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Advice on cooking pork steaks

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bruce527
bruce527 Posts: 4
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

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  • ColtsFan
    ColtsFan Posts: 6,365
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    I do mine hot and fast. They eat more like a chop
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  • xfire_ATX
    xfire_ATX Posts: 1,119
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    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.
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  • Stormbringer
    Stormbringer Posts: 2,107
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    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
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  • bruce527
    bruce527 Posts: 4
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    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