Pork Steaks

Pork Steaks

March 27, 2013 0 By Ted Glover

Polar Plunge for Special Olympics MN TAILGATEMASTER.COM Admiral BigGun

Like most everyone, I’ve had pork in all forms–roast, tenderloin, ham, ribs, chops, sausage, bacon, etc., and I love it all. But until I moved to St. Louis, I had never seen nor heard of a ‘pork steak’. Pork steaks are taken from the loin, leg, or shoulder, and it’s simply nothing more than a large pork roast sliced into individual steaks, about 1/2 inch thick or so.

Oh, but it’s so much more than that when properly prepared. Pork steaks are kind of a ‘thing’ here in St. Louis, and when seasoned and grilled, it’s one of the more phenomenal cuts of meat you can cook over a grill.

(serves four people)
1 Pork Steaks (duh, right?)
1 some other really cool stuff (read below)

1.) Now, to prepare my pork steaks I do one of a few things. If it’s kind of a last minute deal and I don’t have time to make a rub, my fallback is McCormack’s Sweet and Smoky Rub–quick, easy, and very effective in quickly getting into the meat and flavoring the pork steak through and through. If I’m making my own dry rub, my base is ground black pepper. I’ll add a myriad of things to flavor it to fit my particular mood that day to include salt, garlic powder or garlic salt, basil, chopped onion (dried)…and really, it kind of varies, but coarse ground black pepper is my base. I’ll mix it together and adjust until I have the flavoring where I want it, and then liberally rub it on the pork steaks, put them in a zip lock bag, and put them back into the refrigerator and let them sit for a couple hours. Now, if I’m doing a wet rub, let me save you a lot of headaches and clue you in on the best wet rub on the market: the store Harry and David makes a grilling rub that has a base of olive oil and pepper, and it’s awesome. I tinkered with wet rubs (not marinade) for awhile, and never could get the flavoring the way I wanted it. I got this Harry and David rub on a whim, tried it, and am sold.

2.) Now, if you want to marinade your pork steaks, I’ll mix together olive oil, teriyaki sauce, and malt or red wine vinegar to set up the liquid base, and a little water so the the vinegar taste doesn’t overwhelm, but not too much. I’ll chop up some onion and garlic, add in a little salt and pepper, mix it all together, and throw the pork steaks in a zip-lock bag and let that sit for a couple hours.

3.) When it’s time to put the pork steaks on, I’ll preheat the grill a little, but not too hot. Cook them for about 30-40 minutes depending on their thickness (and because it’s pork, make sure the meat is completely cooked), serve with a side dish of your preference, and amaze your friends and families.

4.) If you’re going to barbeque them, my technique is to not put any type of rub on the meat prior, and cook them halfway and then start brushing the sauce on until the meat is cooked. I don’t like charred meat or barbecue sauce, and this is a good way to minimize both.