Pork Steaks Time!

[PaulstheRibList]

Well, on our Quest to find more ways to have Texas Style Barbecue with Louisiana Flair, and to do so with some Lower Food Costs, I'm bringing Smoked Pork Steaks onto the menu. Grilled pork steaks are a pretty-widespread tradition in South Louisiana, though I tend to get something else when I eat out as they are typically tough.

So, we're doing some testing to dial in the Flavor and Technique that makes a great Pork Steak!

This one has a nice SPOG rub, smoked to about 180 degrees. It's pretty and was good, though I think more time on the smoker it what it needs to move from good to great! I also think we'll put a little Cajun Spices on our finished recipe before it hits the menu.

I know a thicker pork steak is really attractive sounding, but I'm thinking about plates that we can serve that meet the Affordable category, so no Snow's style thick-cut options on this first round of Pork Steak testing and evluation.

I'm all ears for YOUR Favorite flavors and Smoking Technique for a simple Pork Steak?

https://youtube.com/shorts/gvDjTl0FuQA?feature=share

[Jerod Broussard]

Salt and Red Pepper. Take to about 185 internal. Not too thick, 1/2" at the most.

Get some from Mr. T's in Elton. Reverse engineer them. They do a good job of cutting and pre-seasoning.

[PaulstheRibList]

Everything tastes good in Elton!

[LA Pork Butt]

Pork steaks are a St Louis speciality. You might want to explore that tradition. I spent some time experimenting and was pretty pleased with the result. We have a friend who lived in St Louis for many years, and when she tried the ones I cooked she said they were the real deal. I didn’t go so far as to purchase the popular sauce from St. Here are my notes.

St. Louis Pork Steaks - 2 Ways

St. Louis Pork Steaks are called pork blade steaks in most parts of the country and are cut from rage Boston Butt 1/2”-1” thick. The can be grilled or smoked and then seared

Pork Blade Steaks
Kansas City BBQ sauce
Butter
Brown Sugar

Seared: Heat grill to 550 degrees or higher. After dry brining them and covering with rub and sear them turning them every 30-60 seconds for 6 to 8 minutes until they reach an internal temp of 160. Then sauce them until the sauce becomes tacky.

Smoked: Smoke them at 250 until they reach an internal temp of 160. That should take about two hours. Remove the steaks and wrap in foil covered with either butter and brown sugar or BBQ sauce. Put them back on the smoker until they reach an internal temperature of 190. Remove from the grill and unwrap and sauce them. Then sear them turning every 30 second until the sauce becomes tacky.

In may opinion the seared method was every bit as good as the smoked method but was lots faster without the smokey flavor.

[PaulstheRibList]

Sounds Great!!

[HawkerXP]

Looks good to me!

[RonB]

Glad to hear from ya Paul, and a nice lookin' hunk o' meat.

[PaulstheRibList]

Thanks, Ron!

[Murdy]

In my family, we treat pork steak kind of like a beef round steak. Cover it with a dusting of flour; brown in a cast iron skillet; cover with water (deglaze the pan); throw some carrots in the pan if you want; cook down the water/fond, thicken and make gravy; serve with mashed potatoes. We'd often season with caraway seeds (among other things). I never thought of these as being tough.

[Troutman]

Love pork steaks done with dalmatian rub and grilled. Good to see that on your menu Paul, I'm sure it will be a hit.

[Baltimorelger]

Look awesome!