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Smoked Pork Steak

post #1 of 23
Thread Starter 
Smoked some pork steaks tonight. Wow they were good. Never going on the grill again!

All seasoned up. Light coating of EVOO then seasoned with Cavender's Greek Seasoning and garlic power.

Smoked for around an hour and a half around 240ish.

post #2 of 23
Those look excellent Darrin!!
post #3 of 23
I never would have thought to have smoked those cuts of meat ... you have me wanting to head to the store and smoke some tomorrow!!! Nice job!
post #4 of 23
Looks good Darrin.
post #5 of 23
I love Cavenders and I bet they were good ! Nice job .
post #6 of 23
Look real tasty...PDT_Armataz_01_37.gif
post #7 of 23
Darn nice lookin eats Darrin PDT_Armataz_01_37.gif
post #8 of 23

How much smoke?

You said you cooked them for about 1 1/2 hours at 240ish. How long did you have smoke on them? I have "OVER SMOKED" a few pieces of meet in the'm a little nervous. I want to do some tomorrow. By the way, How thick were your steaks?

I'm suprised so many people know what a pork steak is! Since I live near St. Louis, Mo...Pork Steaks are considered a staple food item.
post #9 of 23
Gotta try these. Look great.
post #10 of 23
Great idea. When I think about it I shouldn't be surprised they are great, it is after all just sliced Pork Butt !!!!

Good Job
post #11 of 23
Looks great! I've been thinking about doing some of these.
post #12 of 23
gonna have to try this ....looks good
post #13 of 23
i'm convinced - will try it the first nice day we get here in the frozen north!
post #14 of 23
Thinking of smoking some pork steaks this weekend while i smoke a chicken for the lady...question I have is time? Generally have my smoker around 230-240 degrees. I have seen recipes and posts running times anywhere from 1 1/2 hours up to like 5 hours. Some say throw em on and let em smoke, others use a 2-2-1 (or 2-2-1/2) guide me in the right direction
post #15 of 23

Think of them as a thin CSR, or pork chop. I cook them to 150, med rare.

post #16 of 23

Nice ..

post #17 of 23

I take mine to 145 and let them rest for about 20 min with a foil or plastic wrap coverĀ 

post #18 of 23

I usually do a reverse sear (smoke to about 150-ish then a high heat grill for about 1-2 minutes) then sauce for 10 minutes per side on the smoker. They aren't St Louis Style pork steaks without sauce. ;)

post #19 of 23
I often prefer a good pork steak over a beef steak. Local grocery store cuts pork steaks about an 1" inch thick. Man, they turn out so juicy.
post #20 of 23

I smoke pork steaks with no seasoning and then use them as the "ham" in ham and beans. Everybody loves it!

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