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<p />Hard to believe I've had my large for almost a year now and have never gotten around to doing pork steaks. With a little help from CharWoody (Thanks C~W!) that has now been rectified.[p]Took two basic supermarket pork steaks, a tad over 1/2" thick. Coated with mustard and rub, then seared at 700° for two minutes each side with a 5 minute dwell. The results were two medium well steaks, very moist and tasty.[p]Kelly Keefe
Jefferson City, MO