Grilled pork steaks are one of the reasons that I could never become a vegetarian. This might just be the perfect cut of pork and, yes, that does mean that I think this is better than bacon.
Pork steaks are cut from the shoulder/butt of a hog and have the perfect meat to fat ratio which makes them incredibly succulent.
Butchers cut these to different thicknesses and the thin ones are tough to cook without drying them out. Try to get steaks that are between 1/2 to 1 inch thick for best results.
I season the steaks with a bold dry rub that is low in sugar (recipe below).
I grilled these steaks on my Weber Q1200 and to add an extra layer of flavor I let them sit in a cold smoke environment for an hour before grilling. I used a 6 inch smoker tube filled with hickory pellets to create the smoke in the Weber Q.
This step is optional but it does provide a wonderful flavor layer.
Grill your pork steaks on High Heat and check the internal temperature often with a digital thermometer. You want to take the steaks off the grill when an internal temperature of 145F is reached.
As long as you do not overcook these steaks they are going to be incredibly juicy and tender and will be much better than any pork chop you have ever eaten.
Grilled Pork Steaks
- 2 Pork steaks At least 1/2 inch thick
- 2 tbsp Pork dry rub See Recipe Notes for Dry Rub Recipe
- 2 tbsp Head Country barbecue sauce
- Season each pork steak with 1 tbsp of the dry rub.
- Let the dry rub soak into the meat for 15 minutes while you prepare the grill.
- Light a smoker tube filled with hickory pellets and place the smoker tube on the grill.
- Put the pork steaks on a cold grill with the smoker tube and let them smoke for 1 hour.
- Remove the smoker tube from the grill.
- Turn the grill to High Heat and grill the pork steaks to an internal temperature of 145F (15 min)
- Glaze with Head Country barbecue sauce and serve.
- 1/4 cup smoked paprika
- 1/4 cup seasoned salt (Mortons)
- 2 tablespoons chili powder
- 1 tablespoon black pepper
- 1 teaspoon sugar