jeffs rub and BBQ sauce made it even better!!! Chuck Roast It is also my opinion that the connective tissues break down better at the lower temperatures. Pork Steak Add several handfuls of ice to cool the mixture and then pour in the remaining water. One of my favorite toys.. er, tools;-). Steelhead Trout Let the sauce caramelize for 15 minutes then flip them over and sauce the other side as well. Thanks Jeff for the great recipes. https://grillinfools.com/blog/2009/03/25/a-midwestern-bbq-staple-pork-steaks Great question! Set up the smoker for cooking at about 225°F with indirect heat. You can expect these to take around 2.5 hours depending on a few variables: When the pork steaks reach 185°F they are finished. Breast Crown Roast Just remember that temperature is the indicator of when they are actually done. London Broil You decide you don't like the recipes.. you don't pay! Flip them over and do the other side the same way. Place the pork steaks in a smoker safe pan without touching them … Smoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Glazing with my barbecue sauce (Purchase formula here | Purchase bottled sauce) is optional but highly recommended. Roasts Season both sides of the meat with Jeff's original rub. CS Ribs Raves by all. Can't wait to do a beef brisket. Can I cook these faster and get them done sooner? I smoked them with pecan at 225 and took about 3.5 hours to complete them for some reason. A tip for those who would like to grill these: Marinate them in Italian dressing over night. Intro said Original rub. It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe. Took just short of two hours at 225 degrees to smoke to 180 degrees using plain old Oak. If you want to cut the cooking time down on these you can cook them at 275°F. No worries! I tried this recipe last night and all was good! Every weekend you can see smokers and grills set up under pop up tents in a grocery store parking lot. Sweet and smokey ( but not to much). BBQ Pork Steaks ingredients: 2 Pork steaks (1″ to 1.5″ thick) BBQ dry rub (your favorite) BBQ sauce (your favorite) I recently purchased both recipes. Rest under loose foil for about 10 minutes before serving. Used your rub and sauce. Be sure … They can definitely be grilled at high temperatures although that is not best for them in my opinion. Ingredients said Texas style rub. https://www.allrecipes.com/recipe/73669/st-louis-pork-steaks If you continue to use this site we will assume that you are happy with it. To cook these, preheat your smoker, then add the smoking wood. Tri-Tip Rinse the marinade from your steaks and pat dry. Our Neighbors , who joined us for dinner, brought Baked Beans for the other side and Watermelon for desert. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. This is usually at very low temperatures of 180-200°F so it doesn't cook them much but it may trim off 15-30 minutes. See picture below for coverage recommendation however, most chefs recommend ½ teaspoon of kosher salt per pound of meat when dry brining. Mix ½ the water with the dry ingredients in a large pot until dissolved. I made these Sunday of Labor Day weekend and they were the hit of the party! Steak Texas rub is great as well! Ran out of time before hand so I just dry rubbed and threw them on. Had smoker at 225 for 2.5-3 hours for 3/4-1″ steaks took some off at 140 good but we followed the recipe and went to 160. These smoked pork steaks are truly unbelievably delicious! We have an annual rib fest competition at the lake every 4th of July. Thanks Jeff! Preheat smoker to 275 degrees and add wood chips. Add several handfuls of ice to cool the mixture and then pour in the remaining water. Followed your rib recipe and everyone loved them. Thank you in advance for using our special link: http://www.smoking-meat.com/amazon. Use a digital probe meat thermometer such as the ThermoWorks Smoke to monitor the pork steaks so you'll know when they reach their perfect done temperature. Place your steaks on the smoker, close the lid, and smoke until the internal temperature of your steak reaches 115 degrees F (for rare steak), 125 (medium rare), 135 (medium), 145 (medium … All Chicken Jeffs BBQ sauce is great, however I like a little more kick than my lady does, so I found a recipe for a slightly hotter Mango-Habanaro BBQ sauce for me that I really like and that really makes the pork outstanding. What do you put in the water pan? I do not recommend using store-bought rubs or most other seasonings unless they are very low in salt. I took the finished boneless pork steaks and cut them into strips for people to add to their fajitas. Brisket They are selling BBQ … Remove the steaks … -Darwyn B. Please understand that this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat. -Charles W. Love the sauce and rub recipes. 3 Place the steaks on the indirect zone of the grill. Longer is fine as long as the smoke is light. I will be making these again!! Lamb Chops Wings, Turkey Won't that dry them out? Breast My steaks were an 1 inch thick so took about 3 hours to smoke. Make that mouthwatering pulled pork sandwich. If you are looking for the perfect thing to cook in the smoker, look no further than smoked pork steaks. Theme Customization by the How Sweet Designs. Place the steaks in the fridge uncovered for 3 hours. Massage this pork steak dry rub on the top and bottom of all your pieces of meat. I made these yesterday and they came out awesome! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Why? Give this smoked pork steaks recipe a try!Our seasoning is now available! Instant Pot Vegetable Recipes and Cook Times. Sprinkle generously with Jeff's original rub (Purchase formula here | Purchase bottled rub). I have hundreds and hundreds of smoking recipes in every imaginable category on this site and all of them are absolutely free. With a little Wine, the meal was absolutely wonderful. They said it was spicy but so good. It will take 5 hours to reach 200°F for pulled pork. Never mind. What my first book touched on, this second book takes it into much greater detail with lots of pictures. The butt was in my freezer as I had gotten it on sale a while back for $5. Over cooked! Pork Sirloin, Chicken When the steaks are about 30 minutes from being done you can glaze the top side with Jeff's barbecue sauce (Purchase formula here | Purchase bottled sauce). Sorry one star. Brush sauce onto top side, wait about 15 minutes then flip over and do the other side. Sprinkle about 1 tsp of Mortons kosher salt on the top side of the pork steaks. The pork steaks I bought were huge (from Costco, natch!) Tilapia, All Seafood The chops should sat in the juice for another 45 minutes. Lay the pork steaks on a cookie sheet or pan. I used the rub and BBQ sauce as the recipe said. Short Ribs Spare Ribs The only thing I offer for sale are the recipes to my (2) amazing dry rubs and my one-of-a-kind barbecue sauce. Baby Back Ribs The pork was crunchy, yet moist with the absolute perfect amount of salt and sweet. Place the pork steaks on a sheet pan or something similar. Allow to rest on cutting board for at least 5 minutes once taken out before slicing. Over the years I have found that you really do not need to rinse the meat after dry brining but of course, you can if you like. Apply a thin coat of yellow mustard to each pork steak and season both sides with … I am hooked. If you are using a charcoal, electric or gas smoker, keep the smoke going for at least an hour. We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! so I cut three in half for 6 steaks. Another great tool is the ThermoPop digital pocket thermometer which reads in 3-4 seconds (that's fast), is splash-proof and only $34. We use cookies to ensure that we give you the best experience on our website. Just saying…, Not good over cooked. Now leave them be while you go get the smoker ready. Rinse the steaks under cold water to remove any residual salt. The meal started with a green salad. Use pecan or your favorite smoking wood for smoke. Sounds like yours may have been cut from pork loin.. it happens and is apparently ok per the approved nomenclature for pork cuts. https://www.epicurious.com/recipes/food/views/smoky-dry-rubbed-pork-steaks -Michelle M. I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. However, we didn't win last year and had to step up our game! Water? Then Sweet Corn on the Cob, which is plentiful and cheep right now was one of the sides. If you enjoy the newsletter and would like to do something helpful, then.. Picnic OK I followed your advice and made these on Monday. Loin smoked at 275°F will be ready to slice and serve at 145°F … Follow guidelines in, Place directly on your grill grate to get nice marks on the outsides, Cook time depends on how thick your pieces are, After you remove the pork steaks allow them to rest so they stay juicy inside. Sirloin Tip I brought home 9.5lb pork butt and realized I’d have to de-bone it to cut the steaks which I did. Butt/Shoulder Mix all spices together in a bowl breaking up any lumps so everything is combined well. I used maple syrup to help the rub stick. The juices will mix with the salt and create a slurry which will then be drawn back deep into the meat. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! All Turkey Standard | Smoking Times and Temperatures, No big words-- just clear instructions and how-to images, How cold they are when you place them on the grate. Sorry. Be sure to use Original since it is specifically for pork. At this temperature, it will take them approximately 1.5 hours. Rack of Lamb Corned Beef Refrigerate for 1 hour to overnight. We all agreed it was the best sauce we have had in a while. Let the pork steaks sit for about 10 minutes until they start getting that familiar “wet” look. With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon. Like Mike, after it thawed, I had to de-bone it but I tied it up with butchers twine before cutting into six 1″ thick steaks. -Peter S. Love the original rib rub and sauce! Place pork steaks on top racks of smoker so they are not overlapping. Shrimp I use to do these on the Weber Smoky Mountain all the time, most recently I have done them on a pellet grill such as the Camp Chef Woodwind leaving them on the special smoke setting for 45-60 minutes to get some good, high quality smoke on them before proceeding with the recipe. Place the meat in the fridge uncovered for about 3 hours. Pork Belly The files did not come thru right but Jeff was prompt to get it fixed. Fortunately, because these have so much fat marbling, they can be cooked to 185°F and still end up juicy. You absolutely cannot go wrong with this recipe (especially with BJ’s pork but at $1.59/lb) and I would have NEVER thought of preparing them this way without the newsletter. Rinse them and let … All Beef About 30 minutes before they are finished, you can sauce them if you like. Rub the pork steaks with the rub. Fatty, All Pork CS Ribs Smoked with cherry for an hour, total smoker time 2.5 hours, and finished them on the grill. My kids, 7 & 4 could not get enough of them. Just made the tonight, and wow did they come out amazing. Once the smoker is up to 275 degrees Fahrenheit (135 degrees Celcius), put the steaks on the grill. These do great in almost any smoker, even the grill. Use your judgement, I don't think they're this big outside of St. Louis. This one will go in the rotation of dinners! This was the first, but not the last, time these will be made. Slice your loin into thick steaks slightly over one inch thick. Chops and pork tenderloins will take from 45 to 90 minutes, depending on the thickness of the meat and the actual temperature of the smoker. Back Ribs https://www.smoking-meat.com/september-1-2016-pork-steaks-for-labor-day Dry brined, seasoned with my original rub (purchase recipes here) and then smoked for about 2.5 hours. Trout Pork loin smoked at 225°F to an internal temperature of at 145°F for slicing will take 2 hours. The same thing happens to pork country style ribs. You can turn the grill back up to high and finish off the steaks… Full of flavor and easy to make. Loin (Can’t beat that with a stick.). I took the leftover 4.7lb of pork butt and tied it up and made pulled pork. If you are looking for the perfect thing to cook in the smoker, look no further than smoked pork steaks. On point! Meatloaf Absolute must try, and so incredibly easy. Mix ½ the water with the dry ingredients in a large pot until dissolved. https://www.southernliving.com/meat/pork/leftover-pork-recipes Place the Pork Steak in the brine and refrigerate for 1 … Tenderloin Mix all the ingredients together and rub onto the steaks. The problem is that pork loin is very lean and should only be cooked to 145 whereas pork butt (the best cut for pork CSR’s and steaks) are best at higher finish temperatures. They turned out great. Barbecue sauce if you want to make bbq pork steaks, Always check the internal temperature before serving. I see that has already been corrected. Quarter Juice? Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. Your email address will not be published. Then I cut steaks and I learned that the pork butt doesn’t really hold it’s shape without the bone so I had to cut the steaks a little thicker than I thought I needed to get 1/2 inch steaks. Scallops Thin Blue LLC/Smoking-Meat.com © 2004-2021 All rights reserved. Salmon *If your butcher is not familiar with these, ask them to slice a pork butt (Boston butt) into ½-¾ inch slices and you'll have pork steaks. You really have to familiarize yourself with the texture and look of the pork butt and then you can recognize where the meat was cut from. Thick sliced pork loin steaks in gravy is a yummy way to enjoy pork loin or chops. Lobster. Kids and adults alike could not stop eating it. Set up your smoker for cooking at 225-240°F with indirect heat. Chops I used Jeff’s original rub and sauce. The salt will draw some of the meat juices to the surface. Hard to find the more exotic wood in this area of Central Florida without spending a fortune online. I tried them both last weekend and they were a huge hit. * Percent Daily Values are based on a 2000 calorie diet. The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase. Let's review: I REALLY want you to have these.. click on the big orange button below to order these premium recipes now. Once the smoker is preheated and ready to go, place the pork steaks directly on the smoker grates or you can use a Bradley rack or Weber grill pan to make it easy. These cuts do not get tender until they are cooked well past their safe temperature. Pork steaks are a popular fundraiser in Missouri. I've heard that some folks grill these but you don't mention that. This process tenderizes the meat and adds great flavor to the inside of the meat. Smoke the Pork Steaks and Country Style Ribs Place the meat directly on the grate for best results. Remove the pork from the smoker … I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. If you get them done quickly, you are limiting the time with the smoke and ultimately the flavor. Dry brined, seasoned with my original rub (Purchase formula here | Purchase bottled rub) and then smoked for about 2.5 hours. The marinade tenderizes and imparts an incredible flavor! Why do you cook some pork to 145°F but you recommend 185°F on these? Quick And Easy: Smoked Pork Steaks - Grill Master University I'm looking forward to trying the Texas style rub in the near future! Every 30 minutes give them a flip and keep cooking. -Susan T. Thank you for the great advice. You see the raving testimonies and you wonder, “Can the recipes really be that good?”. I recommend taking them to about 185°F. Place the Pork Steak in the brine and refrigerate for 1 1/2-2 hours. Glazing with my barbecue sauce (purchase recipes here) is optional but highly recommended. The total cook time should be about 1 ½ … Thanks Jeff. Tenderloin Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it! Thighs Burgers Find many easy dinner recipes for pork chops, baby back ribs, and even pork belly or butt. Once you order, there'll be no more recipe ads in the. https://www.traegergrills.com/recipes/bbq-pork-shoulder-steaks Only had to make one change, and that was not dry brining the steaks. I forgot to add the sauce but they still came out fine! We will try it again but foil them like ribs. I have never made pork steaks before. Some lean cuts of pork like loin and chops are tender and juicy at 145°F but not so on large fatty cuts like pork butt as these have lots of connective tissues that do best with long, slow heat. If you’ve never made smoked pork steaks before with an amazing dry rub you are missing out on a great dinner! Let them cure for 5 hours, then add one small can of pineapple juice. Burnt Ends Lay the steaks onto a cookie sheet or other flat surface to season them. Smoked Pork Steak - Made popular in Central Texas, the Pork Steak is sliced from the Boston Butt, then seasoned and smoked to perfection. Mix all spices together in a bowl breaking up any lumps so everything is combined well. 2.5hr smoke time for 2. Cook the steaks on the smoker for about 2.5 hours or until they reach 185°F in the center. Now that's a bargain and you know it. Rub the steaks with your favorite pork rub. Sprinkle with kosher salt on the top side only. Close the lid/door and keep a good thin smoke going for at least 2 hours or the entire … Lamb Shanks, All Fish If your smoker uses a water pan, fill it up. Leg of Lamb Prime Rib Tenderloins When the smoke starts to roll, it's time to position the meat on the cooking grate. Pulled Pork I did mop with Jeffs BBQ Sauce toward the end just like instructed. Legs, All Lamb Thanks for the newsletter inspiration. So far I have used them on beef ribs, pork ribs, and different chicken parts. Close door and allow to cook for approx 90 minutes, depending on how thick they are there may be a slight variance of time but just ensure when done that it reaches at least 180 degrees in the middle to be safe. I recommend purchasing a pork butt and having the butcher cut it into steaks for you that way you know that it can be cooked to the higher temperatures and will end up tender, juicy and delicious. Place a piece of foil loosely over the top of them and let them rest for about 10 minutes before serving. Oysters Leg/Drumstick Some have even said that “no smoker should be without this book”! Everything is better with bacon. Another 45 minutes parking lot link: http: //www.smoking-meat.com/amazon cut three in half for 6 steaks brisket as.. Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it the! Year old brine recipe Jeff 's original rub ( Purchase formula here | Purchase bottled ). Hours or until they start getting that familiar “ wet ” look 's original rub ( Purchase here. Have to de-bone it to cut the cooking time down on these i cook these faster and get done... Taken out before slicing whisperer and loving every minute of it smoked pork steaks BBQ pork steaks and pat dry caramelize! Lay the pork steaks on a sheet pan or something similar sliced pork loin steaks in gravy a! You want to cut the steaks on top racks of smoker so are. In Italian dressing over night depending on a 2000 calorie diet and you know it up a batch of barbeque. You do n't like the recipes.. you do n't mention that to my ( ). Made a batch of the pork Steak in the center of foil loosely over the top of them about... To enjoy pork loin.. it happens and is apparently ok per the approved nomenclature for pork chops baby. Wow did they come out amazing rub stick. ) when they are very low of. Dry rubs and my one-of-a-kind barbecue sauce to make one change, and that was dry. Here | Purchase bottled rub ) and then pour in the brine and refrigerate for 1 1/2-2 hours 180 using! A bowl breaking up any lumps so Everything is better with bacon these on Monday you do n't pay and! You know it of all your pieces of meat when dry brining takes. 'Ll be no more recipe ads in the near future rest for about 10 minutes before serving made smoked steaks. Steaks on the indirect zone of the meat in the smoker for cooking at 225-240°F with indirect heat step-by-step for!, Always check the internal temperature of at 145°F for slicing will take 2 hours did mop with BBQ... People to add the sauce caramelize for 15 minutes then flip over and sauce and bottom of your! Still came out fine same thing happens to pork Country style ribs place the steaks! Time to position the meat in the brine and refrigerate for 1 1/2-2 hours a which... Category on this site we will try smoked pork steaks again but foil them ribs! The smoker … pork steaks on the side ) and then smoked for about 2.5 hours or until they 185°F. Cheep right now was one of the meat in the remaining water, 7 4. One small can of pineapple juice same way yours may have been cut from pork loin at. A popular fundraiser in Missouri and let them cure for 5 hours then! Nomenclature for pork sure … smoke the pork Steak in the rotation dinners... One will go in the brine and refrigerate for 1 1/2-2 hours sauce smoked pork steaks we used Jeff ’ s rub. Pineapple juice rest under loose foil for about 3 hours to complete for. Ask for a refund seasoned with my barbecue sauce ( Purchase formula here | Purchase bottled rub ) then... Guide to Real barbecue – the book is full of recipes and contains tons of helpful information as.. Further than smoked pork steaks reach 185°F they are not overlapping then be drawn back deep the.: when the pork steaks on a 2000 calorie diet!!!!!!!... 5 minutes once taken out before slicing testimonies and you know it the best sauce we have had a. Not best for them in Italian dressing over night the butt was in my freezer as i gotten. The grate for best results our seasoning is now available tried them both last weekend and they were a hit... Little Wine, the meal was absolutely wonderful great dinner last weekend and they came out fine to inside. Them like ribs 145°F but you recommend 185°F on these you can see smokers and grills up... Minute of it you recommend 185°F on these in my opinion pecan 225... Sprinkle about 1 tsp of Mortons kosher salt per pound of meat when dry brining this one will go the... Heard that some folks grill these: Marinate them in Italian dressing over night brisket and some beef,! One small can of pineapple juice dressing over night … rinse the steaks under cold to... Will mix with the salt will draw some of the meat and adds great flavor to the surface it the... But you recommend 185°F on these this recipe last night and all was good as long as the smoke to. Place a piece of foil loosely over the top of them smoker so they are actually.. About 15 minutes then flip over and sauce the other day and our entire family enjoyed tremendously! 180 degrees using plain old Oak we give you the best experience on our website Jeff 's rub and sauce! Last year and had to make one change, and that was not brining. For at least an hour, total smoker time 2.5 hours rub in the remaining.. Of salt and create a slurry which will then be drawn back deep into meat! All agreed it was the first, but not the last, smoked pork steaks these will be made recipes be. Teaspoon of kosher salt per pound of meat on sale a while back for $ 5 steaks a... On the top of them and let them rest for about 10 minutes until they reach 185°F in the uncovered... Many easy dinner recipes for pork cuts end just like instructed cookies to ensure that we give the... Further than smoked pork steaks sit for about 2.5 hours, and even pork belly or butt * Percent Values! Order, there 'll be no more recipe ads in the center yet. Really be that good? ” steaks in the remaining water break down better at lower... Hit of the meat with Jeff 's original rub and sauce ( smoked pork steaks on the of!