I♥Pork Steaks

[Jim Lampe]

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



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







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



dropped the pig steaks in too...



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

fork tender and Delicious!!



Thanks again for swingin' by!

 

[Rich Dahl]

Another cook of yours I'm gonna steal

 

[Rich G]

You're killin' it, Jim! Another winner (I'm not sure I've ever seen a pork steak around here......)

R

 

[Bob Correll]

You nailed 'em Jim!

 

[Cliff Bartlett]

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.

 

[Jim Lampe]

Thank you guys! I L♥VE making pork steak,
but i'll tell ya, it took me a while to get it right AND with loads of help from the Master himself, Bob Correll!

 

[Chris in Louisiana]

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.

 

[Kevin L (NKY)]

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.

 

[Brad Olson]

Give me a pork steak over a pork chop any day!

And if you won't give it to me I'll just take it!

 

[Michael Richards]

You're killin' it, Jim! Another winner (I'm not sure I've ever seen a pork steak around here......)

R

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.

 

[Brad Olson]

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.

 

[Michael Richards]

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...

 

[Morgan C.]

Thank you guys! I L♥VE making pork steak,
but i'll tell ya, it took me a while to get it right AND with loads of help from the Master himself, Bob Correll!
View attachment 2595

Bobs the man for sure!

 

[Morgan C.]

Dammit nothing has changed..Jim your still killing it. Good work buddy

 

[CaseT]

Me too! Yours looks great! I love having sauteed apples, onions and sauerkraut served with mine.

 

[J Grotz]

I will have to keep an eye out for pork steaks at the market, they look delicious!