Want to grill juicy pork steaks?

At Smokeslinger, we build top-notch BBQ pits in Kaufman, Texas. Our Full Size Smokeslinger is a star smoker BBQ smoker for grilling. In our YouTube video, “Master Pork Steaks: 4 Unique Grilling Techniques on the Smokeslinger Pit,” Frank Cox, our BBQ Pit Engineer, shows four awesome ways to reverse sear pork steaks. These ways work on any BBQ pits, not just ours! This post shares easy steps to grill pork steaks using our Full Size Smokeslinger as an example. Let’s fire it up!

Way 1: Two-Zone Reverse Sear

This way uses a charcoal basket on one side for a hot and cool zone. Cook pork steaks low and slow, then sear them hot for a crispy crust. Here’s how:

• Set Up: Place the charcoal basket on the right. Keep the left exhaust dampers open all the way for air flow.
• Cook Low: Grill pork steaks on the cool side for 4-5 minutes per side until they hit 115°F inside.
• Sear Hot: Slide the grate over the coals for 1-1.5 minutes per side to sear. Add Blues Hog sauce off the heat to set it.

Tips:

• Use high-heat gloves, like Freedom Gloves, to move hot grates safely.
• Apply a heavy rub, like John Cook’s pork rub, for a tasty crust, as loved by our Smokeslinger Pit Owners Group.
• Use a thermometer for newbies to hit 138-139°F before tenting to reach 145°F.

Way 2: Elevated Charcoal Basket Reverse Sear

Raise the charcoal basket onto tuning plates for a hotter, faster cook. It’s great for pork steaks or ribeyes. Here’s how:

• Set Up: Place the charcoal basket on tuning plates for higher heat. Keep left exhaust dampers open for air flow.
• Cook Low: Grill on the cool side for 3-4 minutes per side until 115°F inside.
• Sear Hot: Move the grate over the coals for 1 minute per side. Sear sauce over coals for 30 seconds.

Tips:

• Check the thermometer often to avoid overcooking, as this way heats up fast.
• Use a savory rub, like Anthony’s competition blend, for bold flavor, as seen in our Facebook group.
• Flip carefully with high-heat gloves to keep the crust intact.

Way 3: Super-Hot Sear

This way uses charcoal basket inserts on tuning plates for a blazing sear. It’s perfect for a quick, crispy finish. Here’s how:

• Set Up: Place charcoal basket inserts on tuning plates for intense heat. Open exhaust dampers for air flow.
• Cook Low: Grill on the cool side for 3 minutes per side until 115°F inside.
• Sear Hot: Move over the inserts for 45 seconds per side. Skip sauce to let the rub, like Lou Castro’s 956, shine.

Tips:

• Use a coarse rub, like Lou’s 956, for a southwest kick, as shared in our community.
• Keep the lid closed during searing to trap heat for a perfect crust.
• Pull at 138°F to avoid overcooking, as this way is super hot.

Way 4: Smoke Then Fry on Plancha

Smoke pork steaks, then fry them in bacon grease on a plancha for a wing-like flavor. Here’s how:

• Set Up: Use one plancha over coals, tilted to pool grease. Keep exhaust dampers open.
• Smoke First: Grill on the cool side for 3 minutes per side until 115°F inside.
• Fry Hot: Fry in bacon grease (like BaconUp) on the plancha for 1 minute per side. Add Blues Hog Wild sauce after frying. Fry with the lid open, be sure to avoid splatter.

Tips:

• Use a simple SPG rub, like Justin’s Cask & Q GPS, for pure pork flavor.
• Use tongs to avoid burning your hands in hot grease.
• Fry with the lid open, be sure to avoid splatter.

Watch the Full Video

Want to see Frank reverse sear pork steaks? Watch “Master Pork Steaks: 4 Unique Grilling Techniques on the Smokeslinger Pit” for all the action!

FAQ

What’s the best way to reverse sear pork steaks on BBQ pits?
Try a two-zone reverse sear for a crispy crust and juicy inside, as shown on our Full Size Smokeslinger.

Can I use these reverse sear ways on any smoker?
Yes! These four ways work on any BBQ pits with a charcoal setup, not just Smokeslinger.

How do I get a good crust on pork steaks?
Use a heavy rub with salt and sugar, sear hot, and don’t over-sauce to let the pork shine.

Conclusion

Reverse searing pork steaks on BBQ pits is fun with these four ways: two-zone reverse sear, elevated charcoal basket, super-hot sear, and smoke-then-fry on a plancha. Each gives juicy, flavorful pork steaks, as shown on our Full Size Smokeslinger. Our smokers made in USA are built in Kaufman, Texas, with 6-8 week delivery. Visit smokeslinger.com to get your smoker and join our Facebook group for more grilling tips!