-in-your-mouth tender interior.
Benefits of Pan-Cooking Pork Shoulder Steak
Pan-cooking pork shoulder steak offers several advantages over other methods:
- Speed: Significantly faster than slow-cooking or smoking.
- Flavor Development: Searing creates a rich crust and enhances the natural flavors of the pork.
- Convenience: Requires minimal equipment and cleanup.
- Versatility: Can be adapted to various flavor profiles with different sauces and seasonings.
- Affordability: Pork shoulder steaks are generally less expensive than other cuts of pork.
The Process: Step-by-Step Guide to Pan-Cooking
Here’s a detailed guide on how to pan-cook pork shoulder steak for optimal results:
- Preparation: Pat the pork shoulder steaks dry with paper towels. This helps achieve a good sear. Season generously with salt, pepper, and any other desired spices (e.g., garlic powder, onion powder, paprika, chili powder).
- Searing: Heat a heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add a tablespoon or two of high-smoke-point oil (e.g., canola, vegetable, or avocado oil). Once the oil is shimmering and almost smoking, carefully place the pork shoulder steaks in the hot pan, ensuring not to overcrowd it. Sear for 3-4 minutes per side, or until a deep golden-brown crust forms.
- Braising: Remove the seared steaks from the pan and set aside. Add aromatics (such as chopped onion, garlic, carrots, or celery) to the pan and sauté until softened and fragrant, about 5-7 minutes. Deglaze the pan with a liquid of your choice, such as chicken broth, beef broth, apple cider vinegar, or beer. Scrape up any browned bits from the bottom of the pan.
- Simmering: Return the pork shoulder steaks to the pan, nestling them into the braising liquid. Bring the liquid to a simmer, then reduce the heat to low, cover the pan tightly, and cook for 1.5 to 2 hours, or until the pork is fork-tender. The cooking time will vary depending on the thickness of the steak.
- Resting: Remove the cooked pork shoulder steaks from the pan and let them rest for at least 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Serving: While the steaks are resting, you can reduce the braising liquid in the pan to create a delicious sauce to drizzle over the sliced pork. Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.
Essential Ingredients
- Pork shoulder steak (1-1.5 inches thick)
- Salt and pepper
- Oil (canola, vegetable, or avocado)
- Onion (optional)
- Garlic (optional)
- Braising liquid (chicken broth, beef broth, apple cider vinegar, beer, etc.)
- Herbs and spices (optional, to taste)
Common Mistakes and How to Avoid Them
| Mistake | Solution |
|---|---|
| Not searing properly | Ensure the pan is hot and the oil is shimmering before adding the meat. Don’t overcrowd the pan. |
| Overcrowding the pan | Sear the steaks in batches to maintain the pan’s temperature and achieve a good sear. |
| Not using enough liquid | Ensure the pork is mostly submerged in the braising liquid during simmering. Add more liquid if needed. |
| Overcooking the pork | Check for tenderness regularly during the braising process. The pork should be fork-tender, not tough. |
| Not resting the meat | Allow the pork to rest for at least 10 minutes before slicing to retain juices and improve tenderness. |
| Insufficient Seasoning | Liberally season the pork with salt and pepper before searing. |
Serving Suggestions
Pork shoulder steak pairs well with a variety of side dishes. Here are a few ideas:
- Mashed potatoes or creamy polenta
- Roasted root vegetables (carrots, parsnips, potatoes)
- Green beans or asparagus
- Coleslaw or potato salad
- Rice or quinoa
Frequently Asked Questions (FAQs)
How thick should the pork shoulder steak be?
The ideal thickness for pork shoulder steak is between 1 and 1.5 inches. This thickness allows for a good sear without drying out the meat during the braising process. If the steaks are thinner, reduce the braising time accordingly.
Can I use different types of oil for searing?
Yes, you can use different types of oil. However, it’s important to use an oil with a high smoke point to prevent burning. Canola, vegetable, avocado, and peanut oil are all good options. Olive oil is not recommended for searing as it has a lower smoke point.
What are some good options for braising liquid?
Many liquids work well for braising pork shoulder steak. Chicken broth and beef broth are classic choices, providing a savory flavor. Apple cider vinegar adds a touch of tanginess, while beer imparts a rich, malty flavor. You can also use red wine, but be sure to simmer it for a longer period to cook off the alcohol.
How long should I braise the pork shoulder steak?
Braising time can vary depending on the thickness of the steak and the temperature of your stove. Generally, 1.5 to 2 hours is sufficient. The pork should be fork-tender, meaning it easily pulls apart with a fork.
Can I cook pork shoulder steak in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Sear the steaks as instructed, then place them in the slow cooker with the aromatics and braising liquid. Cook on low for 6-8 hours or on high for 3-4 hours, or until the pork is fork-tender.
Can I freeze cooked pork shoulder steak?
Yes, cooked pork shoulder steak can be frozen. Allow it to cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
How do I reheat cooked pork shoulder steak?
You can reheat cooked pork shoulder steak in several ways. You can reheat it in a pan with a little bit of the braising liquid, in the oven at a low temperature (around 300°F), or in the microwave. Reheating in the pan or oven will help retain the moisture and flavor of the meat. Ensure the internal temperature reaches 165°F before serving.
What if I don’t have a heavy-bottomed skillet?
While a heavy-bottomed skillet (like cast iron) is ideal for searing and braising, you can still use a regular skillet. Just be sure to monitor the heat carefully to prevent burning and adjust the cooking time as needed.
Can I use bone-in pork shoulder steak?
Yes, you can use bone-in pork shoulder steak. The bone will add extra flavor to the dish. However, it may take slightly longer to cook. Check for doneness by inserting a fork near the bone.
What spices go well with pork shoulder steak?
Pork shoulder steak pairs well with a variety of spices. Some popular choices include garlic powder, onion powder, paprika, chili powder, cumin, and oregano. You can also use fresh herbs like rosemary, thyme, and sage.
Is it necessary to rest the pork after cooking?
Yes, resting the pork is crucial for achieving a tender and juicy result. Resting allows the juices to redistribute throughout the meat, preventing them from running out when you slice it. Aim for a resting time of at least 10 minutes.
Can I add vegetables to the pan during the braising process?
Absolutely! Adding vegetables to the pan during the braising process is a great way to infuse them with flavor and create a complete meal. Consider adding carrots, potatoes, onions, or celery during the last hour of cooking.