I♥Pork Steaks


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
started with fresh cut ¾" to 1" pork steaks from my favourite local pork supplier
seasoned with salt&pepper and RumpRub

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tossed the steaks over hot Weber briquettes to partially cook...

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dumped a bottle of Secret Stadium Sauce into a foil pan with ½a bottle of brewski

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dropped the pig steaks in too...

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covered the top with foil for an hour.
then brought'em in the house to eet.gif


fork tender and Delicious!!

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Thanks again for swingin' by!bye3.gif
 
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You've completed a "fivefecta" this week Jim and there's still two days left! I ordered a couple of bottles of the Secret Stadium Sauce last spring after seeing one of your brat posts. I'm going to dig out my remaining bottle.
 
Nice looking steaks.

I never heard of pork steaks until reading about them on here a few years ago. Saw it was a St. Louis thing.

Well, they turn up in one of my grocery stores now. And I see on Texas Monthly that several Texas BBQ joints produce them. They are spreading.

BBQ editor Daniel Vaughn even wrote up a recipe for sous vide pork steaks.
How to turn pork slices into a juicy steak without leaving your kitchen.

No. 1 joint Snows is sort of known for them. Here is their recipe. It looks good.

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Well you got me started on Pork steaks a few years ago and now you add this new "To Me " tub soak before you plate them My My i shall be increasing my waist line for sure. Thank you Mr Jim.
 
Rich G said:
You're killin' it, Jim! Another winner (I'm not sure I've ever seen a pork steak around here......)

R
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So I can not get pork steaks in my area either, but I get my butcher to take a pork shoulder and ask him to run them through the blade saw. I ask for 3/4 of an inch thick. He cuts them to the blade bone gives me the steaks and then the chuck of meat left over. I first had a pork steak grilled hot and fast at a friend of mine who is from Brazil. I like them much better then a pork chop but also more then a beef steak.I have done then as simple as salt and pepper, to in bbq rub and sauce, to marinade in beer and seasoning all are great. I have a pork shoulder in the freezer right now after I low and slow cook it into pulled pork, this post makes me wanted to get the next one cut into steaks.
 
Kramer...uh, I mean Michael, ;)

If you can get your pork steaks custom-cut give a thicker steak (1-1/2" to 2") a try sometime. They're great for a slower, indirect cook and can actually pick up a nice bit of smoke.
 
I have never done them lower and slower. After I posted I read the link to snow's recipe. Reading that and your advice to go thicker add up to make a lot of sense about low and slow. I will give it a try.
So you caught my name... There is an 80% you are a college professor, literally 80% of people who have picked up on my namesake have been professor, crazy but true...
 
Me too! Yours looks great! I love having sauteed apples, onions and sauerkraut served with mine.
 
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