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Posted: 6/14/2017 9:56:11 PM EDT
[#1]
Never even heard of this
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Posted: 6/14/2017 10:00:21 PM EDT
[#2]
Never heard of it, gonna start looking around.
Of course it's probably illegal here in NY... |
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Posted: 6/14/2017 10:00:26 PM EDT
[#3]
Here in NEPA, this is largely an unknown cut of pork.
I never heard of it until I started getting a custom cut whole hog a few years back. Pork butt steaks rock, though I usually treat mine like I like my beef steaks with a day or so of dry seasoning time uncovered in the fridge, then grilled on the hottest fire I can get for a scant couple of minutes. |
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Posted: 6/14/2017 10:12:25 PM EDT
[#4]
Quote HistoryQuoted:
Haha! But again... it is a regional thing... its kinda like trying an actual cheesesteak for the first time if you aren't from around Philly. I called the local grocery store to see if they had them before I drove almost a half hour to Walmart... the meat dept never heard of them at the two stores I called(and asked to speak with the manager). Both places asked "you mean pork chops?" Quote HistoryQuoted:
Quoted:
If its your first time with pork steaks, wait until you eat a hamburger. Its called a hamburger but its ground beef. They are pretty good. Traditionally, they put it on a bun with some lettuce, tomato, onion, mustard. They are awesome if you never had one before. Try it out. I called the local grocery store to see if they had them before I drove almost a half hour to Walmart... the meat dept never heard of them at the two stores I called(and asked to speak with the manager). Both places asked "you mean pork chops?" 
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Posted: 6/15/2017 12:03:36 AM EDT
[#5]
Can't say I've heard of or seen them in WI until today. I'm going to have to try these this weekend in the smoker.
The article above says they went for 180 degree internal temp. Seems kind of high, but they said it was to break down the collagen and stuff in the meat. We'll see what happens, my smoker only goes up to 250 IIRC. Also sounds like it doesn't need to smoke very long at all. |
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Posted: 6/15/2017 12:15:27 AM EDT
[#6]
Quote HistoryQuoted:
No shit, never heard of that. Sounds awesome! Thanks, OP, I've been looking for something new to smoke. Gonna give this a shot. |
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Posted: 6/15/2017 12:17:11 AM EDT
[#7]
Quote HistoryQuoted:
How do you cut pork steaks from a shoulder or butt? |
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Posted: 6/15/2017 12:30:32 AM EDT
[#8]
Someone else already covered the kraut...
Add some potato salad side and I'm in full blown childhood nostalgia heaven. Kraut usually went more with something sausage like, but I'd never turn it down. |
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Posted: 6/15/2017 12:34:56 AM EDT
[#9]
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So you buy a pork butt that you'd normally smoke while and slice it and smoke it? How thick? Do you cut against the grain? I must try this. |
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Posted: 6/15/2017 1:22:10 AM EDT
[#10]
Pork steaks were cheap, simple grill fare back in the younger days and went well with any beer. Country Ribs are good too.
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Posted: 6/15/2017 10:46:34 PM EDT
[#11]
OP inspired me, this was tonight's dinner. |
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Posted: 6/15/2017 11:04:21 PM EDT
[#12]
Quote HistoryQuoted:
http://i141.photobucket.com/albums/r59/mclb20/20170615_190926_zpsonvm7cx1.jpg OP inspired me, this was tonight's dinner. Need your verdict asap. 
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Posted: 6/16/2017 12:19:53 AM EDT
[#13]
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You dick! I just cut my 6.5 pounder into steaks for cooking tomorrow. Need your verdict asap. Quote HistoryQuoted:
Quoted:
http://i141.photobucket.com/albums/r59/mclb20/20170615_190926_zpsonvm7cx1.jpg OP inspired me, this was tonight's dinner. Need your verdict asap. I dry rubbed with my homemade pork rub and direct grilled over medium heat about 15 minutes per side. Sauced with Sweet Baby Ray's and moved to the cool side of grill for 10 minutes. Quick and easy. |
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Posted: 6/16/2017 1:09:11 AM EDT
[#14]
Quote HistoryQuoted:
Sliced butt. |
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Posted: 6/16/2017 1:09:59 AM EDT
[#15]
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Posted: 6/16/2017 1:41:26 AM EDT
[#16]
Quote HistoryQuoted:
Can't say I've heard of or seen them in WI until today. $1.99/lb isn't the cheapest I've seen them lately but not a bad price.
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Posted: 6/16/2017 9:25:57 AM EDT
[#17]
What temp/time for them?
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Posted: 6/16/2017 9:32:34 AM EDT
[#18]
Quote HistoryQuoted:
What temp/time for them? Like others have said... they're almost impossible to fuck up. They cook much faster than ribs... take a look at them every once in a while. Once you think they're done(you'll just know by the way they look when smoking them) add the sauce and let them go a bit longer. ETA: even when I know they're done... I'll stack them on the grill and let them sit until I want to sauce them. So all in all... about 5-6 bees. |
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Posted: 6/16/2017 9:35:45 AM EDT
[#19]
Pork steaks are delicious. Always grill some up, usually low temp to let the fat rend nicely. Then whip up a batch of Filipino-style vinegar sauce, and chow like a king on the cheap.
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Posted: 6/16/2017 9:47:11 AM EDT
[#20]
Quote HistoryQuoted:
When I smoked them the other day the grill was running a bit hot. It was around 260. I just made sure they were no where near the snake and took them off at about 3 hours. I sauced them about 15 minutes prior to removing them. Like others have said... they're almost impossible to fuck up. They cook much faster than ribs... take a look at them every once in a while. Once you think they're done(you'll just know by the way they look when smoking them) add the sauce and let them go a bit longer. ETA: even when I know they're done... I'll stack them on the grill and let them sit until I want to sauce them. So all in all... about 5-6 bees. |
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Posted: 6/16/2017 9:56:03 AM EDT
[#21]
One of my favorite meals same with fried pork tenderloins the size of your head
lived in iowa for years and became hooked on all the great pork |
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Posted: 6/16/2017 9:58:28 AM EDT
[#22]
Although I've not quite perfected the art of it yet, its very common for folks here to turn pork steaks into tasso. Essentially, tasso is a cured, smoked pork steak that is heavily seasoned and spicy. If you've never had it......its a gift from the gods.
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Posted: 6/16/2017 10:18:30 AM EDT
[#23]
Quote HistoryQuoted:
OP has inspired me to go full on Missouri tomorrow. https://www.AR15.Com/media/mediaFiles/66/image-231738.JPG |
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Posted: 6/16/2017 10:20:16 AM EDT
[#24]
Quote HistoryQuoted:
What temp/time for them? |
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Posted: 6/16/2017 10:24:42 AM EDT
[#25]
Quote HistoryQuoted:
Whaaaat?! I've lived in WI almost all of my 43 yrs and have always eaten pork steaks. A very fine piece of meat when smoked or grilled over high heat to crisp up that fat. $1.99/lb isn't the cheapest I've seen them lately but not a bad price. |
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Posted: 6/16/2017 10:29:00 AM EDT
[#26]
Quote HistoryQuoted:
What temp/time for them? |
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Posted: 6/16/2017 10:46:15 AM EDT
[#27]
Nothing beats pork steaks. It can be hard to find them in a lot of places this far north in Illinois but they can be had if you know where to look.
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Posted: 6/16/2017 1:31:02 PM EDT
[#28]
Quote HistoryQuoted:
Nice, how thick did you slice em? Post the pics back up in this thread. I dry rubbed with my homemade pork rub and direct grilled over medium heat about 15 minutes per side. Sauced with Sweet Baby Ray's and moved to the cool side of grill for 10 minutes. Quick and easy. Light colored is salt/perpper/garlic powder, dark is teriyaki marinaded. Upper right is a piece of beef I had in the fridge. 
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Posted: 6/16/2017 1:39:30 PM EDT
[#29]
Pork steaks are one of those weird st louis foods like toasted raviolis, st paul sandwiches and mostaccoli.
Quite tasty. |
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Posted: 6/16/2017 1:59:31 PM EDT
[#30]
Pork steaks make great chicken fried steak too.
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Posted: 6/16/2017 3:13:55 PM EDT
[#31]
Flipped after an hour. At 1.5 hours a few small thin pieces were ready, that is good stuff mang.
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Posted: 6/16/2017 5:00:32 PM EDT
[#32]
My take away on this is slice thinner and smoke shorter than I did and a marinade beats a dry rub.
Next time I will target 3/4 inch slices and a marinade with sugars, get them to that burnt ends texture and taste, sweet, crunchyish candy. Most of my batch of wet is in the freezer uncooked. Beef is upper left, wet is upper right (that chunk is way too thick, got kind of dry), and dry rubbed is at the bottom. I have a good buzz at this point so I forgot to take a pic showing the nice smoke ring on the thinner pieces I pulled earlier for my neighbor and my lunch. 
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Posted: 6/16/2017 5:11:49 PM EDT
[#33]
Quote HistoryQuoted:
My take away on this is slice thinner and smoke shorter than I did and a marinade beats a dry rub. Next time I will target 3/4 inch slices and a marinade with sugars, get them to that burnt ends texture and taste, sweet, crunchyish candy. Most of my batch of wet is in the freezer uncooked. Beef is upper left, wet is upper right (that chunk is way too thick, got kind of dry), and dry rubbed is at the bottom. I have a good buzz at this point so I forgot to take a pic showing the nice smoke ring on the thinner pieces I pulled earlier for my neighbor and my lunch. http://i.imgur.com/ScaUcwy.jpg http://i.imgur.com/DDTPTHW.jpg 
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Posted: 6/16/2017 5:19:44 PM EDT
[#34]
Quote HistoryQuoted:
Pork steaks are one of those weird st louis foods like toasted raviolis, st paul sandwiches and mostaccoli. Quite tasty. |
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Posted: 6/16/2017 5:26:33 PM EDT
[#35]
Looking good. Makes great leftover sandwiches too.
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Posted: 6/16/2017 6:08:24 PM EDT
[#36]
Found some at walmart.
only about 1/2"-5/8" thick though, so should smoke quickly. Just put them in. |
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Posted: 6/16/2017 7:21:09 PM EDT
[#37]
Quote HistoryQuoted:
Found some at walmart. only about 1/2"-5/8" thick though, so should smoke quickly. Just put them in. |
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Posted: 6/16/2017 7:22:23 PM EDT
[#38]
Quote HistoryQuoted:
Pork steaks are one of those weird st louis foods like toasted raviolis, st paul sandwiches and mostaccoli. Quite tasty. The only damn thing I couldn't stand in STL... was that damn... provell... or whatever the hell its called they put on pizza. |
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Posted: 6/16/2017 7:33:51 PM EDT
[#39]
Thanks to this thread, I enjoyed pork steaks tonight. My 4 y/o twins destroyed them with extreme prejudice.
They do not dissapoint. Will smash them again in a few days. God bless this thread, ARFCOm, and the USA. FBHO, and regular pork chops. Actually FBHO with regular pork chops. |
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Posted: 6/16/2017 7:42:11 PM EDT
[#40]
Quote HistoryQuoted:
Although I've not quite perfected the art of it yet, its very common for folks here to turn pork steaks into tasso. Essentially, tasso is a cured, smoked pork steak that is heavily seasoned and spicy. If you've never had it......its a gift from the gods. |
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Posted: 6/16/2017 7:50:19 PM EDT
[#41]
Quote HistoryQuoted:
Thanks to this thread, I enjoyed pork steaks tonight. My 4 y/o twins destroyed them with extreme prejudice. They do not dissapoint. Will smash them again in a few days. God bless this thread, ARFCOm, and the USA. FBHO, and regular pork chops. Actually FBHO with regular pork chops. |
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Posted: 6/16/2017 7:59:13 PM EDT
[#42]
Never thought about doing that before. I'm betting you get a much smokier end product with all the extra surface space.
I take pork butt to 203 degrees to get pulled pork. What temperature for pork steak? |
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Posted: 6/16/2017 8:14:51 PM EDT
[#43]
Pork steaks for the first time in my life tonight.
Bought them at Walmart this morning. Lit the charcoal grill and left the coals piled on one side, started the steaks on the other. After an hour it was above 250 and I finished them over hot coals. Left them in a warm oven while I grilled pineapple and sweet corn. Everybody loved them. Didn't think to take pictures. Thanks. |
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Posted: 6/16/2017 8:38:43 PM EDT
[#44]
Quote HistoryQuoted:
Pork steaks for the first time in my life tonight. Bought them at Walmart this morning. Lit the charcoal grill and left the coals piled on one side, started the steaks on the other. After an hour it was above 250 and I finished them over hot coals. Left them in a warm oven while I grilled pineapple and sweet corn. Everybody loved them. Didn't think to take pictures. Thanks. |
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Posted: 6/16/2017 8:40:39 PM EDT
[#45]
Quote HistoryQuoted:
I take pork butt to 203 degrees to get pulled pork. What temperature for pork steak? Not scientific or specific... but works like a charm every time. |
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Posted: 6/16/2017 8:52:59 PM EDT
[#46]
Do you ask your butcher to cut the pork butt a certain way?
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Posted: 6/16/2017 10:16:02 PM EDT
[#47]
Quote HistoryQuoted:
That's all mine were. Let me know how you like them! Quote HistoryQuoted:
Quoted:
Found some at walmart. only about 1/2"-5/8" thick though, so should smoke quickly. Just put them in. |
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Posted: 6/16/2017 10:26:30 PM EDT
[#48]
I used my electric smoker (yeah, yeah, haters gonna hate), apple wood, with a dry rub, took them to 160 internal temp, slopped on the BBQ sauce, let them go to 180.
Tender. Took maybe 45 minutes, wasn't really paying attention to time, just temps. |
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Posted: 6/16/2017 10:34:01 PM EDT
[#49]
Quote HistoryQuoted:
Never thought about doing that before. I'm betting you get a much smokier end product with all the extra surface space. I take pork butt to 203 degrees to get pulled pork. What temperature for pork steak? I say starting baseline because they're pretty much done then but there's another half hour to an hour that they continue to get more tender before they get over cooked and dry out. That's if you're you're doing them mostly low and slow. ETA That last half hour to an hour is when you cook the sauce into them. |
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Posted: 6/16/2017 10:38:06 PM EDT
[#50]
Quote HistoryQuoted:
If its your first time with pork steaks, wait until you eat a hamburger. Its called a hamburger but its ground beef. They are pretty good. Traditionally, they put it on a bun with some lettuce, tomato, onion, mustard. They are awesome if you never had one before. Try it out. |
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