Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pork steak temp ?

Big EBig E Posts: 50
edited 7:12AM in EggHead Forum
Just wondering do you cook a pork steak just like a pork chop ? I've heard I need to do it with a less temp & a little more time to get a nice tender steak. Going to get some ready for dinner. Thanks !!


  • I don;t know if they will come out really tender. I have both done ways, hot and fast. Then slow smoked at 225. Someone puts them in BBQ sauce in a pan for a couple hours finishing them off.

  • EggtuckyEggtucky Posts: 2,746
    You know...with pork, the cuts are not quite as consistent as with can cut a 'pork steak' from several different parts of the hog...I would say if you think it is a pork shoulder steak and it is well marbled then low n slow should be the way to go...slow enough to render all that artery cloggin fat out ;) ..if it's cut from a loin, then I would cook more like the chop.. this is why you see some varying results for a 'pork steak' may be coming from different parts of the hog...dunno if that helps, but there it is..
  • thirdeyethirdeye Posts: 7,428
    Just about any way you cook a pork steak, they will come out good. Thickness will play a big factor in what method you select. All of these set-ups work.

    Grilled direct 250° - 275° measured at the grate.

    Grilled direct on a raised grate. 250° - 275° measured at the grate.

    Barbecued with an indirect set-up. 225° to 300° measured at the grate

    Grilled or barbecued until 160° then finished in a foil pan or wrapped in foil.

    A full pork steak page is in the PORK section of my site. Link is below.
    Happy Trails

    Barbecue is not rocket surgery
  • Big EBig E Posts: 50
    Thanks for all the advice folks. I should have stated that it is from the shoulder. They came from a hog I had butchered at the locker and thought I would try something different. Though I am looking forward to the nice big loin in the freezer.
Sign In or Register to comment.
Click here for Forum Use Guidelines.