Pork Steaks and Taters on the Performer

[Robert McGee]

I had several 3/4" thick pork steaks in the freezer. I typically sear these, then braise them in BBQ sauce for my take on Bob Correll's St. Louis Pork Steaks. However, this time I decided to simply grill one of them and share it with my wife. At the same time, I used my Lodge 10" cast iron skillet to brown parboiled potatoes. My wife added green beans and fresh cucumber slices in sour cream. Here are the main events:

Pork steak and skillet of taters:


A close up of this VERY nice slice of pork heaven from the nearby "Indiana Boys":



Off the grill:



Grilled direct over a very hot fire - I flipped every couple of minutes. The seasoning was Weber's Chicago Steak Seasoning. The flavor and texture was outstanding! Thank you Bob Correll and Jim Lampe for showing me the way...

That's all folks!

Keep on smokin',
Dale53

 

[Rich Dahl]

Fine looking pork steak and 'taters!

 

[Tim McCann]

Looks great!

 

[Jim Lampe]

Terrific porkies Dale!
but hey, I ain't got squat to do with edumacating people on the finer points of porkie steaks
thats all Bobby's doin's ....

and it's been awhile since I cooked any... Thanks for the nudgin'

 

[Frank H]

That looks amazing. Nice cook.

 

[Robert McGee]

Jim;
But you repeatedly demonstrated with pork steaks, too! So, you have to take SOME of the "blame"

Keep on smokin',
Dale53

 

[Tony R]

Nice pork steaks. I like the crust it has.