Pork Butt Steaks

[barney9]

Picked up a couple of 1" thick pork butt steaks from a local farm. I usually cook them on the Weber Gasser with great results. They eat a lot like a rib eye in my opinion. Anyway since I got the pellet grill I want to cook them on there. Any suggestions? If it were a rib eye I would reverse sear. Anyone ever reverse sear pork to a higher temp?

 

[HalfSmoked]

Welcome. Treat just like a steak pork is consider done at 145 degrees now by USDA standards.

Warren

 

[disco]

Try doing them Char Siu! Marinate in Char Siu Marinade. For 1.5 kg (3 pounds):

• 125 ml (1/2 cup) soy sauce
• 30 ml (2 tablespoons) hoisin
• 3 ml (½ teaspoon) five spice
• 5 ml (1 teaspoon) sriracha (could substitute 3 ml (1/2 teaspoon) hot pepper sauce)
• 250 ml (1 cup) brown sugar
• 5 ml (1 teaspoon) red food colouring

Mix the ingredients together. It will make kind of a slurry. Marinate the steaks in it overnight and smoke at 300-350 F to an internal temperature of 155 F.

 

[chilerelleno]

I reverse sear pork chops all the time.
I buy the big packs of 2 inch thick pork chops from Costco, I smoke and then grill to sear.
I'm pull them off the smoker at 110°-115°, and off the grill at an IT of 140°-142° .

 

[barney9]

I reverse sear pork chops all the time.
I buy the big packs of 2 inch thick pork chops from Costco, I smoke and then grill to sear.
I'm pull them off the smoker at 110°-115°, and off the grill at an IT of 140°-142° .

This is the plan! I am going to try to sear them on the pellet grill with the "integrated flame broiler"

 

[chopsaw]

Chops work at 140 ,,, Pork steaks need to go higher in my opinion .