Description
Our pork steak is a thick, juicy cut taken from the pork shoulder, known for its rich marbling and bold, pork-forward flavor. It’s meatier and more rugged than a pork chop, with enough fat and connective tissue to stay tender and succulent when grilled, braised, or slow-cooked. When cooked right, it develops a deeply savory crust on the outside while staying juicy and satisfying inside—hearty, comforting, and unapologetically indulgent.
Cooking Instructions
🔥 Slow-Grilled, Sauce-Glazed Pork Steak (St. Louis–style vibes)
Why it works: pork shoulder loves time, smoke, and a sticky finish. This method gives you tender meat, charred edges, and a glaze you’ll want to lick off your fingers.
1️⃣ Season it like you mean it
Pat the pork steak dry, then hit it with:
Salt & black pepper (don’t be shy)
Paprika (smoked if you’ve got it)
Garlic powder
Onion powder
Optional but elite: a little brown sugar + cayenne
Let it sit 30–60 minutes (or overnight if you’re planning ahead).
2️⃣ Low and slow first
Set your grill for indirect heat (or oven at ~275°F / 135°C).
Cook the pork steak slowly until it’s tender but not falling apart—about 1½–2 hours.
Flip occasionally and baste with a splash of apple juice or beer to keep it juicy.
3️⃣ The sauce moment
Brush on a tangy BBQ sauce (sweet + vinegar = magic).
Move the steak over direct heat and grill just a few minutes per side.
This step caramelizes the sauce, crisps the edges, and creates that sticky, glossy finish.
4️⃣ Rest (don’t skip this)
Pull it off, tent loosely with foil, and rest 5–10 minutes so the juices stay put.
🤤 Final result
Fork-tender inside.
Smoky, saucy, lightly charred outside.
Juices running, fingers sticky, silence at the table.
We take great care in providing you this product information however it is done in good faith and should not be considered a substitute for the information on the producer’s label. All products are subject to change which may affect the ingredients list and/or allergy advice given on this website. If you require further information please contact the producer direct using the information in this website or on the product label.
