I love a good pork steak. It’s one of those foods that has just enough fat in it to fry it in its own juices.
Pork steak is cut from the shoulder (a.k.a. Boston roast). It’s a very active muscle group and not particularly tender. It does have a lot of marbling and connective tissue, which makes it very flavorful and moist if cooked right.
2 large pork steaks
Season salt and/or Penzey’s Northwoods seasoning
Heavily season both sides of the steaks (about a teaspoon per pound) and stash in the fridge uncovered while you get the grill set up.
Set your grill up for a raised direct cook at medium-high (350°F) heat. On the Big Green Egg, I used an extender ring to raise the cooking grate up away from the heat a bit.
With the lid open, sear the steaks for about 2 minutes on each side. Close the lid and cook for another 5 minutes per side. Start checking steaks for doneness. The USDA says to cook pork to between 145°F and 160°F internal temp. That’s fine for leaner cuts, but these are some fatty steaks and there is little danger of overcooking them. I like to cook pork steaks closer to 190°F – about another 5 to 10 minutes per side. By then a lot of the fat has rendered out and what’s left has become chicharones-like crispy.
Crispy, salty, tender, and tasty – everything a pork steak should be.