Zesty, succulent, and endlessly versatile—Boston butt steak is the unsung hero of home cooking, ready to transform your weeknight dinners into something extraordinary. Whether you’re craving smoky barbecue, savory stews, or quick pan-seared delights, this cut delivers comfort and flavor in every bite. Dive into our 23 mouthwatering variations and discover how this humble ingredient can become the star of your kitchen adventures!
Grilled Boston Butt Steak with Herb Butter
Here’s a recipe that transforms a humble cut into a showstopping meal with minimal fuss. Grilled Boston butt steak offers incredible flavor when cooked properly, and this herb butter takes it to another level—perfect for a summer barbecue or cozy indoor meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the steak:
– 2 lbs Boston butt steak, cut into 4 equal portions
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper
For the herb butter:
– ½ cup unsalted butter, softened to room temperature
– 2 tbsp fresh parsley, finely chopped
– 1 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme, finely chopped
– 2 cloves garlic, minced
– ¼ tsp salt
Instructions
1. Prepare the herb butter by combining ½ cup softened unsalted butter, 2 tbsp chopped parsley, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 2 cloves minced garlic, and ¼ tsp salt in a small bowl.
2. Mix the herb butter ingredients thoroughly with a fork until fully incorporated.
3. Transfer the herb butter mixture onto a sheet of plastic wrap and shape it into a log about 1 inch in diameter.
4. Wrap the plastic wrap tightly around the butter log and twist the ends to secure it.
5. Place the wrapped herb butter log in the refrigerator to chill for at least 30 minutes until firm.
6. Pat the 2 lbs of Boston butt steak portions completely dry with paper towels to ensure proper searing.
7. Rub all sides of the steak portions evenly with 2 tbsp olive oil.
8. Season both sides of each steak portion generously with 1 tsp kosher salt and ½ tsp black pepper.
9. Preheat your grill to medium-high heat, approximately 400°F, and clean the grates thoroughly.
10. Place the seasoned steak portions on the preheated grill and cook for 6-8 minutes without moving them to develop a good sear.
11. Flip each steak portion using tongs and cook for another 6-8 minutes on the second side.
12. Check the internal temperature of the thickest steak portion with an instant-read thermometer, aiming for 145°F for medium-rare or 160°F for medium.
13. Remove the steaks from the grill and transfer them to a clean cutting board.
14. Let the grilled steaks rest undisturbed for 5-7 minutes to allow juices to redistribute.
15. Remove the chilled herb butter from the refrigerator and unwrap it from the plastic wrap.
16. Slice the herb butter log into ½-inch thick rounds using a sharp knife.
17. Place one round of herb butter on top of each rested steak portion just before serving.
The herb butter melts beautifully over the hot steak, creating a rich, aromatic sauce that complements the meat’s natural juiciness. This dish pairs wonderfully with roasted vegetables or a simple green salad, and the leftover herb butter can elevate everything from baked potatoes to crusty bread.
Slow-Cooked Honey Garlic Boston Butt
Just imagine coming home to the irresistible aroma of tender pork that’s been simmering all day in a sweet, savory glaze—this slow-cooked honey garlic Boston butt delivers exactly that comforting experience. It’s a fuss-free, hands-off recipe perfect for busy weeknights or lazy weekends, yielding succulent, pull-apart meat with minimal effort. Let’s walk through each step together to ensure your success.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
For the pork:
– 1 (4-pound) Boston butt pork roast
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
For the sauce:
– 1/2 cup honey
– 1/3 cup soy sauce
– 1/4 cup ketchup
– 6 cloves garlic, minced
– 1 tablespoon apple cider vinegar
– 1 teaspoon ground ginger
Instructions
1. Pat the Boston butt dry with paper towels to help it brown better. 2. Rub the pork all over with olive oil, then season evenly with kosher salt and black pepper. 3. Heat a large skillet over medium-high heat until hot, about 2 minutes. 4. Sear the pork on all sides until deeply browned, about 3–4 minutes per side. Tip: Don’t rush this step—a good sear locks in juices and adds flavor. 5. Transfer the seared pork to a 6-quart slow cooker. 6. In a medium bowl, whisk together honey, soy sauce, ketchup, minced garlic, apple cider vinegar, and ground ginger until smooth. 7. Pour the sauce evenly over the pork in the slow cooker. 8. Cover and cook on low heat for 8 hours until the pork is fork-tender. Tip: Avoid lifting the lid during cooking to maintain steady temperature. 9. Carefully remove the pork to a cutting board and let it rest for 10 minutes. 10. While the pork rests, skim excess fat from the sauce in the slow cooker with a spoon. 11. Use two forks to shred the pork into bite-sized pieces. 12. Return the shredded pork to the slow cooker and stir to coat with the sauce. Tip: For a thicker sauce, simmer uncovered on high for 15–20 minutes after shredding. 13. Serve warm.
Outcome: The pork turns incredibly tender, easily pulling apart into juicy strands soaked in that sticky, garlicky honey glaze. Its rich, savory-sweet flavor pairs wonderfully with fluffy rice or tucked into soft buns for sandwiches, and any leftovers make fantastic next-day tacos or salads.
Smoked Boston Butt with Bourbon Glaze
A perfectly smoked Boston butt with a sweet and smoky bourbon glaze is easier than you think, even for beginners. This methodical guide will walk you through every step, from preparing the pork to applying the final, glossy finish. You’ll end up with tender, pull-apart meat that’s packed with flavor.
Serving: 8-10 | Pre Time: 30 minutes | Cooking Time: 10 hours
Ingredients
For the Pork Rub:
– 1 (8-10 lb) Boston butt pork shoulder
– 1/4 cup yellow mustard
– 1/2 cup brown sugar
– 1/4 cup paprika
– 2 tbsp kosher salt
– 1 tbsp black pepper
– 1 tbsp garlic powder
– 1 tbsp onion powder
For the Bourbon Glaze:
– 1 cup bourbon
– 1/2 cup apple cider vinegar
– 1/2 cup brown sugar
– 1/4 cup ketchup
– 2 tbsp Worcestershire sauce
– 1 tbsp Dijon mustard
Instructions
1. Pat the 8-10 lb Boston butt pork shoulder completely dry with paper towels.
2. Rub 1/4 cup of yellow mustard evenly over the entire surface of the pork shoulder.
3. In a medium bowl, combine 1/2 cup brown sugar, 1/4 cup paprika, 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, and 1 tbsp onion powder to make the dry rub.
4. Apply the dry rub mixture generously to all sides of the mustard-coated pork shoulder, pressing it into the meat.
5. Preheat your smoker to 225°F using hickory or apple wood chips for smoke.
6. Place the seasoned pork shoulder directly on the smoker grate, fat-side up.
7. Smoke the pork at 225°F for approximately 10 hours, or until the internal temperature reaches 195°F, checking with a meat thermometer inserted into the thickest part.
8. While the pork smokes, make the glaze: combine 1 cup bourbon, 1/2 cup apple cider vinegar, 1/2 cup brown sugar, 1/4 cup ketchup, 2 tbsp Worcestershire sauce, and 1 tbsp Dijon mustard in a saucepan.
9. Bring the glaze mixture to a simmer over medium heat, then reduce heat to low and cook for 20 minutes until it thickens to a syrup-like consistency, stirring occasionally.
10. Remove the pork from the smoker once it reaches 195°F internal temperature and let it rest, tented with foil, for 45 minutes.
11. After resting, use two forks to pull the pork apart into shreds.
12. Drizzle the warm bourbon glaze over the pulled pork and toss gently to coat.
Velvety and tender, the pork shreds effortlessly after its long smoke, while the bourbon glaze adds a sticky-sweet layer with a hint of oak and spice. Serve it piled high on soft buns with a side of tangy coleslaw, or get creative by using the leftovers for loaded nachos or breakfast hash the next day.
Boston Butt Steak with Chimichurri Sauce
Often overlooked in favor of more traditional cuts, Boston butt steak offers a flavorful and affordable alternative that’s perfect for a quick weeknight meal. Our version pairs it with a vibrant chimichurri sauce, bringing together tender, juicy pork and a bright, herbaceous topping that’s sure to impress. Let’s walk through the process step-by-step to ensure success, even if you’re new to cooking pork steaks.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the Boston Butt Steak:
– 2 Boston butt steaks, about 1 inch thick each
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
For the Chimichurri Sauce:
– 1 cup fresh parsley, finely chopped
– 1/4 cup fresh cilantro, finely chopped
– 3 cloves garlic, minced
– 1/4 cup red wine vinegar
– 1/2 cup olive oil
– 1/2 teaspoon red pepper flakes
– 1/2 teaspoon kosher salt
Instructions
1. Pat the Boston butt steaks dry with paper towels to ensure a good sear.
2. Rub the steaks evenly with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
3. Let the steaks sit at room temperature for 10 minutes to promote even cooking.
4. While the steaks rest, combine 1 cup fresh parsley, 1/4 cup fresh cilantro, 3 cloves minced garlic, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon kosher salt in a bowl.
5. Stir the chimichurri sauce until well blended, then set it aside to let the flavors meld.
6. Preheat a cast-iron skillet or heavy pan over medium-high heat until it’s hot, about 3 minutes.
7. Place the steaks in the skillet and cook for 5 minutes without moving them to develop a golden-brown crust.
8. Flip the steaks and cook for another 5 minutes, or until the internal temperature reaches 145°F on a meat thermometer.
9. Transfer the steaks to a cutting board and let them rest for 5 minutes to allow the juices to redistribute.
10. Slice the steaks against the grain into thin strips.
11. Serve the sliced steaks topped generously with the chimichurri sauce.
Unbelievably tender and packed with savory flavor, the Boston butt steak pairs beautifully with the zesty, herbaceous chimichurri. The sauce adds a bright, tangy contrast that cuts through the richness of the pork. For a creative twist, try serving it over a bed of quinoa or alongside grilled vegetables for a complete, satisfying meal.
Barbecue Boston Butt Steak Sandwich
Here’s a methodical guide to creating a barbecue Boston butt steak sandwich that transforms a tough cut into tender, flavorful perfection. Have you ever wondered how to make a tough cut of meat melt in your mouth? This recipe breaks it down step-by-step, ensuring even beginners can achieve restaurant-quality results at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
For the rub:
– 2 tbsp brown sugar
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– 1/2 tsp black pepper
For the meat and cooking:
– 2 lb Boston butt steak, 1 inch thick
– 1 tbsp vegetable oil
For the barbecue sauce:
– 1 cup ketchup
– 1/4 cup apple cider vinegar
– 2 tbsp Worcestershire sauce
– 2 tbsp brown sugar
– 1 tsp liquid smoke
For assembly:
– 4 brioche buns
– 1 cup coleslaw
Instructions
1. Preheat your oven to 300°F.
2. Pat the Boston butt steak completely dry with paper towels to ensure the rub adheres properly.
3. In a small bowl, combine 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper to make the dry rub.
4. Rub the spice mixture evenly over all sides of the steak, pressing gently to help it stick.
5. Heat 1 tbsp vegetable oil in a large, oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
6. Sear the steak for 3 minutes per side until a deep brown crust forms.
7. Transfer the entire skillet to the preheated oven and cook for 2 hours.
8. While the steak cooks, combine 1 cup ketchup, 1/4 cup apple cider vinegar, 2 tbsp Worcestershire sauce, 2 tbsp brown sugar, and 1 tsp liquid smoke in a saucepan over medium heat.
9. Simmer the sauce for 10 minutes, stirring occasionally, until it thickens slightly; then remove it from the heat.
10. After 2 hours, remove the skillet from the oven and check the steak’s internal temperature with a meat thermometer—it should read 195°F for perfect tenderness.
11. Let the steak rest on a cutting board for 15 minutes to allow the juices to redistribute.
12. Use two forks to shred the steak into bite-sized pieces, discarding any large pieces of fat.
13. Toss the shredded meat with 1/2 cup of the prepared barbecue sauce in a bowl.
14. Lightly toast the 4 brioche buns.
15. Divide the saucy meat evenly among the bottom halves of the toasted buns.
16. Top each sandwich with 1/4 cup of coleslaw and the bun tops.
Unbelievably tender and packed with smoky-sweet flavor from the slow roast and homemade sauce, this sandwich offers a satisfying contrast between the juicy meat and the crunchy, cool coleslaw. For a creative twist, serve it open-faced with a side of pickled jalapeños or pile the leftover meat onto a baked potato the next day.
Boston Butt Steak with Spicy Korean Marinade
Venturing beyond traditional steak cuts, this Boston Butt Steak with Spicy Korean Marinade transforms a budget-friendly pork shoulder into a tender, flavor-packed meal. By slicing the roast into steaks and marinating it in a bold, gochujang-based sauce, you’ll achieve a perfect balance of sweet, spicy, and savory with minimal effort. Let’s walk through each step to ensure your dish turns out juicy and delicious every time.
Serving: 4 | Pre Time: 30 minutes (plus 4 hours marinating) | Cooking Time: 15 minutes
Ingredients
For the Marinade:
– 1/4 cup gochujang (Korean red pepper paste)
– 3 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 4 cloves garlic, minced
– 1 tbsp grated fresh ginger
– 1 tbsp sesame oil
For the Steaks:
– 2 lbs Boston butt pork roast, sliced into 1-inch thick steaks
– 2 tbsp vegetable oil
– 2 green onions, thinly sliced
– 1 tsp sesame seeds
Instructions
1. In a medium bowl, whisk together 1/4 cup gochujang, 3 tbsp soy sauce, 2 tbsp brown sugar, 2 tbsp rice vinegar, 4 minced garlic cloves, 1 tbsp grated ginger, and 1 tbsp sesame oil until smooth.
2. Place 2 lbs of Boston butt steaks in a large resealable bag or shallow dish.
3. Pour the marinade over the steaks, ensuring each piece is fully coated.
4. Seal the bag or cover the dish, then refrigerate for at least 4 hours or overnight for deeper flavor.
5. Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature.
6. Heat a large skillet or grill pan over medium-high heat until it reaches 400°F.
7. Add 2 tbsp vegetable oil to the hot pan, swirling to coat the surface.
8. Place the marinated steaks in the pan, leaving space between them to prevent steaming.
9. Cook the steaks for 5-7 minutes on the first side until a dark brown crust forms.
10. Flip each steak using tongs and cook for an additional 5-7 minutes on the second side.
11. Check for doneness by inserting an instant-read thermometer into the thickest part of a steak; it should read 145°F.
12. Transfer the cooked steaks to a clean plate and let them rest for 5 minutes.
13. Garnish the steaks with 2 sliced green onions and 1 tsp sesame seeds before serving.
You’ll notice the steak has a caramelized, slightly charred exterior that gives way to incredibly tender, juicy meat infused with the marinade’s spicy-sweet notes. For a complete meal, slice it thinly and serve over steamed rice with quick-pickled vegetables, or chop it for flavorful tacos topped with a crunchy slaw.
Maple-Glazed Boston Butt Steak
Often overlooked in favor of more traditional cuts, this maple-glazed Boston butt steak transforms a humble pork shoulder steak into a sweet, savory, and incredibly tender weeknight dinner. Our methodical approach ensures even cooking and a perfectly caramelized glaze every time.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the Steak:
– 2 Boston butt (pork shoulder) steaks, about 1 inch thick (approx. 1.5 lbs total)
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
For the Glaze:
– 1/4 cup pure maple syrup
– 2 tbsp soy sauce
– 1 tbsp apple cider vinegar
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
Instructions
1. Pat the Boston butt steaks completely dry with paper towels. Tip: Removing surface moisture is crucial for achieving a good sear.
2. Season both sides of the steaks evenly with the kosher salt and black pepper.
3. Heat the olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the steaks in the hot skillet. Sear without moving for 4-5 minutes, until a deep golden-brown crust forms.
5. Flip the steaks using tongs and sear the other side for another 4-5 minutes. Tip: Resist the urge to press down on the meat, as this squeezes out precious juices.
6. Reduce the heat to medium. Transfer the seared steaks to a plate.
7. In the same skillet, add the maple syrup, soy sauce, apple cider vinegar, minced garlic, and grated ginger. Whisk to combine, scraping up any browned bits from the pan bottom.
8. Bring the glaze to a simmer and cook for 2 minutes, stirring frequently, until slightly thickened.
9. Return the steaks and any accumulated juices to the skillet, spooning the glaze over them. Cook for 3-4 minutes, flipping once, until the steaks are glazed and reach an internal temperature of 145°F. Tip: Use an instant-read thermometer for perfect doneness.
10. Remove the skillet from the heat and let the steaks rest in the glaze for 5 minutes before serving.
Caramelized and sticky on the outside, the steak yields to a fork with juicy, pull-apart tenderness inside. The glaze reduces to a glossy, savory-sweet sauce that clings beautifully to each bite. For a complete meal, slice the steak and serve it over a bed of creamy mashed potatoes or coconut rice to soak up every last drop of the maple pan sauce.
Boston Butt Steak with Rosemary and Thyme
Perfect for a cozy dinner, this Boston Butt Steak with Rosemary and Thyme transforms a humble cut into a tender, aromatic masterpiece. Let’s walk through each step together to ensure a delicious result, focusing on simple techniques that build flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the steak:
– 1 (2-pound) Boston butt steak, about 1-inch thick
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
For the herb rub:
– 2 tablespoons fresh rosemary, finely chopped
– 1 tablespoon fresh thyme, finely chopped
– 2 cloves garlic, minced
For finishing:
– 1/2 cup beef broth
Instructions
1. Pat the Boston butt steak dry with paper towels to ensure a good sear.
2. Rub the steak all over with olive oil, then season evenly with kosher salt and black pepper.
3. In a small bowl, combine the fresh rosemary, fresh thyme, and minced garlic to make the herb rub.
4. Press the herb mixture firmly onto both sides of the steak, coating it completely.
5. Heat a large skillet over medium-high heat until it’s hot, about 2 minutes.
6. Place the steak in the skillet and sear for 4-5 minutes per side until a deep brown crust forms.
7. Reduce the heat to medium-low and cook for an additional 15-20 minutes, flipping halfway through, until the internal temperature reaches 145°F for medium-rare.
8. Tip: Use a meat thermometer to check doneness accurately, as visual cues can vary.
9. Transfer the steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
10. While the steak rests, pour beef broth into the same skillet over medium heat.
11. Scrape up any browned bits from the bottom of the pan and simmer the broth for 3-4 minutes until slightly reduced.
12. Tip: This creates a simple pan sauce that enhances the steak’s flavor without extra effort.
13. Slice the steak against the grain into thin strips to maximize tenderness.
14. Drizzle the pan sauce over the sliced steak before serving.
15. Tip: For extra freshness, garnish with a sprinkle of leftover herbs just before eating.
Outstanding in its simplicity, this dish yields a juicy, fork-tender steak with a fragrant herb crust that crisps beautifully. The rosemary and thyme infuse each bite with earthy notes, while the pan sauce adds a savory depth. Serve it over creamy mashed potatoes or alongside roasted vegetables for a hearty meal that feels both rustic and refined.
Sheet Pan Boston Butt Steak Fajitas
Here’s a simple way to get tender, flavorful fajitas without the usual fuss—just one pan and minimal cleanup. This sheet-pan method transforms Boston butt steak into a juicy, well-seasoned main that’s perfect for busy weeknights or casual gatherings. You’ll appreciate how the oven does most of the work, letting the steak and veggies caramelize beautifully together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the marinade:
– 1.5 lbs Boston butt steak, sliced into ½-inch strips
– 2 tbsp olive oil
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– ½ tsp garlic powder
– ½ tsp onion powder
– ½ tsp salt
For the vegetables:
– 1 large bell pepper, sliced into ¼-inch strips
– 1 large onion, sliced into ¼-inch strips
– 1 tbsp olive oil
– ¼ tsp salt
For serving:
– 8 small flour tortillas
– ½ cup sour cream
– ¼ cup chopped fresh cilantro
Instructions
1. Preheat your oven to 425°F and line a large sheet pan with aluminum foil for easy cleanup.
2. In a medium bowl, combine 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, and ½ tsp salt to make the marinade.
3. Add the 1.5 lbs Boston butt steak strips to the bowl and toss until evenly coated with the marinade.
4. In a separate bowl, toss the 1 large bell pepper and 1 large onion slices with 1 tbsp olive oil and ¼ tsp salt.
5. Arrange the marinated steak strips in a single layer on one half of the prepared sheet pan.
6. Spread the vegetable mixture in a single layer on the other half of the sheet pan, keeping them separate from the steak to ensure even cooking.
7. Place the sheet pan in the preheated oven and bake for 15 minutes.
8. Remove the pan from the oven and use tongs to flip the steak strips and stir the vegetables.
9. Return the pan to the oven and bake for an additional 10 minutes, or until the steak reaches an internal temperature of 145°F and the vegetables are tender with lightly charred edges.
10. While the fajitas bake, warm the 8 small flour tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds.
11. Transfer the cooked steak and vegetables to a serving platter.
12. Serve immediately with the warmed tortillas, ½ cup sour cream, and ¼ cup chopped fresh cilantro on the side.
Zesty and satisfying, these fajitas boast a tender, pull-apart texture from the slow-cooked cut, with a smoky depth from the spices. For a creative twist, pile the leftovers into a toasted tortilla with a fried egg for next-day breakfast tacos, or serve them over a bed of rice for a hearty bowl.
Boston Butt Steak in Red Wine Sauce
Gathering around the table for a comforting meal is one of life’s simple pleasures, and this Boston Butt Steak in Red Wine Sauce delivers just that with its rich, savory flavors and tender texture. Perfect for a cozy dinner, it transforms a humble cut into something special with a few straightforward steps, making it ideal for both weeknights and entertaining. Let’s walk through the process methodically to ensure delicious results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the steak:
– 2 pounds Boston butt steak, cut into 4 pieces
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
For the red wine sauce:
– 1 cup dry red wine
– 1 cup beef broth
– 2 cloves garlic, minced
– 1 small onion, finely chopped
– 2 tablespoons unsalted butter
– 1 tablespoon all-purpose flour
Instructions
1. Pat the Boston butt steak pieces dry with paper towels to ensure a good sear.
2. Season the steak evenly on both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the steak pieces to the skillet and sear for 4 minutes per side until browned, avoiding overcrowding to promote even browning.
5. Transfer the seared steak to a plate and set aside, covering loosely with foil to keep warm.
6. Reduce the heat to medium and add 1 small finely chopped onion to the same skillet, cooking for 3 minutes until softened.
7. Add 2 cloves minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
8. Sprinkle 1 tablespoon all-purpose flour over the onion and garlic, stirring for 1 minute to form a roux and thicken the sauce base.
9. Pour in 1 cup dry red wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon to incorporate flavor.
10. Add 1 cup beef broth and bring the mixture to a simmer, cooking for 5 minutes until slightly reduced.
11. Return the steak to the skillet, spooning the sauce over it, and simmer uncovered for 20 minutes until the steak is tender and reaches an internal temperature of 145°F.
12. Remove the skillet from heat and stir in 2 tablespoons unsalted butter until melted and the sauce is glossy, adjusting seasoning if needed.
13. Serve the steak immediately, spooning the sauce generously over each piece.
This dish boasts a tender, fall-apart texture from the slow simmering, complemented by a deep, savory sauce with hints of red wine and garlic. Try serving it over creamy mashed potatoes or with crusty bread to soak up every drop of the rich sauce for a truly satisfying meal.
Pan-Seared Boston Butt with Garlic Mushrooms
Gathering around the table for a comforting meal just got easier with this pan-seared Boston butt paired with garlic mushrooms—a hearty dish that transforms simple ingredients into something special with minimal fuss. Perfect for weeknights when you want something satisfying without spending hours in the kitchen, it’s all about building layers of flavor through careful searing and sautéing. Let’s walk through each step together to ensure your dish turns out tender and deeply savory.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the Boston butt: 1.5 lbs Boston butt (pork shoulder), cut into 1-inch cubes, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
– For the garlic mushrooms: 8 oz cremini mushrooms, sliced, 3 cloves garlic, minced, 2 tbsp unsalted butter, 1/4 cup chicken broth
– For finishing: 1 tbsp fresh parsley, chopped
Instructions
1. Pat the Boston butt cubes dry with paper towels to ensure a good sear, then season evenly with salt and pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the Boston butt cubes in a single layer without overcrowding, searing for 3–4 minutes per side until golden brown and crisp.
4. Transfer the seared pork to a plate and set aside, leaving any drippings in the skillet.
5. Reduce the heat to medium and add 2 tbsp butter to the skillet, melting it until foamy.
6. Add the sliced mushrooms, sautéing for 5–7 minutes until they release their moisture and turn golden brown.
7. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
8. Pour in 1/4 cup chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
9. Return the seared Boston butt to the skillet, stirring to coat with the mushroom mixture, and simmer for 5 minutes until the pork is cooked through to an internal temperature of 145°F.
10. Remove from heat and sprinkle with 1 tbsp chopped parsley before serving.
Allowing the pork to rest briefly after searing keeps it juicy, while the mushrooms soak up the savory pan drippings for a rich, umami-packed sauce. Serve this over creamy mashed potatoes or alongside crusty bread to soak up every last bit of flavor, making it a cozy centerpiece for any dinner gathering.
Boston Butt Steak with Tomato Basil Salsa
A Boston butt steak offers a surprisingly tender and flavorful alternative to traditional cuts, especially when paired with a fresh tomato basil salsa. This recipe breaks down the process into simple, manageable steps perfect for beginners, ensuring you achieve a juicy steak with a vibrant topping every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Steak:
– 2 pounds Boston butt steak, about 1 inch thick
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
For the Tomato Basil Salsa:
– 2 cups diced tomatoes
– 1/4 cup finely chopped fresh basil
– 2 tablespoons olive oil
– 1 tablespoon red wine vinegar
– 1/2 teaspoon kosher salt
Instructions
1. Pat the Boston butt steak completely dry with paper towels to ensure a good sear.
2. Rub the steak on both sides with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
3. Preheat a large skillet or grill pan over medium-high heat until it is very hot, about 400°F.
4. Place the steak in the hot pan and cook without moving for 5 minutes to form a deep brown crust.
5. Flip the steak using tongs and cook for another 5 minutes.
6. Reduce the heat to medium and continue cooking, flipping every 2 minutes, until the internal temperature reaches 145°F for medium-rare, about 6-8 more minutes.
7. Transfer the cooked steak to a cutting board and let it rest for 10 minutes; this allows the juices to redistribute.
8. While the steak rests, combine 2 cups diced tomatoes, 1/4 cup chopped basil, 2 tablespoons olive oil, 1 tablespoon red wine vinegar, and 1/2 teaspoon kosher salt in a medium bowl.
9. Stir the salsa gently until all ingredients are evenly mixed.
10. Slice the rested steak against the grain into 1/2-inch thick strips.
11. Arrange the steak slices on a serving platter and spoon the tomato basil salsa over the top.
Delightfully tender with a rich, beefy flavor, the steak pairs beautifully with the bright, acidic salsa. For a creative twist, serve it over a bed of creamy polenta or alongside grilled vegetables to soak up the delicious juices.
Coffee-Rubbed Boston Butt Steak
Unlock rich, smoky flavors with this coffee-rubbed Boston butt steak, which transforms a budget-friendly cut into a restaurant-worthy meal through a simple rub and precise cooking. Using a methodical approach ensures tender, juicy results every time, making it perfect for weeknight dinners or weekend gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the coffee rub:
– 2 tbsp finely ground coffee
– 1 tbsp brown sugar
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the steak:
– 1 Boston butt steak (about 1.5 lbs)
– 1 tbsp olive oil
Instructions
1. Pat the Boston butt steak dry with paper towels to ensure the rub adheres properly.
2. In a small bowl, combine 2 tbsp finely ground coffee, 1 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper to make the rub.
3. Rub 1 tbsp olive oil evenly over both sides of the steak.
4. Sprinkle the coffee rub generously onto both sides of the steak, pressing it into the meat with your hands.
5. Let the steak rest at room temperature for 10 minutes to allow the flavors to penetrate.
6. Preheat a cast-iron skillet over medium-high heat until it’s smoking hot, about 5 minutes.
7. Place the steak in the skillet and sear for 4 minutes without moving it to develop a dark crust.
8. Flip the steak using tongs and sear the other side for 4 minutes.
9. Reduce the heat to medium and cook for an additional 8 minutes, flipping halfway through, until the internal temperature reaches 145°F on a meat thermometer.
10. Transfer the steak to a cutting board and let it rest for 5 minutes to redistribute the juices.
11. Slice the steak against the grain into thin strips.
Outcome: The steak boasts a crispy, aromatic crust from the coffee rub, while the interior remains tender and juicy. Serve it sliced over a bed of creamy mashed potatoes or alongside grilled vegetables for a hearty meal that highlights its smoky-sweet notes.
Boston Butt Steak Tacos with Lime Crema
Zesty and satisfying, these Boston Butt Steak Tacos with Lime Crema transform a humble cut into a weeknight favorite. By breaking down the process into clear stages, you’ll achieve tender, flavorful steak every time, even as a beginner cook.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
- For the steak marinade:
- 1.5 lbs Boston butt steak, sliced into 1/2-inch strips
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- For the lime crema:
- 1/2 cup sour cream
- 2 tbsp fresh lime juice
- 1/4 tsp salt
- For assembly:
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/4 cup chopped fresh cilantro
Instructions
- In a medium bowl, combine 1.5 lbs Boston butt steak strips, 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, and 1/2 tsp salt.
- Mix the steak and marinade thoroughly with your hands, ensuring all strips are evenly coated.
- Let the steak marinate at room temperature for 15 minutes to allow the flavors to penetrate.
- While the steak marinates, prepare the lime crema by whisking together 1/2 cup sour cream, 2 tbsp fresh lime juice, and 1/4 tsp salt in a small bowl until smooth.
- Cover the lime crema and refrigerate it until ready to use.
- Heat a large skillet or grill pan over medium-high heat until a drop of water sizzles immediately upon contact.
- Add the marinated steak strips to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding.
- Cook the steak for 4-5 minutes per side, flipping once, until the internal temperature reaches 145°F on an instant-read thermometer and the exterior develops a golden-brown crust.
- Transfer the cooked steak to a clean plate and let it rest for 5 minutes to allow the juices to redistribute.
- Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted.
- Assemble each taco by placing a warmed tortilla on a plate, adding a portion of the rested steak, topping with 1 cup shredded cabbage, drizzling with the prepared lime crema, and garnishing with 1/4 cup chopped fresh cilantro.
Flaky and juicy from the marinated steak, these tacos offer a delightful contrast with the crisp cabbage and creamy lime crema. For a creative twist, serve the components family-style on a platter, letting everyone build their own tacos with extra lime wedges on the side.
Boston Butt Steak with Apple Cider Reduction
Cooking a Boston Butt Steak with Apple Cider Reduction is simpler than it sounds, and the payoff is a restaurant-quality meal right at home. This guide will walk you through each step methodically, ensuring even a beginner can achieve tender, flavorful results. Let’s get started.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the steak:
– 2 lbs Boston butt steak (about 1 inch thick)
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the apple cider reduction:
– 2 cups apple cider
– 1/4 cup apple cider vinegar
– 2 tbsp unsalted butter
– 1 tbsp brown sugar
Instructions
1. Pat the Boston butt steak completely dry with paper towels on both sides.
2. Rub the steak evenly with olive oil, then season both sides with kosher salt and black pepper.
3. Preheat a large skillet over medium-high heat until a drop of water sizzles immediately, about 3 minutes.
4. Place the steak in the hot skillet and sear for 5 minutes without moving it to develop a golden-brown crust.
5. Flip the steak using tongs and sear the other side for 5 minutes.
6. Reduce the heat to medium and cook the steak for an additional 8 minutes, flipping once halfway through, until the internal temperature reaches 145°F on an instant-read thermometer.
7. Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 10 minutes.
8. While the steak rests, pour the apple cider and apple cider vinegar into the same skillet over medium heat, scraping up any browned bits with a wooden spoon.
9. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally, until it reduces by half and thickens slightly.
10. Stir in the brown sugar and cook for 2 more minutes until dissolved.
11. Remove the skillet from the heat and whisk in the unsalted butter until the sauce is glossy and smooth.
12. Slice the rested steak against the grain into 1/2-inch thick pieces.
13. Arrange the sliced steak on a platter and drizzle generously with the apple cider reduction.
During the resting period, the steak’s juices redistribute, ensuring each bite is succulent and tender. The reduction adds a tangy-sweet glaze that beautifully complements the rich, savory meat, making it perfect for a cozy dinner. For a creative twist, serve it over creamy mashed potatoes or with a side of roasted Brussels sprouts to soak up every last drop of the flavorful sauce.
Conclusion
From classic barbecue to inventive global twists, these 23 Boston butt steak recipes offer endless inspiration for your kitchen. We hope you find a new favorite to try! Share which recipe you loved in the comments below, and don’t forget to pin this roundup on Pinterest to save all these delicious ideas for later.
