Smoked Pork Steak
Pork steaks are just sliced pork butt, so the smart move is to cook them exactly like you would a pork butt: low, slow, and with plenty of patience. Croix Valley Pit Crew member Mike Schilling puts a low smoke on these for genuinely outstanding results, and once you see the method, it's easy to see why.
How to Smoke Pork Steaks on a Pellet Grill
Season the steaks with Croix Valley Cattle Drive Dry Rub and Croix Valley Memphis Dry Rub, then get them on the pellet grill at 300Β°F. Let them run until they've picked up some good color.
Once the steaks hit around 160Β°F internal, it's time to sauce. Add a splash of apple juice and coat them with Croix Valley Pitmaster's Bold, then cover the pan with foil and keep cooking until they're a little over 200Β°F internal. That covered stretch is what turns pork steak from chewy to fork-tender.
Don't skip the spritzing. Early in the cook, hit the steaks with some apple juice, or baste with a blend of apple juice, apple cider vinegar, rub, and oil to keep the surface from drying out before the sauce goes on. The payoff is flavorful, fork-tender pork steak that's about as affordable as barbecue gets.
Smoked Pork Steak
Mike Schilling
Pork
Iβm not sure which is my favorite way to eat pork steak. This way, or just grilling them to medium over hot coals and serving with a pad of butter. This way takes more time, but itβs on the opposite side of the finishing temperature. Either way, itβs an affordable meal.
Ingredients
Pork butt
Apple juice (and apple cider vinegar)
Directions
Cook them like a pork butt, and after all, pork steaks are just sliced pork butt. These were seasoned with Croix Valley Cattle Drive Dry Rub and Croix Valley Memphis Dry Rub, then on the pellet grill at 300F until they had some nice color.
At around 160F internal temperature, add a little apple juice and sauce them with Croix Valley Pitmasterβs Bold. Cover pan with foil and cook until a little over 200 internal. Donβt forget to spritz them early in the cook with some apple juice, or baste them with a blend of apple juice, apple cider vinegar, rub and oil. Flavorful, fork tender, easy, and affordable.
