The purpose of pan-frying shoulder blade steaks or other cuts of meat is to develop a crispy brown crust on the outside, while retaining moisture on the inside. Pan-frying is simply a method of cooking where the meat is only slightly submerged in liquid or oil. Season the meat to your tastes.
Place just enough vegetable oil or melted butter in the pan to cover the bottom of the pan. The size of the pan will vary depending on how many blade steaks you are cooking. The pan should be large enough so the steaks you are cooking will not touch or overlap. If you want to season your pork blade steaks with a rub, the herbs and spices that go well with pork are caraway seeds, cumin, dill, garlic, fennel, savoury, thyme, lemon balm, anise and rosemary.
Turn the heat on medium high until the oil or butter is hot, but not smoking. Place the blade steak in the pan, and leave for four minutes before turning to develop the brown crust, checking periodically. Continue frying on that side until a nice crust forms.
Flip it over, and fry on the second side until a crust develops. Cooking time will vary with the thickness of the steaks. When the second side becomes brown, use a meat thermometer to determine if the internal temperature of the meat has reached 71.1 degrees Celsius. If it has not, place it in a 350-degree oven for a few minutes to cook until the correct internal temperature is reached. If you fry the steak in the pan too long, the steak will become dry.