Pork steaks are a staple here in the St. Louis area...they're just steaks cut from a butt....grill them over high heat, then throw them in an aluminum pan & cover with BBQ sauce & place the pan over indirect heat till they melt, maybe an hour or two (longer the better), if you can wait that long. Bone-in is much better than boneless, IMO. They can be kind of fatty, but they sure are good.