This recipe comes from Croix Valley Pit Crew member Mike Schilling, aka SMOKIN_HIGHWAYMEN_BBQ.
Smoked Pork Steak
I’m 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 it’s on the opposite side of the finishing temperature. Either way, it’s an affordable meal.
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 Pitmaster’s Bold. Cover pan with foil and cook until a little over 200 internal. Don’t 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.