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Chef David Bishop teaches how to prepare and grill Boston Butt steaks.
Tags:Boston Butt Steak Recipe,boston butt steak,cooking tips,from the chef to you,pork grill recipe,pork recipe,steak recipe
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Boston Butt Steak Recipe
Hi, this is Chef David Bishop from the Chef to You. Today, I want to show to you how to make some Boston Butt Steaks. A very simple and very delicious dish. Let’s take a look at our ingredients and get started.
As you can see, we do not have a whole lot of ingredients here. We’ve got our Boston Butt Steaks and some lemon pepper. Let’s talk about our Boston Butt Steaks for a minute. Boston Butt steaks actually coming a whole Boston Butt and you cut them into steaks, around 12 pounds. You can actually let butcher to cut them. A lot of times, we found it on a sale. I do suggest today coming home, so we had them on sale for $0.99, they’ll cut them for you free, really inexpensive dish. On a humorous side, Boston Butt, you think the rear end when you’re thinking about the butt, but these are actually the shoulder of the pig when they bought another pig, they were funny. So the Boston Butt is actually a shoulder.
So what we’re going to do here is we’re going to take the Boston Butts put around this plate right here. It is a good size but fairly thin. Ask your butcher to cut them into about half inch to three quarter inch thick, as you want much thicker than that, it is pork and you want to make sure it gets all the way done. We’re going to put this in a light coating of lemon pepper on each side. On this dish right here, we’re not marinating, we’re just seasoning it up so we can grill it. It tastes a lot like a rare steak when it gets done then you can cut and dip into your favorite sauces. You can actually dip it in a barbeque sauce if you choose or let it stand in the grill just a little bit longer.
We’ll talk about marinated pork later around, but right now, this is all what we do. I’m going to take this and wrap this up. You can put this in the refrigerator and in place from one hour to 24 hours. I would not stay much after 24, but up to 24 hours. Let’s go and put this in the refrigerator.
I’m ready to put my steaks on. Let’s take a look at the grill. We want a medium heat, put about an inch away from the grill, one, two, three, four, five, that’s a medium heat. We do not want to cook these steaks too fast, we do not want it too slow either, they’re just going to linger on the grill. Let’s go ahead and put this on. Hear that light sizzle there? They’re going to cook great. See how beautiful this looks? A little bit of lemon pepper for flavoring. For about 10 minutes on one side, flip them over and cook them on the other side. We want this well done. We don’t want to burn on the outside.
Let’s go and flip them to see what we’ve got. Flip them over, nice brown. That looks crispy over here, that would be fine, that’s on the fat side. For teaching purposes, I’m going to cut right here and we’re going to take a look and see if we have any pink left in here. See right there, it’s nice and brown, white, no pink left in the meat. Let’s go ahead and take this off. We’re going to take them off. I like to let them sit for five or 10 minutes while it will get stuffed already. What I do is take a piece of foil, put it over the top. We have it good and tight. Now, wait for the natural juice to come out. I have a little bit of— to go with my steak.
We’re going to put our steak right here next in this dirty rice, take our pan, drip some of that natural drippings. It was just like a rib eye steak, just make sure it’s done all the way since it’s pork. This is one of my favorite dishes. I learned how to make this about eight to 10 years ago, one of my favorites. What I have here is some of my Sweet & Fiery barbeque sauce. We’ve got it light because it’s really sweet. My customers prefer this dipping sauce better than any of the sauce with this Boston Butt steak. I’ll set that right here and we’re ready to go to the table.
Let’s take a look at our Boston Butt steak. We seasoned with lemon pepper. You’re going to let it stay in your refrigerator for about an hour to 24 hours, grilled on medium heat until it’s done. Do not overcook it, it will get dry. You can dip in a barbeque sauce for the last five minutes and grill that on the grill. I personally, my customers personally like my dipping sauce with it and get it just like the rib eye. This is Chef David Bishop cooking and teaching, until the next time, may God bless.