If you’ve never cooked a pork shoulder steak before you are in for a treaaaat. They are, in my opinion, far superior to the more commonly found pork chops--they’re fattier and more marbled, and therefore the meat is much more tender than you might expect with a pork chop. You won’t often find pork shoulder steaks, sold as such, but every butcher counter will have boneless pork shoulder (aka pork butt), and it’s as simple as asking the butcher to cut the shoulder into ½” steaks for you. This recipe is optimized for grilling, but you could absolutely sear these steaks in a cast iron skillet over medium high heat if you don’t have access to a grill. The timing should be more or less the same.