Recipe Details

Pork Blade Steak Piccata

Prep Time: 10 minutes
Cook Time: 10 minutes
Marinating Time: 30 minutes
Servings: 4 - 6


Cook to 145 F with 3 minute rest


4 blade pork steaks, 1 pound
1 teaspoon lemon juice, freshly squeezed
1 tablespoon capers, drained
1 tablespoon flat-leaf parsley, chopped
Salt and pepper


1/4 cup garlic, smashed (about 12 cloves)
3 tablespoons capers, drained
1/2 cup white wine
1 1/2 tablespoons Dijon-style mustard
1 teaspoon kosher salt
2 teaspoons black pepper, freshly cracked
1 1/2 tablespoons lemon zest, grated
3 tablespoons lemon juice, freshly squeezed

Cooking Directions

In a medium bowl, combine all marinade ingredients and stir until fully incorporated. Add the blade steaks, cover and marinate for 30 minutes (or up to 3 hours) at room temperature.

Preheat grill to high.

Remove the steaks from marinade, brushing off any large pieces. Bring marinade to a boil in a saucepan for 3 to 4 minutes, and set aside to baste while you grill.

Grill steaks while basting with the reserved marinade. Remove from grill when well marked on both sides, about 3 to 5 minutes per side. Let rest 5 minutes.

To serve, slice and season with the salt, pepper, lemon juice, capers and parsley.

Yield: 4-6 servings

Recipe from Guy Fieri’s NEW cookbook, Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It

Serving Suggestions

Recipe from Guy Fieri’s NEW cookbook, Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It

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About the Cut: Blade Steak

A steak comes from a roast cut that’s been sliced. Blade steaks (also called pork steaks) are cut from the pork shoulder and contain the blade bone.

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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.

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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days; sealed ground pork will keep in the refrigerator for 1 to 2 days. If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.

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Butcher's Tips

Do not overcook pork or it will become dry and tough.Cooking to 160°F will result in clear or slightly pink tinted juices and provides meat that is juicy and tender.

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