Smoked Pork Steaks
These Smoked Pork Steaks are not only easy to make but also incredibly flavorful with a homemade dry rub and are smoked to perfection!
A TASTY PORK RECIPE
Over the last few years, I’ve really gotten into smoking meats. I think it is so much simpler now that there are electric pellet smokers (like Traeger). For most meats you can pop it into the smoker and just leave it alone and let it do its thing. However, even if you prefer to do smoking the traditional way with chunks of wood, this recipe for Smoked Pork Steaks is an absolute winner! It’s a different way to make pork butt that isn’t just the usual pulled pork recipe.
FREQUENTLY ASKED QUESTIONS:
So instead of pork chops where the meat is cut from the loin, these are cut from the pork butt or shoulder. See my notes in the recipe card below. You can buy them as-is if your store carries them or ask your butcher to cut them for you. For this recipe we used it from the Boston Butt.
No,you can use your favorite store-bought pork rub.
These need to brine for at least 2 hours but can brine for up to 12 hours. This will infuse the seasoning into the meat. Typically brining involves soaking in salt water. What we are doing is called “dry-brining” or “pre-salting”. Dry-brining gives you the same effect as wet-brining (flavorful, juicy meat) but without all the fuss of wet brining. This process works much better for pork.
Allowing the pork to come to room temperature before cooking produces more tender and juicy meat while also aiding in assuring an even cook. this is all part of the dry-bringing technique.
I used hickory with this recipe but you can use any of your favorite flavors. I think applewood is also really delicious with pork.
The best way to do that is using an internal thermometer. Once the thermometer reads 185 degrees F they are ready to come off. They will keep cooking while they rest slightly.
You’ll follow the recipe below with brining and seasoning. Preheat your gas grill to 325F degrees (making sure your grill grates are clean). Cook the pork steaks for about 10 minutes or so per side. Brush BBQ sauce on steaks and cook for an additional 2 minutes. Pork steaks are ready when they reach an internal temperature of 185F degrees.
These can be stored in the refrigerator in an airtight container where they will keep for up to 4 days.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- pork steaks
- salt and pepper
- apple cider vinegar
- worcestershire sauce
- olive oil
- garlic paste
- BBQ sauce
- smoked paprika
- garlic powder
- onion powder
- chili powder
- cumin
- mustard powder
- white pepper
- oregano
- thyme
HOW TO MAKE SMOKED PORK STEAKS:
Place pork onto a baking sheet and season with salt. Brine in the refrigerator for 2 hours. Remove pork from the refrigerator. Let come close to room temperature, about 1 hour. When 15 minutes remain, preheat the smoker with the lid closed to 225 degrees F.
Whisk together the apple cider vinegar, worcheshire sauce, olive oil, and garlic paste in a smoker safe saucepan.
Combine dry rub seasoning in a small bowl or ramekin.
Rub into both sides of the pork, if the salt has not completely dissolved into the meat I suggest brushing it off before adding the dry rub. Do not pat the pork dry before the rub, the salt should have drawn out some moisture during the brine which is what we are working with to help the rub adhere. Put on some gloves and rub the seasoning into the meat.
Place pork directly onto the grill grates of the smoker along with the saucepan. Smoke for 2 hours, stopping every 30 minutes to baste with the sauce.
After 2 hours, brush your favorite BBQ sauce onto the top of the pork. Smoke for 15 minutes, then flip and brush bbq sauce on again. Smoke for 30 more minutes, or until the internal temp has reached 185 degrees F.
Remove pork and let rest on a wooden cutting board for 10 minutes before serving. Enjoy!
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Smoked Pork Steaks
Ingredients
- 5 slices pork steak (see notes below) (boneless Boston pork butt or shoulder sliced into about ½” thick pieces)
- 2 Tablespoons kosher salt
- 1 cup apple cider vinegar
- 2 Tablespoons worchestershire sauce
- 1 Tablespoon olive oil
- 1 Tablespoon garlic paste
- 1 cup of your favorite BBQ sauce
Dry rub:
- 2 teaspoons fresh cracked black pepper
- 3 teaspoons smoked paprika
- 3 teaspoons garlic powder
- 3 teaspoons onion powder
- 3 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon mustard powder
- ½ teaspoon white pepper
- ½ teaspoon oregano
- ½ teaspoon thyme
Instructions
- Place pork onto a baking sheet and season with salt. Brine in the refrigerator for 2 hours.
- Remove pork from the refrigerator. Let come close to room temp, about 1 hour.
- When 15 minutes remain, preheat the smoker with the lid closed to 225 degrees F.
- Whisk together the apple cider vinegar, worcheshire sauce, olive oil, and garlic paste in a smoker safe saucepan.
- Combine dry rub seasoning in a small bowl or ramekin.
- Rub into both sides of the pork, if the salt has not completely dissolved into the meat I suggest brushing it off before adding the dry rub. Do not pat the pork dry before the rub, the salt should have drawn out some moisture during the brine which is what we are working with to help the rub adhere. Put on some gloves and rub the seasoning into the meat.
- Place pork directly onto the grill grates of the smoker along with the saucepan. Smoke for 2 hours, stopping every 30 minutes to baste with the sauce.
- After 2 hours, brush your favorite BBQ sauce onto the top of the pork. Smoke for 15 minutes, then flip and brush bbq sauce on again. Smoke for 30 more minutes, or until the internal temp has reached 185 degrees F.
- Remove pork and let rest on a wooden cutting board for 10 minutes before serving.
- Enjoy!
Notes
- For this recipe you are going to purchase a boneless pork butt or shoulder. Slice off any excess fat. You want to leave some fat on for flavor but if there is a large amount of fat then trim some off. Then slice into 1/2-inch thick steaks. Often times you can ask the butcher at the meat counter to do this for you.
- The pork steaks need to brine for at least 2 hours and can go up to 12.
- Use your favorite BBQ sauce for this recipe.
- To grill: Follow the recipe above with brining and seasoning. Preheat your gas grill to 325F degrees (making sure your grill grates are clean). Cook the pork steaks for about 10 minutes or so per side. Brush BBQ sauce on steaks and cook for an additional 2 minutes. Pork steaks are ready when they reach an internal temperature of 185F degrees.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This came out much better than I had anticipated. Well seasoned steaks worked well in my smoker. Smoked at 225 for about an hour or so. Temp or pork was about 155 when I added sauce to continue to smoke. I did not want to over cook the meat. 15 or so minutes more after saucing, I pulled the meat. Incredibly tender, juicy, and well flavored. I’d be pleased to serve this to guest. First time smoking pork ribeyes. I have cook pork chops a variety of ways, but never pork ribeyes and never smoked. Well done. I will try more of your recipes. Thank you.
Hi Michael! Thanks so very much for taking the time to come back and comment and letting me know how they turned out for you! I really appreciate it and I am so happy you really enjoyed this one!
Apologies for the terrible grammar. I need to proof-read better before posting! Again I will try other recipes from there. Thank you for your kind reply.
No need to apologize! 🙂