The blade steak—aka shoulder steak—is our nominee for the most-underutilized cut of pork. While we usually think of pork shoulder as a primal destined for roasts, braises, carnitas, and low-and-slow barbecue, meat sliced from the Boston butt portion of the shoulder yield juicy, flavorful, and pleasantly chewy steaks that cook up like rib-eyes or at a fraction of the cost.
Pork blade steaks are plenty flavorful on their own, but we like to push them into barbecue territory dust with a fragrant spice rub, then finish the skillet-seared chops with a brushing of barbecue sauce and a quick turn on the grill grates, which finishes the meat with a sweet and spicy glaze.
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