Pork steak

RUGER

RUGER

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Buddy of mine mentioned this and it sounds pretty interesting.

I just discovered the joys of grilling pork steaks a couple years ago and we were talking about how good they are and how realitvely cheap they are yesterday.
Then he asked, why couldn't you get one like an inch thick like a regular steak and grill it?

Hmmm very interesting and I don't really see why it wouldn't be good?
I have never seen them more than about a half inch thick.
We are thinking about getting some cut thicker and try it.


Anyone ever done this?
 
Aren't they just sliced butts? You could have them thick sliced. They also make "country style ribs" from Butts. You would just have to cook them a good bit longer than the thin ones.

We love the thin ones. Char that fat up and I'm in heaven.


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The thin pork steaks are a staple at our house. We keep them in the freezer for a quick meal, they thaw out and cook in less than a half hour. Add some fried eggs and maybe some biscuits, its a fine meal.

I'm sure thicker ones would be great too.
 
There is a place called Strawberry's in Holcomb Mo. They have a very good, thick pork steak. Took this off the internet of one of theirs

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I would much rather it then thin over thick. As mentioned above, char the fat a bit. If I want a thick piece of pork give me a pork chop.


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I like to season them with mccormicks bourbon brown sugar rub and bake in the oven on 400 for 25 minutes on each side they will melt in your mouth
 
mccormicks smokehouse maple on them and grilled with a little shag hickory bark thrown on the coals cant be beat
 
RobbyW":2rbw6znq said:
There is a place called Strawberry's in Holcomb Mo. They have a very good, thick pork steak. Took this off the internet of one of theirs

c0a1b25813e83209cbb56b661bde893e.jpg
Click to expand...


I got a buddy at work that goes there a couple times a year.
He said it is the bomb.
I actually have some of their dry rub, it is very good.
 
the thicker ones i smoke with dry rub for an hour and a half, wrap for an hour then sauce and char on the grill.

the 1/2" cuts i braise in the oven for an hour then sauce and char on the grill. both methods at 325 deg.

either way they come out fork tender. if you cut your own from a butt, cut out the tiger muscle and smoke it seperate. the tiger muscle is the best cut of pork you will ever eat.
 
Strawberry's in Holcomb is awesome!!
Dexter BBQ here in Sikeston does them the same but IMO they are not as good as Strawberry's.

Growing up we always cooked it thinly sliced for breakfast but since moving to S.E. Missouri it is quite the staple for dinner table fare, I would almost say that pork steaks are consumed more than say a ribeye/strip here!!

Fine eating in my opinion.
 

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