Pork Steaks

[JBCWCHS06]

Was watching the Chuds BBQ youtube channel and remember seeing him do pork steaks cut from a pork butt and sounded really good. Luck would have it Kroger had Buy One Get One Free Pork Butts so bought 2 one for some pulled pork soon and another I had them cut into steaks. In his video he did them with direct heat I think. Was wondering if that would be the best way to cook them or if I could almost reverse sear them like a steak or just smoke them like you would normal pork chops. Excited to try something new this weekend just don't know for sure how I wanna attack these.

 

[Gonna Smoke]

Here is a good way to cook them...

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...

www.smokingmeatforums.com

As is this...

Pork steaks

Ann and I wanted pork steaks last night. So, I picked a couple nice thick ones and cooked them up on the CI pan. Not often I find them this thick. They were about 1.5"thick! No build shots, sorry. Plated up with mashed taters and gravy #teamgravy! And crab stuffed shrooms. I was a stuffed boy...

www.smokingmeatforums.com

There are plenty of other methods, just do a search for "pork steaks".

Personally, I like them seasoned with most any rub and reversed seared...

 

[mike243]

Grill is my favorite way, Mccormic smokehouse maple rub, little shag bark thrown on the grill while cooking them.

 

[chopsaw]

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...

www.smokingmeatforums.com

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...

www.smokingmeatforums.com

 

[JBCWCHS06]

Here is a good way to cook them...

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...

www.smokingmeatforums.com

As is this...

Pork steaks

Ann and I wanted pork steaks last night. So, I picked a couple nice thick ones and cooked them up on the CI pan. Not often I find them this thick. They were about 1.5"thick! No build shots, sorry. Plated up with mashed taters and gravy #teamgravy! And crab stuffed shrooms. I was a stuffed boy...

www.smokingmeatforums.com

There are plenty of other methods, just do a search for "pork steaks".

Personally, I like them seasoned with most any rub and reversed seared...

Yeah that's what I'm really leaning towards is a reverse sear want that smoke flavor but a nice crust on them as well. Think they will cook up nice with it being pork butt too with a decent amount of fat.

 

[mike243]

I prefer 1/2" as thicker tends to be tough when trying to grill, to thin to smoke and prefer crusty fat lol

 

[KimberlyO]

Being in pork steak country, we had done quite a few pork steaks direct grilled. Then, the founder of our BEST BBQ joint (Pappy's) was a guest on Raichlen's Project Smoke and showed him smoking nice and thick pork steaks. He smoked them with a nice sear at the end. I highly recommend the recips and the method. Here is the link to the recipe and instructions on how to cook them: https://barbecuebible.com/recipe/saint-louis-style-pork-steaks/

Hope you try and enjoy! - Kim

 

[Smokin Okie]

Being in pork steak country, we had done quite a few pork steaks direct grilled. Then, the founder of our BEST BBQ joint (Pappy's) was a guest on Raichlen's Project Smoke and showed him smoking nice and thick pork steaks. He smoked them with a nice sear at the end. I highly recommend the recips and the method. Here is the link to the recipe and instructions on how to cook them: https://barbecuebible.com/recipe/saint-louis-style-pork-steaks/

Hope you try and enjoy! - Kim

This right here ! That makes a great pork steak.

I've also done the Chud method. He uses his direct heat cooker, the Chud Box, but I did the same thing with an 18 WSM , taking out the water pan cooking on the top grate.

Chud cuts a thicker steak, he does it himself and cuts them 2" thick and his method is good for that thickness. But less than that, I liked Pappy's better.

Chud also mops his pork steak, he's emulating a method used at Snows BBQ, where Tootsie cooks on direct heat smokers. What I found with that method, is the steak goes into a stall just like a full butt. And when I mopped it extended the stall. Its been a couple years since I did this, but I recall it taking a long time to get done.

I liked Pappy's method of taking the steak to 165* to 175* and then searing to finish.

I've also tried cutting a pork butt into four 2" steaks. " pro tip " put it in the freezer for a couple of hours before starting. I " butchered " the last butt I tried because I did not think that necessary. I used a meat saw blade in a reciprocal saw to get through the bone but its too unwieldy for the rest of the butt, a butcher knife works fine.

 

[schlotz]

Grill pork steaks all the time but we have the butcher cut them 1.5" thick. Grocers around here always have them way to thin and they easily get burned up unless you park yourself at the grill for the entire period. I use SPG, then lightly baste with Italian dressing.

 

[chopsaw]

Getting it nailed down comes with experience . Each cook can be different . I do them all different ways , but the point is you have to get them rendered . People don't cook them long enough , or to the right internal temp . Don't think Pork Chop .
These are indirect on a kettle . You want to look for the shrink back from the bone .
These never saw direct heat .

Then sauce them up if you like . Let in cook in .
I put them in a pan and cover with foil . Let them sit on the counter for a bit .
Cuts with a fork .

One of our favorite ways is to use Italian bread crumbs . Cook indirect until the coating sets . Then spin the grate over the coals .

Sauce at the very end and serve .

 

[JLeonard]

I them like KimberlyO posted. Reminds me....Been a while since I've done them. Gonna have to remedy that.

Jim

 

[JBCWCHS06]

Now really leaning towards cooking them the way KimberlyO posted that looks like my best bet and honestly sounds the most intriguing to me can't wait to try them on Sunday.

 

[culpepersmoke]

I like to dry brine them as outlined by Jeff

Smoked Pork Steaks - Learn to Smoke Meat with Jeff Phillips

If you are looking for the perfect thing to cook in the smoker, look no further than smoked pork steaks.

www.Smoking-Meat.com

 

[DRKsmoking]

There are so many ways to do pork steaks , as can be seen above. All the ways are great and the good thing is you can try them all, and figure which way is you house favorite.

We do a lot of pork steaks and chops, and the way we do them is how we feel at the time ( or how Mona says we want them )

Enjoy the Q testing, love that we can eat most of the trials and errors

David

 

[chopsaw]

We do a lot of pork steaks

You should try that bread crumb method sometime . Takes some effort and cooking technique , but done right they're another level . Be right up your alley .
I bought a pack yesterday . Gonna cook 'em up Sunday .

 

[DRKsmoking]

You should try that bread crumb method sometime . Takes some effort and cooking technique , but done right they're another level . Be right up your alley .
I bought a pack yesterday . Gonna cook 'em up Sunday .

Thanks Rich, I have been thinking of this for a while. And after seeing yours it reminded me that Chris gmc2003 , told me about this a while back. Guess I am putting too much in my memory bank and not going through it ...lol

Show Sundays cook to remind me again, we like shake and bake, so this is a for sure thing here . Hopefully soon

David

 

[Oceantoad]

Thanks to all for posting all this great information. I just happened to buy 6 butts yesterday and cut 4 of them into steaks. Individually vacuum packed them and stacked in the freezer. I'm looking forward to trying some of these great recipes. My mouth is watering just thinking of it.

 

[DRKsmoking]

I'm looking forward to trying some of these great recipes. My mouth is watering just thinking of it.

Just a tease

Just had this for supper other day , Just on the Q,
Tasty and yes I like onions on my steaks, lol
Mona likes hers with Soya sauce , me with just about anything





David

 

[912smoker]

We love them too and prefer the reverse sear method. Been a couple of weeks but ibe of our favorite meals!

Keith