Make juicy, budget-friendly pork shoulder steaks using a simple sweet soy and garlic marinade. This recipe works well for grilling during summer cookouts or baking in the oven.
Author:ethancarter
Prep Time:10 min
Cook Time:20 min
Total Time:2 hours 30 min
Yield:4 servings 1x
Category:Dinner
Method:Grilling or Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
4 pork shoulder steaks (about 1 inch thick)
1/2 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons water
1 tablespoon vegetable oil
4 cloves garlic, minced
1 teaspoon ground black pepper
Instructions
In a medium bowl, whisk together the soy sauce, brown sugar, water, vegetable oil, minced garlic, and black pepper to create the marinade.
Place the pork steaks in a large resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring they are fully coated.
Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to 8 hours for best flavor. Do not marinate longer than 8 hours due to the soy sauce.
Preheat your grill to medium heat (about 350-400 degrees Fahrenheit) or preheat your oven to 400 degrees Fahrenheit.
Remove the steaks from the marinade, letting excess drip off. Discard the remaining marinade.
For grilling: Place the steaks on the preheated grill grates. Grill for 5 to 7 minutes per side, until the internal temperature reaches 145 degrees Fahrenheit.
For baking: Place the steaks in a single layer on a baking sheet lined with foil. Bake for 18 to 22 minutes, flipping halfway through, until the internal temperature reaches 145 degrees Fahrenheit.
Remove the pork steaks from the heat and let them rest for 5 minutes before serving.
Notes
For the juiciest results, use pork shoulder steaks, often labeled as blade steaks.
The safe internal temperature for pork is 145 degrees Fahrenheit followed by a three-minute rest.
Serve these grilled pork steaks with classic Midwest sides like coleslaw or baked beans.