The pork butt steak is taken from the Boston butt area of the pig, which is on the front shoulder. In a 250 lb. pig, 8 percent, or 14.7 pounds, will typically be Boston butt, and 4.4 pounds of this will be blade steaks, also called pork butt steak. This is a thin steak, often cut about 1-inch thick. They are a cheaper cut, containing disctere muscle, fat and connective tissue, but are tasty if properly cooked.
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Mix the salt, pepper and Ms. Dash. Put into a baggie and add the pork butt steaks. Seal and shake until each steak is coated thoroughly. Set aside for one hour.
Preheat oven-proof skillet with olive oil by cooking on medium heat for about one minute. Chop the onion and mince the garlic. Add to pan and caramelize by cooking with minimal stirring until the onion-and-garlic mixture turns golden brown.
Add the pork steaks and immediately add the pork stock.
Cover with foil and bake in a preheated oven for 1 1/2 to 1 3/4 hours until cooked thoroughly and tender. You want to cook in a low-heat oven for a long time to ensure that the meat remains tender. According to the U.S. Department of Agriculture nutritional database, pork butt steak is protein-rich, at about 78 g of protein, and contains minerals including calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese and selenium, and vitamins including thiamin, riboflavin and niacin.