You might have to call your butcher in advance to get your hands on a pork steak—essentially a bisected portion of shoulder blade with the bones. However, it’s worth the effort, since it’s a versatile and forgiving cut that can be cooked to medium doneness, like a beef steak, or cooked over lower heat until it is well-done and fall-apart tender like pork barbecue, as we do here. The recipe makes more blue cheese dressing than you need, but the leftovers can be kept, covered, in the refrigerator for up to 4 days. Use the leftover to dress a leafy green salad.
Buffalo Pork Steaks
For the buffalo sauce:
- 3/4 cup (6 oz./185 g) unsalted butter
- 1 cup (8 fl. oz./250 ml) mild hot-pepper sauce, such as Frank’s RedHot
- 1/4 tsp. salt
For the blue cheese dressing:
- 1 cup (4 1/2 oz./140 g) crumbled blue cheese
- 3/4 cup (6 oz./185 g) sour cream
- 3/4 cup (6 fl. oz./180 ml) mayonnaise
- 2 Tbs. minced yellow onion
- 1 Tbs. white wine vinegar
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1 small garlic clove, minced
- 2 bone-in pork shoulder blade steaks, each about 2 lb. (1 kg) and 2 inches (5 cm) thick
- Coarse sea salt, such as sel gris, and freshly ground pepper
1. To make the buffalo sauce, in a small saucepan, combine the butter, hot sauce and salt and heat over low heat, stirring occasionally, until the butter melts and the sauce is well blended. Set aside.
2. To make the dressing, in a bowl, combine all of the dressing ingredients and mix well. Cover and refrigerate until ready to use.
3. Prepare a grill for grilling over high direct heat (about 450°F/230°C) on one side and for grilling over low direct heat (about 275°F/135°C) on the other side. Season the steaks on both sides with salt and pepper.
4. Brush the grill grate and coat with oil. Place the steaks on the grate over the high-heat side and cook, frequently flipping and rotating their position on the grate for even browning, until nicely browned on both sides, about 20 minutes. Move the steaks to the low-heat area, cover the grill and cook until in instant-read thermometer inserted into the thickest part of the pork registers 190°F (88°C), 40 to 50 minutes total. Brush the steaks all over with the sauce during the last 10 minutes of cooking.
5. Remove the steaks from the grill and brush them with more of the buffalo sauce. Serve with the remaining sauce and the dressing alongside. Serves 6.
For this recipe and other secrets on how to make fabulous food
on the grill, check out our essential guide to cooking on fire,
Grill School, by Andrew Schloss and David Joachim.