Pork Steak

When I was a kid this is the cut of meat that I remember hitting the grill the most often around our house, and for good reason – it’s a tasty, inexpensive cut that cooks fast and is almost impossible to screw up. Perfect for weeknights when you want something quick and great for feeding a crowd.

Pork steak is cut from the shoulder roast (a.k.a. Boston butt). It’s an active muscle group and not particularly tender, so the steaks are usually cut no more than a 1/2 inch thick. The steaks have a lot of marbling, which makes them very flavorful and moist.

For this cook I set my Big Green Egg up for a direct cook at medium-high temperature (about 350-375°F).  There are no nuances to pork steak, so in holding with family tradition I seasoned them heavily with seasoned salt and tossed them on the grill.

With the lip open, I let the steaks cook about a minute on each side before flipping them, and then kept flipping them once a  minute until they were done. When I got flare ups, I just shut the lid down until they stopped, but always tried to keep the meat moving.

How do you tell when pork steaks are done? The USDA says at 160°F internal temp. That’s fine, but these are some fatty steaks and there is little danger of overcooking them. I cooked them for a good 15 to 20 minutes, until much of the fat has rendered out and what’s left has gotten ever so crispy.