Smoked pork steaks are a flavorful, satisfying option for anyone who enjoys rich, smoky meat. These steaks are coated in a savory rub, slow-smoked, finished with a reverse sear for a crisp crust and tender interior, and served with beer-braised onions for a balanced, aromatic topping.
Pork steaks are an accessible, versatile, and budget-friendly cut that deliver excellent flavor. Depending on the cut—shoulder (blade), loin, or leg—you’ll get different textures and tastes. Properly prepared, pork steaks become juicy and tender while soaking up smoke and seasoning.
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Are pork steaks good smoked?
Smoking pork steaks highlights their natural flavor while adding rich, smoky notes that other cooking methods can’t replicate. Low-and-slow smoking breaks down connective tissue and tenderizes the meat, producing a juicy result. Because pork steaks can be slightly tougher than premium cuts, smoking followed by a reverse sear is an ideal approach: gentle, even cooking first, then a quick, high-heat finish to develop a flavorful crust.
On a recent trip to the butcher I picked up a few pork steaks on sale and decided to master them on the smoker. The combination of smoke, a reverse sear, and beer-braised onions produced steaks that were incredibly juicy and full of flavor. The onions add sweetness and depth that complement the meat beautifully.
Recipe Rundown
| Prep Time: | 10 minutes |
| Smoke Time: | 1 hour (pork) 1 hour 20 mins (onions) |
| Smoker Temperature: | 225°F & 300°F |
| Wood Pellets: | Blend, Apple |
| Servings: | 2–4 |
Ingredients Needed
Pork steaks: Choose steaks from the shoulder (blade), loin, or leg. Thicker steaks will stay juicier and take longer to reach target temperature.
BBQ rub: A pork-focused rub with paprika, garlic, and brown sugar works well. Use a prepared rub or make your own; adjust heat to taste.
Onions: White or yellow onions—sliced—to braise alongside the meat.
Butter: Adds richness to the braised onions.
Beer: An amber ale or lager is used for braising the onions. If you prefer no beer, substitute broth or a light soda like ginger ale.
Garlic: Fresh minced garlic for depth. Garlic powder can be used if needed.
Oil: A neutral cooking oil or additional butter for the sear.
How to make Smoked Pork Steaks and Beer Braised Onions
This recipe uses a combination of slow smoking and a finishing sear. The result is a pork steak with deep smoke flavor, a juicy interior, and a crisp, browned crust.
Step 1: Prepare the pork steaks
Pat the pork steaks dry and rub both sides with 2–3 tablespoons of your pork BBQ rub. Let them rest while you prepare the onions; refrigerate briefly if needed.
Step 2: Prepare the onions
Slice the onions and place them in a cast-iron skillet or an aluminum pan. Add butter, minced garlic, and about 1/4 cup of beer. Stir in a little more rub to season the onions.
Step 3: Smoke the steaks and onions
Preheat the smoker to 225°F. Place the pork steaks and the skillet of onions in the smoker. Smoke the steaks until they reach an internal temperature around 130°F, roughly an hour, though times vary with thickness and smoker performance. Monitor temperature with an instant-read or wireless thermometer.
Step 4: Rest the steaks and finish the onions
Remove the steaks when they hit about 130°F and let them rest. Increase the smoker temperature to 300°F and continue cooking the onions until they reduce and concentrate in flavor, about 20–30 minutes more.
Step 5: Sear the pork steaks
Preheat a cast-iron skillet, griddle, or hot grill. Add a little oil and sear the steaks 3–4 minutes per side until a golden-brown crust forms. Let the steaks rest 3–5 minutes before serving.
Serve
Top each steak with the beer-braised onions. The onions bring sweetness and richness that complement the smoky pork. A splash of apple juice or a little apple cider vinegar can brighten the onions if you want more acidity. Finish with your favorite BBQ sauce if desired—vinegar-based, sweet, or creamy styles all pair nicely.
Watch me make these Smoked Pork Steaks below!
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Smoked Pork Steaks With Beer Braised Onions
Ingredients
- 2 pork steaks
- 3-4 tbsp pork rub divided
- 2 small sweet onions
- 2 tbsp butter
- 1 clove of garlic minced
- ¼ cup of beer
- Oil for searing
Instructions
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Preheat the smoker to 225°F.
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Season the pork steaks with about 3 tablespoons of pork rub on both sides and rub it in.
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Cover and refrigerate for at least 30 minutes if time allows.
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Slice the onions and place them into a cast-iron skillet or aluminum pan.
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Add the butter, garlic, and beer to the onions.
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Sprinkle a little more pork rub over the onions and stir to combine.
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Place the pork steaks and the skillet of onions in the smoker and smoke at 225°F for about an hour, or until the pork steaks reach an internal temperature of 130°F.
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Remove the steaks, stir the onions, then raise the smoker to 300°F and let the onions cook for another 20–30 minutes until reduced to your liking.
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Sear the pork steaks on a hot griddle or cast-iron skillet with oil for about 3–4 minutes per side to form a golden crust.
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Serve the pork steaks topped with the beer-braised onions and enjoy.