Mike Coffman
TVWBB Olympian
I had my butcher cut a couple of pork steaks off a pork butt for me. I asked for 1.5 inch steaks.
Since these are so big I decided to just do one tonight as there is just me and my wife. I marinated
the steak in Wickers marinade for about 6 hours. Out of the marinade and coated with Tatonka Dust.
Put onto the Performer with about 8 lit coals and a ¾ full basket of KBB and a couple chunks of
apricot wood. Put a pan of water in the Performer to keep the temp around 225.
1.5 hours later and the pork steak was at 135 internal so I smothered it with Guy Fieri’s Kansas
City Smokey and Sweet sauce. I then covered the pan with foil for the next few hours. I plan on
taking it to around 170 – 175. I found that with pork steaks this thick that was the best internal
temp for real tender pork steak. I then added some unlit KBB and brought the temp up to 250.
After another hour I zapped some red potatoes in the microwave for about 5 minutes then put
them onto the Performer.
45 minutes later and I removed the pork steak from the sauce and hit it with some direct heat
to brown it up some.
After about 4 minutes on each side it was put back into the sauce, covered and taken into the
house to rest.
Potatoes are done.
Here’s your plate!
A very tender and flavorful pork steak. I believe the combo of the Wickers, Tatonka Dust and the
Guy Fieri helped made this pork steak absolutely delicious!
Thanks for looking!
Since these are so big I decided to just do one tonight as there is just me and my wife. I marinated
the steak in Wickers marinade for about 6 hours. Out of the marinade and coated with Tatonka Dust.
Put onto the Performer with about 8 lit coals and a ¾ full basket of KBB and a couple chunks of
apricot wood. Put a pan of water in the Performer to keep the temp around 225.
1.5 hours later and the pork steak was at 135 internal so I smothered it with Guy Fieri’s Kansas
City Smokey and Sweet sauce. I then covered the pan with foil for the next few hours. I plan on
taking it to around 170 – 175. I found that with pork steaks this thick that was the best internal
temp for real tender pork steak. I then added some unlit KBB and brought the temp up to 250.
After another hour I zapped some red potatoes in the microwave for about 5 minutes then put
them onto the Performer.
45 minutes later and I removed the pork steak from the sauce and hit it with some direct heat
to brown it up some.
After about 4 minutes on each side it was put back into the sauce, covered and taken into the
house to rest.
Potatoes are done.
Here’s your plate!
A very tender and flavorful pork steak. I believe the combo of the Wickers, Tatonka Dust and the
Guy Fieri helped made this pork steak absolutely delicious!
Thanks for looking!
