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Dec 20, 2009, 4:10am

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Topic: Pork "Flat Iron" Steaks© (Read 11 times)

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Pork "Flat Iron" Steaks©
« Thread Started on Nov 3, 2009, 5:17am »

I pulled the two muscles from each side of the Blade bone in a large Boston Butt/Pork Shoulder Blade Roast. In 'beef' terminology they are commonly called the Chuck/Mock Tender and the Chuck Top Blade Roast/Flat Iron.

These weighed about 6-7 oz each and came from a 9.5 lb Butt.

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I seasoned them with simple Kosher Salt, black pepper and garlic.

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They were cooked direct at roughly 450° and turned a few times until the interior was 140°

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The three 'medallions' at the bottom are the Flat Iron and the three above that are Mock Tender. Served with Tater Tots and Pineapple Slaw.

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These were moist, tender and will go into the "keeper file"

If you want to treat yourself, try this the next time you have a Pork Shoulder Blade Roast/Boston Butt, you won't be disappointed.

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