Pork Steak

[thirtydaZe]

Got a couple last night at No Frills as i was making might nightly round.  I remember eating them when i was young, but it's been years now.

My understanding is to marinade them in teriyaki a few hours prior to grilling.

Question is, anyone have a solid internal temp on the steaks?  145* like chops?

My understanding is, the pork steak is a butt trimmed into steaks.

[Habanero Smoker]

In my area pork steaks are generally cut form the sirloin end of the ham, so the 145°F should work. If it is from the butt, I would cook them like I do spare ribs, the use a fork to test for tenderness.

[thirtydaZe]

hmm, interesting.  if at 145* they seem tender, despite the location of the cut, 145* will be safe to eat?

[OldHickory]

hmm, interesting.  if at 145* they seem tender, despite the location of the cut, 145* will be safe to eat?

Should not be a problem, I do that temp all the time. When you do the rest before eating, it will rise to near 150*

[hal4uk]

"Pork steaks" are usually (at least in the midwest and south) sliced from the butt.
These days, you ain't gonna see much price difference if you just buy "assorted chops" which will have much less gristle and such.

Don't get me wrong --- I've had a LOT of "pork steaks", and they can be delicious...
But, they used to be dirt cheap, and they ain't anymore.
Anyhow, you can pretty much do anything with them that you would with a pork chop.

[KyNola]

hmm, interesting.  if at 145* they seem tender, despite the location of the cut, 145* will be safe to eat?

Really short answer to your question about safe to eat?  Yes it is safe to eat.  Even the Feds proclaimed that temp on pork is good to go.

[Ka Honu]

Anyhow, you can pretty much do anything with them that you would with a pork chop.

... and they make much better tasso.

[Habanero Smoker]

If the steaks are cut from the ham, it doesn't have as much connective tissue, so 145°F should work fine. If it is cut from the shoulder then you need additional time and a higher internal temperature to break down some of the connective tissue. The 145°F if the new USDA standard for pork; I usually cook the leaner cuts of pork to 140 - 142°F.  A steak will not generally have any additional rise in temperature.

You should easily tell where the steaks were cut from. If it is a deep red color, it comes from the shoulder or picnic area. If it is a light pale red, it is from the ham or it could be part of the loin.

[thirtydaZe]

All said and done they turned out very pretty looking, should have been photo worthy, but i skipped it.  as far as taste goes, not real impressed.  they were gristlely, the teriyaki gave the meat a nice sweet flavor, but hands down, not my favorite episode of grilling.

Prob. won't venture down the pork steak road again anytime, unless i see something that looks a little cleaner.

[Ka Honu]

As noted, it's a crosscut of butt or ham (butt here) and pretty versatile.  I'll grill them occasionally (for a change of pace or if I run out of chops) but usually use them to make (heavily spiced and smoked) tasso - a "must have" for many Cajun/Creole dishes.

[Tenpoint5]

All said and done they turned out very pretty looking, should have been photo worthy, but i skipped it.  as far as taste goes, not real impressed.  they were gristlely, the teriyaki gave the meat a nice sweet flavor, but hands down, not my favorite episode of grilling.

Prob. won't venture down the pork steak road again anytime, unless i see something that looks a little cleaner.

Get in touch with Seemore they have a great marinade that they use on pork steaks. Comes out of the Bradley just like the best damn Ham steak you ever had. We made them at the first MWSO

[hal4uk]

Anyhow, you can pretty much do anything with them that you would with a pork chop.

... and they make much better tasso.

"pretty much" being the key phrase  :-[