Has anyone tried making pork steak?

Are you talking about pork butt steaks?

We grill those all the time. That’s a Cajun plate lunch staple

I make it all the time. You just cut Boston butts into steaks. They are great marinated in anything you want and are always good seasoned with whatever. You can add any type of bbq sauce if you want or not.

You can mimic pork steak with country style ribs. It’s the same thing only cut smaller and usually with the bone.

Pork steaks (sliced butt) are a backyard grilling staple up here and have been my whole life & I'm almost 70.

Every VFW hall, Lion's Club, & Rotary Club cook them pretty regularly for fund raisers. Every grocery store has them in the meat case every day of the year.

All the time.

Pork steaks are great on the pit. They also make a fantastic gravy to eat over rice.

Like someone above stated, it’s your typical Cajun BBQ plate lunch.

Yep. Had some from Kartchners last weekend

texas monthly tootsie-tomanetzs-pork-steak/Here is the Snow's Recipe:

Pork Steaks:
-1 Whole, bone-in pork shoulder cut into two inch thick steaks
-60/40 mix of table salt and 16 mesh black pepper

Season liberally but don’t rub it in.( preferably day before)

Smoke over coals 5 or 6 hours at 250-275

Mop Sauce:
-1 gallon water
-2 medium white onions, peeled and quartered
-1 stick butter
-1 cup white vinegar
-1/2 cup Worcestershire sauce
-2 tablespoons dry mustard

-Boil water and add quartered onions, let boil ten minutes
-add butter and stir until melted
-Take water off heat, and add remaining ingredients, mix thoroughly
-Keep ok stove at a low simmer, or move to pot to keep warm

Mop pork steaks liberally five or six times during cook.

I've done the Texas Monthly/Snows recipe, and it turned out good. Hardest part was de-boning the pork butt. All I see around here have bone in. I used a razor-sharp fillet knife.

I also saw that Harry Soo has a slightly different version of Tootsie's alleged mop sauce. I used his since it pureed the onion and kept it in versus just boiling a little flavor out of it.

Harry's ingredients are:

2 cups H2O
1 onion, pureed
1 stick butter
½ cup vinegar
½ cup worcestersire
1 Tablespoon dry mustard

They sell them at Albertsons. I usually hit them with garlic salt and pepper and grill them a bit. Then I put them in a pan in a mixture that’s half Budweiser half barbecue sauce. Cover with foil and let them cook in the sauce for a while, occasionally flipping everyone around

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I do see deboned ones in my store I guess I’ll have to give it a try.

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Don’t get me wrong, the boneless ones are very tasty and can be BBQ’d just like the bone-in. But if you can find bone-in pork steaks, get them. Eat the meat off the bone like it were a rib is my favorite part.