How Long To Grill Pork Steaks

The idea that anything but well done pork comes from a fear of several foodborne illnesses pig meat is known to carry. Trichinosis and pigbell (clostridial necrotizing enteritis) are the two most common, with panic surrounding the former in the recent past that caused the widespread distrust of pork for some time.

The fact is, though, both of these are incredibly uncommon in places like America. The trichinosis parasite has largely been killed off in livestock within developed countries, with only about 20 cases of infection per year since the turn of the century and an incredibly low death rate on top of that.

Additionally, both trichinosis and pigbell are killed off or neutralized if pork is cooked to any temperature above rare. Normal cooking will neutralize the pigbell toxin, while trichinosis cannot survive at temperatures above 137 degrees Fahrenheit (the cut off for medium rare being 145 degrees Fahrenheit).

With the knowledge that pork is safe to eat cooked to medium rare and above, there is still some debate as to what the optimal level of doneness is with pork, especially pork steaks.

It should also be noted that ground pork, no matter what you intend to do with it, should always be cooked completely. Unlike with a pork steak, ground meat carries more risk in eating it undercooked, as any forms of bacteria that would normally be seared from the surface of a pork steak would not be affected within a ground pork patty or the like. For this reason, ensure that any ground pork (or ground meat in general) you cook with is cooked to a final temperature of 170 degrees Fahrenheit.

With that being said, though, many would agree that the optimal temperature for cooking a pork steak would be medium. Medium cooked pork steak combines the best aspects of both medium rare and well done, with a firm but tender texture and a level of moistness and flavor you'd otherwise miss out on if cooked for longer. Completely safe to eat, this is one way to cook pork many are missing out on.

For best grilling practices, it's essential to choose a wood that compliments the meat you'll be cooking. Hickory, apple, apple, pecan, or cherry are good woods for cooking pork, though you should always be sparing with hickory as it can overpower the taste of your meat. Experiment to see what flavors you like best, always remembering to offset a thicker, heavier wood like hickory with a lighter fruit wood.

Once you've finished brining, empty the bag, rinse the pork, then pat dry with paper towels. Lay the pork out on a tray or plate to continue drying before seasoning thoroughly with salt and freshly ground pepper on both sides ​(a dry rub of your choice also works great here or you can research other bbq rubs). Afterward, let the pork sit out for half an hour to come up to room temperature, as this ensures a more even and flavorful cook.

While the pork warms up, this is the perfect opportunity to prep the grill. Fill the bottom of the grill halfway with charcoal and light, allowing to smolder before placing wood chunks into the center of the coals and topping with more charcoal, followed by the grill grate. Don’t forget to check out our tutorial on how to charcoal grill the best way! Close the lid and let the smoke and heat build up inside the grill. The target temperature is in excess of 400 degrees Fahrenheit, as we want to have a good sear on the outside of the steaks while they cook.

Continue cooking for ten minutes before flipping, cooking an additional ten minutes on the other side. After both sides have cooked, dab both sides with your favorite barbecue sauce using a brush, close the lid on the grill and any vents, and allow smoke to build inside the grill for five minutes. As times may vary depending on the grill and amount of heat introduced, be sure to check your pork's temperature. By the end of cooking, your pork should register at about 155 degrees Fahrenheit, so be careful during the initial cooking to not surpass this.

Once the pork has reached the proper temperature, remove your steaks to a tray and tent it loosely with foil to rest for ten minutes. During this time, the pork's internal temperature will rise another five degrees or so, making for a perfect 160 degrees Fahrenheit. Resting also allows the meat fibers to relax and reabsorb juices, making for a more flavorful bite.

Once the pork has rested, it's time to eat. These perfectly cooked pork steaks are a great main course for any meal, especially when augmented with sides like coleslaw, fresh steamed or grilled vegetables, or buttered rolls. Extra barbecue sauce could be used for dipping, too, if that's how you prefer your meat. You can surprise your family and friends by cooking your ​favorite bbq sauce yourself. And the total time of cooking wasn't even that long.