Skillet Pork Steak (Pork Seasoning Rub + Cast Iron)
BBQ pork steak should be liberally seasoned with a dry rub before being grilled at 350°F for 10-15 minutes per side until they reach an internal temperature of 145°F. Allow the steaks to rest for 5 to 10 minutes before serving. Also known as Boston butt, pork butt, or pork blade steak, pork steak is one of the most versatile cuts of pork.
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Preheat a gas or charcoal grill to 450 degrees F. 4. Remove the chops from the marinade and then brush with the olive oil and sprinkle with the pepper and the remaining half teaspoon of salt. 5. Grill pork steaks about 4 minutes per side, or until they reach an internal temperature of 140 degrees F.
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Seasoning Techniques. There are a few different techniques you can use to apply the seasonings to your pork steak: **Dry Rub**: This method involves rubbing the seasonings directly onto the surface of the pork steak. Make sure to coat the entire steak evenly for consistent flavor. **Marinade**: If you have some extra time, consider marinating.
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Instructions. Mix together garlic salt, paprika, brown sugar and black pepper. Rub seasoning mixture into both sides of the thawed pork steak. Let the steaks dry marinate for minimum 15 minutes. Heat the grill to high heat. For a grill with a temperature around 500, grill on each side for 2 minutes.
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Instructions. Place your pork steak in a container with the light beer to marinate it for a minimum of 1 hour and up to overnight. Preheat the grill to 325°F. Place pork steaks on a plate and pat them dry with a paper towel. Mix the dry rub ingredients in a bowl.
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Gas Grill. Preheat the gas grill to medium-high heat. Clean and oil the grates to prevent sticking. Place the pork steaks on the grill and cook for 4-5 minutes per side. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
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Instructions. Preheat your grill to medium-high heat or preheat your oven to 375°F (190°C). In a small bowl, combine the thyme leaves, rosemary leaves, minced garlic, olive oil, salt, and pepper to create the herb crust mixture. Pat the pork shoulder steaks dry with a paper towel and season them with salt and pepper.
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Instructions. Make the seasoning. Combine all ingredients in a bowl, stirring with a whisk or fork to break up any clumps of brown sugar. Use or store. Store in an airtight container for up to 6 months. Sprinkle liberally onto pork chops before grilling, baking, or searing.
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Preheat the oven to 350 degrees F (177 degrees C). Heat the oil in a large cast iron skillet over medium-high heat, until screaming hot. Trim any excess fat off of each pork steak. Pat dry with paper towels on each side. Season with salt, pepper and garlic powder on both sides.
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Baking. Baking pork steaks is a great option if you want to cook them without any added fat. To bake pork steaks, preheat your oven to 350°F and place the steaks in a baking dish. Season the steaks with your favorite spices and bake for 25-30 minutes, or until they reach an internal temperature of 145°F.
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Combine all of the spices in a small bowl. Rub the spice mixture all over the pork steaks. Heat a large skillet over medium-high heat and add the olive oil. Add the pork steaks to the skillet and cook for 3-5 minutes per side until cooked through. Serve with your favorite sides.
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Wipe the pork steaks with a paper towel then slather with yellow mustard and season on all sides with Rib Rub or Sweet Rub. Smoke. With your smoker preheated to 275 degrees F, place the seasoned pork steaks directly on the grill grates. Close the lid, and smoke for 2 hours. Braise.
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Preheat. Preheat your cleaned and oiled grill to medium heat ( 350-400°F or 177-205°C ). Combine ½ tablespoon of salt, ½ tablespoon of paprika, 1 teaspoon of ground black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder, and then set it aside for later. Prepare steaks.
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Pat the pork steak dry and season both sides of the steaks with the seasoning mixture. Place the steaks on the grill and cook for 20-25 minutes per side. Brush both sides of the pork steak with barbecue sauce and cook for 5-6 more minutes per side until the sauce is caramelized and the steaks reach an internal temperature of 140 degrees Fahrenheit.
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Place all the dry spices together in a medium mixing bowl. Reserve ¼ cup to make the barbecue sauce. Set aside. Dry the pork steaks with paper towels. Season each cut of meat generously with the dry rub. Place the steaks in the refrigerator for a couple of hours or overnight.
