Suggestions for pork steak

Steve-O

I have two thick cut - about 1" - pork steaks with a good deal of fat in them. I would like suggestions on the best way to cook them. I have already seasoned them with Dizzy Dust and mustard and wrapped them in Saran until tomorrow evening. I would like to cook out as much of the fat as I can, so I'm not sure that a turbo-cook is the best approach. What do you eggsperts recommend?

JimW

Steve-O,
I do them in a very hot egg for about 3:15 a side. I don't know if a lower temp would burn off any of the fat and I don't know how the mustard would react to a lower fire.
JimW

Porkchop

are they boneless? if so, my favorite prep for these is to treat them like babybacks. indirect 250 for 3.5-4 hours or so. then, put it on a hoagie roll with pickles, onions, and sauce. i call it the "big butt sandwich"!

Nature Boy

Steve-O,
I am ssuming your "steaks" are cut from the back of the butt. I do a lot of kabobs from pork butt, and country ribs....which are like strips of thick pork steak from the butt. Turbo is out. I would do them at 225-250 direct over the coals, but keeping the fire very small. At least a couple hours flipping every 20 or 30, until you get through the plateau...maybe 170-180 internal. That should get most of the fat rendered off, and leave you with a very tender, but sliceable meal, with some nice crusting on the exterior from the caramelized Dust![p]Let us know what you end up doing.[p]Chris