It’s my dad’s birthday tomorrow and he asked me to “do the sous vide thing and make us pork steaks”. What would you guys recommend for these? I’ve searched the sub and seen a variety of approaches.
I was going to dry brine them overnight and then salt / pepper / garlic powder and cook. Dry brine/ fridge then finish on the grill. Thoughts on time and temp? Any advice appreciated.
by jrl07a
7 Comments
Those look awesome, I’ve never had a pork steak, but I love your idea of brining overnight. If it was me I would put them in the bath at 202 degrees for a few hours and then seer them on a hot grill.
Not precisely what you’re doing, but dang close. Watch this video from ChefSteps and give it a try. It makes the best “pork chop” steaks I’ve ever eaten. Father in law asked for this as his birthday dinner. I didn’t even know he knew my name.
[ChefSteps Ultimate Pork Shoulder Steak](https://www.youtube.com/watch?v=gzXXKTEQOJc)
Trim off a little fat, if you don’t it will give it a foul taste
Salt and vacuum seal day of (I’ve found pork to get a little over “cured” with a 24 hour brine and it better to avoid any other spices in bag) > cook at 135 for 1.5-3 hours > ice bath to fridge if you want or just pat dry as best you can > grill (trying not to let internal temp climb above 140ish) > enjoy.
All personal preference here. Do anything and keep the final temp around 140 and it’ll be great.
I did some at 135 for 3 or 4 hours. Maybe a little longer? Turned out great.
https://preview.redd.it/o4u5cafd3hze1.jpeg?width=3024&format=pjpg&auto=webp&s=edee718e27bc2ed869ff23226e42d3cb1bb2c9e2
Report back how you did it. I love BBQ pork steak but I’d be interested in a different method
Pork steak? You must be from STL! After the cook in sv and grill sear, put it in a roasting pan with some Maulls bbq sauce and Busch mix and let it simmer a little bit. Should melt in your mouth. Good luck!