Parking Lot Pimpin': Dub Shack BBQ Presents Pork Steaks

In Part 2 of Quickie Nights, your friendly pitmaster got in a hurry and grilled pork steaks. 

Where do pork steaks come from, one may ask. 

If you said St. Louis or parts of the Midwest, you would be right. Pork steaks come from Boston butts sliced into steaks and depending on the thickness, they can very well be a meal within themselves. 

Somehow I had never cooked them on my PK grill, so it was high time I rectified that misstep.

INGREDIENTS

Pork steaks

Barbecue rub of your choice (I gave them The Truth - support local Black businesses)

Barbecue sauce as a finishing glaze (optional)

STEP ONE.

Open the package of pork steaks that you purchased from the grocery store, rinse the presentation color off, pat them dry, and set in a pan. Since this is a quickie cook, you don't necessarily need to add a binder; treat these guys like pork chops. Season the steaks on both sides and set aside as the grill comes up to a temperature of 350 degrees. 

If you're slicing your own pork steaks from a butt, a helpful thing to do is freeze it to a place where making your cuts is easier to do but not such a hard freeze that power tools are needed. Save your sawzall for another application or the next whole hog you smoke. 

STEP TWO.

As the grill comes up to temperature, get ready to bring the pork steaks outside. The ones I had are fairly thin as most meat departments cut them this way not only as another option in the 5/$20 meat bunker but also a more affordable cut for the rest of us. You're cooking them indirect; however, don't go too far away and burn them up. Pork steaks take roughly twenty minutes but always, always check for internal temperature - although pork is edible at 145, they can handle 160 (recommended) or be taken to 195 for an additional tenderness. 

Don't mind me as I smoke cream cheese for snack time

STEP THREE.

In the miracle of time, those pork steaks are minding their own business and have reached a suitable temperature. I seared them off for one minute per side to get that darker color from The Truth rub, brought them in for a quick rest, and to be served. Strictly optional: Feel free to glaze them with any sauce only during the rest period for a bit of stickiness, and if your steaks are thicker, just let them post up until it is time to eat.

Time to eat

Pork steaks are easy, quick, and can be made in your own flavor profile along with the sides in the house or the ones that are outside cooking alongside them. Grilling them provides an additional layer of flavor that baking them in the oven cannot offer on its best day plus it is one less thing to clean up afterwards. Thanks for reading this post, be blessed, be safe, and continue to tell everyone that every day is a GREAT day for Dub Shack BBQ!