# Pre cut pork shoulder steaks help req

**URL:** <https://community.anovaculinary.com/t/pre-cut-pork-shoulder-steaks-help-req/11227>\
**Category:** Anova Precision® Cooker\
**Created:** [December 16, 2017, 7:07pm UTC](https://community.anovaculinary.com/t/pre-cut-pork-shoulder-steaks-help-req/11227 "2017-12-16T19:07:51Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![Mowgz](https://avatars.discourse-cdn.com/v4/letter/m/8797f3/32.png) [@Mowgz](https://community.anovaculinary.com/u/Mowgz)\
**Post date:** [December 16, 2017, 7:07pm UTC](https://community.anovaculinary.com/t/pre-cut-pork-shoulder-steaks-help-req/11227/1 "2017-12-16T19:07:51Z")

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Evening all

I’m struggling to find any information on times and temps on pre cut pork shoulder steaks. They are a little over an inch thick wondering if I should treat them like chops or even if it’s worth the effort of sous vide. Any help will be much appreciated.

Thanks

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<div class="post-metadata">

**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [December 16, 2017, 8:45pm UTC](https://community.anovaculinary.com/t/pre-cut-pork-shoulder-steaks-help-req/11227/2 "2017-12-16T20:45:03Z")

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You can treat them much as chops. Select your desired done-ness (I like around 54C/130F for blushing pork) and your time of up to 4 hours and give them a swim. Being only an inch thick you could pull them from the bath after an hour and they would be ‘done’ with the meat having reached the desired internal temperature. However, a bit more time would probably be preferable.

When you decide to drag the meat from the bath, because it is only an inch thick, you might wish to give it a quick chill in an ice bath. This will cool the outside of the meat and give you a little bit of a barrier against over cooking with your sear. Dry meat well. Season as desired and sear off in a hot pan. 30-45 seconds per side should be enough if you can get the pan hot enough.

Plate and enjoy.