I first had a pork steak at a backyard cookout in St. Louis, and I remember thinking: why doesn’t everyone know about this cut? It’s cheap, it’s forgiving, and when it’s done right it’s as good as anything you’ll pull off a grill all summer.
This is the exact recipe I developed for my cookbook Fire, Smoke & Flavor. Low and slow on the grill with apple wood smoke, a generous hit of homemade BBQ rub, and a sticky glaze at the finish. The result is a fall-apart tender pork steak with a bark that will make people think you’ve been doing this for decades.
The cut is forgiving, the technique is simple, and the payoff is massive. Let’s talk about it.
What Is a Pork Steak?
A pork steak, also called a pork blade steak or pork shoulder steak, is a cross cut from the pork shoulder. It’s the same primal that gives us pulled pork, which tells you everything you need to know about how to cook it. Low and slow is the move.
These steaks are wildly popular in the St. Louis area, where they’re practically a backyard BBQ staple. Outside of the Midwest they’re underrated and underused, which honestly works in your favor at the meat counter. They’re usually priced well below what you’d pay for a pork chop and they deliver way more flavor.
Look for steaks that are at least 1 to 1.25 inches thick. Thinner than that and the low and slow method loses its advantage. They’ll cook through before the connective tissue has time to break down.
Can You Cook Pork Steak In The Oven?
Absolutely, and I have done so many times. I prefer the smokey flavor that’s infused into the pork when it’s cooked on a smoker or grill, but the oven is also fine.
Want to use the oven, but still want that smokey flavor? Try some of the tips and BBQ rub I use in this blog about cooking smokey pork butt in the oven.
At the end of the day, the pork is the star of the show here. While the smoke compliments the flavor of the pork, it’s not necessary to make a great pork steak.
How To Make Pork Steaks Tender
Because pork steaks come from the shoulder, they’re loaded with connective tissue and collagen. That’s what makes them tough when cooked fast, and incredibly tender when cooked low and slow.
The goal is to break down the collagen and convert it to gelatin, which is what gives the finished steak that rich, silky texture. This process is a function of both time AND temperature.
Here’s what makes the difference:
Temperature: I cook pork steaks to an internal temp of around 200°F for a near fall-apart texture. If you prefer a little more chew, pull them at around 190°F. Both are good, it’s a personal preference call.
Thickness matters: The times in this recipe are for steaks around 1.25 inches thick. Thinner steaks cook significantly faster, which is why I avoid those for this style of cooking.
Season aggressively: This is a thick, dense piece of meat. It can handle a lot more seasoning than you think. Don’t be shy with the rub.
The foil trick: I don’t wrap my pork steaks, but if you’re short on time you can wrap them tightly in foil once they hit 145°F internal. It speeds up the cook significantly and still produces a tender result.
Do You Need a Binder for Pork Steak?
Short answer: no. The binder debate is one of the most argued topics in BBQ and the truth is pretty simple. A binder’s only job is to give the rub something to grip. That’s it. It doesn’t tenderize the meat, it doesn’t build bark, and it doesn’t add flavor. At least not at the thin application I use.
I use a very thin coat of yellow mustard on pork steaks, but I want to be clear about why. It’s purely a rub adhesion tool. If you don’t have mustard or don’t want to use it, water works. Worcestershire sauce works. Hot sauce works. Even just patting the meat dry and pressing the rub in firmly works on a cut with this much surface fat.
What doesn’t work is applying a thick layer of anything and expecting it to do something magical. Keep it thin, apply your rub immediately, and move on.
What Internal Temp Should Pork Steak Be?
The USDA minimum safe temperature for pork is 145°F, but for pork steaks that’s not your target. At 145°F the connective tissue hasn’t broken down yet and you’ll end up with the chewy of an old boot.
For the best texture, cook pork steaks to 195-200°F for fall-apart tender, or 190°F if you want them tender but still with a little bite. Use a reliable instant read thermometer and check from the thickest part of the steak, avoiding the bone if there is one.
Tap Images Below For Perfect Pork Steak Sides
Pork steaks are a full BBQ spread kind of meal. My go-to lineup is smoked baked beans, smoked mac and cheese, and pickled red onions for a little acid to cut through the richness of the pork.
If you’re cooking for a crowd, add smoked collard greens to the table and watch them disappear. The whole spread can run alongside the pork steaks on the same grill with a little planning.
How To Cook Pork Steaks
Serves: 10 | Prep Time: 10 mins | Cook Time: 2-3 hours
Ingredients:
4-5 thick cut pork steaks
1/4 cup yellow mustard
1/2 cup BBQ rub, or your favorite rub
1 cup, sweet BBQ sauce, or your favorite BBQ sauce
Step 1: Light your grill and set it up for two-zone cooking, maintain temperature at 285° F. Add one or two chunks of apple or pecan wood to the hot coals to establish a nice clean smoke.
Step 2: While the grill is preheating, set the pork out and allow it to temper at room temperature. Evenly coat the steaks with a thin layer of yellow mustard, then season the pork with BBQ seasoning, ensuring all sides are covered.
Step 3: When the grill is preheated, place the pork steaks on the grill grate over indirect heat. Close the lid and allow them to smoke till they reach an internal temperature of 190° F. About 3 hours depending on the thickness of the steaks.
Step 4: Glaze the steaks with BBQ sauce, close the lid and allow them to cook for an additional 15 minutes, just long enough for the sauce to set and get tacky.
Step 5: Remove from grill, serve the pork steaks hot with some pickled red onions and smoked baked beans.
This recipe appears in my second cookbook: Fire, Smoke & Flavor. This complete guide to outdoor cooking is built for everyday grillers who want real results. Grab a copy on Amazon.
Pork Steak FAQ
Cut location. A pork chop comes from the loin, which runs along the back of the pig. It’s lean, cooks fast, and gets dry if overdone. A pork steak comes from the shoulder, which is a tougher, fattier muscle that needs low and slow cooking to get tender. Completely different technique, completely different result.
At 285°F using the low and slow method, plan on 2.5 to 3 hours for steaks that are 1.25 inches thick. Add another 15 minutes after the BBQ glaze goes on for the sauce to set and get tacky.
Yes. Set your oven to 285°F, place the steaks on a cooling rack over a sheet pan, and cook to your target internal temp. You won’t get the smoke ring or the wood flavor, but the technique and timing are the same. If you want some smokiness from the oven, check out my smoked pulled pork in the oven for tips on building smoke flavor without a grill.
Apple and pecan are my top picks for pork. Apple brings a mild, slightly sweet smoke that doesn’t overpower the pork’s natural flavor. Pecan is a little richer and nuttier. Both pair well with a sweet BBQ glaze. Stay away from mesquite, it’s too aggressive for a pork steak.
Ingredients
- 4-5 thick cut pork steaks
- ¼ cup yellow mustard
- ½ cup BBQ rub
- 1 cup BBQ Sauce
Instructions
- Light your grill and set it up for two-zone cooking, maintain temperature at 285° F. Add one or two chunks of apple or pecan wood to the hot coals to establish a nice clean smoke.
- While the grill is preheating, set the pork steaks out and allow them to temper at room temperature. Evenly coat the steaks with a thin layer of yellow mustard, then season the pork with BBQ seasoning, ensuring all sides are covered.
- When the grill is preheated, place the pork steaks on the grill grate over indirect heat. Close the lid and allow them to smoke till they reach an internal temperature of 190° F. About 3 hours depending on the thickness of the steaks.
- Glaze the steaks with BBQ sauce, close the lid and allow them to cook for an additional 15 minutes, just long enough for the sauce to set and get tacky.
- Remove from grill, serve the pork steaks hot with some pickled red onions and smoked baked beans.