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 loin steaks-HELP!

chicken manchicken man Posts: 3
edited 6:02PM in EggHead Forum
I have boneless pork loin steaks about an inch and a quarter thick. Not very much fat at all. I was going to do them direct at about 250. If I turn and baste them fairly frequently I hope to not dry them out. Does that sound reasonable? Appreciate any input.


  • MaineggMainegg Posts: 7,787
    I sear them direct, then into a foil pouch or pan with bbq sauce till tender. indirect 375ish
  • MaineggMainegg Posts: 7,787
    brain cramp, I do that with the bone in steaks, haven't really done any boneless.
  • Grandpas GrubGrandpas Grub Posts: 14,226
    I have not done pork loin steaks, I have cooked pork loin roast. I cook until 140° to 145°. Any higher and the smaller roasts are as dry as a bone.

    If you can I would use a raised grid and watch the internal temperature of the meat. A "little" cherry or apple wood would be a nice addition.

    If you can't rig up a reaised grid then load the lump to a lower level in the egg, say just above the vent holes in the fire box - or do both if you can.

    Other than that all sounds just fine.

  • Grandpas GrubGrandpas Grub Posts: 14,226
    Aluminum Foil, oh my! :laugh:

  • FlaPoolmanFlaPoolman Posts: 11,672
    For loin steaks I would cook them like a beef steak. Sear both sides then on raised grid to 135- 140 internal
  • HossHoss Posts: 14,600
    Personally,I would TREX em.Sear then pull to rest then roast to an internal temp of NO MORE than 145*.
  • Thanks everyone. I will let you know how it goes. The people on this forum are awesome.
Sign In or Register to comment.
Click here for Forum Use Guidelines.