Grilled Pork Steaks RecipeThis week I decided to do Grilled Pork Steaks, so I had my local butcher cut some “Extra-Thick” pork steaks from a fresh Boston Butt. (Shout out to Brad at The Butcher’s Block in Southaven, MS). If you haven’t tried Grilled Pork Steaks, I suggest you get to your local meat market or butcher and pick up a few. Pork Steaks are excellent on the grill and these thick-cut versions are hearty enough for the biggest appetite! I start out by seasoning each side of the pork steaks with a little Killer Hogs AP Rub (you can use any all purpose seasoning or just Salt, Black Pepper, and Garlic) followed by a generous layer of Killer Hogs The BBQ Rub (use your favorite rubs here – make this recipe your own). Just let them hang out on the counter while you get the grill going. I’m firing up the PK 360 for this cook, but you can use any grill set up the same way for these Grilled Pork Steaks. Start with a chimney full of hot charcoal and spread the coals out evenly across the front and back of the grill; add about a chimney of unlit coals down the center. This way the grill will have even heat throughout the whole cook. You can also add a couple chunks of your favorite wood (I’m using Cherry Wood) to the hot coals for some smoke flavor. To slow the grilling process down, I use a raised cooking grate. This creates a little distance from the hot coals and allows the steaks longer time in the smoke. Place the pork steaks on the raised grate and cook them for about 20 minutes then flip and repeat. By this time the outside should start to turn a little dark. Remove them from the grill and wrap. I use a sheet of aluminum foil with 2 Tablespoons of butter and a good drizzle of honey over the top. Close the foil up tight and get them back on the grill. This step tenderizes the pork steaks and keeps them from getting too dark. Use a good probe thermometer and monitor the internal temperature. It should be 190-195⁰. Once temp is reached remove the steaks from the grill (careful because they’re hot) and sit the raised grate to the side. I then added myGrillGrates (check these GrillGates out here >>). over the hot coals and gave it time to get hot. Carefully unwrap each pork steak and brush the outside with a good sauce. I’m using my new Killer Hogs Vinegar Sauce; pretty dang proud of this one! Place each pork steak on the grill grates and cook each side about 4 minutes to get a good char on the outside. They’re done at this point and after a short 5 minute rest, ready to serve. You can really taste the grill flavor and the vinegar sauce goes nice with the richness of the pork. My favorite part is the crispy-soft, charred fat along the outer edge. Give it a try and let me know what you think! Print
Grilled Pork Steaks Recipe
- 4 Pork Steaks 1 ¼” thick
- ¼ cup Killer Hogs The AP Rub
- ¼ cup Killer Hogs The BBQ Rub
- 1 stick Salted Butter divided into 8 pcs
- ¼ cup Honey
- 8oz Killer Hogs Vinegar Sauce
- Prepare charcoal grill, PK 360 or other type grill for direct grilling. Divide hot charcoal evenly across front and back and place unlit charcoal down middle. Place 2 chunks of cherry wood over hot coals for smoke flavor.
- Season the outside of each pork steak with AP Rub followed by The BBQ Rub (substitute your favorite seasonings if you wish).
- Place the pork steaks on a raised rack a few inches above the cooking grate. Cook on both sides for 20 minutes each or until the outside begins to darken.
- Place pork steaks individually on a sheet of aluminum foil and top with 2 pcs (2 Tablespoons) of butter and a drizzle of honey. Wrap completely in foil and return pork steaks to the raised cooking rack.
- Continue to cook until internal temperature reaches 190-195⁰ about 30 minutes.
- Carefully unwrap each pork steak and brush each side with Vinegar Sauce.
- Remove the raised rack from the grill and place steaks directly on grill grate to sear each side (about 4 minutes ea. Side) Serve with additional vinegar sauce for dipping.
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Malcom, these turned out great, once again you’ve come up with another great recipe. I have a question, have you ever cooked/smoked pork tri tips? I’ve picked some up (1.30 a pound) and will do a low and slow smoke. Would you inject these to add more flavor or just season up? Thank in advance.
As I have been telling my friends over & over, Killer Hog products are fabulous. And the vinegar sauce has added another option. Follow this recipe to the letter & you will experience the best grilled pork steaks you have ever had.
I recently came across your youtube video on cooking Pork Shoulder Steaks as I recently, for the first time, joined my sister in having a pig slaughtered and butchered and they supplied me with some cuts of pork I’d never heard of nor cooked, aka Pork Shoulder Steak. My wife and I decided to try them tonight for dinner and my search on cooking PSS lead me to your website and Video. Great stuff and I’m going to try it out, however with a few slight modifications since I don’t have all the ingredients you mention and generally I grill with gas because we are usually pressed for time and cooking things that can be done in less than 30 minutes is more convenient, so please don’t judge me for having a gas grill as I do prefer Charcoal but the convenience wins in this household (but I’m a smoker too and use only a charcoal smoker). Being the data geek that I am my only question is what temperature range do you keep your grill at during the entire cooking process?
all depends on what I’m cooking – and how I am cooking. But usually when I’m smoking I like to run 250-275
Hey first time viewer here, I have to say this was such a nice video !! You seem really passionate about spreading the love of cooking. I just got a grill I’m very excited to try this. Thank you for the help (:
I just fixed these pork chops and they were really dry and I could not eat them. USDA for pork chops done is 145, but I followed the recipe to go to 190 when in the foil and they were terrible. I was using a smoker and had the temp set at 250…
Did you use pork steaks (which are sliced pork butts) or pork chops? I cook pork chops differently than pork steaks because they will get really dry. You can find all my pork chop recipes here:
What temperature would be best for the Grilled Pork Steaks? I have a gas grill.
What are your internal temperatures of the grill during the indirect part? Thank you Mr Malcolm.
Your pork steak recipe is a staple in our house as are most of your BBQ recipes. Thanks for all you do to keep dads like me winning in the kitchen.
Hey Malcom… I’m a huge fan. I recently went in on a half hog with my Brother. I’ve never knew a about pork steaks till they came in this order. They are cut pretty thin though, I’d say half the size of yours in the video. I’m going to attempt these this week, but will have to use my pellet grill for the whole process. So based on your replies above, I’m going to keep the grill at 250 for the whole process until I get to the searing at the end, I’ll crank it up for that. Hoping the adaptation will still be successful (any tips?) and that Amazon gets me the Killer Hog’s vinegar sauce by tomorrow as promised.
Spot on. Mmm good.