Pork Steak On Grill Recipes

What Are Pork Porterhouse Chops

Grilled Pork Steak ~ Easy Cooking

Once upon a time , a pork chop was a pork chop. Even though there were different pork chops, they were all called pork chops. Today, to help people differentiate between the different kinds of chops, stores and butchers are calling them by other names.

A pork porterhouse chop is a bone-in pork chop that features both the pork loin and the pork tenderloin. The loin is on one side of the T-bone-shaped chop, and the tenderloin is on the other.

Some people say that this is the best pork chop because it features meat from two of the most tender cuts of pork. Id agree Im a huge pork steak fan!

Pork porterhouse chops are also called porterhouse steaks, t-bone chops, bone-in loin chops, center-cut loin chops, or top loin chops. If in doubt, look for the t-shaped bone.

How To Grill Pork Steaks Without Drying Them Out

The biggest risk to making the best BBQ pork steaks is overcooking them to the point of drying them out. Here are a few steps to ensure tender pork steaks:

Choose a good-quality pork steak or chop that is nice and thick. It will take a bit longer to cook them, but they won’t dry out as easily

Choose a bone-in steak. The bone is actually somewhat of a buffer to heat which protects the moisture.

Use a dry or wet brine in your recipe. I used a dry brine here. The dry brine will add both flavor and moisture.

The dry brine will also serve as your seasoning so no need to add any extra. Plus the vinegar-based glaze will provide a crazy amount of bold flavor.

Allow meat to reach room temperature before grilling so they cook evenly throughout.

Cook the pork steak for 3-4 minutes per side, or until it reaches an internal temperature of 145 degrees Fahrenheit in order to ensure that it is safe to eat

Allow the pork steak to rest for 5 minutes before cutting into it. This will help to lock in the juices and prevent dry, overcooked meat.

What Is A Brown Sugar Rub

A brown sugar rub is a spice blend that typically includes brown sugar, salt, pepper, and other seasonings. This type of rub can be used on any type of steak, but it pairs especially well with ribeye or sirloin. The brown sugar helps to caramelize the meat, while the other spices add a depth of flavour.

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How To Grill Pork Chops

  • Preheat your grill to high heat. Lather your pork chops with oil on all sides.
  • Liberally cover the pork chops with salt, pepper, and paprika on all sides.
  • Place your pork chops on the grill and sear on each side for 5 minutes. Then, reduce heat to medium high. Move your pork chops to indirect heat . Close the lid.
  • Once the pork chops hit an internal temperature of 145°F they are finished. The time this takes can vary, but it should take around 15-20 minutes. Let rest for 5 minutes, and enjoy!
  • What Is The Best Cut For Pork Steaks

    Grilled Honey

    Most pork steak recipes call for pork shoulder steaks. Shoulder steaks are definitely popular here in the old-school BBQ joints that make them. These are thick cut and boneless for the most part.

    For this recipe, I stayed as true to Rodney Scott’s pork steaks recipe as I could and used porterhouse pork. It was the closest cut I could find to Rodney’s preferred T-bone cut.

    Prior to settling on the porterhouse I did experiment with a few other cuts including your basic thin rib chop which I like, but admittedly you have to put in much work to keep it tender and juicy.

    I also had some pure primal fun with this tomahawk pork chop I was able to get my hands on. It was delicious and a joy to eat for sure!

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    Your Pork Steaks Marinade

    There are lots of marinades to choose from for your grilled pork steaks. You can choose the mix that I have provided in this recipe.

    You can also choose to marinate the pork steaks in beer. Others prefer a combination of apple juice and cola or brown sugar.

    It is all about deciding what flavors you want to play up. If you are using a dry rub as well, make sure that the marinade complements the rub or the flavors may contrast a little too much.

    Benefits Of Grilling Pork Steaks Or Indirect Heat

    You must wonder why you cant just place the pork steaks on direct flames and cook it for 5 minutes. Well, the true grilling enthusiast knows that low and slow heat prepares the best meat for the dining table. Same as the case with pork steaks. They tend to lose moisture if exposed to direct flames. So it is always recommended to place them on indirect heat and cook them slowly. Once they have reached the inner temperature or 145 degrees Fahrenheit, you can move them on direct heat for several minutes to have grill marks and brownish color on the outer side.

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    How Long Does It Take To Smoke Pork Steaks

    It will take 3-4 hours to fully smoke a pork steak.

    The initial steak takes 2 hours with your grill preheated to 275 degrees F. Next, the steaks braise for 1-2 hours, followed by an 8-10 minute sear in high heat.

    While this time frame will be correct for most folks smoking a pork steak, its better to gauge doneness with internal temperature using a meat thermometer. Cook the pork steaks until they reach 195-200 degrees F, and youll have tender and juicy steaks every time.

    Should You Baste Your Pork Steaks

    Grilled Pork Steaks on Pit Boss Pellet Grill with Monroe County Dipping Sauce

    I know that a lot of people will baste their pork shoulder steaks with either apple juice, beer, or cola while they are grilling. This is meant to add moisture and flavor.

    I don’t think that it is necessary, though, and can mean extra hassle for you. If you have marinated your pork steaks for up to an hour, then you should have all the flavor and moisture that you need.

    There is also the fact that pork steaks do have a good amount of fat in them, which helps to maintain their moisture levels just fine. Add to this, you aren’t really cooking the pork steaks on high heat so there is a lower risk of them drying out.

    I also don’t like basting while making grilled pork steaks because it sprays all the seasoning off the surface off the meat.

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    Whats The Deal With Brining Pork Chops

    Its a good rule of thumb to always brine pork chops before grilling. Because pork chops are fairly lean, submerging them in a brine does two things. First, it keeps the meat moist by introducing extra moisture, which provides a little insurance in case the meat gets a little overcooked. Second, it evenly seasons the meat beyond just the surface.

    The base of this easy brine is just cold water whisked with salt. I like to add some sugar to help with browning on the grill, and you can also throw in aromatics like citrus peel, peppercorns, or bay leaves . Diamond Crystal kosher salt is what I use in my brine, but if you want to use another kind of salt, I recommend using an equal weight, not volume, of salt since the size of the salt granules vary greatly across brands and weight is the most accurate measurement.

    Brining doesnt have to be elaborate or take a long time. Since these are chops and not a big bird like a turkey, even brining for 30 minutes does wonders, and thats about how long itll take to heat up the grill. The chops can sit in the brine for up to two hours, but dont go beyond that or the texture of the meat can get spongy. You can even brine individually frozen pork chops just put them in the brine for the full two hours. Theyll be defrosted and ready to grill at that point.

    Cooking Tips And Considerations

    Preheat your grill before cooking. This will help to prevent sticking and ensure even cooking.

    Cooking time will depend on the thickness of the pork. Mine were about 1 inch thick and 4 minutes was just about right.

    For a bit more smoke flavor add water-soaked wood chips to your hot coals.

    The sauce is absolutely delicious. It may seem a bit unorthodox if you’re not from the Carolinas and/or not familiar with vinegar-based bbq sauces. Don’t worry about the heat levels in the sauce.

    I know the amount of cayenne and red pepper flakes sound like a lot of heat!!! But actually, the sugar and lemon juice balance the overall flavor out. You can definitely lower the amount of cayenne if needed.

    Serve these with sides like potato salad, baked beans, or collard greens. Check out this full round-up of great BBQ sides.

    Follow these tips and you’ll be sure to enjoy a delicious, juicy grilled pork steak every time!

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    How Long Should You Let Meat Rest

    Allow your meat to rest for 5 to 10 minutes before cutting into it after the grilling process. For a thin-cut steak, 5 minutes should be sufficient, and for a thicker-cut steak, wait the full 10 minutes. Letting your grilled pork shoulder steak rest before cutting allows for the juices to redistribute into the meat fibers.

    Cutting the meat directly off the grill allows all those juices to flow out onto the plate resulting in a dryer, less flavorful steak.

    Leave the steak on plate and cover tightly with foil to prevent the temperature from dropping during the resting process.

    How To Make The Herbed Compound Butter

    Smoky Grilled Pork Steaks with " Magic Dust"  recipe

    You dont need any BBQ sauce for this dish instead, this herbed butter melts down over the chops adding maximum flavor!

    Mix the softened butter with the finely chopped shallot, fresh parsley, salt, black pepper, and GirlCarnivore Oomami Seasoning.

    Place the butter onto a large sheet of plastic wrap, then form the butter into a plastic-wrapped cylinder.

    Refrigerate the butter until hard.

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    Pork Chops Vs Pork Steaks

    No not at all steak refers to the cuts from the shoulder or butt vs chops that come from the loin. Pork blade steak, pork butt steak, and blade steaks all refer to the same cut vs. being different cuts of meats altogether.

    Chops are leaner and at more risk of drying out. Steaks have a lot of marbling so the fat protects them from drying out and also adds more flavor as it melts during grilling. Chops can be either bone-in or boneless, but steaks are generally boneless.

    In reality, often times the names are used interchangeably with the exception of boneless pork chops.

    That being said pork chops and pork steaks both work in this recipe. However, I would avoid a boneless pork chop like pork loin.

    How To Grill The Perfect Pork Steak

    Toasted ravioli and gooey butter cake get all the glory, but the humble pork steak is also as St. Louis as it gets. Blogger Scott Thomas of Grillin Fools knows just how to take this regionally popular cut and turn it into a summertime dinner so tasty, it has the power to prematurely end an intense game of washers.

    What to Buy: Any grocer in St. Louis will have pork steaks, Thomas says. Elsewhere, just ask for pork shoulder or pork butt sliced into inch-thick steaks.

    How to Grill It: Pork steak is a very fatty piece of meat, and its very juicy and flavorful, Thomas says. Its a poor mans steak. I put em on the grill and smoke em for a couple of hours, then sear them for a couple of minutes per side for caramelization. If you dont have a smoker, you can do whats called indirect or two-zone grilling. You put coals on one side of your grill, and thats the hot zone for searing the other side has no coals, for smoking. I put the barbecue sauce on at the very end and leave the steak on the grill so it can thicken.

    What to Avoid: Marinating a pork steak is unnecessary. You can brine it in an apple cider or apple juice to add fluid to the meat, Thomas says, but you dont need topork steak has plenty of flavor from the fat. He adds a general tip: Use tongs to flip the steak. People who flip meat with forks are poking holes in it for the juices to run out.

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    How Do You Make Brown Sugar Rub

    To make brown sugar rub, simply mix together all of the ingredients and then rub it onto your steak. Let the steak sit for at least 30 minutes before cooking, so that the flavors can really penetrate the meat. When youre ready to cook, simply grill or broil the steak to your desired level of doneness. Enjoy!

    Angela’s Tips & Recipe Notes

    Grilled Pork Steak Recipe – Easy and Tender
    • The USDA considers pork safe to eat when it reaches an internal temperature of 145°F . At this internal temperature, your pork steaks will be juicy and slightly pink in the middle. You may cook your pork steaks up to 160°F for well-done.
    • Keep in mind, that after you remove your pork steaks from the grill they will continue to cook another 5°F .
    • Resting is important! Your grilled pork steaks will lose juices after being removed from the grill. Resting gives them time to reabsorb them so your meat stays nice and tender.

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    How Long Do You Cook Pork Steaks For

    At the 30 minute mark, they are bronzing up nicely:

    But Im out of smoke, so a couple chunks are added:

    At the 60 minute mark, the pork steaks on the grill are sitting about 150F degrees and ready for the sear:

    Notice I havent moved them once. I never flipped them, rotated them, nudged them, nothing:

    Ill wait if you want to scroll back up and see that first picture of them on the grill

    OK, now on to getting these bad boys seared. I add fresh charcoal to the bed of coals and wait for them to get wicked hot:

    Time to put the sear in reverse sear!

    Now place the pork steaks on the grill over the hot coals and lets get that sear:

    They only need a couple minutes on each side to get that beautiful flavor char. Once both sides are charred, move back to the side with no heat and hit them with your favorite BBQ sauce:

    Normally, I would only submit one picture at this point, but they all looked so good, I had to give a couple bonuses. Basically, extra BBQ sauce porn! Oh, wait, forgot one. Here are all pork steaks sauced:

    Close the lid and allow the BBQ sauce to thicken and get really gooey and sticky. You can go about 10 minutes and hit them with another coating of sauce, close the lid to let the sauce thicken. Once the sauce has gotten thicker, remove the pork steaks from the grill. These are over 180F degrees internal temperature and ready to eat:

    Applying The Barbecue Sauce

    The sauce needs some time to be glazed. This is why it is a good idea to apply it when the steaks need to be cooked for a little longer. Thus, when the steaks register 125°F, it is as good a time as any to apply the sauce.

    Make sure to do so liberally on each side. Spoon the sauce and ensure that there is a thick layer. Otherwise, the sauce will dry up and not be quite as appetizing.

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    What Is A Pork Steak

    Outside of the Midwest region of the country they arent well known and retail grocers do not offer this particularly tasty cut of pork. My cousin, Carol, lives in Maryland and has used the information provided here to obtain pork steaks in her area where they are not normally available. You can obtain them most everywhere if your local purveyor handles whole Boston butt or pork butt roast or any of the myriad of other names such as the pork shoulder butt shown below:

    Pork steaks are also known as blade steaks and simply put, pork steaks are merely a sliced Boston pork butt or pork shoulder or pork butt, pork shoulder butt or

    ***Editors Note ~ But why is it called a butt? Its not from the butt of the pig, its a shoulder. And what does Boston have to do with it? The reason is that this cut of meat was often sent on old wooden sailing ships to feed the crew. They were packed with salt in huge barrels called butts. And those butts were often sent to Boston as it was the primary port for our country at the time when the name took. Thats how a pork shoulder became known as a Boston butt***

    This is what the whole butt looks like prior to getting the band saw treatment:

    And the band saw:

    The Boston butt is sliced into steaks on the saw:

    Some grocers slice the entire Butt and thats referred to as whole butt sliced into pork steaks and usually offered at a lower retail price since the smaller end pieces are included.

    Grilled Pork Chops Recipes Tips

    Carolina
    • One way to really enhance the flavor of your pork chops is to dry brine them. You can achieve this by salting them thoroughly, placing them on a wire rack uncovered, and leaving them in the fridge for 4-12 hours. Skip the salt right before grilling, if you choose to do it this way.
    • This recipe works for pork chops of all sizes. Just make sure not to overcook them or they will dry out. A 145-degree internal temperature is the sweet spot for juicy, medium-rare pork chops. This means the internal temperature is more important than worrying about how long theyve been cooking.
    • High heat for a gas grill means you should have those knobs turned up as high as they will go. For a charcoal grill, try to reach about 500 degrees, minimum.

    If you love easy pork chop recipes, this is my absolute favorite pork chop recipe. Try it, you will see why it is a family favorite.

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