{"id":1158,"date":"2012-05-07T05:00:38","date_gmt":"2012-05-07T10:00:38","guid":{"rendered":"https:\/\/extraordinarybbq.com\/?p=1158"},"modified":"2023-09-27T12:14:09","modified_gmt":"2023-09-27T17:14:09","slug":"grilled-pork-steaks","status":"publish","type":"post","link":"https:\/\/extraordinarybbq.com\/grilled-pork-steaks\/","title":{"rendered":"Grilled Pork Steaks {Easy BBQ Recipe}"},"content":{"rendered":"
<\/noscript><\/p>\nBeing a guy born and raised in St. Louis, I love pork steaks, so I\u2019m going to write about them several times to get you all acquainted with one of my favorite meats.<\/p>\nMy first recipe was a smoked pork steak that took a couple of hours – this one is the extreme opposite.<\/p>\nWhen I was growing up my dad burned pork steaks on our grill once a week during the summer. \u00a0Yes, burned. \u00a0I\u2019m pretty sure he\u2019s the guy that invented the St. Louis way to cook pork steaks: \u00a0Salt and Pepper, blazing hot fire, grill til they’re black, then sauce and turn 17 times until they resemble a block of tasteless cement…coated in sauce.<\/p>\nMmmmmmm…<\/p>\nPork steaks are a delicious and cheap treat<\/a> and can be prepared quickly or very slowly and have amazingly different – but all very tasty – results.<\/p>\nFor those outside St. Louis, this is what you need to do: \u00a0Go to your butcher and pick out a Pork shoulder\/butt – commonly called Boston Butt. \u00a0Then ask him\/her to slice it into \u00be” steaks.\u00a0\u00a0Your traditional Boston butt will be transformed into St. Louis style Pork Steaks.<\/p>\nGet ready!<\/p>\n\n\nTable of Contents<\/p>\nToggle<\/span><\/path><\/svg><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\nPrepare the Pork Steaks for the Grill<\/a><\/li>Get Your Grill Hot<\/a><\/li>Grill The Pork Steaks<\/a><\/li>Pork Steak Internal Temp<\/a><\/li>Grilled Pork Steaks<\/a>Ingredients <\/a>For Marinade<\/a><\/li>For Pork Steaks<\/a><\/li><\/ul><\/li>Instructions <\/a><\/li>Notes<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<\/span>Prepare the Pork Steaks for the Grill<\/span><\/h2>\nIf time allows, marinade your pork steaks<\/a> for a minimum of 30 minutes and preferably a couple of hours. \u00a0All this is going to do is maximize how tender and juicy your steaks are, you know, if you care about that sort of thing.<\/p>\nMarinade<\/strong><\/p>\n\n1\/2 can Coke<\/li>\n1\/2 can Sprite<\/li>\n2 cups apple juice<\/li>\n1 cup water<\/li>\n1\/2 cup kosher salt<\/li>\n<\/ul>\nRemove the steaks from brine, pat dry, and set on a tray.<\/p>\nIf you want to go with a simple rub, then sprinkle both sides of the meat with kosher salt and pepper.\u00a0 If you want to get fancier, then throw on some all-purpose rub<\/a>.<\/p>\nAll Purpose Rub<\/strong><\/p>\n\n1\/2 cup paprika<\/li>\n1\/4 cup brown sugar<\/li>\n1\/4 cup white sugar<\/li>\n1\/4 cup granulated garlic<\/li>\n2 tbsp onion powder<\/li>\n2 tbsp salt<\/li>\n1 tbsp black pepper<\/li>\n1 tbsp chili powder<\/li>\n1 tbsp oregeno<\/li>\n2 tsp cayenne<\/li>\n<\/ul>\nSet the steaks aside and go set up your grill for direct cooking.\u00a0\u00a0By the time the coals are ready your steaks will be ready to throw on.<\/p>\n<\/span>Get Your Grill Hot<\/span><\/h2>\nSo for my quick steak recipe, I get the coals blazing hot.\u00a0\u00a0400+ degrees is the goal.\u00a0 My Weber Performer\u00a0has a built-in thermometer for ease.<\/p>\nThis setup uses a full chimney of lit charcoal<\/a> spread evenly across the charcoal grate.\u00a0 Keep your top and bottom air vents completely open.<\/p>\nIf you are using a gas grill then turn all of your burners to HIGH and let the grill preheat for at least 15 minutes.<\/p>\nWhen my coals are ready, right before I put my steaks on, I throw on a chunk of fruit wood – apple, pecan, cherry – whatever you have.\u00a0\u00a0Or you can toss a handful of wood chips if you prefer. \u00a0These are available for a couple bucks at any local grocery store.<\/p>\n<\/span>Grill The Pork Steaks<\/span><\/h2>\nGrab an ice-cold frosty beverage and head outside.<\/p>\nPut the pork steaks on the grill and sear on one side – maybe about 5 minutes, take your tongs, flip and sear the other side the same. \u00a0What you\u2019re looking for is a bit of the fat to blacken, and a pretty golden brown to your steaks, as pictured.<\/p>\n<\/noscript><\/a><\/p>\nOh, and remember those half cans of soda? \u00a0Pour those into a spray bottle (You can pick one up almost anywhere – Dollar Store, Home Depot, etc.). \u00a0I often will spray my meat while grilling – adds flavor and moisture.<\/p>\nAfter searing your steaks, they are ready for a layer of your favorite bbq sauce.<\/p>\nGrab another beverage, sauce and a good brush. \u00a0I use our homemade team sauce, but you can use whatever your favorite sauce might be. \u00a0Take your brush, dab – don\u2019t smear! – DAB the sauce on. \u00a0This will keep the spices and juices from brushing right off the meat. \u00a0Flip and do the same thing on the other side.<\/p>\nAt this point, I close my vents and let the smoke seep into my steaks for a few more minutes before pulling off the grill. \u00a0Even just 5 minutes and you\u2019ll be amazed at how more juices appear on the surface of your steaks.<\/p>\nCarefully pull your steaks off the grill onto a cookie sheet, being careful to try to keep the juices on the steak, not pouring onto your grill. \u00a0Let sit for 5 – 10 minutes and once again, you\u2019ll see more juices pouring out.<\/p>\nFor gas grill users, check out your options for using a smoke box you fill with wet chips and place on your burners. \u00a0They work great and have a similar effect.\u00a0 Here is a great video showing how to use a smoker tube to smoke and grill pork steaks on a gas grill.<\/p>\n<\/iframe><\/p>\n<\/span>Pork Steak Internal Temp<\/span><\/h2>\nGetting your pork steaks to the right internal temperature is the key to this whole recipe.\u00a0 The ideal pork steak temp is 145F.<\/p>\nIf the internal temperature is any lower than 145F, then the meat is undercooked and will be safe to eat. If you cook the pork steak past 145F it will become tough and chewy.<\/p>\nThe exception to this guidance is if you are smoking the pork steaks<\/a> and take them up to about 200F where they become fall apart tender.<\/p>\nThis is another spot I\u2019m asking you to rethink bbq. \u00a0Pork steaks don\u2019t have to be grilled for 45 minutes and completely dried out. (Please don\u2019t tell my dad) They can be seared quickly just like you would a beef steak!<\/p>\nYou\u2019ll love the results.<\/p>\n<\/noscript><\/p>\nThis is the easy, quick way to have something similar to pulled pork in your kitchen any time of year. \u00a0And you can change the flavor by simply using different spices and different sauces.<\/p>\nI also recommend trying different woods until you find the flavors you enjoy. \u00a0Try maple wood for a tasty twist.<\/p>\nServe these pork steaks with some grilled pineapple<\/a> and you have an easy, delicious, quick meal!<\/p>\n<\/div>\n <\/noscript><\/div>\n<\/div>\n<\/span>Grilled Pork Steaks<\/span><\/h2>\n<\/div>\n\n<\/div>\nPork steaks are soaked in a flavorful brine for 30 minutes, seasoned with salt and pepper and then grilled over direct heat to an internal temperature of 145F.<\/div>\n<\/div>\n
Being a guy born and raised in St. Louis, I love pork steaks, so I\u2019m going to write about them several times to get you all acquainted with one of my favorite meats.<\/p>\n
My first recipe was a smoked pork steak that took a couple of hours – this one is the extreme opposite.<\/p>\n
When I was growing up my dad burned pork steaks on our grill once a week during the summer. \u00a0Yes, burned. \u00a0I\u2019m pretty sure he\u2019s the guy that invented the St. Louis way to cook pork steaks: \u00a0Salt and Pepper, blazing hot fire, grill til they’re black, then sauce and turn 17 times until they resemble a block of tasteless cement…coated in sauce.<\/p>\n
Mmmmmmm…<\/p>\n
Pork steaks are a delicious and cheap treat<\/a> and can be prepared quickly or very slowly and have amazingly different – but all very tasty – results.<\/p>\nFor those outside St. Louis, this is what you need to do: \u00a0Go to your butcher and pick out a Pork shoulder\/butt – commonly called Boston Butt. \u00a0Then ask him\/her to slice it into \u00be” steaks.\u00a0\u00a0Your traditional Boston butt will be transformed into St. Louis style Pork Steaks.<\/p>\nGet ready!<\/p>\n\n\nTable of Contents<\/p>\nToggle<\/span><\/path><\/svg><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\nPrepare the Pork Steaks for the Grill<\/a><\/li>Get Your Grill Hot<\/a><\/li>Grill The Pork Steaks<\/a><\/li>Pork Steak Internal Temp<\/a><\/li>Grilled Pork Steaks<\/a>Ingredients <\/a>For Marinade<\/a><\/li>For Pork Steaks<\/a><\/li><\/ul><\/li>Instructions <\/a><\/li>Notes<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<\/span>Prepare the Pork Steaks for the Grill<\/span><\/h2>\nIf time allows, marinade your pork steaks<\/a> for a minimum of 30 minutes and preferably a couple of hours. \u00a0All this is going to do is maximize how tender and juicy your steaks are, you know, if you care about that sort of thing.<\/p>\nMarinade<\/strong><\/p>\n\n1\/2 can Coke<\/li>\n1\/2 can Sprite<\/li>\n2 cups apple juice<\/li>\n1 cup water<\/li>\n1\/2 cup kosher salt<\/li>\n<\/ul>\nRemove the steaks from brine, pat dry, and set on a tray.<\/p>\nIf you want to go with a simple rub, then sprinkle both sides of the meat with kosher salt and pepper.\u00a0 If you want to get fancier, then throw on some all-purpose rub<\/a>.<\/p>\nAll Purpose Rub<\/strong><\/p>\n\n1\/2 cup paprika<\/li>\n1\/4 cup brown sugar<\/li>\n1\/4 cup white sugar<\/li>\n1\/4 cup granulated garlic<\/li>\n2 tbsp onion powder<\/li>\n2 tbsp salt<\/li>\n1 tbsp black pepper<\/li>\n1 tbsp chili powder<\/li>\n1 tbsp oregeno<\/li>\n2 tsp cayenne<\/li>\n<\/ul>\nSet the steaks aside and go set up your grill for direct cooking.\u00a0\u00a0By the time the coals are ready your steaks will be ready to throw on.<\/p>\n<\/span>Get Your Grill Hot<\/span><\/h2>\nSo for my quick steak recipe, I get the coals blazing hot.\u00a0\u00a0400+ degrees is the goal.\u00a0 My Weber Performer\u00a0has a built-in thermometer for ease.<\/p>\nThis setup uses a full chimney of lit charcoal<\/a> spread evenly across the charcoal grate.\u00a0 Keep your top and bottom air vents completely open.<\/p>\nIf you are using a gas grill then turn all of your burners to HIGH and let the grill preheat for at least 15 minutes.<\/p>\nWhen my coals are ready, right before I put my steaks on, I throw on a chunk of fruit wood – apple, pecan, cherry – whatever you have.\u00a0\u00a0Or you can toss a handful of wood chips if you prefer. \u00a0These are available for a couple bucks at any local grocery store.<\/p>\n<\/span>Grill The Pork Steaks<\/span><\/h2>\nGrab an ice-cold frosty beverage and head outside.<\/p>\nPut the pork steaks on the grill and sear on one side – maybe about 5 minutes, take your tongs, flip and sear the other side the same. \u00a0What you\u2019re looking for is a bit of the fat to blacken, and a pretty golden brown to your steaks, as pictured.<\/p>\n<\/noscript><\/a><\/p>\nOh, and remember those half cans of soda? \u00a0Pour those into a spray bottle (You can pick one up almost anywhere – Dollar Store, Home Depot, etc.). \u00a0I often will spray my meat while grilling – adds flavor and moisture.<\/p>\nAfter searing your steaks, they are ready for a layer of your favorite bbq sauce.<\/p>\nGrab another beverage, sauce and a good brush. \u00a0I use our homemade team sauce, but you can use whatever your favorite sauce might be. \u00a0Take your brush, dab – don\u2019t smear! – DAB the sauce on. \u00a0This will keep the spices and juices from brushing right off the meat. \u00a0Flip and do the same thing on the other side.<\/p>\nAt this point, I close my vents and let the smoke seep into my steaks for a few more minutes before pulling off the grill. \u00a0Even just 5 minutes and you\u2019ll be amazed at how more juices appear on the surface of your steaks.<\/p>\nCarefully pull your steaks off the grill onto a cookie sheet, being careful to try to keep the juices on the steak, not pouring onto your grill. \u00a0Let sit for 5 – 10 minutes and once again, you\u2019ll see more juices pouring out.<\/p>\nFor gas grill users, check out your options for using a smoke box you fill with wet chips and place on your burners. \u00a0They work great and have a similar effect.\u00a0 Here is a great video showing how to use a smoker tube to smoke and grill pork steaks on a gas grill.<\/p>\n<\/iframe><\/p>\n<\/span>Pork Steak Internal Temp<\/span><\/h2>\nGetting your pork steaks to the right internal temperature is the key to this whole recipe.\u00a0 The ideal pork steak temp is 145F.<\/p>\nIf the internal temperature is any lower than 145F, then the meat is undercooked and will be safe to eat. If you cook the pork steak past 145F it will become tough and chewy.<\/p>\nThe exception to this guidance is if you are smoking the pork steaks<\/a> and take them up to about 200F where they become fall apart tender.<\/p>\nThis is another spot I\u2019m asking you to rethink bbq. \u00a0Pork steaks don\u2019t have to be grilled for 45 minutes and completely dried out. (Please don\u2019t tell my dad) They can be seared quickly just like you would a beef steak!<\/p>\nYou\u2019ll love the results.<\/p>\n<\/noscript><\/p>\nThis is the easy, quick way to have something similar to pulled pork in your kitchen any time of year. \u00a0And you can change the flavor by simply using different spices and different sauces.<\/p>\nI also recommend trying different woods until you find the flavors you enjoy. \u00a0Try maple wood for a tasty twist.<\/p>\nServe these pork steaks with some grilled pineapple<\/a> and you have an easy, delicious, quick meal!<\/p>\n<\/div>\n <\/noscript><\/div>\n<\/div>\n<\/span>Grilled Pork Steaks<\/span><\/h2>\n<\/div>\n\n<\/div>\nPork steaks are soaked in a flavorful brine for 30 minutes, seasoned with salt and pepper and then grilled over direct heat to an internal temperature of 145F.<\/div>\n<\/div>\n
For those outside St. Louis, this is what you need to do: \u00a0Go to your butcher and pick out a Pork shoulder\/butt – commonly called Boston Butt. \u00a0Then ask him\/her to slice it into \u00be” steaks.\u00a0\u00a0Your traditional Boston butt will be transformed into St. Louis style Pork Steaks.<\/p>\n
Get ready!<\/p>\n
Table of Contents<\/p>\nToggle<\/span><\/path><\/svg><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\nPrepare the Pork Steaks for the Grill<\/a><\/li>Get Your Grill Hot<\/a><\/li>Grill The Pork Steaks<\/a><\/li>Pork Steak Internal Temp<\/a><\/li>Grilled Pork Steaks<\/a>Ingredients <\/a>For Marinade<\/a><\/li>For Pork Steaks<\/a><\/li><\/ul><\/li>Instructions <\/a><\/li>Notes<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<\/span>Prepare the Pork Steaks for the Grill<\/span><\/h2>\nIf time allows, marinade your pork steaks<\/a> for a minimum of 30 minutes and preferably a couple of hours. \u00a0All this is going to do is maximize how tender and juicy your steaks are, you know, if you care about that sort of thing.<\/p>\nMarinade<\/strong><\/p>\n\n1\/2 can Coke<\/li>\n1\/2 can Sprite<\/li>\n2 cups apple juice<\/li>\n1 cup water<\/li>\n1\/2 cup kosher salt<\/li>\n<\/ul>\nRemove the steaks from brine, pat dry, and set on a tray.<\/p>\nIf you want to go with a simple rub, then sprinkle both sides of the meat with kosher salt and pepper.\u00a0 If you want to get fancier, then throw on some all-purpose rub<\/a>.<\/p>\nAll Purpose Rub<\/strong><\/p>\n\n1\/2 cup paprika<\/li>\n1\/4 cup brown sugar<\/li>\n1\/4 cup white sugar<\/li>\n1\/4 cup granulated garlic<\/li>\n2 tbsp onion powder<\/li>\n2 tbsp salt<\/li>\n1 tbsp black pepper<\/li>\n1 tbsp chili powder<\/li>\n1 tbsp oregeno<\/li>\n2 tsp cayenne<\/li>\n<\/ul>\nSet the steaks aside and go set up your grill for direct cooking.\u00a0\u00a0By the time the coals are ready your steaks will be ready to throw on.<\/p>\n<\/span>Get Your Grill Hot<\/span><\/h2>\nSo for my quick steak recipe, I get the coals blazing hot.\u00a0\u00a0400+ degrees is the goal.\u00a0 My Weber Performer\u00a0has a built-in thermometer for ease.<\/p>\nThis setup uses a full chimney of lit charcoal<\/a> spread evenly across the charcoal grate.\u00a0 Keep your top and bottom air vents completely open.<\/p>\nIf you are using a gas grill then turn all of your burners to HIGH and let the grill preheat for at least 15 minutes.<\/p>\nWhen my coals are ready, right before I put my steaks on, I throw on a chunk of fruit wood – apple, pecan, cherry – whatever you have.\u00a0\u00a0Or you can toss a handful of wood chips if you prefer. \u00a0These are available for a couple bucks at any local grocery store.<\/p>\n<\/span>Grill The Pork Steaks<\/span><\/h2>\nGrab an ice-cold frosty beverage and head outside.<\/p>\nPut the pork steaks on the grill and sear on one side – maybe about 5 minutes, take your tongs, flip and sear the other side the same. \u00a0What you\u2019re looking for is a bit of the fat to blacken, and a pretty golden brown to your steaks, as pictured.<\/p>\n<\/noscript><\/a><\/p>\nOh, and remember those half cans of soda? \u00a0Pour those into a spray bottle (You can pick one up almost anywhere – Dollar Store, Home Depot, etc.). \u00a0I often will spray my meat while grilling – adds flavor and moisture.<\/p>\nAfter searing your steaks, they are ready for a layer of your favorite bbq sauce.<\/p>\nGrab another beverage, sauce and a good brush. \u00a0I use our homemade team sauce, but you can use whatever your favorite sauce might be. \u00a0Take your brush, dab – don\u2019t smear! – DAB the sauce on. \u00a0This will keep the spices and juices from brushing right off the meat. \u00a0Flip and do the same thing on the other side.<\/p>\nAt this point, I close my vents and let the smoke seep into my steaks for a few more minutes before pulling off the grill. \u00a0Even just 5 minutes and you\u2019ll be amazed at how more juices appear on the surface of your steaks.<\/p>\nCarefully pull your steaks off the grill onto a cookie sheet, being careful to try to keep the juices on the steak, not pouring onto your grill. \u00a0Let sit for 5 – 10 minutes and once again, you\u2019ll see more juices pouring out.<\/p>\nFor gas grill users, check out your options for using a smoke box you fill with wet chips and place on your burners. \u00a0They work great and have a similar effect.\u00a0 Here is a great video showing how to use a smoker tube to smoke and grill pork steaks on a gas grill.<\/p>\n<\/iframe><\/p>\n<\/span>Pork Steak Internal Temp<\/span><\/h2>\nGetting your pork steaks to the right internal temperature is the key to this whole recipe.\u00a0 The ideal pork steak temp is 145F.<\/p>\nIf the internal temperature is any lower than 145F, then the meat is undercooked and will be safe to eat. If you cook the pork steak past 145F it will become tough and chewy.<\/p>\nThe exception to this guidance is if you are smoking the pork steaks<\/a> and take them up to about 200F where they become fall apart tender.<\/p>\nThis is another spot I\u2019m asking you to rethink bbq. \u00a0Pork steaks don\u2019t have to be grilled for 45 minutes and completely dried out. (Please don\u2019t tell my dad) They can be seared quickly just like you would a beef steak!<\/p>\nYou\u2019ll love the results.<\/p>\n<\/noscript><\/p>\nThis is the easy, quick way to have something similar to pulled pork in your kitchen any time of year. \u00a0And you can change the flavor by simply using different spices and different sauces.<\/p>\nI also recommend trying different woods until you find the flavors you enjoy. \u00a0Try maple wood for a tasty twist.<\/p>\nServe these pork steaks with some grilled pineapple<\/a> and you have an easy, delicious, quick meal!<\/p>\n<\/div>\n <\/noscript><\/div>\n<\/div>\n<\/span>Grilled Pork Steaks<\/span><\/h2>\n<\/div>\n\n<\/div>\nPork steaks are soaked in a flavorful brine for 30 minutes, seasoned with salt and pepper and then grilled over direct heat to an internal temperature of 145F.<\/div>\n<\/div>\n
If time allows, marinade your pork steaks<\/a> for a minimum of 30 minutes and preferably a couple of hours. \u00a0All this is going to do is maximize how tender and juicy your steaks are, you know, if you care about that sort of thing.<\/p>\nMarinade<\/strong><\/p>\n\n1\/2 can Coke<\/li>\n1\/2 can Sprite<\/li>\n2 cups apple juice<\/li>\n1 cup water<\/li>\n1\/2 cup kosher salt<\/li>\n<\/ul>\nRemove the steaks from brine, pat dry, and set on a tray.<\/p>\nIf you want to go with a simple rub, then sprinkle both sides of the meat with kosher salt and pepper.\u00a0 If you want to get fancier, then throw on some all-purpose rub<\/a>.<\/p>\nAll Purpose Rub<\/strong><\/p>\n\n1\/2 cup paprika<\/li>\n1\/4 cup brown sugar<\/li>\n1\/4 cup white sugar<\/li>\n1\/4 cup granulated garlic<\/li>\n2 tbsp onion powder<\/li>\n2 tbsp salt<\/li>\n1 tbsp black pepper<\/li>\n1 tbsp chili powder<\/li>\n1 tbsp oregeno<\/li>\n2 tsp cayenne<\/li>\n<\/ul>\nSet the steaks aside and go set up your grill for direct cooking.\u00a0\u00a0By the time the coals are ready your steaks will be ready to throw on.<\/p>\n<\/span>Get Your Grill Hot<\/span><\/h2>\nSo for my quick steak recipe, I get the coals blazing hot.\u00a0\u00a0400+ degrees is the goal.\u00a0 My Weber Performer\u00a0has a built-in thermometer for ease.<\/p>\nThis setup uses a full chimney of lit charcoal<\/a> spread evenly across the charcoal grate.\u00a0 Keep your top and bottom air vents completely open.<\/p>\nIf you are using a gas grill then turn all of your burners to HIGH and let the grill preheat for at least 15 minutes.<\/p>\nWhen my coals are ready, right before I put my steaks on, I throw on a chunk of fruit wood – apple, pecan, cherry – whatever you have.\u00a0\u00a0Or you can toss a handful of wood chips if you prefer. \u00a0These are available for a couple bucks at any local grocery store.<\/p>\n<\/span>Grill The Pork Steaks<\/span><\/h2>\nGrab an ice-cold frosty beverage and head outside.<\/p>\nPut the pork steaks on the grill and sear on one side – maybe about 5 minutes, take your tongs, flip and sear the other side the same. \u00a0What you\u2019re looking for is a bit of the fat to blacken, and a pretty golden brown to your steaks, as pictured.<\/p>\n<\/noscript><\/a><\/p>\nOh, and remember those half cans of soda? \u00a0Pour those into a spray bottle (You can pick one up almost anywhere – Dollar Store, Home Depot, etc.). \u00a0I often will spray my meat while grilling – adds flavor and moisture.<\/p>\nAfter searing your steaks, they are ready for a layer of your favorite bbq sauce.<\/p>\nGrab another beverage, sauce and a good brush. \u00a0I use our homemade team sauce, but you can use whatever your favorite sauce might be. \u00a0Take your brush, dab – don\u2019t smear! – DAB the sauce on. \u00a0This will keep the spices and juices from brushing right off the meat. \u00a0Flip and do the same thing on the other side.<\/p>\nAt this point, I close my vents and let the smoke seep into my steaks for a few more minutes before pulling off the grill. \u00a0Even just 5 minutes and you\u2019ll be amazed at how more juices appear on the surface of your steaks.<\/p>\nCarefully pull your steaks off the grill onto a cookie sheet, being careful to try to keep the juices on the steak, not pouring onto your grill. \u00a0Let sit for 5 – 10 minutes and once again, you\u2019ll see more juices pouring out.<\/p>\nFor gas grill users, check out your options for using a smoke box you fill with wet chips and place on your burners. \u00a0They work great and have a similar effect.\u00a0 Here is a great video showing how to use a smoker tube to smoke and grill pork steaks on a gas grill.<\/p>\n<\/iframe><\/p>\n<\/span>Pork Steak Internal Temp<\/span><\/h2>\nGetting your pork steaks to the right internal temperature is the key to this whole recipe.\u00a0 The ideal pork steak temp is 145F.<\/p>\nIf the internal temperature is any lower than 145F, then the meat is undercooked and will be safe to eat. If you cook the pork steak past 145F it will become tough and chewy.<\/p>\nThe exception to this guidance is if you are smoking the pork steaks<\/a> and take them up to about 200F where they become fall apart tender.<\/p>\nThis is another spot I\u2019m asking you to rethink bbq. \u00a0Pork steaks don\u2019t have to be grilled for 45 minutes and completely dried out. (Please don\u2019t tell my dad) They can be seared quickly just like you would a beef steak!<\/p>\nYou\u2019ll love the results.<\/p>\n<\/noscript><\/p>\nThis is the easy, quick way to have something similar to pulled pork in your kitchen any time of year. \u00a0And you can change the flavor by simply using different spices and different sauces.<\/p>\nI also recommend trying different woods until you find the flavors you enjoy. \u00a0Try maple wood for a tasty twist.<\/p>\nServe these pork steaks with some grilled pineapple<\/a> and you have an easy, delicious, quick meal!<\/p>\n<\/div>\n <\/noscript><\/div>\n<\/div>\n<\/span>Grilled Pork Steaks<\/span><\/h2>\n<\/div>\n\n<\/div>\nPork steaks are soaked in a flavorful brine for 30 minutes, seasoned with salt and pepper and then grilled over direct heat to an internal temperature of 145F.<\/div>\n<\/div>\n
Marinade<\/strong><\/p>\n\n1\/2 can Coke<\/li>\n1\/2 can Sprite<\/li>\n2 cups apple juice<\/li>\n1 cup water<\/li>\n1\/2 cup kosher salt<\/li>\n<\/ul>\nRemove the steaks from brine, pat dry, and set on a tray.<\/p>\nIf you want to go with a simple rub, then sprinkle both sides of the meat with kosher salt and pepper.\u00a0 If you want to get fancier, then throw on some all-purpose rub<\/a>.<\/p>\nAll Purpose Rub<\/strong><\/p>\n\n1\/2 cup paprika<\/li>\n1\/4 cup brown sugar<\/li>\n1\/4 cup white sugar<\/li>\n1\/4 cup granulated garlic<\/li>\n2 tbsp onion powder<\/li>\n2 tbsp salt<\/li>\n1 tbsp black pepper<\/li>\n1 tbsp chili powder<\/li>\n1 tbsp oregeno<\/li>\n2 tsp cayenne<\/li>\n<\/ul>\nSet the steaks aside and go set up your grill for direct cooking.\u00a0\u00a0By the time the coals are ready your steaks will be ready to throw on.<\/p>\n<\/span>Get Your Grill Hot<\/span><\/h2>\nSo for my quick steak recipe, I get the coals blazing hot.\u00a0\u00a0400+ degrees is the goal.\u00a0 My Weber Performer\u00a0has a built-in thermometer for ease.<\/p>\nThis setup uses a full chimney of lit charcoal<\/a> spread evenly across the charcoal grate.\u00a0 Keep your top and bottom air vents completely open.<\/p>\nIf you are using a gas grill then turn all of your burners to HIGH and let the grill preheat for at least 15 minutes.<\/p>\nWhen my coals are ready, right before I put my steaks on, I throw on a chunk of fruit wood – apple, pecan, cherry – whatever you have.\u00a0\u00a0Or you can toss a handful of wood chips if you prefer. \u00a0These are available for a couple bucks at any local grocery store.<\/p>\n<\/span>Grill The Pork Steaks<\/span><\/h2>\nGrab an ice-cold frosty beverage and head outside.<\/p>\nPut the pork steaks on the grill and sear on one side – maybe about 5 minutes, take your tongs, flip and sear the other side the same. \u00a0What you\u2019re looking for is a bit of the fat to blacken, and a pretty golden brown to your steaks, as pictured.<\/p>\n<\/noscript><\/a><\/p>\nOh, and remember those half cans of soda? \u00a0Pour those into a spray bottle (You can pick one up almost anywhere – Dollar Store, Home Depot, etc.). \u00a0I often will spray my meat while grilling – adds flavor and moisture.<\/p>\nAfter searing your steaks, they are ready for a layer of your favorite bbq sauce.<\/p>\nGrab another beverage, sauce and a good brush. \u00a0I use our homemade team sauce, but you can use whatever your favorite sauce might be. \u00a0Take your brush, dab – don\u2019t smear! – DAB the sauce on. \u00a0This will keep the spices and juices from brushing right off the meat. \u00a0Flip and do the same thing on the other side.<\/p>\nAt this point, I close my vents and let the smoke seep into my steaks for a few more minutes before pulling off the grill. \u00a0Even just 5 minutes and you\u2019ll be amazed at how more juices appear on the surface of your steaks.<\/p>\nCarefully pull your steaks off the grill onto a cookie sheet, being careful to try to keep the juices on the steak, not pouring onto your grill. \u00a0Let sit for 5 – 10 minutes and once again, you\u2019ll see more juices pouring out.<\/p>\nFor gas grill users, check out your options for using a smoke box you fill with wet chips and place on your burners. \u00a0They work great and have a similar effect.\u00a0 Here is a great video showing how to use a smoker tube to smoke and grill pork steaks on a gas grill.<\/p>\n<\/iframe><\/p>\n<\/span>Pork Steak Internal Temp<\/span><\/h2>\nGetting your pork steaks to the right internal temperature is the key to this whole recipe.\u00a0 The ideal pork steak temp is 145F.<\/p>\nIf the internal temperature is any lower than 145F, then the meat is undercooked and will be safe to eat. If you cook the pork steak past 145F it will become tough and chewy.<\/p>\nThe exception to this guidance is if you are smoking the pork steaks<\/a> and take them up to about 200F where they become fall apart tender.<\/p>\nThis is another spot I\u2019m asking you to rethink bbq. \u00a0Pork steaks don\u2019t have to be grilled for 45 minutes and completely dried out. (Please don\u2019t tell my dad) They can be seared quickly just like you would a beef steak!<\/p>\nYou\u2019ll love the results.<\/p>\n<\/noscript><\/p>\nThis is the easy, quick way to have something similar to pulled pork in your kitchen any time of year. \u00a0And you can change the flavor by simply using different spices and different sauces.<\/p>\nI also recommend trying different woods until you find the flavors you enjoy. \u00a0Try maple wood for a tasty twist.<\/p>\nServe these pork steaks with some grilled pineapple<\/a> and you have an easy, delicious, quick meal!<\/p>\n<\/div>\n <\/noscript><\/div>\n<\/div>\n<\/span>Grilled Pork Steaks<\/span><\/h2>\n<\/div>\n\n<\/div>\nPork steaks are soaked in a flavorful brine for 30 minutes, seasoned with salt and pepper and then grilled over direct heat to an internal temperature of 145F.<\/div>\n<\/div>\n
Remove the steaks from brine, pat dry, and set on a tray.<\/p>\n
If you want to go with a simple rub, then sprinkle both sides of the meat with kosher salt and pepper.\u00a0 If you want to get fancier, then throw on some all-purpose rub<\/a>.<\/p>\nAll Purpose Rub<\/strong><\/p>\n\n1\/2 cup paprika<\/li>\n1\/4 cup brown sugar<\/li>\n1\/4 cup white sugar<\/li>\n1\/4 cup granulated garlic<\/li>\n2 tbsp onion powder<\/li>\n2 tbsp salt<\/li>\n1 tbsp black pepper<\/li>\n1 tbsp chili powder<\/li>\n1 tbsp oregeno<\/li>\n2 tsp cayenne<\/li>\n<\/ul>\nSet the steaks aside and go set up your grill for direct cooking.\u00a0\u00a0By the time the coals are ready your steaks will be ready to throw on.<\/p>\n<\/span>Get Your Grill Hot<\/span><\/h2>\nSo for my quick steak recipe, I get the coals blazing hot.\u00a0\u00a0400+ degrees is the goal.\u00a0 My Weber Performer\u00a0has a built-in thermometer for ease.<\/p>\nThis setup uses a full chimney of lit charcoal<\/a> spread evenly across the charcoal grate.\u00a0 Keep your top and bottom air vents completely open.<\/p>\nIf you are using a gas grill then turn all of your burners to HIGH and let the grill preheat for at least 15 minutes.<\/p>\nWhen my coals are ready, right before I put my steaks on, I throw on a chunk of fruit wood – apple, pecan, cherry – whatever you have.\u00a0\u00a0Or you can toss a handful of wood chips if you prefer. \u00a0These are available for a couple bucks at any local grocery store.<\/p>\n<\/span>Grill The Pork Steaks<\/span><\/h2>\nGrab an ice-cold frosty beverage and head outside.<\/p>\nPut the pork steaks on the grill and sear on one side – maybe about 5 minutes, take your tongs, flip and sear the other side the same. \u00a0What you\u2019re looking for is a bit of the fat to blacken, and a pretty golden brown to your steaks, as pictured.<\/p>\n<\/noscript><\/a><\/p>\nOh, and remember those half cans of soda? \u00a0Pour those into a spray bottle (You can pick one up almost anywhere – Dollar Store, Home Depot, etc.). \u00a0I often will spray my meat while grilling – adds flavor and moisture.<\/p>\nAfter searing your steaks, they are ready for a layer of your favorite bbq sauce.<\/p>\nGrab another beverage, sauce and a good brush. \u00a0I use our homemade team sauce, but you can use whatever your favorite sauce might be. \u00a0Take your brush, dab – don\u2019t smear! – DAB the sauce on. \u00a0This will keep the spices and juices from brushing right off the meat. \u00a0Flip and do the same thing on the other side.<\/p>\nAt this point, I close my vents and let the smoke seep into my steaks for a few more minutes before pulling off the grill. \u00a0Even just 5 minutes and you\u2019ll be amazed at how more juices appear on the surface of your steaks.<\/p>\nCarefully pull your steaks off the grill onto a cookie sheet, being careful to try to keep the juices on the steak, not pouring onto your grill. \u00a0Let sit for 5 – 10 minutes and once again, you\u2019ll see more juices pouring out.<\/p>\nFor gas grill users, check out your options for using a smoke box you fill with wet chips and place on your burners. \u00a0They work great and have a similar effect.\u00a0 Here is a great video showing how to use a smoker tube to smoke and grill pork steaks on a gas grill.<\/p>\n<\/iframe><\/p>\n<\/span>Pork Steak Internal Temp<\/span><\/h2>\nGetting your pork steaks to the right internal temperature is the key to this whole recipe.\u00a0 The ideal pork steak temp is 145F.<\/p>\nIf the internal temperature is any lower than 145F, then the meat is undercooked and will be safe to eat. If you cook the pork steak past 145F it will become tough and chewy.<\/p>\nThe exception to this guidance is if you are smoking the pork steaks<\/a> and take them up to about 200F where they become fall apart tender.<\/p>\nThis is another spot I\u2019m asking you to rethink bbq. \u00a0Pork steaks don\u2019t have to be grilled for 45 minutes and completely dried out. (Please don\u2019t tell my dad) They can be seared quickly just like you would a beef steak!<\/p>\nYou\u2019ll love the results.<\/p>\n<\/noscript><\/p>\nThis is the easy, quick way to have something similar to pulled pork in your kitchen any time of year. \u00a0And you can change the flavor by simply using different spices and different sauces.<\/p>\nI also recommend trying different woods until you find the flavors you enjoy. \u00a0Try maple wood for a tasty twist.<\/p>\nServe these pork steaks with some grilled pineapple<\/a> and you have an easy, delicious, quick meal!<\/p>\n<\/div>\n <\/noscript><\/div>\n<\/div>\n<\/span>Grilled Pork Steaks<\/span><\/h2>\n<\/div>\n\n<\/div>\nPork steaks are soaked in a flavorful brine for 30 minutes, seasoned with salt and pepper and then grilled over direct heat to an internal temperature of 145F.<\/div>\n<\/div>\n
All Purpose Rub<\/strong><\/p>\n\n1\/2 cup paprika<\/li>\n1\/4 cup brown sugar<\/li>\n1\/4 cup white sugar<\/li>\n1\/4 cup granulated garlic<\/li>\n2 tbsp onion powder<\/li>\n2 tbsp salt<\/li>\n1 tbsp black pepper<\/li>\n1 tbsp chili powder<\/li>\n1 tbsp oregeno<\/li>\n2 tsp cayenne<\/li>\n<\/ul>\nSet the steaks aside and go set up your grill for direct cooking.\u00a0\u00a0By the time the coals are ready your steaks will be ready to throw on.<\/p>\n<\/span>Get Your Grill Hot<\/span><\/h2>\nSo for my quick steak recipe, I get the coals blazing hot.\u00a0\u00a0400+ degrees is the goal.\u00a0 My Weber Performer\u00a0has a built-in thermometer for ease.<\/p>\nThis setup uses a full chimney of lit charcoal<\/a> spread evenly across the charcoal grate.\u00a0 Keep your top and bottom air vents completely open.<\/p>\nIf you are using a gas grill then turn all of your burners to HIGH and let the grill preheat for at least 15 minutes.<\/p>\nWhen my coals are ready, right before I put my steaks on, I throw on a chunk of fruit wood – apple, pecan, cherry – whatever you have.\u00a0\u00a0Or you can toss a handful of wood chips if you prefer. \u00a0These are available for a couple bucks at any local grocery store.<\/p>\n<\/span>Grill The Pork Steaks<\/span><\/h2>\nGrab an ice-cold frosty beverage and head outside.<\/p>\nPut the pork steaks on the grill and sear on one side – maybe about 5 minutes, take your tongs, flip and sear the other side the same. \u00a0What you\u2019re looking for is a bit of the fat to blacken, and a pretty golden brown to your steaks, as pictured.<\/p>\n<\/noscript><\/a><\/p>\nOh, and remember those half cans of soda? \u00a0Pour those into a spray bottle (You can pick one up almost anywhere – Dollar Store, Home Depot, etc.). \u00a0I often will spray my meat while grilling – adds flavor and moisture.<\/p>\nAfter searing your steaks, they are ready for a layer of your favorite bbq sauce.<\/p>\nGrab another beverage, sauce and a good brush. \u00a0I use our homemade team sauce, but you can use whatever your favorite sauce might be. \u00a0Take your brush, dab – don\u2019t smear! – DAB the sauce on. \u00a0This will keep the spices and juices from brushing right off the meat. \u00a0Flip and do the same thing on the other side.<\/p>\nAt this point, I close my vents and let the smoke seep into my steaks for a few more minutes before pulling off the grill. \u00a0Even just 5 minutes and you\u2019ll be amazed at how more juices appear on the surface of your steaks.<\/p>\nCarefully pull your steaks off the grill onto a cookie sheet, being careful to try to keep the juices on the steak, not pouring onto your grill. \u00a0Let sit for 5 – 10 minutes and once again, you\u2019ll see more juices pouring out.<\/p>\nFor gas grill users, check out your options for using a smoke box you fill with wet chips and place on your burners. \u00a0They work great and have a similar effect.\u00a0 Here is a great video showing how to use a smoker tube to smoke and grill pork steaks on a gas grill.<\/p>\n<\/iframe><\/p>\n<\/span>Pork Steak Internal Temp<\/span><\/h2>\nGetting your pork steaks to the right internal temperature is the key to this whole recipe.\u00a0 The ideal pork steak temp is 145F.<\/p>\nIf the internal temperature is any lower than 145F, then the meat is undercooked and will be safe to eat. If you cook the pork steak past 145F it will become tough and chewy.<\/p>\nThe exception to this guidance is if you are smoking the pork steaks<\/a> and take them up to about 200F where they become fall apart tender.<\/p>\nThis is another spot I\u2019m asking you to rethink bbq. \u00a0Pork steaks don\u2019t have to be grilled for 45 minutes and completely dried out. (Please don\u2019t tell my dad) They can be seared quickly just like you would a beef steak!<\/p>\nYou\u2019ll love the results.<\/p>\n<\/noscript><\/p>\nThis is the easy, quick way to have something similar to pulled pork in your kitchen any time of year. \u00a0And you can change the flavor by simply using different spices and different sauces.<\/p>\nI also recommend trying different woods until you find the flavors you enjoy. \u00a0Try maple wood for a tasty twist.<\/p>\nServe these pork steaks with some grilled pineapple<\/a> and you have an easy, delicious, quick meal!<\/p>\n<\/div>\n <\/noscript><\/div>\n<\/div>\n<\/span>Grilled Pork Steaks<\/span><\/h2>\n<\/div>\n\n<\/div>\nPork steaks are soaked in a flavorful brine for 30 minutes, seasoned with salt and pepper and then grilled over direct heat to an internal temperature of 145F.<\/div>\n<\/div>\n
Set the steaks aside and go set up your grill for direct cooking.\u00a0\u00a0By the time the coals are ready your steaks will be ready to throw on.<\/p>\n
So for my quick steak recipe, I get the coals blazing hot.\u00a0\u00a0400+ degrees is the goal.\u00a0 My Weber Performer\u00a0has a built-in thermometer for ease.<\/p>\n
This setup uses a full chimney of lit charcoal<\/a> spread evenly across the charcoal grate.\u00a0 Keep your top and bottom air vents completely open.<\/p>\nIf you are using a gas grill then turn all of your burners to HIGH and let the grill preheat for at least 15 minutes.<\/p>\nWhen my coals are ready, right before I put my steaks on, I throw on a chunk of fruit wood – apple, pecan, cherry – whatever you have.\u00a0\u00a0Or you can toss a handful of wood chips if you prefer. \u00a0These are available for a couple bucks at any local grocery store.<\/p>\n<\/span>Grill The Pork Steaks<\/span><\/h2>\nGrab an ice-cold frosty beverage and head outside.<\/p>\nPut the pork steaks on the grill and sear on one side – maybe about 5 minutes, take your tongs, flip and sear the other side the same. \u00a0What you\u2019re looking for is a bit of the fat to blacken, and a pretty golden brown to your steaks, as pictured.<\/p>\n<\/noscript><\/a><\/p>\nOh, and remember those half cans of soda? \u00a0Pour those into a spray bottle (You can pick one up almost anywhere – Dollar Store, Home Depot, etc.). \u00a0I often will spray my meat while grilling – adds flavor and moisture.<\/p>\nAfter searing your steaks, they are ready for a layer of your favorite bbq sauce.<\/p>\nGrab another beverage, sauce and a good brush. \u00a0I use our homemade team sauce, but you can use whatever your favorite sauce might be. \u00a0Take your brush, dab – don\u2019t smear! – DAB the sauce on. \u00a0This will keep the spices and juices from brushing right off the meat. \u00a0Flip and do the same thing on the other side.<\/p>\nAt this point, I close my vents and let the smoke seep into my steaks for a few more minutes before pulling off the grill. \u00a0Even just 5 minutes and you\u2019ll be amazed at how more juices appear on the surface of your steaks.<\/p>\nCarefully pull your steaks off the grill onto a cookie sheet, being careful to try to keep the juices on the steak, not pouring onto your grill. \u00a0Let sit for 5 – 10 minutes and once again, you\u2019ll see more juices pouring out.<\/p>\nFor gas grill users, check out your options for using a smoke box you fill with wet chips and place on your burners. \u00a0They work great and have a similar effect.\u00a0 Here is a great video showing how to use a smoker tube to smoke and grill pork steaks on a gas grill.<\/p>\n<\/iframe><\/p>\n<\/span>Pork Steak Internal Temp<\/span><\/h2>\nGetting your pork steaks to the right internal temperature is the key to this whole recipe.\u00a0 The ideal pork steak temp is 145F.<\/p>\nIf the internal temperature is any lower than 145F, then the meat is undercooked and will be safe to eat. If you cook the pork steak past 145F it will become tough and chewy.<\/p>\nThe exception to this guidance is if you are smoking the pork steaks<\/a> and take them up to about 200F where they become fall apart tender.<\/p>\nThis is another spot I\u2019m asking you to rethink bbq. \u00a0Pork steaks don\u2019t have to be grilled for 45 minutes and completely dried out. (Please don\u2019t tell my dad) They can be seared quickly just like you would a beef steak!<\/p>\nYou\u2019ll love the results.<\/p>\n<\/noscript><\/p>\nThis is the easy, quick way to have something similar to pulled pork in your kitchen any time of year. \u00a0And you can change the flavor by simply using different spices and different sauces.<\/p>\nI also recommend trying different woods until you find the flavors you enjoy. \u00a0Try maple wood for a tasty twist.<\/p>\nServe these pork steaks with some grilled pineapple<\/a> and you have an easy, delicious, quick meal!<\/p>\n<\/div>\n <\/noscript><\/div>\n<\/div>\n<\/span>Grilled Pork Steaks<\/span><\/h2>\n<\/div>\n\n<\/div>\nPork steaks are soaked in a flavorful brine for 30 minutes, seasoned with salt and pepper and then grilled over direct heat to an internal temperature of 145F.<\/div>\n<\/div>\n
If you are using a gas grill then turn all of your burners to HIGH and let the grill preheat for at least 15 minutes.<\/p>\n
When my coals are ready, right before I put my steaks on, I throw on a chunk of fruit wood – apple, pecan, cherry – whatever you have.\u00a0\u00a0Or you can toss a handful of wood chips if you prefer. \u00a0These are available for a couple bucks at any local grocery store.<\/p>\n
Grab an ice-cold frosty beverage and head outside.<\/p>\n
Put the pork steaks on the grill and sear on one side – maybe about 5 minutes, take your tongs, flip and sear the other side the same. \u00a0What you\u2019re looking for is a bit of the fat to blacken, and a pretty golden brown to your steaks, as pictured.<\/p>\n
<\/noscript><\/a><\/p>\nOh, and remember those half cans of soda? \u00a0Pour those into a spray bottle (You can pick one up almost anywhere – Dollar Store, Home Depot, etc.). \u00a0I often will spray my meat while grilling – adds flavor and moisture.<\/p>\nAfter searing your steaks, they are ready for a layer of your favorite bbq sauce.<\/p>\nGrab another beverage, sauce and a good brush. \u00a0I use our homemade team sauce, but you can use whatever your favorite sauce might be. \u00a0Take your brush, dab – don\u2019t smear! – DAB the sauce on. \u00a0This will keep the spices and juices from brushing right off the meat. \u00a0Flip and do the same thing on the other side.<\/p>\nAt this point, I close my vents and let the smoke seep into my steaks for a few more minutes before pulling off the grill. \u00a0Even just 5 minutes and you\u2019ll be amazed at how more juices appear on the surface of your steaks.<\/p>\nCarefully pull your steaks off the grill onto a cookie sheet, being careful to try to keep the juices on the steak, not pouring onto your grill. \u00a0Let sit for 5 – 10 minutes and once again, you\u2019ll see more juices pouring out.<\/p>\nFor gas grill users, check out your options for using a smoke box you fill with wet chips and place on your burners. \u00a0They work great and have a similar effect.\u00a0 Here is a great video showing how to use a smoker tube to smoke and grill pork steaks on a gas grill.<\/p>\n<\/iframe><\/p>\n<\/span>Pork Steak Internal Temp<\/span><\/h2>\nGetting your pork steaks to the right internal temperature is the key to this whole recipe.\u00a0 The ideal pork steak temp is 145F.<\/p>\nIf the internal temperature is any lower than 145F, then the meat is undercooked and will be safe to eat. If you cook the pork steak past 145F it will become tough and chewy.<\/p>\nThe exception to this guidance is if you are smoking the pork steaks<\/a> and take them up to about 200F where they become fall apart tender.<\/p>\nThis is another spot I\u2019m asking you to rethink bbq. \u00a0Pork steaks don\u2019t have to be grilled for 45 minutes and completely dried out. (Please don\u2019t tell my dad) They can be seared quickly just like you would a beef steak!<\/p>\nYou\u2019ll love the results.<\/p>\n<\/noscript><\/p>\nThis is the easy, quick way to have something similar to pulled pork in your kitchen any time of year. \u00a0And you can change the flavor by simply using different spices and different sauces.<\/p>\nI also recommend trying different woods until you find the flavors you enjoy. \u00a0Try maple wood for a tasty twist.<\/p>\nServe these pork steaks with some grilled pineapple<\/a> and you have an easy, delicious, quick meal!<\/p>\n<\/div>\n <\/noscript><\/div>\n<\/div>\n<\/span>Grilled Pork Steaks<\/span><\/h2>\n<\/div>\n\n<\/div>\nPork steaks are soaked in a flavorful brine for 30 minutes, seasoned with salt and pepper and then grilled over direct heat to an internal temperature of 145F.<\/div>\n<\/div>\n
Oh, and remember those half cans of soda? \u00a0Pour those into a spray bottle (You can pick one up almost anywhere – Dollar Store, Home Depot, etc.). \u00a0I often will spray my meat while grilling – adds flavor and moisture.<\/p>\n
After searing your steaks, they are ready for a layer of your favorite bbq sauce.<\/p>\n
Grab another beverage, sauce and a good brush. \u00a0I use our homemade team sauce, but you can use whatever your favorite sauce might be. \u00a0Take your brush, dab – don\u2019t smear! – DAB the sauce on. \u00a0This will keep the spices and juices from brushing right off the meat. \u00a0Flip and do the same thing on the other side.<\/p>\n
At this point, I close my vents and let the smoke seep into my steaks for a few more minutes before pulling off the grill. \u00a0Even just 5 minutes and you\u2019ll be amazed at how more juices appear on the surface of your steaks.<\/p>\n
Carefully pull your steaks off the grill onto a cookie sheet, being careful to try to keep the juices on the steak, not pouring onto your grill. \u00a0Let sit for 5 – 10 minutes and once again, you\u2019ll see more juices pouring out.<\/p>\n
For gas grill users, check out your options for using a smoke box you fill with wet chips and place on your burners. \u00a0They work great and have a similar effect.\u00a0 Here is a great video showing how to use a smoker tube to smoke and grill pork steaks on a gas grill.<\/p>\n
<\/iframe><\/p>\n<\/span>Pork Steak Internal Temp<\/span><\/h2>\nGetting your pork steaks to the right internal temperature is the key to this whole recipe.\u00a0 The ideal pork steak temp is 145F.<\/p>\nIf the internal temperature is any lower than 145F, then the meat is undercooked and will be safe to eat. If you cook the pork steak past 145F it will become tough and chewy.<\/p>\nThe exception to this guidance is if you are smoking the pork steaks<\/a> and take them up to about 200F where they become fall apart tender.<\/p>\nThis is another spot I\u2019m asking you to rethink bbq. \u00a0Pork steaks don\u2019t have to be grilled for 45 minutes and completely dried out. (Please don\u2019t tell my dad) They can be seared quickly just like you would a beef steak!<\/p>\nYou\u2019ll love the results.<\/p>\n<\/noscript><\/p>\nThis is the easy, quick way to have something similar to pulled pork in your kitchen any time of year. \u00a0And you can change the flavor by simply using different spices and different sauces.<\/p>\nI also recommend trying different woods until you find the flavors you enjoy. \u00a0Try maple wood for a tasty twist.<\/p>\nServe these pork steaks with some grilled pineapple<\/a> and you have an easy, delicious, quick meal!<\/p>\n<\/div>\n <\/noscript><\/div>\n<\/div>\n<\/span>Grilled Pork Steaks<\/span><\/h2>\n<\/div>\n\n<\/div>\nPork steaks are soaked in a flavorful brine for 30 minutes, seasoned with salt and pepper and then grilled over direct heat to an internal temperature of 145F.<\/div>\n<\/div>\n
Getting your pork steaks to the right internal temperature is the key to this whole recipe.\u00a0 The ideal pork steak temp is 145F.<\/p>\n
If the internal temperature is any lower than 145F, then the meat is undercooked and will be safe to eat. If you cook the pork steak past 145F it will become tough and chewy.<\/p>\n
The exception to this guidance is if you are smoking the pork steaks<\/a> and take them up to about 200F where they become fall apart tender.<\/p>\nThis is another spot I\u2019m asking you to rethink bbq. \u00a0Pork steaks don\u2019t have to be grilled for 45 minutes and completely dried out. (Please don\u2019t tell my dad) They can be seared quickly just like you would a beef steak!<\/p>\nYou\u2019ll love the results.<\/p>\n<\/noscript><\/p>\nThis is the easy, quick way to have something similar to pulled pork in your kitchen any time of year. \u00a0And you can change the flavor by simply using different spices and different sauces.<\/p>\nI also recommend trying different woods until you find the flavors you enjoy. \u00a0Try maple wood for a tasty twist.<\/p>\nServe these pork steaks with some grilled pineapple<\/a> and you have an easy, delicious, quick meal!<\/p>\n<\/div>\n <\/noscript><\/div>\n<\/div>\n<\/span>Grilled Pork Steaks<\/span><\/h2>\n<\/div>\n\n<\/div>\nPork steaks are soaked in a flavorful brine for 30 minutes, seasoned with salt and pepper and then grilled over direct heat to an internal temperature of 145F.<\/div>\n<\/div>\n
This is another spot I\u2019m asking you to rethink bbq. \u00a0Pork steaks don\u2019t have to be grilled for 45 minutes and completely dried out. (Please don\u2019t tell my dad) They can be seared quickly just like you would a beef steak!<\/p>\n
You\u2019ll love the results.<\/p>\n
<\/noscript><\/p>\nThis is the easy, quick way to have something similar to pulled pork in your kitchen any time of year. \u00a0And you can change the flavor by simply using different spices and different sauces.<\/p>\nI also recommend trying different woods until you find the flavors you enjoy. \u00a0Try maple wood for a tasty twist.<\/p>\nServe these pork steaks with some grilled pineapple<\/a> and you have an easy, delicious, quick meal!<\/p>\n<\/div>\n <\/noscript><\/div>\n<\/div>\n<\/span>Grilled Pork Steaks<\/span><\/h2>\n<\/div>\n\n<\/div>\nPork steaks are soaked in a flavorful brine for 30 minutes, seasoned with salt and pepper and then grilled over direct heat to an internal temperature of 145F.<\/div>\n<\/div>\n
This is the easy, quick way to have something similar to pulled pork in your kitchen any time of year. \u00a0And you can change the flavor by simply using different spices and different sauces.<\/p>\n
I also recommend trying different woods until you find the flavors you enjoy. \u00a0Try maple wood for a tasty twist.<\/p>\n
Serve these pork steaks with some grilled pineapple<\/a> and you have an easy, delicious, quick meal!<\/p>\n<\/div>\n <\/noscript><\/div>\n<\/div>\n<\/span>Grilled Pork Steaks<\/span><\/h2>\n<\/div>\n\n<\/div>\nPork steaks are soaked in a flavorful brine for 30 minutes, seasoned with salt and pepper and then grilled over direct heat to an internal temperature of 145F.<\/div>\n<\/div>\n