Barbecue Shoulder Steak Skillet

READY IN: 1hr 50mins
Recipe by Kittencalrecipezazz

If you don't have a large enough skillet to accomodate the two steaks and sauce then use a Dutch oven, I use my large electric skillet for this, if desired you may double the sauce amount to use for a large chuck pot roast, cooking times will need to be increased

Top Review by Queen Roachie

I really enjoyed this recipe. We had it tonight with some sauteed mixed veggies. I used pork shoulder steaks, 3 thin ones. I also used the seasoned salt and beef broth in place of the water. Fall apart tender meat, thanks to the long simmer and the acids in the tomato sauce. I skimmed and saved all the broth, and I'm going to try it in a rice dish tomorrow. Thanks for another great recipe!

Ingredients Nutrition


  1. Heat oil in a large skillet or electric frypan over medium-high heat.In a bowl combine the water with tomato sauce, lemon juice, ketchup, brown sugar, Worcestershire sauce and mustard powder until combined; set aside.
  2. Season both chuck steaks with salt and pepper (about 1/2 teaspoon of salt and pepper for each steak or can use more if desired).
  3. Brown both sides of the steak in hot oil then remove to a plate.
  4. Add in onion; saute for about 3 minutes.
  5. Add in garlic and crushed chili flakes; cook stirring for another 1 minute.
  6. Pour in the sauce over and around the meat.
  7. Cover and simmer on low heat for about 1-1/2 hours or until meat is tender.
  8. Season with more salt and pepper if needed.

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