18 Savory Smoked Pork Steak Recipes for Grilling Enthusiasts

Nothing beats the mouthwatering aroma of smoked pork steak sizzling on the grill, especially when you’re surrounded by friends and family eager to dig in. Whether you’re a seasoned grill master or just starting out, our roundup of 18 savory smoked pork steak recipes is sure to inspire your next backyard barbecue. From classic flavors to bold new twists, get ready to fire up the grill and impress everyone at the table.

Hickory-Smoked Pork Steak with Brown Sugar Glaze

Elevate your BBQ game with this hickory-smoked pork steak that’s slathered in a sticky brown sugar glaze. Perfect for those lazy summer afternoons when you want to impress without the stress.

Ingredients

• 2 pork shoulder steaks, about 1 inch thick
• A generous sprinkle of salt and pepper
• 1/2 cup of brown sugar, packed
• A couple of tbsp of apple cider vinegar
• A splash of water
• 1 tbsp of smoked paprika
• A dash of garlic powder

Instructions

1. Preheat your smoker to 225°F using hickory wood chips for that authentic smoky flavor.
2. Season both sides of the pork steaks with salt, pepper, smoked paprika, and garlic powder. Let them sit for 10 minutes to absorb the flavors.
3. Place the steaks in the smoker. Smoke for about 3 hours, or until the internal temperature hits 145°F. Tip: Keep the smoker’s lid closed as much as possible to maintain a consistent temperature.
4. While the steaks smoke, mix brown sugar, apple cider vinegar, and water in a small saucepan over low heat. Stir until the sugar dissolves and the glaze thickens slightly, about 5 minutes.
5. Brush the glaze over the steaks during the last 30 minutes of smoking. Tip: Apply the glaze in layers for a deeper flavor and glossier finish.
6. Remove the steaks from the smoker and let them rest for 5 minutes before serving. Tip: Resting allows the juices to redistribute, making every bite succulent.

Here’s the deal: the pork steak comes out fork-tender with a caramelized crust that’s sweet, smoky, and slightly tangy. Serve it sliced over a heap of creamy coleslaw or alongside grilled corn for that ultimate BBQ feast.

Applewood-Smoked Pork Steak with Garlic Butter

Transform your dinner into a smoky, buttery masterpiece with this Applewood-Smoked Pork Steak. Trust us, your taste buds will thank you.

Ingredients

• 2 pork steaks, about 1 inch thick
• A couple of tablespoons of olive oil
• A generous sprinkle of salt and pepper
• 2 tablespoons of garlic butter (because more is always better)
• A splash of apple cider vinegar
• A handful of applewood chips for smoking

Instructions

1. Preheat your smoker to 225°F and toss in those applewood chips for that irresistible smoky flavor.
2. Rub the pork steaks with olive oil, then season them liberally with salt and pepper. Pro tip: Let them sit for 10 minutes to absorb all those flavors.
3. Place the steaks in the smoker. Smoke for about 1.5 hours or until the internal temperature hits 145°F. Remember, patience is key here.
4. While the pork is smoking, melt the garlic butter and mix in a splash of apple cider vinegar for a tangy twist.
5. Once the pork hits the right temp, brush it with the garlic butter mixture. Smoke for another 10 minutes to let the flavors marry.
6. Remove from the smoker and let it rest for 5 minutes. This keeps all those juicy flavors locked in.

Here’s the deal: The pork comes out incredibly tender with a perfect smoky crust. Serve it sliced over a bed of creamy mashed potatoes or chop it up for a next-level sandwich. Either way, it’s a game-changer.

Spicy Chipotle Smoked Pork Steak

Whip up a storm with this Spicy Chipotle Smoked Pork Steak that’s all about bold flavors and smoky goodness. Perfect for those who love a little heat with their meat.

Ingredients

• 2 lbs pork shoulder steak, about 1-inch thick
• A good glug of olive oil
• 2 tbsp chipotle powder
• 1 tbsp smoked paprika
• A couple of garlic cloves, minced
• 1 tsp salt
• A splash of apple cider vinegar
• 1/2 cup chicken broth

Instructions

1. Preheat your smoker to 225°F. Soak wood chips in water for at least 30 minutes before smoking.
2. Rub the pork steaks all over with olive oil. This helps the spices stick and keeps the meat juicy.
3. Mix chipotle powder, smoked paprika, minced garlic, and salt in a bowl. Massage this spice mix into the pork steaks thoroughly.
4. Place the pork steaks in the smoker. Add the soaked wood chips for that deep smoky flavor. Smoke for 3 hours, maintaining the temperature at 225°F.
5. After smoking, transfer the pork steaks to a baking dish. Pour apple cider vinegar and chicken broth around the steaks to keep them moist.
6. Cover the dish with foil and bake in a preheated oven at 275°F for 1.5 hours. This slow cook makes the meat fall-off-the-bone tender.
7. Remove from oven, let rest for 10 minutes. This lets the juices redistribute, making every bite succulent.

Dig into steaks that are smoky, spicy, and incredibly tender. Serve them atop a heap of creamy mashed potatoes or slice thin for killer tacos.

Maple-Glazed Smoked Pork Steak with Rosemary

Savory meets sweet in this knockout dish that’ll have your taste buds dancing. Maple-glazed smoked pork steak with rosemary is the weeknight hero you didn’t know you needed.

Ingredients

• 2 pork shoulder steaks, about 1 inch thick
• A generous glug of maple syrup
• A couple of fresh rosemary sprigs
• A splash of olive oil
• 1 tsp smoked paprika
• Salt and pepper, just enough to season

Instructions

1. Preheat your smoker to 225°F. Soak your wood chips if you’re using them.
2. Rub the pork steaks with olive oil, then season both sides with smoked paprika, salt, and pepper.
3. Place the steaks in the smoker. Throw in a couple of rosemary sprigs for that aromatic punch. Smoke for about 2 hours, or until the internal temp hits 145°F.
4. While the pork smokes, warm up the maple syrup in a small pan over low heat. Keep it warm but don’t let it boil.
5. Once the pork hits temp, brush each steak with the warm maple syrup. Smoke for another 10 minutes to let the glaze set.
6. Remove from the smoker and let rest for 5 minutes. This lets the juices redistribute, making every bite succulent.

Velvety texture with a smoky-sweet crust that’s downright addictive. Serve it sliced over a heap of creamy polenta or alongside a crisp apple slaw for a meal that’s anything but ordinary.

Smoked Pork Steak with Bourbon BBQ Sauce

Make your taste buds dance with this smoky, bourbon-kissed masterpiece that’s begging to be the star of your next BBQ.

Ingredients

• 2 lbs pork steak (about 1 inch thick)
• 1 cup of your favorite BBQ sauce
• a splash of bourbon (about 2 tbsp)
• a couple of garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp ground black pepper
• 1/2 tsp salt
• a drizzle of olive oil

Instructions

1. Preheat your smoker to 225°F. Soak wood chips in water for 30 minutes if you’re using them.
2. Rub the pork steaks with olive oil, then season both sides with smoked paprika, black pepper, and salt.
3. Place the pork steaks in the smoker. Smoke for 3 hours, or until the internal temperature hits 145°F. Tip: Keep the smoker’s lid closed as much as possible to maintain temperature.
4. While the pork smokes, mix BBQ sauce, bourbon, and minced garlic in a small saucepan. Simmer on low for 10 minutes, stirring occasionally. Tip: Let the sauce cool slightly before brushing it on the pork to prevent burning.
5. Brush the pork steaks with the bourbon BBQ sauce during the last 30 minutes of smoking. Tip: Apply the sauce in thin layers to build flavor without making the meat soggy.
6. Remove the pork steaks from the smoker and let them rest for 10 minutes before slicing.

Tender with a perfect smoky crust, each bite delivers a punch of bourbon sweetness. Serve it sliced over creamy polenta or pile it high on a toasted bun for a sandwich that steals the show.

Pineapple-Ginger Smoked Pork Steak

Slice into summer with this Pineapple-Ginger Smoked Pork Steak—juicy, smoky, and packed with a tropical kick that’ll have your taste buds dancing. Fire up the smoker; it’s time to turn ordinary pork into a flavor bomb.

Ingredients

• 2 pork steaks, about 1 inch thick
• A generous glug of soy sauce
• A couple of tablespoons of brown sugar
• A splash of pineapple juice
• 1 tablespoon of freshly grated ginger
• 2 cloves of garlic, minced
• A pinch of red pepper flakes

Instructions

1. In a bowl, mix soy sauce, brown sugar, pineapple juice, ginger, garlic, and red pepper flakes to create your marinade. Tip: Fresh ginger packs more punch than powdered.
2. Place pork steaks in a zip-lock bag, pour marinade over, seal, and chill for at least 4 hours—overnight for deeper flavor.
3. Preheat your smoker to 225°F. Tip: Use fruitwood like apple or cherry for a sweeter smoke that complements the pineapple.
4. Remove steaks from marinade (save it!) and smoke for 2 hours, or until internal temp hits 145°F. Tip: Baste with reserved marinade halfway through for extra juiciness.
5. Let rest for 10 minutes before slicing against the grain. Serve with grilled pineapple rings for a full tropical experience.

You’ll love the caramelized edges and how the ginger cuts through the richness. Try stacking slices on Hawaiian rolls with a drizzle of the reduced marinade for killer sliders.

Smoked Pork Steak with Honey Mustard Marinade

Dive into this smoky, sweet, and tangy masterpiece that’s about to become your grill’s best friend. Perfect for those lazy summer evenings or when you’re just craving something downright delicious.

Ingredients

• 2 lbs pork steak (about an inch thick)
• A generous 1/4 cup of honey
• A couple of tbsp of Dijon mustard
• A splash of apple cider vinegar
• 1 tbsp of smoked paprika
• A pinch of salt and black pepper
• 2 cloves of garlic, minced

Instructions

1. In a bowl, whisk together the honey, Dijon mustard, apple cider vinegar, smoked paprika, salt, pepper, and minced garlic until smooth. Tip: If the honey is too thick, warm it slightly for easier mixing.
2. Place the pork steaks in a large resealable bag and pour the marinade over them. Seal the bag and massage the marinade into the meat. Refrigerate for at least 4 hours, or overnight for deeper flavor. Tip: Flipping the bag halfway through ensures even marination.
3. Preheat your smoker to 225°F. While it heats up, let the pork sit at room temperature for about 30 minutes.
4. Smoke the pork steaks for about 2.5 hours, or until the internal temperature hits 145°F. Tip: Use a meat thermometer to avoid overcooking.
5. Let the steaks rest for 10 minutes before slicing against the grain.

Serve these juicy steaks with a side of grilled veggies or pile them high on a bun for the ultimate sandwich. The smoke-kissed edges and the sticky, sweet glaze? Absolutely unbeatable.

Peppercorn-Crusted Smoked Pork Steak

You’ve gotta try this Peppercorn-Crusted Smoked Pork Steak—it’s a game-changer. Bold flavors, smoky vibes, and that crust? *Chef’s kiss*.

Ingredients

• 2 pork steaks, about 1 inch thick
• A hefty sprinkle of coarse black peppercorns
• A couple of tbsp of olive oil
• A splash of apple cider vinegar
• 2 cloves of garlic, minced
• A pinch of salt
• 1 cup of hickory wood chips for smoking

Instructions

1. Preheat your smoker to 225°F. Soak those hickory wood chips in water for 30 minutes—trust me, it’s worth the wait.
2. Rub the pork steaks with olive oil, then press the peppercorns into both sides. Don’t be shy; pack ’em in.
3. Mix the apple cider vinegar, minced garlic, and salt in a bowl. Brush this magic mix over the steaks for an extra flavor kick.
4. Place the steaks in the smoker. Add those soaked wood chips to the coals. Smoke for 2 hours, or until the internal temp hits 145°F.
5. Let the steaks rest for 5 minutes before slicing. This keeps all those juicy flavors locked in.

Kick back and savor that smoky, peppery crust with a tender, juicy center. Slice it up for sandwiches, or go fancy with a side of grilled peaches. Either way, you’re winning.

Smoked Pork Steak with Sweet Molasses Rub

Dig into this smoky, sweet masterpiece that’s about to become your grill’s MVP. Perfect for those who love a bold flavor with minimal fuss.

Ingredients

• 2 pork shoulder steaks, about 1 inch thick
• A generous glug of olive oil
• 1/4 cup of molasses
• A couple of tbsp of smoked paprika
• 1 tbsp of garlic powder
• A pinch of salt and a crack of black pepper

Instructions

1. Fire up your smoker to 225°F—steady as she goes for that low and slow magic.
2. While it heats, rub those steaks with olive oil like you’re prepping them for a spa day.
3. Mix molasses, smoked paprika, garlic powder, salt, and pepper in a bowl. Slather it all over the pork like it’s the last lotion on earth.
4. Place the steaks in the smoker. Let them chill there for 3 hours—no peeking, patience is key.
5. After 3 hours, check the temp. You’re aiming for 145°F inside—use a meat thermometer, no guesswork.
6. Pull them off, let them rest for 10 minutes. This isn’t just a break; it’s when the juices decide to stay put.

Velvety inside with a bark that’s got stories to tell, these steaks are begging to be paired with a crisp apple slaw or slapped on a toasted bun with a dab of extra molasses for the sweet tooths.

Smoked Pork Steak and Caramelized Onions

You’ve gotta try this smoked pork steak with caramelized onions—it’s a game-changer for your BBQ nights. Bold flavors, juicy meat, and those onions? Absolutely killer.

Ingredients

• 2 pork steaks, about 1 inch thick
• A couple of large onions, thinly sliced
• A splash of olive oil
• 2 tbsp of your favorite BBQ rub
• 1/4 cup of apple cider vinegar
• A handful of brown sugar
• A pinch of salt

Instructions

1. Preheat your smoker to 225°F. Keep it low and slow for that perfect tenderness.
2. Rub the pork steaks all over with the BBQ rub. Don’t be shy—coat them well for maximum flavor.
3. Place the steaks in the smoker. Let them smoke for about 3 hours, or until the internal temp hits 145°F.
4. While the meat smokes, heat a splash of olive oil in a pan over medium heat. Toss in the onions and a pinch of salt.
5. Cook the onions, stirring occasionally, until they start to soften. About 10 minutes in, add the brown sugar and apple cider vinegar.
6. Keep cooking the onions, stirring now and then, until they’re deeply golden and sweet. This’ll take about 30 minutes total.
7. Once the pork hits temp, let it rest for 10 minutes. This keeps all those juicy flavors locked in.
8. Slice the pork against the grain, pile on those caramelized onions, and dig in.

Fall-apart tender pork meets sweet, sticky onions in every bite. Try it piled high on a toasted bun or alongside some crispy roasted potatoes for the ultimate comfort meal.

Smoked Pork Steak with Peach Bourbon Glaze

Unleash the ultimate summer BBQ showstopper with this smoky, sweet, and utterly irresistible dish. Perfect for those who love to play with fire and flavor.

Ingredients

• 2 pork shoulder steaks, about 1 inch thick
• A generous splash of bourbon
• 1/2 cup peach preserves
• A couple of garlic cloves, minced
• 1 tbsp apple cider vinegar
• A pinch of salt and a crack of black pepper
• 1 tsp smoked paprika

Instructions

1. Preheat your smoker to 225°F. Soak your wood chips in water for at least 30 minutes before smoking for that perfect smoky flavor.
2. While the smoker heats up, mix the bourbon, peach preserves, minced garlic, apple cider vinegar, salt, pepper, and smoked paprika in a bowl. This is your glaze—set it aside.
3. Place the pork steaks on the smoker. Smoke for about 2 hours, or until they reach an internal temperature of 145°F. Tip: Keep a spray bottle of water handy to spritz the meat occasionally, keeping it moist.
4. Brush the steaks with the peach bourbon glaze during the last 30 minutes of smoking. Tip: Apply the glaze in layers for a sticky, caramelized finish.
5. Remove the steaks from the smoker and let them rest for 10 minutes before slicing. Tip: Resting allows the juices to redistribute, making every bite succulent.

Get ready for a texture that’s tender with a slight chew, and flavors that dance between smoky, sweet, and a hint of spice. Serve it sliced over a bed of creamy polenta or alongside a crisp apple slaw for a meal that’s anything but ordinary.

Smoked Pork Steak with Coffee Dry Rub

Zero excuses needed for this smoky, coffee-rubbed pork steak that’s about to blow your mind. Get ready to transform your grill game with this bold flavor bomb.

Ingredients

• 2 pork shoulder steaks, about 1 inch thick
• A couple of tbsp of finely ground coffee
• 1 tbsp of brown sugar
• A splash of olive oil
• 1 tsp of smoked paprika
• 1 tsp of garlic powder
• 1 tsp of onion powder
• A pinch of salt and black pepper

Instructions

1. Preheat your smoker to 225°F. Pro tip: Use hickory or applewood chips for that perfect smoky flavor.
2. In a small bowl, mix together the ground coffee, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. Rub the pork steaks with a splash of olive oil, then generously coat them with the coffee dry rub on both sides.
4. Place the steaks on the smoker. Close the lid and smoke for about 2 hours, or until the internal temperature hits 145°F. Remember: Keep the smoker’s temperature steady for even cooking.
5. Let the steaks rest for 5 minutes before slicing. This lets the juices redistribute, making every bite succulent.

Unbelievably tender with a crust that’s packed with smoky, coffee-kissed flavors. Serve it sliced over a bed of creamy polenta or alongside a crisp apple slaw for a meal that’s anything but ordinary.

Smoked Pork Steak with Cherry Cola Glaze

Elevate your BBQ game with this smoky, sweet, and utterly addictive smoked pork steak. It’s the kind of dish that’ll have your guests begging for the recipe before they’ve even finished their first bite.

Ingredients

• 2 pork shoulder steaks, about 1 inch thick
• A generous splash of cherry cola
• A couple of tablespoons of your favorite BBQ rub
• 1/4 cup of ketchup
• A drizzle of honey
• A pinch of smoked paprika

Instructions

1. Preheat your smoker to 225°F. While it heats up, pat the pork steaks dry with paper towels.
2. Rub the steaks all over with the BBQ rub. Don’t be shy—coat them well for maximum flavor.
3. Place the steaks in the smoker. Let them smoke for about 3 hours, or until they reach an internal temperature of 145°F.
4. While the steaks smoke, mix the cherry cola, ketchup, honey, and smoked paprika in a small saucepan. Simmer over low heat until it thickens into a glaze, about 20 minutes.
5. Brush the glaze onto the steaks during the last 30 minutes of smoking. This gives them a sticky, caramelized finish.
6. Remove the steaks from the smoker and let them rest for 5 minutes before slicing. This keeps them juicy.

Zesty and tender, these steaks are a perfect balance of smoky and sweet. Serve them sliced over a pile of creamy coleslaw for a textural contrast that’s downright irresistible.

Smoked Pork Steak with Spicy Cajun Seasoning

Sizzle up your grill game with this smoky, spicy masterpiece that’ll have your taste buds dancing. Perfect for those who love a little heat with their meat.

Ingredients

• 2 lbs pork steak (about 1 inch thick)
• A generous rub of spicy Cajun seasoning (about 2 tbsp)
• A splash of olive oil (about 1 tbsp)
• A couple of garlic cloves, minced
• 1 cup of apple cider vinegar
• A handful of hickory wood chips for smoking

Instructions

1. Preheat your smoker to 225°F. Soak the hickory wood chips in water for 30 minutes, then drain.
2. Rub the pork steaks all over with olive oil, then coat them evenly with the Cajun seasoning and minced garlic.
3. Place the wood chips in the smoker. Put the pork steaks on the grill, close the lid, and let them smoke for 3 hours. Tip: Keep the smoker’s temperature steady for the best smoke flavor.
4. After 3 hours, brush the steaks with apple cider vinegar. Smoke for another 30 minutes. Tip: The vinegar adds a tangy kick and helps tenderize the meat.
5. Check the internal temperature of the pork steaks with a meat thermometer; it should read 145°F. Tip: Letting the meat rest for 10 minutes before slicing ensures juiciness.

Velvety with a crispy bark, each bite delivers a smoky heat that’s balanced by the tangy vinegar glaze. Serve sliced over creamy grits or alongside a crisp coleslaw for the ultimate contrast.

Smoked Pork Steak with Tangy Carolina Sauce

Craving something smoky, juicy, and packed with flavor? This smoked pork steak drizzled with tangy Carolina sauce is your next weekend project. Fire up the smoker and let’s get to it.

Ingredients

• 2 pork shoulder steaks, about 1 inch thick
• A generous sprinkle of your favorite BBQ rub
• 1 cup apple cider vinegar
• A couple of tablespoons of ketchup
• A splash of hot sauce
• A pinch of brown sugar
• 1 teaspoon of mustard powder
• A dash of Worcestershire sauce

Instructions

1. Preheat your smoker to 225°F. Go for hickory or apple wood chips for that perfect smoke flavor.
2. Season both sides of the pork steaks with the BBQ rub. Don’t be shy—coat them well.
3. Place the steaks on the smoker. Close the lid and let them smoke for about 3 hours, or until they hit an internal temp of 145°F.
4. While the pork smokes, whip up the Carolina sauce. In a saucepan, mix the apple cider vinegar, ketchup, hot sauce, brown sugar, mustard powder, and Worcestershire sauce. Simmer on low for 10 minutes, stirring occasionally.
5. Once the pork hits temp, pull it off the smoker. Let it rest for 5 minutes—this keeps all those juicy flavors locked in.
6. Slice against the grain, drizzle with the tangy Carolina sauce, and dig in.

Look at that bark! The smoke gives the pork a deep, rich flavor, while the Carolina sauce adds a bright, tangy kick. Serve it piled high on a bun or alongside some creamy coleslaw for the ultimate bite.

Smoked Pork Steak with Smoked Paprika Rub

Get ready to level up your BBQ game with this smoky, juicy pork steak that’s got all the right vibes. Grab your smoker, because we’re diving straight into flavor town.

Ingredients

• 2 pork shoulder steaks, about 1 inch thick
• A generous sprinkle of smoked paprika
• A couple of tbsp of brown sugar
• A splash of apple cider vinegar
• A pinch of salt and black pepper
• 1 cup of your favorite BBQ sauce

Instructions

1. Preheat your smoker to 225°F. Pro tip: Use hickory or applewood chips for that perfect smoke ring.
2. Mix the smoked paprika, brown sugar, salt, and pepper in a bowl. Rub this all over the pork steaks. Let them sit for 10 minutes to absorb the flavors.
3. Place the steaks in the smoker. Smoke for 3 hours, or until the internal temperature hits 145°F. Keep a spray bottle of apple cider vinegar handy to spritz the steaks every hour—this keeps them moist.
4. Brush the steaks with BBQ sauce during the last 30 minutes of smoking. This caramelizes the sauce without burning it.
5. Remove from the smoker and let rest for 5 minutes. This lets the juices redistribute, making every bite succulent.

When you slice into these steaks, you’ll find a perfect pink smoke ring and a crust that’s sticky with BBQ goodness. Serve them on a toasted bun with coleslaw for the ultimate smoky sandwich experience.

Smoked Pork Steak with Garlic Herb Butter

Bold flavors meet smoky goodness in this dish that’s all about turning simple ingredients into something unforgettable. Get ready to fire up your grill and let the magic happen.

Ingredients

• 2 pork steaks, about 1 inch thick
• A couple of tbsp of your favorite BBQ rub
• 1/2 cup unsalted butter, softened
• A handful of fresh parsley, finely chopped
• 3 garlic cloves, minced
• A splash of lemon juice
• Salt and pepper, just a pinch

Instructions

1. Preheat your smoker to 225°F. Keep it low and slow for that perfect tenderness.
2. Generously coat both sides of the pork steaks with the BBQ rub. Don’t be shy—the rub is your flavor foundation.
3. Place the steaks in the smoker. Let them smoke for about 3 hours, or until the internal temperature hits 145°F. Tip: Use a meat thermometer to nail the perfect doneness.
4. While the meat smokes, mix the softened butter, parsley, garlic, lemon juice, salt, and pepper in a bowl. This garlic herb butter is gonna take your steak to the next level.
5. Once the steaks are done, slather them with the garlic herb butter right off the smoker. The heat will melt the butter into every nook and cranny.
6. Let the steaks rest for 5 minutes. This lets the juices redistribute, making every bite succulent.

Unbelievable how the smoky crust and herby butter combo creates a flavor bomb. Serve it with a side of grilled veggies or slice it up for a next-level sandwich.

Smoked Pork Steak with Whiskey Pepper Glaze

Viral doesn’t even begin to cover it—this smoked pork steak with whiskey pepper glaze is the weekend warrior’s dream. Bold flavors, minimal fuss, and that Instagram-worthy char? Yes, please.

Ingredients

• 2 pork shoulder steaks, about 1 inch thick
• A generous splash of your favorite whiskey
• 2 tbsp freshly cracked black pepper
• 1/4 cup brown sugar
• A couple of garlic cloves, minced
• 1 tbsp apple cider vinegar
• 1/2 cup ketchup
• A pinch of salt

Instructions

1. Preheat your smoker to 225°F. Soak wood chips in water for 30 minutes if using.
2. Rub the pork steaks with salt and let them sit at room temperature for 20 minutes. Tip: This ensures even cooking.
3. In a saucepan, combine whiskey, black pepper, brown sugar, garlic, vinegar, and ketchup. Simmer for 10 minutes until thickened. Tip: Stir constantly to prevent burning.
4. Place the steaks in the smoker. Smoke for 3 hours, flipping once halfway through. Tip: Keep the smoker’s lid closed to maintain temperature.
5. Brush the glaze onto the steaks during the last 30 minutes of smoking.
6. Remove from smoker and let rest for 10 minutes before slicing.

Devour this masterpiece hot off the smoker. The glaze caramelizes into a sticky-sweet crust, while the smoke infuses every bite with depth. Serve it sliced over creamy polenta or chop it up for next-level tacos.

Summary

Kickstart your grilling adventures with these 18 savory smoked pork steak recipes, each offering a unique twist to delight your taste buds. Perfect for home cooks across North America, this roundup is your ticket to becoming the grill master of your backyard gatherings. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the smoky love!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.