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Pork Sirloin Steaks

chicken man
chicken man Posts: 3
edited November -1 in EggHead Forum
Just bought a bunch of "boneless pork sirloin steaks", about 1.25 inches thick. I would have preferred more fat and a bone but the price was right (.99/lb) and I know the people at the grocery look at me funny when I ask for extra fat.

They are beautiful but a man has to know his limitations. I will dry them out without help from the wonderful folks on this board. I've read a lot here and opinions are split on direct or indirect but the thickness probably makes a difference. What do you guys think?

If I do them low and indirect do you recommend putting them in foil for a while like the 4/1/1 rib method? I've had spectacular results with that. All thoughts apprciated. I'm great with ribs but I am quite capable of ruining these without help.Thanks.
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