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Tender Juicy Pork Steaks

Get Your Fork Ready For Smoky Pork.

Get grilling with the hearty St. Louis classic, the pork steak. Full of flavor and flawlessly seasoned, it is the perfect juicy addition to your grilling menu. This simple recipe will leave your taste buds begging for more!

Recipe Ingredients

      Directions 

      Load that smoker up with FOGO Hardwood Lump Charcoal and get to 275 degrees. Add a few chunks of Pecan and cherry wood. I love my fruit woods with the pork and this combo is a great one. Use 2 pieces of pecan along with a small chunk of cherry wood for this recipe.

      Fogo Charcoal, Vortex, Big green egg, Pork SteakLay out your pork steaks and hope that your butcher cut all of your pork steaks the same size.  As you can see from my pic, I need to write a strongly worded letter to my guy on consistency.  Obviously, he snuck in a little taster piece in the middle of my order. Oh well, we will have one that will be done a little quicker than others. 

      Fogo Charcoal, Vortex, Big green egg, Pork SteakAs the smoker is heating up, season your pork steaks with a good sweet and salty rub.  I chose Gentrys Smoke Stack for this recipe. This rub has a nice balance of sweet and salty and goes great with pork and chicken. 

      Fogo Charcoal, Vortex, Big green egg, Pork SteakOnce your pit hits 275 degrees, toss em all up on there.  Thee will take about 2.5 hours from start to finish, depending on the thickness of your steaks.  These are full of fat that needs to be rendered for tenderness. These will be worth the wait, I assure you. We added some pepper to a few just for S’s and G’s.  I like me some pepper.

      Fogo Charcoal, Vortex, Big green egg, Pork SteakLet these go for about 90 minutes before looking at them.  They will start to color up nice after 90 mins.

      Fogo Charcoal, Vortex, Big green egg, Pork Steak

       I’ve made these twice over the last week. Once in a class, we were teaching with the Pork Master Chris Prieto of Prime BBQ and once for lunch at the office.  Keep a spray bottle around just in case you want to spritz with your favorite apple cider or cherry cola.  My local Lowes carries these spray bottles and I love that this is my only color choice. I spritzed every 30 mins, but it is not mandatory. I was only trying to add some color and a little exterior sweetness to the steaks. 

      Fogo Charcoal, Vortex, Big green egg, Pork Steak

      Once the pork steaks have reached 175 degrees internally, we can start saucing. I like a sweet glaze on my steaks, but feel free to use whatever sauce you prefer.  Give them a good thick coating.

      Fogo Charcoal, Vortex, Big green egg, Pork Steak
      I repeat this step every 15 minutes on both sides. As long as the smoker temp is around 275, you will not have to worry about the sugars burning. After 45 mins of saucing, these freshly lacquered steaks will have a perfect gooey coating. The internal temp will be approaching the 190 mark.  Some guys will say this is too high for a pork steak but I prefer to go a little longer on these. The fat has started to render and the tenderness is almost perfect.Fogo Charcoal, Vortex, Big green egg, Pork Steak
      After the 3rd coat of your favorite sweet sauce, remove them from the heat and tent loosely.  Change your grill set up over to direct heat and get the flames going a little hot. We will finish these off over direct heat.
      Fogo Charcoal, Vortex, Big green egg, Pork Steak
      I like some char on mine, so I let them go a little longer.  If you don’t like that char, hit em for 30 seconds a side and remove.  I went nearly a minute on my steaks. I Love me some char.
      Fogo Charcoal, Vortex, Big green egg, Pork Steak
      These finished around 200 degrees internally and were fork tender. I’ve tried the traditional recipe and finished around the 175 mark, but I prefer the overall tenderness with this longer cook.  

      Fogo Charcoal, Vortex, Big green egg, Pork Steak

      Enjoy!

       


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      1 comment


      • Are those steaks cut from a pork shoulder(Boston Butt)?

        Richard on

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