The responsible decision: Pork Shoulder steak, the new Rib Eye

So you want to cut back on beef but aren't yet ready to give up the juicy, rich flavour of a
grilled steak? There might just be an answer to your quandary.
Nobody said you had to give up steak. But we may have been receiving nudges from well-meaning Earth lovers (or our own consciences) to cut back on our beef intake. And that's because of all the farmed meats, beef bears the burden of putting the most stress on the environment. Those poor farmers in the UK who are going to be bitterly betrayed by an irresponsible agreement to tariff free imports of hormone treated beef might be a decider for people to turn their back on beef. I am sorry but I can not  bring myself to string the words Liz Truss and beef together in the same sentence. Pork though? Not so much. Various strategies have been kicked around for what to do about this: Meatless Mondays, National Vegetarian Week 2021 has just finished and highlighted to a wide audience the benefits and pleasures of a meat-free diet. But there are also small, more routine adjustments you can make in the kitchen without giving up that hamburger altogether. Of course, switching to a totally plant-based lifestyle might be an ideal. (Ideal for the Earth? Yes. Implausible for me? Also yes.) But if you're trying to lessen your impact on the planet without cutting out meat entirely, consider this: According to a recent study, pork production contributes 80 percent fewer carbon emissions to the atmosphere than beef production (and offers other sustainable benefits, too).The even better news? Pork can be just as flavoursome as beef—in fact, it can clobber steak with its richness and sweetness. and lest you start protesting that nothing could replace your beloved ribeye, allow me to assure you that pork can even deliver that knockout punch in steak form. If you're reading this, I'll assume you've tried a pork chop—which for the record, will always be my forever protein. But there is a cut of pork growing in popularity. Behold the pork shoulder steak.Pork shoulder steaks are perfect for the barbecue; they're quick to cook, and the marbling of fat that runs through the meat means they stay juicy and flavoursome. Pork shoulder steaks are a bit of a revelation when it comes to barbecuing this summer .To show off these beauties give them a classic marinade and a long marinate if you can, it really does make all the difference.It's going to be a No Oven Summer! Using your outdoor  grill is a great way to keep the heat out of the kitchen. Outdoor cooking tongs at the ready.This is going to be my new favourite way to cook pork steaks this summer.
How to season pork shoulder:
Just pain salt and pepper will be fine.
You can also add paprika or a spice mix.I used some cajun spice, it brings great flavour to this particular cut of meat. Onion, garlic, oregano, thyme, cumin are some of the others Use any marinade of your choice. Mine would normally include spices, olive oil and vinegar.
How long to marinate for:
At least 30 minutes and up to 1 day, in the fridge.Then make sure the steaks are relatively dry from the marinade and grill on a preheated to medium-high heat, cleaned gas grill for 5-6 minutes per side.
How long to cook on the grill
Pork shoulder steaks don’t require a long cooking time.
But it still depends on the thickness of the cut.
Grill 5-6 minutes per side on the grill.
The outside should be lightly charred and the inside should possibly remain juicy.
A meat thermometer inserted should read 145 F in order to be safe to consume.
Cooking on Charcoal
Follow the same instructions as you’d do when you use a gas grill