I went to the local meat market in town and asked for a larger cut of pork steak.

http://www.siloutdoors.com/imagehosting/8794e21c9456d2c9.jpg

Thats about a 2lb steak right there. :D

I put a nice rub on it and let it set for about 4 hours. I then put it in the smoker with some mesquite and let it go for about 3 hours. Pulled it out and foiled. Threw it back in for about 2 more hours to an internal temperature of 190.

http://www.siloutdoors.com/imagehosting/8794e21c94612512.jpg

Between last night and brunch today I was able to eat one whole steak. Only 1 1/2 to go. Cant wait for dinner. :D

you should make some of those for the fantasy football draft, and the bacon explosion.

batter it and deep fry it

That does look good. I love it when they cut the steaks thick like they're supposed to be.

I love it when they cut the steaks thick like they're supposed to be.

I am just the opposite, like mine thin.... nearly - yakiniku style.

With some soy sauce to dip it in? I like it that way too sometimes Debunk. (I lived in Japan 6 1/2 years so I ate a lot of yakiniku.) There are times, though, when I just want a big slab of dead animal.

Looks delicious but I prefer mine a little thinner too. Pork steak is also great to use in stir fry recipes. The hot skillet or wok melts a lot of the fat and sears the meat, it stays very moist.

Pork steaks come from the shoulder, aka Boston butt, the same cut most used for pulled pork. Yes a thin cut pork steak is great grilled quickly at a high temperature, but a thick steak like this one is best cooked more like you would a roast, i.e. low and slow.