American · Dinner
Memphis Grilled Pork Shoulder Steak Plate
Memphis barbecue tradition reading a thick pork shoulder steak rubbed in dry spice and grilled hard for a charred mahogany crust, plated with creamy stone-ground grits and a vinegar coleslaw for the weekend Tennessee grill plate.
$
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
680Calories
52gProtein
32gFat
38gCarbs
8gSugar
3gFiber
1240mgSodium
145mgChol
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Instructions
1
Prep
Pat both pork shoulder steaks dry. Shred cabbage finely and grate carrot. Grate cheddar and pick parsley. Mix paprika, brown sugar, garlic powder, onion powder, black pepper, cayenne, and 1 tsp salt. Rub steaks with oil, press spice rub into all surfaces. Combine cabbage, carrot, 2 tbsp apple cider vinegar, and 0.5 tsp salt; scrunch with hands 5 minutes until softened.
2
Boil
Bring 480ml water to a boil over high heat, 2 minutes. Whisk grits and 0.5 tsp salt in a slow stream, drop to low, cook 18 minutes whisking every 4 minutes until thick and pulling from the pan sides.
3
Finish
Whisk milk, butter, cheddar, and white pepper into grits over low heat 90 seconds until cheese melts completely and sauce is creamy.
4
Grill
Heat grill pan over high heat 4 minutes. Lay steaks undisturbed 5 minutes per side until deep mahogany crust forms; check internal temp reaches 145F (63C). Lift to a board and rest 5 minutes, then splash remaining 2 tbsp apple cider vinegar over steaks.
5
Plate
Mound grits on plates, lay rested steaks over top, drape slaw alongside, scatter parsley over the grits and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 520g (18.3 oz) pork shoulder steak
- 120g (4.2 oz) stone-ground white grits
- 240g (8.5 oz) green cabbage
- 60g (2.1 oz) carrot
- 80g (2.8 oz) sharp cheddar
- 2 tbsp sweet paprika
- 2 tbsp light brown sugar
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground black pepper
- 1 tsp cayenne pepper
- 2 tsp fine sea salt
- 2 tbsp neutral oil
- 1/4 cup apple cider vinegar
- 40g (1.4 oz) unsalted butter
- 120ml (1/2 cup) whole milk
- 480ml (2 cups) water
- 0.5 tsp ground white pepper
- 16g (small handful) flat-leaf parsley