These Smoked Pork Steaks are not only easy to make but also incredibly flavorful with a homemade dry rub and are smoked to perfection!

Smoked Pork Steaks: The Ultimate Guide to Juicy, Flavorful Perfection

Smoking meats has become a cherished culinary art, transforming ordinary cuts into extraordinarily tender, smoky masterpieces. In recent years, the advent of electric pellet smokers, like the popular Traeger models, has democratized this craft, making it accessible to home cooks who might have once found it daunting. The beauty of these modern smokers lies in their “set it and forget it” convenience, allowing you to infuse your food with deep, complex flavors with minimal effort. However, whether you prefer the ease of a pellet smoker or the traditional charm of an offset smoker with wood chunks, this recipe for Smoked Pork Steaks promises an absolute win! It offers a unique and incredibly delicious way to utilize pork butt, moving beyond the standard pulled pork to deliver a truly special dining experience.

What Are Pork Steaks? Understanding Your Cut for Optimal Flavor

Pork steaks, often overlooked in favor of more common cuts, are a fantastic choice for smoking, renowned for their rich marbling and robust flavor. Unlike leaner pork chops, which are typically cut from the loin, pork steaks are expertly sliced from the pork butt or shoulder—specifically, the Boston butt. This section of the pig, located in the upper part of the front leg and shoulder, is rich in intramuscular fat and connective tissue. These elements, when subjected to low and slow smoking, break down beautifully, yielding incredibly tender, succulent, and juicy meat that simply melts in your mouth. You can often find pork steaks pre-cut at your local grocery store or butcher shop, usually in ½-inch thick pieces. If not readily available, simply ask your butcher to slice a boneless pork butt to your desired thickness. For this recipe, the inherent qualities of the Boston Butt make it an exceptional candidate, ensuring a flavorful result that truly benefits from the smoking process.

The Secret to Succulence: Mastering the Dry Brine Technique

One of the most impactful steps in preparing these smoked pork steaks for maximum flavor and juiciness is the dry brining process. While wet brining involves soaking meat in a saltwater solution, dry brining achieves the same remarkable results with far less fuss and mess. This technique involves generously seasoning the pork steaks with kosher salt and allowing them to rest uncovered in the refrigerator. The salt initially draws out moisture from the meat’s surface, creating a concentrated brine. This brine is then gradually reabsorbed by the meat, carrying the salt deep into the muscle fibers. This not only seasons the meat from the inside out but also modifies the muscle proteins, enabling them to retain more moisture during cooking. The result is exceptionally tender and juicy pork that resists drying out during the long smoking process.

For optimal results, your pork steaks should dry brine for at least 2 hours, and can go up to 12 hours for a deeper flavor infusion. After brining, a critical step is to allow the pork to come closer to room temperature before it enters the smoker. This typically takes about an hour. This gradual temperature equalization ensures that the meat cooks more evenly from edge to center, preventing the outer layers from overcooking while the core struggles to heat up. This simple yet effective practice contributes significantly to the overall tenderness and juicy perfection of your smoked pork steaks.

Crafting Your Signature Dry Rub (or Opting for Convenience)

While the convenience of a good quality store-bought pork rub is undeniable, creating your own homemade dry rub allows for complete customization of flavor and adds a personal touch to your smoked pork steaks. A well-balanced dry rub should incorporate a harmonious blend of savory, sweet, smoky, and subtly spicy elements. Our recommended homemade blend is designed to complement pork beautifully, featuring fresh cracked black pepper, smoked paprika to amplify the natural smoky notes, garlic powder, onion powder, chili powder for a hint of warmth, cumin for earthy depth, mustard powder for a tangy complexity, white pepper, aromatic oregano, and fragrant thyme. This blend not only delivers incredible flavor but also helps to form that coveted dark, flavorful crust, or “bark,” on the surface of the meat during smoking.

When applying this flavorful rub, ensure your pork steaks retain a slight moistness from the dry brining process. The moisture on the surface, drawn out by the salt, acts as a perfect binder, allowing the dry rub to adhere effectively and create that desirable crust. Resist the urge to pat the pork dry before applying the rub. Instead, put on some gloves and massage the seasoning thoroughly into both sides of each steak, ensuring every inch is coated evenly. If you notice any undissolved salt on the surface after brining, it’s wise to gently brush it off before applying the rub to prevent the final product from being overly salty.

Essential Ingredients for Perfectly Smoked Pork Steaks

Gathering all your ingredients before you begin ensures a smooth and enjoyable cooking process. Here’s what you’ll need to create these incredible smoked pork steaks:

• **Pork Steaks:** Approximately 5 slices, cut from a boneless Boston pork butt or shoulder, about ½-inch thick.
• **Kosher Salt:** 1-2 Tablespoons, for the essential dry brining step.

For the Homemade Dry Rub:

• 2 teaspoons fresh cracked black pepper
• 3 teaspoons smoked paprika
• 3 teaspoons garlic powder
• 3 teaspoons onion powder
• 3 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon mustard powder
• ½ teaspoon white pepper
• ½ teaspoon oregano
• ½ teaspoon thyme

For the Basting Sauce:

• 1 cup apple cider vinegar
• 2 Tablespoons Worcestershire sauce
• 1 Tablespoon olive oil
• 1 Tablespoon garlic paste (or minced garlic)

For the Finishing Touch:

• 1 cup of your favorite BBQ sauce

Step-by-Step Guide: How to Achieve Smoked Pork Steaks Perfection

1. Initial Prep: Dry Brine and Acclimatize

Place your 5 pork steaks onto a baking sheet. Season them evenly with a total of 1-2 tablespoons of kosher salt across all slices, not per steak. Transfer the baking sheet to the refrigerator and allow the pork to dry brine for a minimum of 2 hours, or up to 12 hours for maximum flavor penetration. Once brining is complete, remove the pork from the refrigerator and let it sit at room temperature for approximately 1 hour. This step is crucial for promoting even cooking. Approximately 15 minutes before you plan to cook, preheat your smoker to a consistent 225°F (107°C) with the lid closed.

2. Prepare the Flavorful Basting Sauce

In a smoker-safe saucepan, combine 1 cup of apple cider vinegar, 2 tablespoons of Worcestershire sauce, 1 tablespoon of olive oil, and 1 tablespoon of garlic paste (or finely minced garlic). Whisk these ingredients thoroughly until they are well integrated. This concoction will serve as your essential basting sauce, not only keeping the pork moist during the smoking process but also infusing it with a delightful tangy and aromatic flavor that builds layers of complexity.

3. Assemble Your Homemade Dry Rub

In a small mixing bowl or ramekin, combine all the dry rub components: 2 teaspoons fresh cracked black pepper, 3 teaspoons smoked paprika, 3 teaspoons garlic powder, 3 teaspoons onion powder, 3 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon mustard powder, ½ teaspoon white pepper, ½ teaspoon oregano, and ½ teaspoon thyme. Mix these spices thoroughly to ensure a uniform blend of flavors, ready to coat your pork steaks.

4. Apply the Dry Rub Generously

Once your dry rub is perfectly mixed, it’s time to apply it to the pork steaks. Wearing gloves is recommended for this step. Generously rub the seasoning mixture into both sides of each pork steak. If you notice any salt from the dry brine that hasn’t fully dissolved into the meat, gently brush it off before applying the dry rub to prevent an overly salty outcome. The natural moisture on the pork’s surface, drawn out during the brining period, will help the dry rub adhere beautifully, creating that desired flavorful crust during smoking.

5. The Smoking Process: First Phase with Basting

With your smoker preheated, carefully place the seasoned pork steaks directly onto the clean grill grates. Position the saucepan containing your basting sauce alongside the pork inside the smoker. Close the smoker lid and allow the pork steaks to smoke for 2 hours. Throughout this initial smoking phase, it is crucial to baste the pork steaks with the apple cider vinegar mixture every 30 minutes. This regular basting not only prevents the meat from drying out but also continuously infuses it with tangy, savory flavors, contributing to the development of a rich and deeply flavored bark.

6. Finishing Touches: BBQ Sauce and Final Smoke

After the initial 2 hours of smoking and basting, it’s time for the final, irresistible BBQ sauce coating. Open your smoker and generously brush your favorite BBQ sauce onto the top side of each pork steak. Close the lid and continue smoking for another 15 minutes, allowing the sauce to gently caramelize and set. Then, carefully flip the steaks, brush the other side with more BBQ sauce, and smoke for an additional 30 minutes. Continue cooking until the internal temperature of the pork steaks reaches 185°F (85°C), as verified with a reliable instant-read meat thermometer. This higher finishing temperature ensures that the connective tissues within the pork shoulder have fully broken down, yielding an exquisitely tender texture.

Once your smoked pork steaks reach the perfect internal temperature, carefully remove them from the smoker. Transfer them to a wooden cutting board, loosely tent them with foil, and allow them to rest for a full 10 minutes before slicing and serving. This essential resting period permits the juices to redistribute evenly throughout the meat, guaranteeing that every bite is as moist, tender, and flavorful as possible. Serve immediately and enjoy your perfectly smoked pork steaks!

Choosing the Right Wood for Smoking Pork Steaks

The type of wood you select for smoking significantly influences the final flavor profile of your pork steaks, allowing for a personalized culinary creation. Each wood imparts unique smoky notes, and experimenting can be half the fun. For this particular recipe, hickory wood pellets or chunks are highly recommended. Hickory provides a strong, classic, and savory smoke flavor that consistently pairs exceptionally well with pork, imparting a deep, traditional barbecue essence. However, if you prefer a different nuance, applewood is a fantastic alternative. It offers a milder, slightly sweet, and fruity smoke that beautifully complements the richness of pork without overpowering it. Other excellent choices include cherry wood, which delivers a mild, sweet, and subtly tart flavor along with a beautiful reddish hue to the meat, or pecan, which offers a subtly nutty and sweet smoke that’s stronger than fruit woods but generally milder than hickory. Feel free to explore these different wood types to discover your favorite combination and elevate your smoked pork steaks to new levels of flavor.

No Smoker? No Problem! Grilling Pork Steaks to Perfection

Don’t despair if you don’t have a dedicated smoker; you can still achieve wonderfully flavorful pork steaks on a conventional gas grill. The key is to adapt the cooking method to simulate the low-and-slow approach of smoking as closely as possible, ensuring tenderness and juicy results. Here’s a detailed guide to grilling your pork steaks:

• **Initial Preparation:** Begin by following all the initial steps outlined in the smoking recipe for dry brining and applying the homemade dry rub to your pork steaks. These foundational flavor layers are crucial, regardless of your cooking method.
• **Preheat Your Gas Grill:** Preheat your gas grill to a steady 325°F (160°C). Before placing any meat, ensure your grill grates are clean to prevent sticking and facilitate even heat distribution. If your grill features multiple burners, consider setting up a two-zone cooking environment: keep one side on medium heat and leave the other off, creating an indirect cooking area.
• **First Cook Phase:** Place the pork steaks over indirect heat if you’ve set up a two-zone system, or directly over medium heat if you’re using a single-zone setup. Cook the pork steaks for approximately 10 minutes per side. This initial cooking phase aims to achieve a nice sear and begin the cooking process.
• **Apply BBQ Sauce and Finish:** Liberally brush your favorite BBQ sauce onto both sides of the steaks. Reduce the grill’s heat slightly or move the steaks to a cooler part of the grill. Continue cooking, flipping the steaks occasionally, for an additional 2-4 minutes per side. This allows the BBQ sauce to caramelize and adhere beautifully without burning.
• **Check for Doneness:** The pork steaks are fully cooked and ready when they reach an internal temperature of 185°F (85°C). Always use an instant-read meat thermometer to ensure accuracy and food safety.
• **Rest Before Serving:** Just as with smoked steaks, it is vital to remove the grilled pork steaks from the heat and let them rest on a cutting board for 5-10 minutes before slicing and serving. This resting period allows the internal juices to redistribute, ensuring maximum tenderness and juiciness.

While grilling won’t replicate the deep, pervasive smoky flavor of a smoker, this method, when combined with our robust dry rub and tangy basting sauce, will still yield incredibly tender and flavorful pork steaks that are sure to impress.

Storing and Reheating Your Smoked Pork Steaks

Should you be fortunate enough to have any leftover smoked pork steaks – a rare occurrence, we predict! – proper storage ensures their deliciousness for future enjoyment. Place any cooled leftovers in an airtight container and store them in the refrigerator, where they will keep safely for up to 4 days. For the best reheating experience, avoid high heat, which can dry out the meat. Instead, gently warm the steaks in an oven preheated to a low temperature, around 250°F (120°C), adding a splash of broth or water to the container to maintain moisture. Alternatively, you can slice them thinly and quickly sear them in a lightly oiled pan until just warmed through. These methods help preserve their tender texture and rich flavor.

Serving Suggestions for a Complete Meal

Smoked pork steaks are remarkably versatile and serve as a fantastic centerpiece for any meal, pairing beautifully with a wide array of side dishes. For a classic barbecue experience, consider serving them alongside creamy coleslaw, hearty baked beans (especially those with smoky undertones), sweet corn on the cob, a comforting potato salad, or decadent macaroni and cheese. If you’re looking for lighter accompaniments, a fresh green salad with a vinaigrette dressing or a medley of roasted seasonal vegetables would be excellent choices. The robust, smoky flavor of the pork stands up well to both rich and fresh sides, making these steaks a perfect addition to backyard gatherings, family dinners, or any occasion that calls for deeply flavorful, tender meat.

More Delicious Smoked and Pork Recipes to Explore

• Smoked Pork Belly
• Smoked Rump Roast
• Smoked Pulled Pork
• Smoked Pork Tenderloin
• Smoked Cajun Smashed Potatoes
• Herb Crusted Pork Roast

Recipe: Smoked Pork Steaks

Recipe Overview

These Smoked Pork Steaks are incredibly easy to prepare and burst with flavor, thanks to a simple homemade dry rub and perfect smoking techniques. Smoked to tender, juicy perfection, they make for an unforgettable meal.

Prep Time: 2 hours | Cook Time: 2 hours 45 minutes | Total Time: 4 hours 45 minutes

Servings: 5

Author: Brandie Skibinski

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Ingredients List

For the Pork Steaks:

• 5 slices pork steak (boneless Boston pork butt or shoulder, sliced into about ½” thick pieces)
• 1-2 Tablespoons kosher salt

For the Basting Sauce:

• 1 cup apple cider vinegar
• 2 Tablespoons Worcestershire sauce
• 1 Tablespoon olive oil
• 1 Tablespoon garlic paste (or minced garlic)

For the Homemade Dry Rub:

• 2 teaspoons fresh cracked black pepper
• 3 teaspoons smoked paprika
• 3 teaspoons garlic powder
• 3 teaspoons onion powder
• 3 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon mustard powder
• ½ teaspoon white pepper
• ½ teaspoon oregano
• ½ teaspoon thyme

For Finishing:

• 1 cup of your favorite BBQ sauce

Detailed Instructions

1. **Dry Brine the Pork:** Place the 5 slices of pork steak onto a baking sheet. Season them evenly with a total of 1-2 Tablespoons kosher salt. Refrigerate for at least 2 hours, or up to 12 hours for deep flavor.
2. **Bring to Room Temperature:** Remove the pork from the refrigerator and let it sit at room temperature for about 1 hour before cooking.
3. **Preheat Smoker:** Approximately 15 minutes before you are ready to cook, preheat your smoker to 225°F (107°C) with the lid closed.
4. **Prepare Basting Sauce:** In a smoker-safe saucepan, whisk together 1 cup apple cider vinegar, 2 Tablespoons Worcestershire sauce, 1 Tablespoon olive oil, and 1 Tablespoon garlic paste.
5. **Mix Dry Rub:** In a small bowl, combine all dry rub ingredients: 2 teaspoons fresh cracked black pepper, 3 teaspoons smoked paprika, 3 teaspoons garlic powder, 3 teaspoons onion powder, 3 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon mustard powder, ½ teaspoon white pepper, ½ teaspoon oregano, and ½ teaspoon thyme. Mix thoroughly.
6. **Apply Dry Rub:** Rub the blended seasoning generously into both sides of the pork steaks. If any undissolved salt remains from brining, gently brush it off before applying the rub to avoid over-salting. The moisture on the pork’s surface will help the rub adhere.
7. **Initial Smoking and Basting:** Place the rubbed pork steaks directly onto the smoker’s grill grates. Place the saucepan with the basting sauce in the smoker alongside the pork. Smoke for 2 hours, making sure to baste the pork steaks every 30 minutes with the sauce.
8. **Apply BBQ Sauce and Finish Smoking:** After 2 hours, brush 1 cup of your favorite BBQ sauce onto the top of the pork steaks. Smoke for 15 minutes. Then, flip the steaks, brush the other side with BBQ sauce, and continue smoking for an additional 30 minutes, or until the internal temperature reaches 185°F (85°C).
9. **Rest and Serve:** Once cooked, remove the pork steaks from the smoker and let them rest on a wooden cutting board for 10 minutes before slicing and serving. Enjoy!

Helpful Notes and Tips

• When purchasing, look for a boneless pork butt or shoulder. Trim any significant excess fat, though leave some for flavor. Then, slice it into ½-inch thick steaks. Your butcher can typically assist with this.
• The dry brining time with salt should be at least 2 hours and can extend up to 12 hours. Using 1-2 tablespoons of kosher salt total for 5 steaks helps ensure deep flavor without making the meat overly salty.
• Choose any BBQ sauce you love; its flavor will be prominent in the final product.
• **Grilling Method (No Smoker):** If you don’t have a smoker, you can still grill these delicious pork steaks. Follow all the dry brining and seasoning steps as described. Preheat your gas grill to 325°F (160°C), ensuring the grates are clean. Cook the pork steaks for approximately 10 minutes per side. After this, brush them with BBQ sauce and cook for an additional 2 minutes per side until the internal temperature reaches 185°F (85°C). Always remember to let the meat rest before serving.

Recipe Information

• **Course:** Main Course, Smoker
• **Cuisine:** American

Nutritional Information

Calories: 337kcal | Carbohydrates: 31g | Protein: 32g | Fat: 8g | Sodium: 3560mg | Fiber: 2g | Sugar: 20g

Nutritional Disclaimer

Please note that “The Country Cook” is not a registered dietician or nutritionist. All nutritional information provided is an estimate based on the ingredients used. If precise calorie counts and other nutritional values are important for your dietary needs, we recommend independently running the ingredients through a reputable online nutritional calculator. Actual calorie and nutritional values can vary significantly depending on the specific brands and precise quantities of ingredients used.

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