Grilled Pork SteaksThis 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 Grillewood 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
- 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.