Help cutting/cooking pork steaks

[Hockeydudde]

I have 2 boneless pork butts defrosting. I want to do 3/4" -1" thick pork steaks. Planning to smoke at 300 for around 2 hours.
In not sure how to cut the steaks though.
In this picture (not mine, borrowed from the interwebs), should my cuts be horizontal, or vertical?

Also what probe feel or IT should I be shooting for?

Edit: find this thread. Sounds like maybe I should plan for more like 4 hours.

Pork Steaks My Way

Howdy smokers. Pulled out some pork steaks from the freezer I bought a couple weeks back. Big thick ones. Seasoned up with a mix of mississippi grind and Tn Mojo On the offset using pecan and cherry Thin blue smoke Smoked about 3hrs and IT was around 165. Pulled off and wrapped individual with...

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Still confused on the cut though

 

[chopsaw]

This would be the traditional way to cut a pork steak . These came from a boneless butt . I was making sausage and these were to good to grind . The one that has a slit in it was next to the blade bone .

You can cut them however you like though . Just go by eye and get the lean fat profile you want .
These were some I just took hunks of . From a boneless butt . You're not going to get the full profile on all of them .

Just did this big hunk . Roasted in the oven . Cast iron skillet . It was great .
Been good on the smoker too .

 

[chopsaw]

I don't temp mine , but anywhere between 175 to 190 should be tender .
I grill mine a couple different ways . Not smoking , but maybe something you can use in there .

Pork steaks and ribs for the 4th

Fired up some pork steaks for the fourth . Ended up using the Genesis 310 . Weather was miserable and the gas grill does a good job . Soaked over night in zesty Italian dressing . I get the grill screaming hot . I go right from the soak to the grill , and do the first flip pretty quick . That...

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Pork Steaks on the gas grill .

Got a nice pack of center cut pork steaks at the store last Friday . Not a bad price on the package , and it's been awhile since I've had any . In St. Louis BBQ means pork steaks . It's changed now days , but growing up it was Pork steaks , hamburgers and hot dogs . I normally wouldn't do...

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[zwiller]

Just went down this rabbit hole. I've seen a BUNCH of ways to do it including diagonally so I am gonna say no wrong or right way. That said, traditional bone in steaks are length wise. I actually did the opposite for these and turned out fine.

https://www.smokingmeatforums.com/threads/schwenkbraten-german-style-pork-steak.329223/

 

[thirdeye]

In this picture (not mine, borrowed from the interwebs), should my cuts be horizontal, or vertical?

Vertical. in other words, make your slices perpendicular to the money muscle.

 

[Hockeydudde]

Thanks for all the info!
I think I'll go the traditional cut.
Send like there is a lot of variability in cooking approach. Seems like you can't really go wrong... But I bet I can.

 

[chopsaw]

Seems like you can't really go wrong... But I bet I can.

You got it . Just know the temp difference between loin / chops and butt / shoulder steaks .

 

[Hockeydudde]

For a late start so they are on the gas grill. My wife is making lasagna, so decided to go " "Italian" with them. Salt and pepper for the sear. Going to start basting with Italian herb butter.

Cutting went just like thirdeye described. Thanks! Took 3 steaks from each butt. Rest cubes for carne adovada.

 

[Hockeydudde]

Plans changed. Stacked then in a tray, basted with butter and sprinkled with rough chopped parsley, sage, oregano, garlic and fennel.

 

[thirdeye]

Wow, those look delicious. Here is one more option, these were cut from the 'bone end' (the money muscle end was removed as a small roast). You chill the butt in the freezer and make slice with a knife to the bone, then give it a few strokes with a saw, then go back to the knife. This works best for cutting thicker steaks.