Pork Blade Steak - a wonderful change of pace


 
Mark Foreman

Mark Foreman

TVWBB Wizard
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Pork steak, originally known as pork blade steak.

Had these cut at Buds Custom Meats. Bout 1 1/2 lbs each.

We cook them dry brined, painted with apple cider vinegar, dry rubbed.
Cook to 155 ish how hot direct heat. Last thing before removing from the grill is a light slather of butter on both sides.

Sorry, no after pictures cause they just don’t last that long.
 
I tried to look those up . . . by the way, there is more than one Bud's Custom Meats, be sure the find the one in Penngrove, CA. I did not see Pork Blade Steaks in their list of options. But those look basically like the ones that I see from time to time that are steaks cut from a Boston Butt. Is that the same cut you were using?
 
BLever said:
I tried to look those up . . . by the way, there is more than one Bud's Custom Meats, be sure the find the one in Penngrove, CA. I did not see Pork Blade Steaks in their list of options. But those look basically like the ones that I see from time to time that are steaks cut from a Boston Butt. Is that the same cut you were using?
Click to expand...
The very same Buds.
I went in and asked them to cut some and waited while they hooked me up.

Yes, it’s pork butt, bone in.
 
Mark Foreman said:
The very same Buds.
I went in and asked them to cut some and waited while they hooked me up.

Yes, it’s pork butt, bone in.
Click to expand...

Thanks !!

I haven't cooked the steaks but I have cooked Country Style Ribs that are also cut from Boston Butts.

Although they also put out some Country Style Ribs that are cut from a boneless pork loin. Nothing necessarily wrong with them, but you've gotta look closely at the cut of meat and not just the name on package.
 
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