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    Grits and Pinecones » Recipes » Pork » Reverse Seared Pork Steaks on the Grill

    Reverse Seared Pork Steaks on the Grill

    August 28, 2018 by Sharon Rigsby, Updated May 22, 2022 Leave a Comment

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    Reverse Seared Pork Steaks on the Grill Pinterest Pin

    If you are tired of grilling the same old thing, check out this easy and delicious recipe for Reverse Seared Pork Steaks, where the steaks are cooked low and slow over indirect heat on the grill, before searing the outside over high direct heat so that they develop a flavorful seared crust. You can use reverse searing for meat cooked in the oven such as my recipe for Reverse Seared Ribeye Steaks. 

    Reverse Seared Pork Steaks on the Grill on a cutting board ready to serve

    If you have never had pork steaks, you are in for a treat. A favorite in the Midwest, pork steaks are simply steaks that have been cut from a bone-in Boston Butt Roast.

    You may have seen pork steaks before in the grocery store and, like me, probably have roasted them in the oven or grilled them at some point. However, most steaks that you buy already cut and prepackaged are too thin to grill using the reverse sear method because they dry out before they are cooked.

    Before they are put on the grill, these steaks are covered with a delicious barbecue rub made with brown sugar, chili powder, and cumin which gives them a delicious flavor. You only need about 30 minutes for the rub to do its job, but if you can leave it on longer, up to 24 hours, the flavor deepens even more.

    If you like to grill, you might also like these popular grilling recipes:  Simple Lemon Grilled Chicken, Grilled Pork Tenderloin with Peach Salsa, and Grilled Beer Can Chicken.  And, if you don’t have a grill or the weather is bad, try this easy recipe for Oven-Baked Baby Back Ribs. 

    Here’s how to make this recipe:

    Purchase a bone-in Boston Butt Roast from your grocery store and ask the butcher to cut it up into 1 to 1-1/2 inch thick steaks.

    Boston Butt Roast cut into pork steaks for Reverse Seared Pork Steaks on the Grill

    Combine the brown sugar, cumin, garlic powder, onion powder, kosher salt, and black pepper in a small bowl and rub all over the pork steaks.

    Making the dry rub for Reverse Seared Pork Steaks on the Grill

    Cover and refrigerate for at least 30 minutes, or for up to 24 hours.

    Pork steaks with dry rub for Reverse Seared Pork Steaks on the Grill

    Prepare the grill for indirect cooking with charcoal on one side and a shallow pan underneath where the steaks will cook on the other.

    When the grill’s internal temperature reaches 225-250 degrees F., add the steaks on the side without the charcoal. Close the lid and let the steaks cook without turning.

    Cooking pork steaks on the grill for Reverse Seared Pork Steaks on the Grill

    If necessary, add charcoal and adjust the vents to keep the grill’s internal temperature at 225-250 degrees. When the steaks reach 160 degrees, which should take anywhere from 1-2 hours depending on their thickness and the grill temperature, remove them from the grill and set aside.

    Add more charcoal and open the vents to increase the internal temperature of the grill to about 400-450 degrees F.  Sear both sides of the pork steaks and then add the barbecue sauce. Turn the steaks over and cover the other side with barbecue sauce.

    Pork Steaks cooking on a grill for Reverse Seared Pork Steaks on the Grill

    Move the steaks back over to the side of the grill without the charcoal, close the vent to reduce the temperature to about 300 degrees and let them cook an additional 15 minutes.

    Adding barbecue sauce to Reverse Seared Pork Steaks on the Grill

    Cover with more barbecue sauce and remove from the grill. Let the pork steaks rest covered with aluminum foil or a plate for about 15 minutes and serve with additional barbecue sauce.

    Sliced Reverse Seared Pork Steaks on the Grill

    If you make this recipe, please be sure to rate it and leave a comment below. I love hearing from you! Also, please follow me on Pinterest, Facebook, and Instagram.

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    Sliced Reverse Seared Pork Steaks on the Grill
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    4.34 from 3 votes

    Reverse Seared Pork Steaks on the Grill

    If you are tired of grilling the same old thing, check out this delicious new way of Reverse Searing Pork Steaks on the Grill which cooks them low and slow at first, then fast sears them to finish them off!
    Course Main Dish
    Cuisine American
    Prep Time 10 minutes
    Cook Time 2 hours
    Total Time 1 day 2 hours 10 minutes
    Servings 6 servings
    Calories 326kcal
    Author Sharon Rigsby

    Ingredients

    • 6 pork steaks at least 1 to 1-1/2 inches thick, cut from a Boston butt roast
    • 1/2 cup brown sugar packed
    • 1 tsp cumin
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp kosher salt
    • 1/4 tsp ground black pepper
    • 2 cups barbecue sauce we like Sweet Baby Ray's

    Instructions

    • Purchase a bone-in Boston Butt Roast from your grocery store and ask the butcher cut it up into 1 to 1-1/2 inch thick steaks.
    • Combine the brown sugar, cumin, garlic powder, onion powder, kosher salt, and black pepper in a small bowl and rub all over the pork steaks.
    • Cover and refrigerate for at least 30 minutes, or for up to 24 hours.
    • Prepare the grill for indirect cooking with charcoal on one side and a shallow pan underneath where the steaks will cook on the other.
    • When the grill's internal temperature reaches 225-250 degrees F., add the steaks on the side without the charcoal. Close the lid and let the steaks cook without turning.
    • If necessary, add charcoal and adjust the vents to keep the grill's internal temperature at 225-250 degrees. When the steaks reach 160 degrees, which should take anywhere from 1-2 hours depending on the thickness of the steaks and the grill temperature, remove the steaks from the grill and set aside.
    • Add more charcoal and open the vents to increase the internal temperature of the grill to about 400-450 degrees F. Sear both sides of the pork steaks and then add the barbecue sauce. Turn the steaks over and cover the other side with barbecue sauce.
    • Move the steaks back over to the side of the grill without the charcoal, close the vent to reduce the temperature to about 300 degrees and let them cook an additional 15 minutes.
    • Cover with more barbecue sauce and remove from the grill. Let the pork steaks rest covered with aluminum foil or a plate for about 15 minutes and serve with additional barbecue sauce.

    Notes

    Nutrition

    Calories: 326kcal | Carbohydrates: 30g | Protein: 23g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 72mg | Sodium: 698mg | Potassium: 494mg | Fiber: 1g | Sugar: 22g | Vitamin A: 15IU | Vitamin C: 8.3mg | Calcium: 30mg | Iron: 2mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @gritsandpinecones or #gritsandpinecones!
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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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