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Pork Steak Internal Temp


 
I've never checked pork steaks with a thermometer, I go by look and feel. It would probably be around 145-150, very little pink or just passed pink. I apply rub, quick sear and finish indirect with some smoke. Pork steaks are very yummy, I'm surprised that I don't find them mentioned much on the forums.
 
Yep to what Welton said.
Pork steaks are cut from the butt, go by look,feel and probe tender.

Tim
 
Mr. Corell, I'm afraid your link is not working.

Tim, search for Jim Lampe, the forum's "Master of the universe" when it comes to pork chops. His chops usually looks like they are made by aliens who have perfected the skill for a couple of eons more than we have done.
When I think of it, maybe the Pigvillion is a gateway to another highly advanced porkchop- making universe... :)
 
Mr. Corell, I'm afraid your link is not working.

Tim, search for Jim Lampe, the forum's "Master of the universe" when it comes to pork chops. His chops usually looks like they are made by aliens who have perfected the skill for a couple of eons more than we have done.
When I think of it, maybe the Pigvillion is a gateway to another highly advanced porkchop- making universe... :)
Thats some deep thinking Geir, I like it.
 
Thanks for the replies, but now I'm more confused. Pork chops are good at 145 internal, and start to dry out after that. Pork butts/brisket need minimum 190 internal to start getting tender. I understand the probe tender idea, but just as a general guide, should they be just above minimum safe temp, or does it take the higher temps to get tender?
 
A "pork steak" is not a steak, it is a varying thickness of a sliced pork butt. The fat in a pork butt needs to be at a certain temperature and time before it renders (gets soft). A steak/pork chop doesn't have this connective tissue so after it is cooked to safe temperature, it is ready to eat. Cooking the steak/pork chop longer will dry it out.

Using butter as an example, if I take butter out of the refrigerator, slice it and put it on bread, the butter will be hard and will need to be chewed. Put that bread and butter in a toaster oven, give it some heat and the butter will "render" and become soft and easy to eat once it reaches a particular temperature.

The fat in the pork butt/steak-brisket needs time and temperature to reach that "render" stage. Cook them low and slow until you can get that fat to render and you will have a juicy piece of meat. Cook them to temperature safe, it will be safe to eat, but since the fat/connective tissue hasn't rendered it will be difficult to chew.

I like my pork steaks 1 1/2 to 2 inches thick, thinner steaks may dry out.
 
Tim, just throw those suckers on the grill, flip them a couple of times and when they look done, they are probably done. I like my steaks cut about a 1/2 inch thick..........
 

 

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