Pork steak advice

[Oak Smoke]

I’ve been asked to grill pork steaks cut from a pork butt for lunch tomorrow. I’d like to go with about 3/4 of an inch thick rubbed with Memphis dust and glazed near the end of the cook. My most pressing question is, do I just grill to 140 F or should I go slow at first to get them tender, Every pork butt I’ve cooked was at 275 F for several hours. This is out of my field of experience.

[Jerod Broussard]

We grill them like a regular steak but not as hot as a sear with a little red pepper and salt, that's it. Grill them to about 140 and let them rest in the cooler 2-zone section of the grill.

[Oak Smoke]

Thank you!

[barelfly]

When I’ve done pork steaks, I usually try to find the thinnest possible, because I’m making tacos al pastor, so I’m going hot and fast! But, with 3/4”, I’d cook slower as Jerod states.

Enjoy your cook!

[texastweeter]

Hit them with Montreal seasoning and then crushed red pepper, or spog and then crushed red pepper. Sear the snot out of them like a regular steak. I serve mine medium rare, I know pork...but its usda commodity pork, right? I like living in the edge. If your worried take em to medium.

[Mark V]

The middle hits a temp for long enough time, likely, to make them safe.

[Jfrosty27]

I do them on my pellet pooper at 275 until probe tender then hit them with bbq sauce. Yummy.

[Bkhuna]

https://barbecuebible.com/recipe/monroe-county-pork-steaks-spicy-vinegar-dip/

[Oak Smoke]

Thank you all for the good advice. The cook turned out great. I’ll be doing these again soon. They were easy and really good. The surprising part of this is the cost. We had 3 large precut pork steaks obviously from a pork butt, green beans and those small red potatoes baked with a rosemary sauce, plus some good brown and serve rolls. I also bought a bottle of roasted garlic and herb rub. At Walmart we spent $17.00. You can eat good on a budget.

[cruiseplanner1]

I get bone in pork loins from my butcher sliced one inch thick and also rub them with the Memphis Dust seasoning. Grill to 145 and then dinner. Do put bbq sauce on them after finish. Yours looked great. I went to the loins to cut down on my saturated fat but nothing like a good pork steak or country ribs.

[Murdy]

Pork steak is great and economical. We treat them like round steaks, serve in cast iron, then cook slow with gravy from the drippings.

[captainlee]

I have never had them. That's on a must make list now.

[Oak Smoke]

I had never had them either. Being cut from a pork butt they were full of streaks of fat and connective tissue. I would have thought they were tough. They were tender and delicious.