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Midnight Smoke 12-04-2012 11:38 PM

Pork Steaks ^^ Help Needed
I have cooked many a Pork Steak over the years, mostly Medium/High heat Direct. We really like them. Usually they are 1/2" to 3/4" thick. No Problem!

So today I go the Butcher and ask him to slice a 8.5 Butt about as thick as my thumb, usually I ask for 3/4". Guess he was having an off day because what I got were almost 2" thick Steaks. My Thumbs are not that fat. :doh: Could not tell at the store because of the way they were packaged.

Here are my thoughts, I want to try cooking these at 250 to 275 Indirect and want dinner to be ready between 5:00pm and 6:00pm. Do you think 5 to 5 1/2 hours will get me to 190? Planning on foiling at 165.

Any advice will be appreciated.

grantw 12-05-2012 12:11 AM

High heat sear em and try this:
Pork but steaks
2 shoulder steaks
1 large onion
2 cups ketchup
2 cups water
Salt and pep
1 tsp garlic powder
cook min 2 hrs

BIGBrandon2785 12-05-2012 12:53 AM

Sear em,then put them in a pan full of BBQ sauce and let them simmer on the grill for about 2 hours.Looks kinda like this.(Fresh off of St Louis BBQ Wikipedia,lol)

IamMadMan 12-05-2012 06:18 AM

Buy your butcher a ruler for Christmas.... LOL

BigBellyBBQ 12-05-2012 06:24 AM

when I do them as soon as the middle turns color they're done, 190 seems high...if I want to do a money muscle from the butt, I go to 175....doing as steaks s I would go to 155 160 or even 145..
different flavor at the 190 plus area..

Wampus 12-05-2012 10:45 AM

I know it's not exactly the same cut, but sounds like it's similar in size, at least in thickness, BUT.....

What about doing them like this: ?

I'd think you may have to let them go a little longer indirectly, but would that work? You could also do a reverse sear, starting them indirect and finishing them on direct heat.

I usually just grill pork steaks. Those being so thick, just lengthen the indirect time and grill the same otherwise, no?

I would think about 1-1.5 hours indirect finished over direct heat would do it. Maybe just stick a probe in the thickest part of one and let it go indirect until it got to 130-135 IT then put them over direct heat to bring them to 145-150? Carryover will take them to about 155-160. Anything higher will result in less desirableness (IMO). Pork steaks are great when JUST barely pink I think.

DownHomeQue 12-05-2012 10:52 AM

I would Smoke them at 300-325 Sauce the last 45 minutes.. Imagine it would take 2.5 to 3 hours 5 seems a little long to me..

DownHomeQue 12-05-2012 10:53 AM

may think about cutting them up vertically and putting them on a skewer with some smoked sausage and onions and peppers.. oh my damn.. I'm getting hungry.. :shock:

kcmike 12-05-2012 11:12 AM

Why not take a sharp knife and slice them in half so you end up with close to the desired ¾" thickness?

jlane 12-05-2012 11:29 AM

I did some thick cut pork steaks this past spring by placing them on the smoker for an hour at 250 then wrapped them in foil with some brown sugar, honey and a few tablespoons of apple juice for another 1 to 1 1/2 hour. Pulled them when they hit 160 sauced them and cooked another 30 minutes. We didn't need a knife to cut through them, best pork steak I've had. I think next time I will put them on direct heat for the last part to crisp them up some when saucing. Good luck.

hamiltont 12-05-2012 11:30 AM

Around here they call those "Country Style" ribs. Sometimes you get the true country style ribs & sometimes you get a butt sliced up, like you have. I usually go 275F to ~150F internal. Rub & sauce like regular ribs. Generally takes a couple hours give or take. Cheers!!!

Braddog 12-05-2012 11:59 AM


Originally Posted by BIGBrandon2785 (Post 2288879)
Sear em,then put them in a pan full of BBQ sauce and let them simmer on the grill for about 2 hours.Looks kinda like this.(Fresh off of St Louis BBQ Wikipedia,lol)

Ugh...That's a St Louis thing all right. Grilling burgers, dogs, brats, & pork steaks and letting swim in a pan of sauce. No thanks.

Just smoke 'em low and slow for 4-5 hrs. They'll melt in your mouth.


Midnight Smoke 12-05-2012 12:36 PM


Originally Posted by kcmike (Post 2289113)
Why not take a sharp knife and slice them in half so you end up with close to the desired " thickness?

Bone-In. :wink:

Midnight Smoke 12-05-2012 12:44 PM

Thanks for all the help! We like the flavor of the Pork itself, just some Garlic, Salt some Mrs. Dash. Not much for the Saint Louis style of smothered in liquid.

These have been in the fridge for about 18 hours now with the seasoning mix. Will be combining some of the tips offered and give it a shot this afternoon. Will post the cook, if they are edible. :rolleyes:

PatioDaddio 12-05-2012 01:06 PM

Here's how I cook my thick (1 1/4") pork steaks. I hope this helps.


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