Grilled to perfection and served with a side of horseradish cream, this steak will be your new go-to for grilling season!
- dry brine, optional (see recipe notes)
- 4 pork steaks, cut 3/4" - 1" thick
- cooking oil
- dry rub, optional
- 2 cups BBQ sauce of choice, divided plus more for serving
- 1/2 cup water
- 1 cup sour cream
- 1/3 cup prepared horseradish
- 1 tsp. Dijon mustard
- See recipe notes for dry brining if using.
- Lay the Schnucks pork steaks out on a baking sheet and rub the steaks with a light coating of cooking oil. Add dry rub if using. Set aside in a cool place on the counter while building the fire.
- Prepare the grill using the indirect method of grilling with coals on one side and meat on the other. Using a good temperature gauge, get the coals hot but not glowing and keep the grill temperature around 250°F. Option to add a smoke flavor by laying 1 - 2 chunks of apple, cherry or hickory wood on top of the coals (do not soak in water).
- Place the pork steaks on the grill on the opposite side of the coals. If possible, try to leave a small amount of space between the pork steaks so they are not touching. Close the lid and let the grill do its work, watching the grill temperature to stay under 250°F. Grill for about 1 hour and 15 minutes, depending on the size of the steaks and temperature of the grill.
- Meanwhile, in a small saucepan, bring 1/2 cup BBQ sauce to a simmer over medium-low heat and turn off once warm. In a small bowl, prepare the horseradish cream by combining sour cream, prepared horseradish sauce, Dijon mustard and salt and pepper to taste. Store in the refrigerator until serving time.
- Start temping the pork steaks at 45 minutes using a good instant read thermometer and tongs to access the side of the pork steak. Do not allow the tip of the thermometer to touch bone, but insert the thermometer at least one-inch into the meat. Temp a steak on one side of the grill and one on the other side. Temp every 15 minutes until the temperature reaches 165°F. When the steaks have reached this temperature, pull them off the grill, slather with 1/2 cup BBQ sauce and allow to rest.
- Prep the grill for reverse searing by bringing the grill up to 375° - 400°F. Open the lid to the grill and allowing the coals to get red hot. Add a few more pieces of charcoal if needed.
- Meanwhile, add 1 cup of BBQ sauce and water to a grill safe pan or aluminum roasting pan. Set aside by the grill.
- When the coals are red with gray ash and the grill has reached a temperature of 350°F - 400°F, add the pork steaks to the grill over the coals. Allow them to brown and the sauce to caramelize, about two minutes per side. Then, starting with the steak put on the grill first, flip the steaks over. Using the remaining 1/2 cup BBQ sauce, slather pork steaks and repeat this process twice, until the pork steaks have taken on some color and char and the sauce is caramelized. Remove from the grill and into the prepped grill safe pan, submerge pork steaks into the sauce. If necessary, add another half cup water.
- Cover pan tightly with aluminum foil and set back on the grill on the indirect side or place in a 325°F oven. Close the cover and let the pork steaks roast in the sauce for 15 minutes. Pork steaks will be tender, juicy and fully cooked. Serve with prepared horseradish cream. Enjoy!
Prep pork steaks using this simple dry brine that is particularly good with steak, chicken and pork of any cut!
- Mix together 4 tablespoons salt, 1 tablespoon pepper and 2 tablespoons garlic salt. Sprinkle the mixed seasonings evenly over both sides of the pork steaks.
- Stack the pork steaks up and wrap well in film twice.
- Store in the fridge for at least 24 hours or as long as three days.
- When ready to use, remove the steaks from the fridge at least an hour before grilling.