This post may contain affiliate links. Please read our disclosure policy.
I think pork steaks are underrated. An economical cut, this protein is a great alternative to a beef steak. A staple in St. Louis, these smoked pork steaks were tender, flavorful and super easy to make. Smoke it, grill it, try different seasoning and sauce options, add this to your BBQ menu this summer.
Table of Contents
Where do pork steaks come from?
Pork steaks are a cut from the shoulder. They usually have a bone running through them and are perfect for a low and slow cook. Since it’s just slice of the pork shoulder, the cook time is much shorter compared to a whole pork shoulder.
They are a great alternative to making a whole pork shoulder in a fraction of the time. Their popularity is slowly spreading and more and more stores are starting to carry them. If you can’t find them at your local supermarket or meat shop, ask the butcher to cut a bone-in pork shoulder into 3/4″ thick slices for you.
How to cook pork steaks.
Pork steaks require time to break down and get tender. They cook time is not as long as a whole pork shoulder, but still takes 3-4 hours. The idea method is the cook low and slow, around 250-275 degrees, indirect heat. You can do this on the grill, smoker or even in your oven.
The next step is to finish them in bbq sauce. This gets the meat even more tender and adds that classic bbq flavor.
Step 1: Prep the steaks.
For the seasoning, I used my Dad’s All Purpose rub which is the perfect balance of salt, pepper and smoked paprika. It’s perfect on pork.
Start with a light drizzle of W sauce to for the binder and season all sides with the All Purpose seasoning.
Recipe Tip
- W sauce is a form of Worcestershire sauce with a tangy and savory flavor.
- Other binder alternatives include olive oil or hot sauce.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: How to get perfectly smoked pork steaks
Preheat the grill to 250-275 degrees and set for indirect heat. Using the Weber kettle, I don’t have a plate center like I do on my Eggs, therefore I used a small tray and heated the kingsford charcoal on one side. This will allow more room for the steaks to cook on the indirect side.
Smoke the pork steaks for 3 hours flipping them halfway through with the lid closed. The smoke will infuse into the meat for that smokey BBQ flavor.
Next, move the smoked pork steaks into a foil pan, spread your choice of BBQ sauce all over the meat and cover with foil. Finally, place them back on the grill for another 2 hours on the indirect side. Remove once fork tender. Enjoy!
Frequently Asked Questions:
All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
Similar Recipe Ideas:
Smoked Pork Steaks
Ingredients
- 4 Pork steaks
- 2 tbsp Dad's All Purpose rub
- 2 tbsp W sauce
- 1 cup BBQ Sauce
Instructions
- Start with a light drizzle of W sauce or your choice of binder, and season all sides with Dad's All Purpose rub.
- Preheat the grill to 250-275 degrees and set for indirect heat.
- Smoke the pork steaks for 3 hours flipping them halfway through with the lid closed.
- Place the smoked pork steaks in a foil pan, cover with your choice of BBQ sauce and cover with foil.
- Place them back on the grill for another 2 hours on the indirect side. Remove when fork tender
