Pork steak 2 ways

[Brad Olson]

#1: A thinner steak, so grilled direct and sauced after flipping.

#2: A thicker steak, so grilled indirect, unsauced, and served with steak sauce on the side.

They both started out with Lawry's salt a day or so ahead of time and the thicker steak got some pepper as well. Which one was better? I'm pretty sure I'd have to call it a tie!

 

[Tim Campbell]

Great looking cooks, Brad. I have to try this.

Also, love the Adam 12 reference! I grew up watching that (and Emergency, which followed Adam 12 in my area).

 

[Rich Dahl]

Both look good. Barb and I two days ago did some pork steaks the "St. Louis way" Seared over direct heat then a beer bath with bourbon #5 sauce until done. Delicious!

 

[Timothy F. Lewis]

I love pork steak! My dad used to do them all the time!
I’ve taken that post over for my whole family, rarely do they do them, just my branch apparently.

 

[Greg in Utah]

Piggly Wiggly is up in WI?

I thought they were all in the South these days.

 

[Brad Olson]

It's kind of a split setup and I don't know if the WI and IL stores are connected to the ones down south. Up here the company is "Piggly Wiggly Midwest" and is headquartered in Sheboygan, WI.

PW is where I first discovered pork steaks, way back in the early '90s.