Drunken Pork Steaks
By: Jeff Hillyard
Pork steaks are a real treat that many people have not tried before. Pork steaks are a pork shoulder sliced into steaks. You may have to ask for them, but if your butcher sells pork shoulder, they should be able to serve pork steak. Best of all, they’re ridiculously cheap. Two pork steaks usually cost me less than $4 Canadian!
They’re really easy to make as well. You can cook them hot and fast like a beef steak, but I find they lose a lot of tenderness. For me, I like to go about an hour on the grill at 250° - 275°, then an hour wrapped up in tinfoil with a braising liquid, then quickly sear them at the end.
Recipe after the pics:
- ♣ Two half inch thick pork steaks
- ♣ 2 TBSP of your favorite Pork Rub (I used my go-to lately, Lane’s BBQ Signature Rub)
- ♣ 2 Shots of Jack Daniels Whisky (that’s what makes them “Drunken Pork Steaks”)
- 1. Take steaks out of refrigerator and season with rub. Leave on counter to come up to temp, and also allow the steaks to sweat.
- 2. Prepare grill for two-zone indirect cooking @ 250° - 275°F. I used my Weber Kettle and Kingsford Charcoal. I also used my new Adrenaline Barbecue Company Slow ‘N Sear & Drip ‘N Griddle Pan (more on those soon).
- 3. Add a chunk of hickory wood to charcoal and place meat on the cool side of the grill. Cook for one hour.
- 4. Remove steaks and wrap individually in tinfoil with 1 shot of Jack Daniels Whisky per steak. Place back on the grill for another hour or until steak has reached desired tenderness.
- 5. Remove from tinfoil and place steaks over direct heat for 1 – 2 minutes per side. Watch the steaks so they don’t burn.
- 6. Remove and enjoy!