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Grilled Pork Steaks Really Tough. Any thoughts?
Posted on 2/27/21 at 7:21 pm
Posted on 2/27/21 at 7:21 pm
So I grilled some pork steaks tonight. Used my usual approach. Dusted with hardcore carnivore red, and thrown on the smoker at 225. Pulled with internal temp of 165.
Tasted great but they were tough as nails.
What temp do y’all run pork steaks up to? Maybe it was just a bad batch? Do y’all do them hot and fast or low and slow?
Tasted great but they were tough as nails.
What temp do y’all run pork steaks up to? Maybe it was just a bad batch? Do y’all do them hot and fast or low and slow?
13
Posted on 2/27/21 at 7:25 pm to Jibbajabba
Well 225 isn’t grilled pork steaks. I grill mine hot, I don’t smoke them. I pull about 150.
Mine are always Boston butt. What are you using?
Mine are always Boston butt. What are you using?
This post was edited on 2/27/21 at 7:27 pm
Posted on 2/27/21 at 7:27 pm to Jibbajabba
145F is the new pork recommendation. Pull them when they hit a little over 140 for carryover cooking.
Posted on 2/27/21 at 7:39 pm to Jibbajabba
Yeah too high.
I like them St. Louis style. Sear them then put them in a bath of 50% BBQ sauce and 50% beer. Cover with foil, put them in the oven.
I like them St. Louis style. Sear them then put them in a bath of 50% BBQ sauce and 50% beer. Cover with foil, put them in the oven.
Posted on 2/27/21 at 7:39 pm to Jibbajabba
Too slow and too done. Fast grill instead of a slow cook.
Posted on 2/27/21 at 7:43 pm to Jibbajabba
quote:
Pork Steaks
You talking about blade steaks?
Blade steaks are cross sections of pork shoulder aka pork butt.
You need to either cook them hot & fast to 145°F or slow & low until they hit 180-200°F to break down the collagen & tenderize the meat.
This post was edited on 2/27/21 at 7:48 pm
Posted on 2/27/21 at 7:51 pm to BigDropper
quote:
pork shoulder aka pork butt
Well butt is half the shoulder. Blade steaks are cross sections of Boston butt.
Posted on 2/27/21 at 8:39 pm to Jibbajabba
YouTube video
I pull mine north of 200 degrees internal temp. Juicy, tender, and with a bark. I also stack my pork steaks on top of each other during the smoke in the traeger.
Total cook time is about 4 hours
Sounds crazy, I know.
I pull mine north of 200 degrees internal temp. Juicy, tender, and with a bark. I also stack my pork steaks on top of each other during the smoke in the traeger.
Total cook time is about 4 hours
Sounds crazy, I know.
This post was edited on 2/27/21 at 8:45 pm
Posted on 2/27/21 at 9:00 pm to Jibbajabba
If you used something like a pork loin and cut that into steaks, they can dry out a bit if not cooked quick and more to a touch more than medium rare.
It's easy to dry out that cut of pork since there is so little fat other than on the outside.
It's easy to dry out that cut of pork since there is so little fat other than on the outside.
Posted on 2/27/21 at 9:20 pm to gumbo2176
quote:
If you used something like a pork loin and cut that into steaks,
that would be pork chops
Posted on 2/27/21 at 9:59 pm to BigDropper
quote:
that would be pork chops
Yes, but I was referring to the whole boneless pork loins that places like Rouses and Costco put on sale several times a year.
I'll use them for steaks for grilling but do like I mentioned in my prior post.
I also like to cut it in 1 ft. lengths, roll it out as I cut it into a sheet and stuff it with whatever strikes my fancy that day and roll it back up like a jelly-roll and tie it off and either bake or grill till done.
Posted on 2/27/21 at 10:14 pm to Jibbajabba
I get my grill to around 400°, spray the steak with some Pam and grill on each side for about 3 1/2 minutes. Bring it inside and let it rest. I also check the internal temp then. I shoot for a minimum of 165 internal but if it goes a little higher, it's ok.
Basically do like others have suggested: Hot grill and fast cook.
If you grill them really long, they'll dry out and get tough.
Basically do like others have suggested: Hot grill and fast cook.
If you grill them really long, they'll dry out and get tough.
This post was edited on 2/27/21 at 10:16 pm
Posted on 3/2/21 at 8:43 pm to gumbo2176
quote:
Yes, but I was referring to the whole boneless pork loins that places like Rouses and Costco put on sale several times a year.
I'll use them for steaks for grilling but do like I mentioned in my prior post.
Those are boneless pork chops. The only retail cut of pork that is called a "steak" is pork blade steaks.
Anything cut from the loin is a chop. Pork chops are usually cut from the rib section & pork loin chops cut further down the animal and contain both the loin & tenderloin.
Posted on 3/2/21 at 8:48 pm to Jibbajabba
Man, I’m not trying to come off as an arse, but if you’re taking internal temp of a pork steak, you’re way overthinking it.
That cut is the toughest piece of meat to screw up, in my experience. Just season a few hours to a day before and throw on something simple like an Old Smokey. Let them go till it just feels right to you, pull and eat.
That cut is the toughest piece of meat to screw up, in my experience. Just season a few hours to a day before and throw on something simple like an Old Smokey. Let them go till it just feels right to you, pull and eat.
Posted on 3/2/21 at 8:59 pm to Jibbajabba
Pork steaks/loin/tenderloin are all done at 145 Hoss. Pull at 142ish and let 'em run out the back on the counter.
If you're going for fall-off-the-bone tender, then take them to 195 while also being careful to preserve some moisture...preferably through wrapping.
If you're going for fall-off-the-bone tender, then take them to 195 while also being careful to preserve some moisture...preferably through wrapping.
Posted on 3/2/21 at 9:07 pm to Jibbajabba
love St. Louis pork steak. usually cook them around 375 temp and pull around 150. I sauce the frickers good
Posted on 3/3/21 at 9:11 am to Jibbajabba
i smoked mine for about 30 minutes at 225 just to get a little flavor. Took them off and placed them in a pan with some butter, bbq sauce and seasonings. Covered, then let them cook in that at about 350 until you can grab one and it falls apart.
Posted on 3/3/21 at 3:53 pm to Jibbajabba
quote:
Pulled with internal temp of 165.
They are overcooked. Should be pulling them at 140 to get temp up to 145 while resting.
If I grill them I put them on a grill to char the outside at about 500 degrees for about three minutes on each side and put in oven at 350 until the reach 140.
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