Tiny Butt: Pork steak help please?

[jjdbike]

Hey folks,

I have been wanting to try pork steaks for quite a while.

Currently, our life at home in is a whirlwind upheaval as we bit a new house in the opposite corner of the country and are selling our. We're in the midst of packing up our life to move at the end of the week. I said all of the to say I need to keep it quick and simple. Much of our cookware is packed. You can imagine the work to be done and stress level.

I couldn't find any pork steaks in any of our local grocery stores. When I asked the meat department's they said, yes we have pork shops.... No.
So I wound up buying a tiny portion of boneless butt. By tiny, I mean 1 1/2 lbs.
I was thinking I could slice it in to small mini steaks.

Thinking of doing a two zone setup on my Weber w/ charcoal and wood chunks & a water pan under the cool side. I'd rub, sear, then put as far away from the heat as I can on a 22". Cook till probe tender, spritzing as I go. I'm assuming that'll be about an hour. Am I in the right neighborhood?

I'd appreciate any input of advice please.

Thanks in advance!
JD

[CHNeal]

I love to sauce mine so I do the cook in the opposite order. Indirect till about 1./2 done ( still nice and loose but coloring uop) then on to the sear and a couple coats of sauce.
Other then that I would say you are good to go! Enjoy the pork steak and Godspeed with your move!

[LA Pork Butt]

You might find pork steaks under the name shoulder steaks or blade steaks. They should be about 1/2” thick. There are two ways to cook them. One is to smoke them to 200 and then sauce and sear them. The other is to cook them on medium high - to high turning them frequently until they reach an internal temp of 160 then sauce them. I can’t tell much difference between the two methods, and I will bet someone has a method in between. Have fun.

[jjdbike]

I love to sauce mine so I do the cook in the opposite order. Indirect till about 1./2 done ( still nice and loose but coloring uop) then on to the sear and a couple coats of sauce.
Other then that I would say you are good to go! Enjoy the pork steak and Godspeed with your move!

Thanks gents!

Hey CHNeal, We would like sauce too. I'll try that. Can you give me more info on how I will know if they're 1/2 done? Roughly what kind of internal temp is 1/2 done? Approximately what internal temp do you think they'd be finished at?
Thanks again in advance!
JD

[jfmorris]

Surprisingly, I could not find a pork steak recipe on the free side of Amazing Ribs!

Here's a couple good article over at How to BBQ Right (Malcom Reed):

https://howtobbqright.com/2017/10/19/grilled-pork-steaks/

I've done these before, and they are VERY good. Remember, you are basically cooking slices of a butt, so it won't be tender unless it is up around 195F or so, just like a butt. However, since the slices are thin, it gets done a LOT faster than a whole butt.

[Jfrosty27]

I use the Malcom Reed recipe Jim mentioned above often. Easy, fairly quick, and most importantly, DELISH! Go for it.

Oh and btw, I get my pork steaks custom cut by a local butcher to 1”-11/4” thick just as Malcom suggests. Yum.

[hoovarmin]

I love to cook the pork steaks Viet style like this https://www.seriouseats.com/vietname...uong-xa-recipe

[hoovarmin]

jfmorris that's why I love the blade steaks, you can take them over 145 and they are still moist. I don't go so much by temp as I do the texture of the fat. If I had to guess, I'd say I take mine of to about 165. I'm actually making this recipe tonight, except I'm using a whole chicken instead of the pork steak.

[jfmorris]

I can see a marinade like this working well with chicken - especially if you spatchcock it.

I've bookmarked the recipe and will see about rounding up some of the ingredients next time I am at the store...

[hoovarmin]

jfmorris one variation that I love doing is to make rice vermicelli noodles instead of rice. Also, it's delicious to chop up the pork and serve it in a bowl with noodles, chopped lettuce and cucumbers with an spring roll cut in 3rds and mix it all up with the sauce like a dressing.

[CHNeal]

Thanks gents!

Hey CHNeal, We would like sauce too. I'll try that. Can you give me more info on how I will know if they're 1/2 done? Roughly what kind of internal temp is 1/2 done? Approximately what internal temp do you think they'd be finished at?
Thanks again in advance!
JD

I cook them indirect for 10-15 mins then flip for the same. I toss them on the hot side to sear and sauce at about 140ish and by the time i get them sauced and sizzled they are 185-195 and good to go. Im not looking for ribeye tender and I want that crispy fat so they can sometimes be a bit chewy and I find that to be part of the charm!

[hoovarmin]

Yes, I think they resemble the texture of Korean flanken cut short ribs cooked hot and fast and I love that mouth feel.

[barelfly]

Pork steaks for me scream Tacos al Pastor - which, can be easy to do. Hot and fast is how i cook the pork steaks when I use them for pastor.

Good luck what the move as well!