You Know That One Recipe Everyone Asks For?
Sit down a minute, friend—I gotta tell you about Barbecued Pork Steaks. I swear, every year at our family reunion, my uncle gets a sort of glint in his eye and asks, “Did you bring those pork steaks again?” He acts real casual, but I know he’s secretly hoping for leftovers to take home. (Spoiler: there never are.) I started making these years ago because I was tired of the same old burgers and hot dogs. Plus, pork steaks have this ‘whoa, you made this?’ factor—even though they’re dead easy. The one time I accidentally dropped a steak off the grill, the dog literally thunked his nose on the patio trying to catch it. Anyway, these have become a bit of a legend in our backyard.
Why You’ll Want to Make These—Like, All Summer
I make these pork steaks when I want a proper feed but don’t want to fuss with 14 side dishes. My family goes absolutely bonkers for them (there’s never enough—I should just double the batch, but I never do). Actually, the main thing that hooked me on these: you slap ‘em on the grill, brush with sauce, and even though the sugar in the sauce wants to burn, if you just keep an eye, it gets all sticky and charred and perfect. I used to stress about dry pork, but these stay nice and juicy—yes, even if you forget them for, like, a minute or two while chatting with a neighbor. Don’t worry, they’re forgiving.
What You’ll Need (And What’s Okay to Swap)
- 4 pork shoulder steaks (about 1 inch thick) — I’ve used boneless too, and honestly, it’s still good, just maybe a bit less juicy
- 3 tablespoons olive oil — Sometimes I use canola if I’m low, nobody notices
- 2 teaspoons kosher salt — Table salt works in a pinch, just use a smidge less
- 1.5 teaspoons black pepper — More if you, like my dad, enjoy a peppery sneeze
- 2 teaspoons smoked paprika — Regular sweet paprika also fine, it’s just more tame
- 1 teaspoon garlic powder (not garlic salt!)
- 1 teaspoon onion powder — Though I’ve forgotten it before and nobody staged a protest
- 3/4 cup BBQ sauce (your favorite—my grandmother always swore by Maull’s, but I grab whatever bottle’s least sticky from last time)
- Optional: Pinch of cayenne if you like a kick—careful, though, my cousin once overdid it and we’re still talking about it
How I Make Barbecued Pork Steaks (Half by Instinct)
- First, pat the pork steaks dry with paper towels—otherwise the seasoning just kinda slides off; this step feels silly but it works.
- Drizzle the olive oil over both sides. I rub it with my hands—messy, but it coats better than a brush.
- Mix together the salt, pepper, paprika, garlic powder, and onion powder in a little bowl. Sprinkle this over both sides of the steaks, then sort of massage it in (wait, is it called massaging when it’s raw meat? Never mind, just rub it in).
- Get your grill hot (medium-high)—I shoot for about 400°F, but don’t stress if you don’t have a thermometer. If you hold your hand over the grates and have to yank it away after 3 seconds, you’re good.
- Sear the pork steaks over direct heat for 3–4 minutes per side, until you get nice grill marks and some color. This is where I usually sneak a taste of sauce just to be sure it’s what I want.
- Move the steaks off to indirect heat (so they’re not right over the flames), brush with BBQ sauce (generously—the grill will eat some), close the lid, and let them cook another 8–12 minutes, flipping and saucing once or twice. Don’t worry if it gets a bit dark at the edges; that sticky-charry bit is gold.
- Check for doneness. They should be cooked through (about 145°F if you use a thermometer), but I go for maybe 150°F just because I don’t trust my grill. Nothing worse than cutting in and realizing it’s still oinking.
- Rest the steaks for 5 minutes. I always forget this and then remember halfway through eating. Makes a difference though.
Stuff I’ve Learned (a.k.a. Random Notes)
- If you sauce too early, it’ll burn faster than you think—wait till half-done.
- I think these taste even better the next day (when there somehow are leftovers).
- Leftover sauce: pour some over for reheat, or just eat cold from the fridge like my nephew. To each their own.
- Once I tried a super-sweet Memphis-style sauce… it was a sugar bonfire. Go easy if yours is syrupy.
My Variations (Some Hits, One Miss)
- I’ve used spicy honey in the sauce—pretty tasty, but don’t use more than a drizzle or it’s like pork dessert.
- Swapped smoked paprika for chipotle powder once, and it was a tad too smoky for me, but if you’re into that campfire vibe, go wild.
- One time I pre-baked the steaks before grilling—nope, turned kind of chewy and sad. Wouldn’t do that again.
Do You Need Fancy Equipment?
A basic charcoal or gas grill works great. No grill? I’ve actually done these under the broiler in a pinch—just get your oven rack pretty close to the element and keep a hawk eye on them. Grill pan on the stovetop is fine for rainy days; just open a window, it gets smoky quick.
How Long Does It Keep? (Not Long, Honestly)
If you happen to have leftovers, they keep in the fridge for about 3 days, tightly wrapped or in a container. Though, honestly, in my house it never lasts more than a day. Cold pork steak sandwiches are kind of my guilty pleasure.
How I Serve Pork Steaks (Traditions and Oddities)
I love these with corn on the cob, maybe potato salad if I’m feeling ambitious. My aunt always brings a coleslaw that gets soupy after twenty minutes, but somehow it just goes. Sometimes I just serve with white bread to mop up all the sauce, which is very St. Louis of me. And a cold beer doesn’t hurt.
Pro Tips (Learned The Hard Way)
- I once tried rushing the resting step—sliced right in and the juices went everywhere. Rookie move. Actually, letting it rest really does work.
- Fatty bits will flare up—just move the steaks away from direct flames if they start acting up (saves your eyebrows).
- Dousing the steaks in sauce is good, but don’t flood them or the grill just turns into a sticky mess you’ll be scraping for days.
Questions I’ve Actually Been Asked
- Can I use pork chops instead? Kinda, but they’re leaner and dry out faster, so watch ‘em close or add more sauce to help.
- What if I don’t have smoked paprika? No big deal, regular paprika’s fine. Sometimes I just use a little extra pepper for zip.
- How do I keep pork steaks from drying out? Don’t overcook—err on the side of slightly under, cover, and they finish gently. And that rest at the end helps too.
- Is there a secret to flipping them? Ha! Nope. Just use big tongs and don’t be shy.
- Do I really have to measure everything? Honestly, I rarely do (don’t tell the recipe police). After a couple tries, you’ll be eyeballing like a pro.
Weird digression: I once made these on a camping trip when we forgot most of our seasonings, and just used some random packet of taco mix as a rub. Not bad—not great either, but, you know, hunger makes everything taste better. Anyway, hope your grill session’s a success, and may your pork steaks reign supreme at your next bash.
Ingredients
- 4 pork shoulder steaks (about 1 inch thick) — I’ve used boneless too, and honestly, it’s still good, just maybe a bit less juicy
- 3 tablespoons olive oil — Sometimes I use canola if I’m low, nobody notices
- 2 teaspoons kosher salt — Table salt works in a pinch, just use a smidge less
- 1.5 teaspoons black pepper — More if you, like my dad, enjoy a peppery sneeze
- 2 teaspoons smoked paprika — Regular sweet paprika also fine, it’s just more tame
- 1 teaspoon garlic powder (not garlic salt!)
- 1 teaspoon onion powder — Though I’ve forgotten it before and nobody staged a protest
- 3/4 cup BBQ sauce (your favorite—my grandmother always swore by Maull’s, but I grab whatever bottle’s least sticky from last time)
- Optional: Pinch of cayenne if you like a kick—careful, though, my cousin once overdid it and we’re still talking about it
Instructions
-
1First, pat the pork steaks dry with paper towels—otherwise the seasoning just kinda slides off; this step feels silly but it works.
-
2Drizzle the olive oil over both sides. I rub it with my hands—messy, but it coats better than a brush.
-
3Mix together the salt, pepper, paprika, garlic powder, and onion powder in a little bowl. Sprinkle this over both sides of the steaks, then sort of massage it in (wait, is it called massaging when it’s raw meat? Never mind, just rub it in).
-
4Get your grill hot (medium-high)—I shoot for about 400°F, but don’t stress if you don’t have a thermometer. If you hold your hand over the grates and have to yank it away after 3 seconds, you’re good.
-
5Sear the pork steaks over direct heat for 3–4 minutes per side, until you get nice grill marks and some color. This is where I usually sneak a taste of sauce just to be sure it’s what I want.
-
6Move the steaks off to indirect heat (so they’re not right over the flames), brush with BBQ sauce (generously—the grill will eat some), close the lid, and let them cook another 8–12 minutes, flipping and saucing once or twice. Don’t worry if it gets a bit dark at the edges; that sticky-charry bit is gold.
-
7Check for doneness. They should be cooked through (about 145°F if you use a thermometer), but I go for maybe 150°F just because I don’t trust my grill. Nothing worse than cutting in and realizing it’s still oinking.
-
8Rest the steaks for 5 minutes. I always forget this and then remember halfway through eating. Makes a difference though.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!
