Grilled Garlic Pork Shoulder Steaks

Tender, juicy, and full of flavor—proof that great BBQ doesn't have to be expensive.

If you've never picked up pork shoulder steaks, you're missing out. They're well-marbled like a pork butt but sliced into steaks, making them perfect for the grill. Cooked over medium heat, they develop a beautiful crust while staying juicy thanks to the extra fat.

This is the kind of meal we love at Burn Pit BBQ—simple ingredients, easy technique, and a dinner the whole family will ask for again.

Ingredients

• 2½ lbs pork shoulder steaks
• 2 tbsp olive oil
• 2–3 tbsp Burn Pit BBQ Ground Pounder Garlic Seasoning
• Fresh cracked black pepper (optional)

For Serving

• Grilled sweet corn with butter and Ground Pounder Garlic
• Fresh watermelon or sliced tomatoes

Directions

1. Preheat your grill to 375–400°F.

2. Pat the pork dry and coat lightly with olive oil.

3. Season both sides generously with Ground Pounder Garlic.

4. Grill over direct heat for about 5–6 minutes per side, flipping as needed to prevent flare-ups.

5. Continue cooking until the internal temperature reaches 145–155°F, depending on your preferred texture.

6. Rest for 5–10 minutes before serving.

The marbling keeps these steaks juicy, so don't worry if they pick up a little extra color over the fire—that's where the flavor comes from.

Tips

• Watch for flare-ups since shoulder steaks have more fat than pork chops.
• Let the meat rest before slicing.
• Leftovers make incredible sandwiches the next day.

FAQ

Are pork shoulder steaks the same as pork chops?
No. Shoulder steaks come from the shoulder, so they contain more marbling and connective tissue. That extra fat means more flavor and a juicier finished product.

What internal temperature should I cook them to?
145°F is perfectly safe, but many people enjoy shoulder steaks closer to 150–155°F because the additional rendering makes them even more tender.

Can I smoke these instead?
Absolutely. Smoke at 250°F until they reach about 145°F, then finish over high heat for a flavorful crust.

Should I marinate pork shoulder steaks?

You don't need to. Pork shoulder steaks have plenty of natural marbling, which helps keep them juicy and flavorful on the grill. Instead of a traditional marinade, we recommend lightly coating the steaks with olive oil, seasoning generously with Burn Pit BBQ Ground Pounder Garlic, and letting them rest in the refrigerator for 30 minutes to 4 hours before grilling. This gives the seasoning time to adhere and build flavor without overpowering the pork.

If you'd like a little extra depth, mix 2 tablespoons olive oil, 1 tablespoon Worcestershire sauce, and 2–3 tablespoons of Ground Pounder Garlic into a simple seasoning paste. Rub it on the steaks and let them rest for 2–4 hours before grilling.

Looking for more simple grilling recipes? Browse the Burn Pit BBQ recipe collection for easy weeknight meals, backyard BBQ inspiration, and tips to help you cook with confidence. Don't forget to tag @BurnPitBBQ when you make this recipe—we'd love to see it on your grill!