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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Advice on cooking pork steaks

bruce527
bruce527 Posts: 4
in Pork
So I've got some pork steaks coming from Porter Road and I need some help on figuring out how to cook them.  I don't have the steaks yet, but from the pictures, I think they are most likely 3/4" less or thick.
I'd kind of like to cook them direct for a little bit to get some char, and then put them in a foil pan with some sauce, cover, and braise over a lower temp, but I'm not really sure how to do that.
I've also seen people just do a direct cook and then sauce them, but I'm worried if I do that I will end up with a dry, tough piece of meat..
If I sear first, I think it will take forever to get the temp down to 325 or so for the braising.
One of the problems I have is that I've never had a pork steak before and don't even know what they are supposed to be like..

Any advice from any of you mid-westerners would be appreciated
· Share on FacebookShare on Twitter

Comments

  • ColtsFan
    ColtsFan Posts: 6,585
    I do mine hot and fast. They eat more like a chop
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

    · Share on FacebookShare on Twitter
  • xfire_ATX
    xfire_ATX Posts: 1,139
    bruce527 said:
    I'd kind of like to cook them direct for a little bit to get some char, and then put them in a foil pan with some sauce, cover, and braise over a lower temp, but I'm not really sure how to do that.


    Growing up this is how my Dad cooked them.  He likely didnt change temp but would toss them on, turn them and then dunk them in sauce and back on the grill.  I remember he would keep the pan in the grill even.

    Ive only made them once for my Mother and I used a similar method as above but at 325 until 145 IT.
    XLBGE, LBGE, Charbroil Gas Grill, Weber Q2000, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

    Not quite in Austin, TX City Limits
    Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
    · Share on FacebookShare on Twitter
  • EzraBrooks
    EzraBrooks Posts: 396
    Try this, it's good.

    https://www.texasmonthly.com/bbq/tootsie-tomanetzs-pork-steak/
    · Share on FacebookShare on Twitter
  • Stormbringer
    Stormbringer Posts: 2,253
    For 3/4" I'd do direct sear flipping 3-4 times. Also I'd put Tsunami Spin rub on it. If it was thicker, reverse seared ala this epic post http://eggheadforum.com/discussion/1155810/best-pork-chop-ive-ever-had
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


    · Share on FacebookShare on Twitter
  • bruce527
    bruce527 Posts: 4
    I finally made them tonight and they were pretty freakin good!  At least I assume they were good as I've never actually had a St Louis pork steak.

    i seasoned them with Killer Hogs AP seasoning and then the BBQ rub.  I made a Maull's knock off sauce.
    https://barbecuebible.com/recipe/st-louis-barbecue-sauce/

    I cooked them on my Weber charcoal grill as I have never really figured out how to do two zone cooking on my Egg.  Seared them for a few minutes on each side to get a good char, and then moved them to the indirect side.  Brushed them with the sauce and flipped them after about 15 minutes, more sauce, and then another 15 minutes until they were about 155.

    I was afraid they might be dry or tough, but they were neither.  I'll definitely make them again
    · Share on FacebookShare on Twitter

Categories