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.
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:Grilled Spatchcock Chicken, Grilled Pork Tenderloin with Peach Salsa, Grilled Half Chicken, Peach Glazed Chicken, and Grilled Beer Can Chicken. And, if you don’t have a grill or the weather is bad, try this easy recipes for Oven-Baked Baby Back Ribs, Fried Oysters, or Baked BBQ Chicken Thighs.
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 1-½ 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 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.
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.
Side dishes that pair well with this recipe:
My Southern Potato Salad, Purple Hull Peas, Field Peas, Fried Potatoes with Onions, Fried Corn, Creamed Corn and fresh Tomato Avocado Feta Salad would all pair nicely with this dish.
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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Reverse Seared Pork Steaks on the Grill
Ingredients
- 6 pork steaks at least 1 to 1-½ inches thick, cut from a Boston butt roast
- ½ cup brown sugar packed
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ¼ teaspoon 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 1-½ 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.
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