Pork steaks

[Lager]

These are sliced pork butts that are awesome on the grill cooked over high heat just like you would do with a beef steak and are filled with fat and bone flavor and once you try these, its hard to buy another pork chop. I cooked these over high heat using Kingsford and some pecan. Slather them with chopped onion and garlic using a butter and oil sauce. I cook them to med rare when checked at the bone and are tender thru out the slice. If you can find a pork butt on sale, ask the meat dept to cut it into slices and they will then re wrap it and sell it to you at the same price as the cheap pork butt then you can freeze the rest for another day.

 

[NCMedic]

I like to coat them with mustard and BBQ rub smoke them for a few hours until they get a good color to them, usually 2-3 hours them throw them in a pan with chicken stock, butter, brown sugar, bbq sauce(50/50 vinegar and a tomato based), some peppers and onions. Cover with foil and back on the smoker for another 2-3 hours.

 

[CZfool68]

I’ve had one of those up at Boondock’s Brewery in West Jeff. Don’t think it’s a regular item, but it was good.

 

[johnnyb]

We used to do these (Boston butt ftw) on the grill, try to hold it low (around 200) soak a few hours in your favorite bbq sauce and baste every 15-20 minutes with the same, turning often. Cook several hours till done. I like them between 1/4 and 1/3 inch.
Next time I see Boston Butt on sale I’m gonna do some more I think!

 

[tod0987]

yes I agree hot and fast with these. Keeps it from drying out and the crispy edges are awesome. When the Pig has sales I will also buy the bone in chops with the light and dark meat (not just the white loin that lacks flavor) and pack them in vacuum bags.

 

[tod0987]

I like to coat them with mustard and BBQ rub smoke them for a few hours until they get a good color to them, usually 2-3 hours them throw them in a pan with chicken stock, butter, brown sugar, bbq sauce(50/50 vinegar and a tomato based), some peppers and onions. Cover with foil and back on the smoker for another 2-3 hours.

to avoid hijacking this thread can you put the recipe in the "what's for dinner" thread Please? I'd like to try this.

 

[kcult]

Aah, the poor man's ribeye.

Back in my "Dale's" days (can't stand the stuff now), I used to marinate butt steaks in it, then hot and fast on the grill.

 

[Chdamn]

I've never thought of slicing a pork butt and cooking it like a steak. I'm going to have to try this.

 

[kcult]

I've never thought of slicing a pork butt and cooking it like a steak. I'm going to have to try this.

When I discovered this, the steaks were already cut, packaged, and sitting in the meat section of my local IGA.

I thought it was neater than heck.

 

[Rockchucker]

Yep. Been onthese for a long time and I agree, I rarely eat chops because they suck in comparison (unless fried). Snatched some up a while back to grill but turned out much thinker than I thought. Ended up throwing them in a crock pot all day with some goodies and then rice at the end. Very good.

 

[CZfool68]

Just to thread drift a tiny bit, but this thread is rekindling my dreams of owning a nice meat slicer. Seems like you could use so e of the above techniques and make so e interesting sandwiches. I like the thought of marinating and smoking a butt, then shaving thin pieces off for a hot pork sandwich of some kind. Or creating a pork cheese steak something or other creation.

 

[tod0987]

Just to thread drift a tiny bit, but this thread is rekindling my dreams of owning a nice meat slicer. Seems like you could use so e of the above techniques and make so e interesting sandwiches. I like the thought of marinating and smoking a butt, then shaving thin pieces off for a hot pork sandwich of some kind. Or creating a pork cheese steak something or other creation.

I do this a couple times a year. When Piggly Wiggly has whole loins on sale for $1.29/lb I'll buy a couple and 2/3s get cut up into chops and frozen but the end with 2 muscles gets cut into 1-2 roasts. I take the roasts and cook them the day before to just done and let them cool in fridge overnight. The next day I create au jus and shave the roast on a slicer (it won't cut bone, just flesh). (meat has to be cold to slice best) Drop it in the jus to heat and finish for 2-3 minutes and then put it on a hard toasted Italian type roll. We top with sautéed spinach and provolone cheese. This is all a-la-roast pork sandwich out of Philly.

 

[Lager]

Just to thread drift a tiny bit, but this thread is rekindling my dreams of owning a nice meat slicer. Seems like you could use so e of the above techniques and make so e interesting sandwiches. I like the thought of marinating and smoking a butt, then shaving thin pieces off for a hot pork sandwich of some kind. Or creating a pork cheese steak something or other creation.

I like thread drifts because we can learn about new ways of doing things. Good example Tod0987's post sounds really good.

 

[tod0987]

to avoid hijacking this thread can you put the recipe in the "what's for dinner" thread Please? I'd like to try this.

Think I found it here.

INGREDIENTS​

• 3 1.5" thick pork steaks, cut from a bone-in pork shoulder
• 3 tbsp Yellow Mustard
• 1/4 cup BBQ Rub
• 3 tbsp Unsalted butter
• 3 tbsp Brown sugar OR Sugar in the raw
• 1/2 cup BBQ Sauce
• 3 tbsp Honey or Agave Syrup

INSTRUCTIONS​

• Apply a thin coat of yellow mustard to each pork steak and season both sides with the bbq rub
• Set your smoker/grill to 250 degrees, indirect heat
• Place the seasoned pork steaks on the smoker and cook for 2 hours
• Remove from the partially cooked pork steaks from the grill and place them in an foil pan
• Add the butter, honey, bbq sauce, sugar to the foil pan and mix with the pork steaks
• Cover the foil pan thightly with foil and place back on the smoker/grill, cooking at the same temperature, indirect heat
• Cook at additional 2-3 hours, until the pork is fork tender
• Remove from the pan, cover with the juices from the pan and enjoy!