Pork Steaks

Did my first pork steak this week at 350 direct.  Cooked in about 8 minutes! SWMBO asked, "Is this pork?"... My reply "Yes dear with a Maple Syrup, Tamari and Garlic Glaze" (mine had plain old Stubbs).  Her reply... "This is GREAT!"



This is a picture after taking them off the egg.  Had to make a compartmented "tray" to make sure juices didn't combine during the rest.  (Wife is allergic to Soy, Gluten, Peppers (all kinds), lactose, etc.)  Sometimes it's a challenge to figure out I can cook things for her on the egg.

Either way... THESE WERE FABULOUS!!

I like to sear them, braise in a beer/BBQ sauce bath then sear again to thicken the glaze.   

Vegas Eggus said:

Really interested if someone has "Low and slow smoked" them. 

@Vegas Eggus
 You called out to the Pork Gods and they chose to turn a deaf ear. However all is not lost my friend. Allow me, if I may, to speak in their place. 
Pork steaks are nothing more than a shoulder cut into steaks. As such, if you want to low and slow them, you simply treat them as a small shoulder.  
The main thing here is you must use fairly thick steaks. Anything under 2 inches is simply to thin to hold up to the long drawn out process of low and slow and should be grilled. Under ideal conditions you may get away with using slightly thinner steaks, but for consistency you should stay with 2" or thicker if you want to low and slow them.  Trying to use thin Pork steaks for a long low and slow usually produces a product akin to shoe leather. 
With the above said and aside, let's take a look at it shall we. 
First, (as already mentioned above) start with some 2" or thicker Pork steaks. 
Second, season with whatever seasoning that you like on a butt/shoulder. 
Third, cook indirect over oak at 200-250 degrees until the internal temp is in the 160 degree arena. 
Fourth, once the internal is around 160, wrap with foil and a small amount of any liquid that you like. Examples- Butter, juice, cider, etc, etc. 

Note- I find that a wrap helps considerably on Pork steaks when doing a low and slow. Why? Even at 2 inches, you just don't have the mass that you have with a whole shoulder. Thus a wrap is really your friend here. 

Fifth, once wrapped, simply cook until the meats yields to a slight push with your finger. Almost the same as a butt. If will feel a little different due to the overall lack of density, but it's very similar. 
Sixth, once done, eat as is or cover with your favorite sauce. 
Seventh, enjoy my friend. And may the Pork Gods keep you ever in their good grace and favor. 

Final note on the text. 
If you take only one piece of advice from the above, let it be to use thick steaks for the long low and slow. Thin ones will not yield the results that you are looking for on a long low and slow. Sometimes size really does matter. It is for this very reason that my wife married me. I had the size that she was looking for and then some. Plenty to spare if you will. But that's a story for another day. Until then, have a good one my friend. 

@Vegas Eggus
Was my advice above what you were looking for? The Pork steak advice, not the name change. 

I get a Pork Collar from my butcher and cut into steaks.