These grilled pork steaks are marinated in vinegar, brown sugar, and spices, then grilled to perfection. The thing I love most about these pork steaks is their versatility. They work well as a dinner protein but shine as a brunch item served with eggs and breakfast potatoes. You can even transform leftover pork steaks into a breakfast hash, add them to sandwich wraps, or to a pot of hearty barbecue beans. These grilled pork steaks have limitless potential and are delicious too!
What is a pork steak?
The pork steak comes from the shoulder region of the pig and is cut from the same area as the Boston butt. Pork steaks can be tough, so it is best to cook them over low heat. However, they can be quite tasty when cooked hot and fast. A good marinade goes a long way to adding flavor and tenderizing the surface of the meat. If you are opposed to tenderizing, a quick wet brine will work wonders. Pork steaks can be grilled or smoked and slathered with barbecue sauce.
What you’ll need for this recipe:
- 2 pork shoulder steaks
- white vinegar
- yellow mustard (if you are not a fan of mustard, use prepared horseradish instead)
- brown sugar
- herbs and spices
How to grill pork steaks:
- First, we need to marinate these pork chops for at least 6 hours, but up to 8 hours. Combine the marinade ingredients until it forms a loose paste. Spread onto both sides of the steaks, cover, and place into the refrigerator to marinate.
- Prepare for low-temperature cooking. If you are using a charcoal or gas unit, set it up for an indirect cook. Otherwise, aim for a 250 degree F. cooking temperature if using a pellet grill.
- Remove steaks from the refrigerator for at least 20 minutes before cooking. Place steaks onto the grill and cook over low heat until they reach an internal temperature of 140 degrees. Increase the temperature on your cooker for high heat. If you are using a pellet grill, remove the pork steaks while it heats up. Reverse-sear your steaks on each side for about 2-3 minutes, or until it forms a nice crust. Read more about pork doneness HERE.
- These grilled pork steaks are done once they reach an internal temperature of 145 degrees F. Remove from the grill, let the steaks rest for 10 minutes, and serve.
If you want these a little smokier? Add some wood chips or chunks to the fire. I recommend using apple or maple wood for this recipe.
Grilled Pork Steaks
- 2 pork shoulder steaks sometimes labeled as chops
- 1/4 cup white vinegar
- 1 1/2 tablespoons oil
- 1 1/2 tablespoons brown sugar
- 1 tablespoon yellow mustard sub with prepared horseradish
- 1 teaspoon salt add more if needed
- 1/2 teaspoon dry mustard optional
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- Combine all marinade ingredients in a small bowl. The mixture will be like a loose paste.
- Apply the mixture onto steaks, and place them into a resealable plastic bag. Let pork steaks marinate in the refrigerator for 6-8 hours.
- Preheat grill or smoker for 250 degrees F.
- Remove the steaks from the bag and reserve marinade. Place steaks on the grill grate and gently pour the remaining marinade over top (there might not be a lot, but every bit matters!)
- Close the lid and cook for 6-8 minutes per side, depending on the thickness of pork steaks. Once the internal temperature reaches between 155-160 degrees F. Remove from heat and let meat rest for 5-10 minutes before serving.