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Ingredients
4pork shoulder steaks
Marinade
1/4cupsoy sauce
2tablespoonsworchestershirte sauce
2clovesgarlicminced
1teaspoonblack pepper
2tablespoonsfresh parsleychopped
Instructions
Trim excess fat off of pork shoulder steaks. If uneven, pound to even thickness without thinning.
Combine all ingredients for marinade in a medium mixing bowl or freezer bag. Add pork shoulder steaks. Coat evenly. Refrigerate for 4 hours to overnight.
Preheat grill over medium high heat. Oil grates using a dish cloth or paper towel.
Once hot, add pork shoulder steaks to grill. Cook for 5-7 minutes. Flip, and cook an aditional 5-7 minutes or until internal temperature reaches 145°F (for medium).
Remove from heat. Rest the pork steaks for 7 minutes, covered loosely with aluminum foil to retain heat.
Notes
Don't move the pork shoulder steaks while grilling, to ensure the grill marks are consistent.Cook to 145°F for medium rare, 150°F for medium, and 155°F for medium well.Always use a meat thermometer when cooking pork shoulder steaks.