The "Texas BBQ Pit" Dry-Rubbed Pork Shoulder Steaks
MEAL PREP
Drop the pork shoulder steaks onto a bare half-sheet pan and work the smoked paprika in with the heel of your hand. It is Tuesday at 6:15 p.m., and you are on day twelve of this reset, staring blankly into the refrigerator, one dry, boneless, skinless chicken breast away from burning the house down. Central Texas pitmasters season only with coarse salt, heavy black pepper, smoke, and rendering fat. Because real Texas rub contains absolutely zero sugar, relying on this traditional method keeps your dinner natively compliant. We skip the six-hour fire-tending and use a hot oven to mimic the pit, roasting the meat until the pork hisses. Walk away, let the heat do the heavy lifting, and take your ten minutes back.
Ingredients
- coarse kosher salt1 tbsp
- 16-mesh coarse black pepper1 tbsp
- garlic powder1 tsp
- smoked paprika1 tsp
- bone-in pork shoulder steaks4 large
- ghee2 tbsp
- apple cider vinegar2 tbsp
- Whole30-compliant Worcestershire sauce1 tbsp
- dry mustard powder1/2 tsp
- dried minced onion1/2 tsp
Method
- 01
Preheat your oven to 400°F and line a heavy-duty rimmed baking sheet with aluminum foil.
Nobody has the time or patience to scrub baked-on pork fat on a Tuesday night.
- 02
Mix the Dalmatian rub.
In a small bowl, combine the kosher salt, coarse black pepper, garlic powder, and smoked paprika.
- 03
Season the meat aggressively.
Lay your pork steaks on the baking sheet and rub the spice blend heavily all over both sides. Space them out so they aren't touching.
- 04
Let the dry heat do the heavy lifting.
Put the sheet pan in the oven and roast for 30 minutes, allowing the fat to break down and build a savory crust while you go answer an email or stare at the wall.
- 05
Whisk together the mop sauce.
While the pork is in its final few minutes of roasting, quickly whisk the melted ghee, apple cider vinegar, compliant Worcestershire sauce, dry mustard, and dried onion in a small bowl.
- 06
Broil, baste, and char.
At the 30-minute mark, pull the pan out and switch your oven to broil. Generously brush both sides of the pork steaks with the mop sauce, then put them back under the broiler for 2 to 4 minutes until the edges are crispy, charred, and bubbling.
- 07
Let the meat rest.
Leave the steaks on the pan for 5 minutes before serving so the juices can redistribute.
Notes
Hidden Sugar Warning: Worcestershire & BBQ Sauce!
If you instinctively reach for standard commercial Worcestershire sauce, you are about to unknowingly dump cane sugar and molasses all over your reset. Always check the label. Use a verified brand like Primal Kitchen, or make a 10-second DIY swap: 1 tablespoon coconut aminos, 1/2 teaspoon apple cider vinegar, and a tiny dash of fish sauce.
Why Pork Shoulder Steaks?
Pork chops are lean and dry out if you look at them wrong. Pork shoulder steaks are cut from the Boston butt—they are loaded with glorious, flavorful intramuscular fat. That fat is your friend. It lubricates the meat during the high-heat oven roast, ensuring you get a juicy, steak-like bite every single time.
From Whole30 10 Minute Meals.