Grilled Pork Steaks are the ultimate pork chop recipe. This Pork Steak recipe works with any cut of pork chop, from the center cut to the Pork T-Bone. The key tip is to make sure you pull the steaks off the grill before they overcook.
In our travels at cooking events and with friends, there is often a general misperception that there is a certain pork cut that defines a “pork steak”. The reality is that pork steak is the same as pork chop. It’s a cut of pork from the pork loin primal cut. The terms can be used interchangeably.
Table of Contents
Ingredients
Your grocery store should have all of the ingredients accessible.
- Pork Steaks – The most common cut will be the center-cut, boneless or bone-in pork chop. This is typically the center of the pork loin cut into smaller individual steaks. This is a great cut to use. Be sure that you ask the butcher for a thick cut (preferable 1 1/2 inches thick if possible).
- Olive Oil – Adding a touch of olive oil acts as a binder to help your seasoning stick to the meat.
- Seasoning – A good savory pork seasoning is best for this recipe. Use your favorite commercial rub or consider making one of our dry rubs.
If all you can find are thin pork steaks then follow our guidance on how to grill thin steaks, which is hot and fast. This method works for beef steaks and pork steaks alike.
Preparation for Grilled Pork Steaks
Be sure your pork steaks start out dry. We like to pat them down with a paper towel and then place them on a sheet tray. Then lightly coat with olive oil and season generously apply the pork rub.
You can do this the day before if you have the time, and get a good dry brine from the salt. If you do, then cover the pork steaks with plastic wrap and store them in the refrigerator.
How to Grill Pork Steaks
This is the most common technique we use for any steak. This two-zone method of grilling allows us to control the sear and prevent burning and finish the pork steaks over an indirect heat source.
- Preparation: Prepare your grill for two-zone grilling, targeting 500 degrees Fahrenheit in your grill thermometer.
- Grill Direct: Place the pork steaks on the grill grates over the direct heat side of the grill. Grill for 3 minutes or until you see grill marks form and then flip. Continue grilling for 3 minutes until you see grill marks on this side. Then, using your long tongs, move them to the indirect side of the grill and close the lid.
- Grill Indirect: Continue grilling indirect for 6 to 8 minutes or until the internal temperature of the thickest part of the pork steak reads 135 degrees F for medium rare, or 140 degrees F for medium. Remove and let rest on a cutting board. Slice and serve.
Expert Tip
Be sure that you have a good instant read thermometer and remove the pork steaks when the internal temperature reaches no higher than 140 degrees. This will allow carry over cooking to occur and avoid overcooking the steaks.
The USDA recommends all pork be cooked to 145 degrees F. So if you do have concerns about the source of your pork be sure to follow the USDA guidelines.
Frequently Asked Questions (FAQ)
There is no reason to let steaks come to room temperature prior to grilling. This is a food myth. In one hour the interior of a steak is still at refrigerator temperature. Your best outcome is making sure your grill is hot and the grates clean.
A pork steak is any steak cut (also called pork chop) from the pork loin primal cut. The full loin runs from the end of the pork shoulder and extends to the pork ham or pork sirloin.
For thin pork steaks, we recommend cooking hot and fast. For thicker cuts, we like to grill using the two-zone grilling method. Alternatively, you can reverse sear the steaks which is smoking first and finishing over a hot source.
The average pork steak should be done in less than 15 minutes if cooked at the proper grill temperature. Always use a good instant-read thermometer and cook to internal temperature, not time.
Best Side Dishes For Grilled Pork Steaks
Anytime we grill pork steaks we like to have a starch and a salad or veggie. Here are some of our favorites, or you can explore all our side dishes.
- Parsnip Purée – This is especially delicious if you have opted for a compound butter or brown butter topping.
- Grilled Broccolini – Probably our number one veggie in our house. It grills fast (while your steaks are on indirect) and the flavor is amazing.
- Black Bean Salad – Easy to make in advance so you can serve cold when your steaks are done.
Tools Used
- Long Tongs – Any time you grill long tongs protect your arm hair.
- Instant Read Thermometer – A good instant-read meat thermometer is a must for perfectly grilled meats. We use the ThermoWorks Thermapen One ($129) and the ThermoPop ($35).
About Vindulge
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.
Now on 2nd edition
Fire + Wine Cookbook
“This book is a one-stop guide for anyone truly interested in elevating their BBQ experience into a culinary work of art.”
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Grilled Pork Steaks
Equipment
Ingredients
- 2 thick pork steaks, (Consider 1 1/2 inches thick for each ideally. If boneless it will weigh in closer to 1 1/2 pounds.)
- 1 tablespoon extra virgin olive oil
- 2 teaspoons pork seasoning
Instructions
- Preparation: Prepare your grill for two-zone grilling targeting 500 degrees Fahrenheit in your grill thermometer. Dry the pork steaks with a paper towel and then place them on a sheet pan. Lightly coat the steaks with olive oil and apply the pork rub on all sides.
- Grill Direct: Place the pork steaks on the grill grates over the direct heat side of the grill. Grill for 3 minutes or until you see grill marks form and then flip. Continue grilling for 3 more minutes until you see grill marks. Then, using your long tongs, move them to the indirect side of the grill and close the lid.
- Grill Indirect: Continue grilling indirect for 6 to 8 minutes or until the internal temperature of the thickest part of the pork steak reads 135 degrees F for medium rare, or 140 degrees F for medium. Remove and let rest on a cutting board. Slice and serve.
- Optional: If you want to add a fun topping consider a compound butter. Add when the steaks are resting. Or consider slicing and adding a sage brown butter sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
