• working on DNS.. links may break temporarily.

Teach me how to do Pork Steaks!!!

M

Mr Baloo

Got Wood.
Joined
May 4, 2012
Messages
45
Reaction score
10
Points
0
Location
Belle Chasse, LA
OK, I have seen threads on pork steaks... and drooled over the pron.... well, I am heading to my butcher to get them cut as they have butts on sale for 1.49 a pound... the threads do not get too detailed in the recipe because I am sure that it is much more common in other areas of the country. But here in the south, I have honestly never heard of them....

What temps? how long? braise it? or just go lower temps.... thanks for the help... cause they really look good.

Baloo
 
Mr Baloo said:
OK, I have seen threads on pork steaks... and drooled over the pron.... well, I am heading to my butcher to get them cut as they have butts on sale for 1.49 a pound... the threads do not get too detailed in the recipe because I am sure that it is much more common in other areas of the country. But here in the south, I have honestly never heard of them....

What temps? how long? braise it? or just go lower temps.... thanks for the help... cause they really look good.

Baloo
Click to expand...

If you have not gone to butcher shop yet, see what pork steak is going for and compare price to the butts on sale, if the butts are cheaper ask the butcher if he will cut it into pork steak hopefully for free.
Dave
 
I do mine on a weber kettle 22". I apply a small amount of a non sugar rub on both sides. I use a charcoal basket with a mix of mild wood like cherry, or apple and charcoal. I then smoke them (covered) with low heat for 30 min. I then spread some new charcoal and cook them with direct heat uncover and apply a good quality sauce. Make sure you turn them frequently to avoid burning. Keep it simple and your Likely to have succes. These are a very forgiving cut of meat. Be creative, and experiment. Good luck and post your results!
 
I'd start simple with pork steaks. They have a lot of fat in them. I season mine with salt, pepper, garlic powder, and onion powder. Somtimes I add paprika.

The two ways I prefer it cooked is pan fried over a medium low heat, very little oil. And of course done over coals on the kettle. Depending on how hot the fire is you may have to go indirect for a little and sear towards the end.

Cooked just right it is very tender and juicy and they don't take long to cook. I have been craving some good pork chops and porl steaks lately, they just made my short list.
 
I like to get them cut very thin, about 1/2 inch thick.
They grill very quickly over a hot fire.
Grill a few extra for sandwiches the next day.:-D
jon
 
Sprinkle them with your favorite rub and cook them in a kettle hot. they are so tender that you will think twice about pork chops.
We use them to make changes and tweak rubs and sauces too.
 
I cook mine over a hot fire, season with you favorite rub, fresh cracked pepper and then onto the Weber over a hot fire. Pork steaks are one of the few items I like slathered with BBQ sauce. Sauce them right t the end of the cook, remove from the fire and enjoy!
 
We like ours done pretty much exactly like beef steaks, just cooked a little more, but not OVERcooked.

Rubbed down with EVOO, kosher salt, fresh cracked pepper and maybe finely minced fresh garlic or garlic powder. Grill over direct heat until medium or about 140-145 IT. Rest and serve em up. Slightly pink on the inside for awesome flavor and tender juicy love! Cooking we if you can't handle pink pork, but the new safe temp for pork is lower than 160 now.

Done this way, they're every bit as good as a beef steak.
 
I cut pork steaks into cubes and use them instead of meatballs in spaghetti sauce...
Or sometimes cook them like a steak on the grill.
 
i just use s&p and grill over coals direct for about 3-4 minutes each side.
course the ones i get here are under 1/2 in thickness so they cook quickly.
if thicker then you need to cut a few at furst to see how long to cook them.
remember these cook easily and are easily overcooked which is not necessary.
 
Take it from a Saint Louis native living in the pork steak capital of the world..

First, make sure you know what a pork steak actually is. A true pork steak comes from a thick cut sliced up bone in butt. Some guys mistake pork chops for pork steaks. A good size steak is 1/2" to 3/4" thick uncooked. My recipe for steaks is to grill over direct heat in the weber kettle until tender. Season before hand with your favorite pork rub. Once tender, sauce them with your favorite Q sauce while still on the hot kettle. Set the sauce on both sides and then pull. If you are serving right then and there, go from the grill to the plate. If you are transporting or serving later, place the cooked steaks in a roasting pan with a splash of more Q sauce and place in the oven on the lowest temp. 160 is best, but I get away with 175-180 on mine with no issues. They come out and serve up just a little more tender, but are still fantastic and don't just fall apart.

I have smoked them at 225 before and they turn out just as good when cooked to the 170 IT mark. Tender and juicy with a smoke ring that penetrates almost the entire steak. Both methods are great.

I personally prefer to grill them because they take an hour(ish) to go from prep to finish. They are a great evening meal for weeknights.

Best thing is to just not over think it. Remember the KISS method. :thumb:
 
^^^^^Great summary above. S & P, braise, sauce and eat! My favorite meal as a child, especially with all the flavor around the bone...if cut correctly. Go Cards!
 
Bludawg said:
Start out Indirect for 30 min, reverse sear then into a hot tub 1/2 a beer and BBq sauce, braise to tender finish 30 sec a side over the coals.
Click to expand...
THIS IS HOW I COOK MY PORK STEAKS. Delicous
 
flyingbassman5 said:
Take it from a Saint Louis native living in the pork steak capital of the world..

First, make sure you know what a pork steak actually is. A true pork steak comes from a thick cut sliced up bone in butt. Some guys mistake pork chops for pork steaks. A good size steak is 1/2" to 3/4" thick uncooked. My recipe for steaks is to grill over direct heat in the weber kettle until tender. Season before hand with your favorite pork rub. Once tender, sauce them with your favorite Q sauce while still on the hot kettle. Set the sauce on both sides and then pull. If you are serving right then and there, go from the grill to the plate. If you are transporting or serving later, place the cooked steaks in a roasting pan with a splash of more Q sauce and place in the oven on the lowest temp. 160 is best, but I get away with 175-180 on mine with no issues. They come out and serve up just a little more tender, but are still fantastic and don't just fall apart.

I have smoked them at 225 before and they turn out just as good when cooked to the 170 IT mark. Tender and juicy with a smoke ring that penetrates almost the entire steak. Both methods are great.

I personally prefer to grill them because they take an hour(ish) to go from prep to finish. They are a great evening meal for weeknights.

Best thing is to just not over think it. Remember the KISS method. :thumb:
Click to expand...

A definite +1...

93vpmod said:
Go Cards!
Click to expand...

...and another +1!
 
You must log in or register to reply here.

Similar threads

bowhnter
Sous vide help, beef and pork
Replies
10
Views
506
Happy Hapgood
Happy Hapgood
Headgear
XL Big Green Egg vs Kamado Joe
2 3
Replies
50
Views
4K
WeberWho
W
S
Want to try to cook goat!
Replies
16
Views
840
seattlepitboss
S
D
What to do with beef rib (lifter, wedge, blade) muscle
Replies
2
Views
368
Jordan5
J
cueball21
Smoker's Lit . . .
Replies
10
Views
642
Get’n Smokey
G
Back
Top