I bought a 'pork shoulder blade steak'. I'm not sure if I ever had one in
the past but it looked good and the price seemed reasonable. It was .86lb
for $2.31.

I didn't bother looking up how to cook it. I just winged it and cooked half
of it last night. I coated each side with small amounts of:
- garlic powder
- dried basil
- dried parsley
- cracked pepper

Pressed all this in, then did the other side the same way. I let it sit out
for about 30 minutes until it warmed up some then I pan seared both sides.
Turned down the heat and cooked on lower heat for a few minutes on each
side. While cooking on lower heat, I added some large chopped onions to the
pan and worchestershire sauce on both sides.

After the final flip, the pan was getting dry (very little fat here) so I
added an ounce or two of water and covered it for last minute or two. Took
off the lid and evaporated most but not all the water. That only took about
30 seconds.

Put on plate and poured the onions and the small amount of deglazed pan
water on top.

Bottom line: it was very tasty. I'll do the other half tonight the same
way.

Is this considered a good cut of pork? Just wondering. I vote yes!

Gary

On May 26, 5:47*am, Gary > wrote:
> I bought a 'pork shoulder blade steak'. I'm not sure if I ever had one in
> the past but it looked good and the price seemed reasonable. *It was .86lb
> for $2.31.
>
> I didn't bother looking up how to cook it. I just winged it and cooked half
> of it last night. I coated each side with small amounts of:
> *- garlic powder
> *- dried basil
> *- dried parsley
> *- cracked pepper
>
> Pressed all this in, then did the other side the same way. I let it sit out
> for about 30 minutes until it warmed up some then I pan seared both sides..
> Turned down the heat and cooked on lower heat for a few minutes on each
> side. While cooking on lower heat, I added some large chopped onions to the
> pan and worchestershire sauce on both sides.
>
> After the final flip, the pan was getting dry (very little fat here) so I
> added an ounce or two of water and covered it for last minute or two. *Took
> off the lid and evaporated most but not all the water. That only took about
> 30 seconds.
>
> Put on plate and poured the onions and the small amount of deglazed pan
> water on top.
>
> Bottom line: *it was very tasty. *I'll do the other half tonight the same
> way.
>
> Is this considered a good cut of pork? *Just wondering. I vote yes!
>
I would have passed on this cut. I've never had it before in the form
of a steak. After reading your post, and some other stuff on the net,
it turns out that it is a decent, tender and flavourful cut.

On May 26, 10:47*am, Gary > wrote:
> I bought a 'pork shoulder blade steak'. I'm not sure if I ever had one in
> the past but it looked good and the price seemed reasonable. *It was .86lb
> for $2.31.
>
> I didn't bother looking up how to cook it. I just winged it and cooked half
> of it last night. I coated each side with small amounts of:
> *- garlic powder
> *- dried basil
> *- dried parsley
> *- cracked pepper
>
> Pressed all this in, then did the other side the same way. I let it sit out
> for about 30 minutes until it warmed up some then I pan seared both sides..
> Turned down the heat and cooked on lower heat for a few minutes on each
> side. While cooking on lower heat, I added some large chopped onions to the
> pan and worchestershire sauce on both sides.
>
> After the final flip, the pan was getting dry (very little fat here) so I
> added an ounce or two of water and covered it for last minute or two. *Took
> off the lid and evaporated most but not all the water. That only took about
> 30 seconds.
>
> Put on plate and poured the onions and the small amount of deglazed pan
> water on top.
>
> Bottom line: *it was very tasty. *I'll do the other half tonight the same
> way.
>
> Is this considered a good cut of pork? *Just wondering. I vote yes!
>
> Gary

Yes, i consider it to be nice cut shoulder of pork
we have it quite often garlic cloves cut it to the surface
really good .