Grilled BBQ Pork Steaks

Ingredients

For the Pork Steaks:

• 4 Pork Shoulder Steaks: 3/4-inch to 1-inch thick (approx. 8–10 oz each)
• 2 tbsp Olive Oil: or vegetable oil (for binding the rub)

For the BBQ Dry Rub:

• 1 tbsp Brown Sugar: packed
• 1 tbsp Smoked Paprika: for color and depth
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Kosher Salt
• 1/2 tsp Coarsely Ground Black Pepper
• 1/2 tsp Chili Powder
• 1/4 tsp Cayenne Pepper: optional, for a subtle kick

For the Glaze:

• 1 to 1.5 cups BBQ Sauce: Your favorite sweet and tangy sauce (St. Louis-style works best)
• 2 tbsp Apple Cider Vinegar: mixed into the sauce to thin it slightly and add tang

Instructions

Step 1: Prep & Dry Rub

1. Pat Dry: Remove the pork steaks from their packaging and thoroughly pat them dry on all sides using paper towels. Moisture is the enemy of a good sear!
2. Oil & Season: Brush each steak lightly with olive oil. In a small bowl, combine all the dry rub ingredients. Generously sprinkle the rub over both sides and edges of the pork steaks, pressing gently so the spices adhere.
3. Rest: Allow the seasoned steaks to sit at room temperature for 20–30 minutes . This allows the salt to penetrate the meat and brings the internal temperature up slightly for more even cooking.

Step 2: Set Up the Grill (Two-Zone Heat)

1. For Charcoal Charcoal: Light a chimney starter filled with charcoal. Once fully ash-covered, dump the coals onto one side of the grill. This creates a high-heat Direct Zone and a cooler Indirect Zone.
2. For Gas Grills: Turn half of your burners to Medium-High and leave the other burners OFF or set to Low.
3. Target Temperature: Aim for an overall ambient grill temperature of 400°F – 450°F (204°C – 232°C) . Clean and oil the grill grates thoroughly.

Step 3: Direct Sear (High Intensity)

1. Heat Intensity: High Direct Heat
2. Duration: 3–4 minutes per side
3. Place the pork steaks directly over the hot coals or active gas burners.
4. Grill uncovered for 3 to 4 minutes per side until a rich, golden-brown crust and defined grill marks form. Watch for flare-ups caused by rendering fat—if the fire catches, simply slide the steaks briefly toward the indirect zone.

Step 4: Indirect Cook & Render (Medium-Low Intensity)

1. Heat Intensity: Indirect Medium Heat
2. Duration: 10–12 minutes total
3. Move the seared steaks to the cool side of the grill (Indirect Zone).
4. Close the grill lid. Allow the pork steaks to cook until they reach an internal temperature of 135°F – 140°F (57°C – 60°C) on an instant-read meat thermometer inserted into the thickest part without touching bone.

Step 5: Saucing & Caramelization (High Intensity Glaze)

1. Heat Intensity: Direct Medium-High Heat
2. Duration: 3–4 minutes total
3. Brush a generous layer of BBQ sauce over both sides of each steak.
4. Move the sauced steaks back over the Direct Heat zone.
5. Cook for 1 to 2 minutes per side, flipping carefully, until the BBQ sauce bubbles, thickens, and develops a shiny, caramelized char around the edges.
6. Target Doneness: Pull the steaks off the grill as soon as they reach an internal temperature of 145°F (63°C) for medium, or up to 155°F (68°C) if you prefer them cooked well with extra rendered fat.

Step 6: Rest & Serve

1. Transfer the pork steaks to a cutting board or warm platter.
2. Tent loosely with aluminum foil and let rest for 8 to 10 minutes . This allows the internal juices to redistribute throughout the steak.
3. Serve warm with extra warm BBQ sauce on the side!

Nutrition

Calories: 520 kcal — · Protein: 42 g 84% · Fat: 26 g 33% · Carbohydrates: 28 g 10% Dietary · Saturated Fat: 8 g 40% · Fiber: 1 g 4% · Sugar: 22 g — · Sodium: 890 mg 39%