Pork steaks: Thick or thin? Best Techniques for each?

[Swug]

Wondering what y'all think on Pork steaks. Go thick (1"+), or thinner (less than 3/4")? Best techniques for each, getting tender results?
Thank you in advance for your help.

[cruiseplanner1]

I purchase whole rib loins with bone in. Have our butcher cut them one inch thick. Then a dry rub and grill them. To get tender results keep your thermoprobe handy and purchase good pork. They only need to be cooked to about 145 or so, not the 160 they used to preach back in the days. That's my take on it. Grill two and split them and get two dinners out of it.

[LA Pork Butt]

Swug St. Louis pork streaks are usually cut from the Boston Butt.

[LA Pork Butt]

They are typically 3/4” and not thick. I have cooked them grilled to 180 and sauced and I have cooked them low and slow to 195 and finished them off with sauce. I couldn’t tell much difference. I prefer to grill them because it is less of a hassle and faster.

[Jfrosty27]

I always have mine custom cut by a local butcher to 1.5”. It opens up more cooling options. Here’s a few favorites.

1. Oven baked low and slow with onions, garlic, black pepper.
2. Smoked low and slow bbq style
3. Grilled hot and fast St. Louis style

[Jerod Broussard]

I've done 1" thick and next time will likely do 1.5".

I use a pork rub and smoke to 200 or so since they like 'em tender out here.

Back home grilled to about 185 or so.

This last batch I put a little clarified butter on one side before I put to rest.

[Duanessmokedmeats]

I prefer 1.5" thick

[Sweaty Paul]

I prefer at least one inch thick and prefer closer to 1.5 inches thick. Like mentioned above 145 degrees F is plenty. I think the thicker the chop the more forgiving they are on getting to that 145 and not overshooting.

[58limited]

I like mine 1.5" - 2" thick.

[Henrik]

I prefer at least 1" thick, usually thicker. Mainly because it is so much easier to cook and get a juicy end result. So reverse sear for me.

[DaveD]

I don't generally go for the pork steaks cut from a butt/shoulder, I prefer bone-in loin chops, and always get them thick, 1" or more, and cook them via sous vide que. A few hours at 140/60 followed by a fast, hot sear, and they are routinely totally juicy and delicious.

[cruiseplanner1]

Same but never have done the sous vide yet. That sounds good.

[CaptainMike]

I was not a big pork steak fan until I tried this recipe from Malcolm Reed:

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

[Murdy]

I usually go with the thinner, typical super market cut. But, I don't grill them. They go in a cast iron frying pan, get browned, and then I make gravy. Serve with mashed potatoes. Kinda treat them like round steak with brown gravy.

[realdocBBQ]

In Muzzurah they do 'em thin - like 5/8". I had some with SmokerBuilder Frank Cox at his place a few months back when we were working on a build and they were great. Grilled direct on a Smokeslinger.

I did my own last week I cut about 1¼" thick and did them with the Vortex on my Weber. Guess what? They were also great!

I think you can do 'em however you like. Honestly not sure which I prefer in this scenario, since they were both great.