Pork Steaks with Homemade Barbecue Sauce, Texas Style Yukon Gold Potato Frites, and Grilled Chayote

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So tender! Yum.

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I'm from St. Louis pork steaks are a favorite here this sauce recipe is awesome thank u.And finally the correct way to q pork steaks lol.

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I was kind of skeptical about putting the ginger in the sauce but it gave the sauce a bit of an Asian flair to it. Something different than your ordinary run of the mill barbecue sauce. I might add just a bit red pepper flakes the next time just to add a little heat. This would be an excellent sauce for chicken. Made a great meal.

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If you truly love to cook, you've got to try this! I had 8 people coming over so I basically doubled the recipe, and used 10 pork streaks instead of 8. The prep work wasn't bad, and once I started to cook everything, it flowed like butter. I can't begin to describe the different textures, flavors, and layers of flavors these dishes provided. We served Mexican beer with the dinner, and instead of dessert, I served everyone a very large Tequila Sunrise. What a great evening.

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Was terrific. While preparing the food, I kept tasting to measure the hot-ness. I made the exact recipe but also a milder version for some guests. FYI...I had 3 people who did not eat pork. I used boneless chicken thighs for them. Also terrific with the BBQ sauce.

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Pork isn't always tender whether on the grill or in the skillet or oven. But carefully following this recipe, delivered a pork that was tender and delicious. My meat-eating friends were thrilled by the sheer size of the pork steaks. I didn't have chayote so substituted some grilled green onions. Did serve the tomatoes and potatoes but had to complete the frying of the potatoes in a skillet, since not enough grill space for everything. Awesome presentation on a big platter. Big "wow" factor.

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I know this recipe will be great, but my husband do not eat pork, what can I use instead of salt pork and still taste the same

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Didn't know grilled pork steaks could taste so good and the sauce would go with other meats (chicken. Did not make the frites or grilled chayote and probably as a result I would not categorize this recipe as "difficult"

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Can't wait to see this episode on Memorial Day. Even if I miss it, I am both shocked and impressed that Flay makes use of the Pork Steak. Most parts of the country are unfamiliar with it. Here in St Louis, it is the number one, go to product for BBQ.

Good approach and cooking of the pork steak by BF. If this isnt offered precut in your grocery I highly recommend you have the butcher cut you steaks (from the pork butt anywhere 1/4 to 1/2 inch. Thinner steaks can be deboned after grilling and used for a sandwich.

Just apply a pork rub and grill over direct medium heat until about 165 degrees internal---that way you can learn the time of cook needed. Slather in a sweet or sweet and smoky sauce then let carmelize a couple minutes. Or after cooking, set then in a disposable aluminan pan on your grill also over heat filled with sauce to let them slow tenderize another thirty minutes. Good stuff.

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This is a great recipe. I made everything for my family and they loved it. In fact, some time has passed and they are asking me to make it again.