Shoulder steaks are a real treat. Comprised of a number of muscles from the shoulder, it has a reasonable amount of rich creamy fat interspersed within. Cooking shoulder steaks will take slightly longer than cooking a pork chop—but it’s worth it. When pan fried or grilled over a low heat, the fat around the muscles disperses into the meat giving it an insanely rich flavor. Finish the cooking process with a flash of heat on each side to give the steak a caramelized crunch.