Pork steaks come from the shoulder region of pigs. The steaks are marbleized in fat, meaning they baste themselves in their own juices for flavorful grilling. The shoulder also contains some of the toughest meat, however, meaning extra care and slower cooking for longer periods of time are required to render the meat tender. Dry-rub seasoning applied 24 hours before cooking locks in moisture for the longer, slower grilling process, and wet hardwood smoking chips infuse deep flavor tones.
Curing Meat and Soaking Wood
Step 1
Place the pork steaks one at a time on the metal baking sheet, and pound the steaks five or six times on each side using the ridged side of the meat tenderizer.
Step 2
Rub down each side of the pork steaks with dry-rub seasoning, encrusting all meat surfaces with a thin layer of spices.
Step 3
Cover the pork steaks tightly in plastic wrap, tucking the wrap under the baking sheet for an airtight seal. Refrigerate the steaks overnight, letting the seasoning soak into the meat, curing it.
Step 4
Place the hickory chips in the large plastic bowl and fill the container with enough water to either float or submerge all the chips. Soak the chips for at least an hour prior to lighting the grill.
Grilling the Pork Steaks
Step 1
Open all grill vents wide. Remove and set aside the grill lid and cooking grate.
Step 2
Fill the upper chamber of the chimney starter with natural lump charcoal, and loosely ball up the two sheets of newspaper into the starter's lower compartment. Place the starter in the center of the grill's coal grate, and light the newspaper from below using the long-handled lighter.
Step 3
Wait about 20 minutes for the coals to completely ignite. Set the grill up for indirect grilling, dumping the lit coals into equal, half-moon shaped piles that conform to the curves on either side of the coal grate. Leave a coal-free zone in the center of the coal grate large enough for the foil roasting pan, and place the pan between the two charcoal piles.
Step 4
Toss half of the wet wood chips atop one pile of lit coals and repeat with the rest of the wood chips on the other coal pile.
Step 5
Place the cooking grate back into the grill. Grasp the paper towel square with the grilling tongs, and dip it in the 1/4 cup of vegetable oil. Drag the paper towel over the center of the cooking grate to lubricate all cooking surfaces directly above the roasting pan.
Step 6
Arrange the seasoned pork steaks on the cooking grate directly above the foil roasting pan, and close the lid. Position the open grill vent on the lid so it rests downwind and between the two coal piles. This draws the smoke and indirect heat evenly over the meat.
Step 7
Grill the steaks for 45 minutes to an hour, depending on thickness. Ensure steaks reach an internal temperature of about 185 degrees Fahrenheit before removing and serving.
Step 8
Glaze the pork steaks with your favorite room-temperature barbecue sauce after removing from the grill.
Tips and Warnings
- Resist constant opening of the grill during cooking as this lets out valuable heat and smoke levels. Remember that wet wood chips produce more smoke than dry ones, infusing more flavor. Purchase or make dry-rub suited for pork. Rubs containing coarse salt, black pepper, garlic powder and cumin nicely complement pork.
- Never handle hot chimney starters or grill surfaces without protective grilling mitts or gloves.
Things You'll Need
- 4 or 5 pork steaks
- Metal baking sheet
- Mallet-style meat tenderizer
- Dry-rub seasonings for pork
- Plastic wrap
- 4 handfuls hickory wood chips
- Large plastic bowl
- Kettle-style barbecue grill
- Large bag natural lump charcoal
- Charcoal chimney starter
- 2 sheets newspaper
- Long-handled grill lighter
- Foil roasting pan
- Long grilling tongs
- Paper towel folded into a small square
- 1/4 cup vegetable oil
- Favorite barbecue sauce
References
- Barbecue Bible: Direct vs. Indirect Grilling
- Weber: Charcoal Grill Owner's Guide and Recipes
- "BBQ USA"; Steven Raichlen; 2003
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