Direct Heat Pork Steak

Preparing the Pork Steaks:

-Take the pork butt and cut it into steaks of your desired thickness.

-Season the pork steaks generously with a classic rub made of kosher salt and black pepper, ensuring they are coated on all sides.

-Fire up the pit to 300 degrees Fahrenheit (150 degrees Celsius).

Grilling the Pork Steaks:

-Place the seasoned pork steaks on the grill and cook for approximately 1.5 hours.

-After 1.5 hours, flip the pork steaks and continue cooking.

Making the Mop Sauce:

-In a saucepan, melt the 2 sticks of butter.

-Add the juice of 1 lemon, BBQ sauce, chudrub (or your preferred seasoning blend), and whisk to combine.

-Add a splash of beer to increase the volume of the mop sauce.

Mopping the Pork Steaks:

-Once the internal temperature of the pork steaks reaches 165 degrees Fahrenheit (74 degrees Celsius), start mopping them.

-Flip the pork steaks and begin mopping periodically with the mop sauce.

-Continue cooking and mopping for another 1-2 hours until the pork steaks reach a desired tenderness and have an internal temperature of 175-185 degrees Fahrenheit (79-85 degrees Celsius).

Resting and Serving:

-Remove the pork steaks from the grill and give them one last mop with the sauce.

-Wrap the pork steaks tightly in aluminum foil and let them rest for about 20-30 minutes. This allows the juices to redistribute and the meat to become more tender.

-After resting, slice the pork steaks and dive in!