Teach me how to do Pork Steaks!!!

Mr Baloo · 03-02-2013, 10:39 AM

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

Hoss · 03-02-2013, 10:55 AM

I cook em just like country style ribs.Lot o folks sear then put in a pan of sauce and beer til tender.

http://allrecipes.com/recipe/iowa-pork-steak/

Something like this only use q sauce and beer or whatever kinda sauce you wanna use.

Bludawg · 03-02-2013, 10:57 AM

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.

tarheelsmoker · 03-02-2013, 11:01 AM

Quote:

Originally Posted by bludawg

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.

+1!!

Mr Baloo · 03-02-2013, 11:08 AM

about how long is the braise???

Mo-Dave · 03-02-2013, 11:24 AM

Quote:

Originally Posted by Mr Baloo

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

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

Bludawg · 03-02-2013, 11:27 AM

Quote:

Originally Posted by Mr Baloo

about how long is the braise???

Not quite toothpick tender just a slight resistance may be 40 min you want tender not falling apart.

allboy · 03-02-2013, 11:30 AM

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!

funugy · 03-02-2013, 11:31 AM

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.

dwfisk · 03-02-2013, 11:36 AM

I asked about the same question earlier and got some good answers from the brothers.
http://www.bbq-brethren.com/forum/sh...d.php?t=155066
Just went to my meat guy and had 4 nice 1-1/4" steaks cut out of a butt. I'm going to try to go for an asian/polynesian marinade and braise. I'm cooking tomorrow and will share results.

jonboy · 03-02-2013, 11:36 AM

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.

jon

WineMaster · 03-02-2013, 11:39 AM

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.

Smoking Westy · 03-02-2013, 12:09 PM

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!

Wampus · 03-02-2013, 02:17 PM

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.

Captain Dave · 03-02-2013, 03:36 PM

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.

03-02-2013, 10:39 AM	#1
Mr Baloo Got Wood. Join Date: 05-04-12 Location: Belle Chasse, LA Downloads: 0 Uploads: 0	Teach me how to do Pork Steaks!!! 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 __________________ Look for the Bear Necessities...

03-02-2013, 10:57 AM	#3
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	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. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
	2 members found this post helpful.

03-02-2013, 11:08 AM	#5
Mr Baloo Got Wood. Join Date: 05-04-12 Location: Belle Chasse, LA Downloads: 0 Uploads: 0	about how long is the braise??? __________________ Look for the Bear Necessities...

03-02-2013, 11:36 AM	#10
dwfisk is one Smokin' Farker Join Date: 08-01-12 Location: Fairfield, FL Downloads: 0 Uploads: 0	I asked about the same question earlier and got some good answers from the brothers. http://www.bbq-brethren.com/forum/sh...d.php?t=155066 Just went to my meat guy and had 4 nice 1-1/4" steaks cut out of a butt. I'm going to try to go for an asian/polynesian marinade and braise. I'm cooking tomorrow and will share results. __________________ I'm Dave 26.75 Weber OTG & SJ/WSM Mini Home built trailer mounted 24"x72" hybrid/reverse flow stick burner, 18"x44" grill w/CI grates, upright SS gas oven/smoker, iGrill & a bunch of other cooking toys. Home built 48" fire pit with a 30"x30" Santa Maria style grill.

03-02-2013, 11:39 AM	#12
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	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. __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

03-02-2013, 10:55 AM	#2
Hoss is One Chatty Farker Join Date: 12-31-09 Location: Hernando,MS Downloads: 0 Uploads: 0	I cook em just like country style ribs.Lot o folks sear then put in a pan of sauce and beer til tender. http://allrecipes.com/recipe/iowa-pork-steak/ Something like this only use q sauce and beer or whatever kinda sauce you wanna use.

03-02-2013, 11:30 AM	#8
allboy Knows what a fatty is. Join Date: 03-14-06 Location: Tacoma, Wa. Downloads: 0 Uploads: 0	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!

03-02-2013, 11:31 AM	#9
funugy On the road to being a farker Join Date: 05-21-12 Location: Oak Harbor, WA Downloads: 0 Uploads: 0	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.

03-02-2013, 11:36 AM	#11
jonboy is One Chatty Farker Join Date: 01-14-07 Location: Mount Washington, Kentucky Downloads: 0 Uploads: 0	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. jon

03-02-2013, 12:09 PM	#13
Smoking Westy Full Fledged Farker Join Date: 06-10-12 Location: Bloomington, IL Downloads: 0 Uploads: 0	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! __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"

03-02-2013, 02:17 PM	#14
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	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. __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

03-02-2013, 03:36 PM	#15
Captain Dave is one Smokin' Farker Join Date: 07-29-09 Location: Beechgrove, Tn. 37018 Downloads: 0 Uploads: 0	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. __________________ Thanks for noticing