Grilled Pork Steak Recipe | Pork Blade Steak Recipe on the PK Grill

135

Pork Steaks on the Grill | Pork Shoulder Blade Steak Grilled

For more barbecue and grilling recipes visit: http://howtobbqright.com/

This week I had my local butcher cut some “Extra-Thick” pork steaks from a fresh Boston Butt. Also known as blade steaks – or pork shoulder blade steaks – Pork Steaks are excellent on the grill and these thick-cut versions are hearty enough for the biggest appetite!

I start out by seasoning each side of the pork steaks with a little Killer Hogs The AP Rub followed by a generous layer of Killer Hogs The BBQ Rub. Just let them hang out on the counter while you get the grill going.

I’m firing up the PK 360 for this cook, but you can use any grill set up the same way. Start with a chimney full of hot charcoal and spread the coals out evenly across the front and back of the grill; add about a chimney of unlit coals down the center. This way the grill will have even heat throughout the whole cook.

You can also add a couple chunks of your favorite wood to the hot coals for some smoke flavor. I use cherry but hickory, pecan, or apple are good choices.

To slow the grilling process down, I use a raised cooking grate. This creates a little distance from the hot coals and allows the steaks longer time in the smoke.

Place the pork steaks on the raised grate and cook them for about 20 minutes then flip and repeat. By this time the outside should start to turn a little dark. Remove them from the grill and wrap.

I use a sheet of aluminum foil with 2 Tablespoons of butter and a good drizzle of honey over the top. Close the foil up tight and get them back on the grill.

This step tenderizes the pork steaks and keeps them from getting too dark. Use a good probe thermometer and monitor the internal temperature. It should be 190-195⁰.

Once temp is reached remove the steaks from the grill (careful because they’re hot) and sit the raised grate to the side. Place a set of grill grates over the hot coals and give it time to get hot.

Carefully unwrap each pork steak and brush the outside with a good sauce. I’m using my new Killer Hogs Vinegar Sauce. Place each pork steak on the grill grates and cook each side about 4 minutes to get a good char on the outside.

They’re done at this point and after a short 5 minute rest, ready to serve. You can really taste the grill flavor and the vinegar sauce goes nice with the richness of the pork.

For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: https://h2qshop.com/

Grilled Pork Steak

19 COMMENTS

  1. Great video, learn something new each time. I would use parchment paper between the ribs and the aluminum foil. Why? because of the transfer of aluminum molecules to the meat. I am Canadian and looking in as an outsider is that a majority of Americans don't believe in science and climate change which affects my country. Have a university or college do a test and you will see the results. My mother died from Alzheimer's so I try to control external inputs into my body that could affect it. I know it is genetic but can I take steps to delay it? If in ten years I am writing you Great!

  2. >>>t.co/Al2rAFl5tP Now when I gave that kettle away, I already owned a Weber Genesis propane grill and figured I could part ways with charcoal. However, I really came to miss my kettle, there’s truly something rewarding about cooking over hot coals and tossing on wood chips that I didn’t get when using gas. So I finally

  3. Just tried this recipe and it turned out great. My Pork Steaks were not quite as thick so mine didn't take as long to cook.

  4. You have upped my grill game 100%. I buy your products from the guys at Memphis Barbecue Supply in Bartlett. Keep up the good work.

  5. Wow! those are some nice Pork cutes of meat, nice and marbly! Beautiful outcome. Stakes must of tasted like the video shows. Big Thumbs up.

  6. Undoubtedly the best looking pork steaks I've ever seen. Even raw. I love that you did this like competition ribs. This is phenomenal

  7. I love your videos. Excellent presentation. Just realized you are from Southaven. Gonna pay the Butcher Block a vist.

  8. I have learned a LOT from watching your vids. They are easy to follow and you have a talent to connect with the viewer. I have followed several of your instructions on various types/cuts of meat and they have turned out great. Can't wait to try these grilled pork steaks. I was raised on a hog farm (Durocs) and can remember how good the dinners were. I am 68 yrs old now and I am enjoying it all over again. Thanks and keep up the good work.

LEAVE A REPLY

Please enter your comment!
Please enter your name here