Fire, smoke, flavor, and pork – that’s all you need to make a knock-your-socks-off amazing Grilled Pork Steak. Thick pork steaks are the star of this easy dish that’ll make you forget all about that salad or other sides. Craving meat? Grab a knife and fork and get eatin’! 

Knife and form slicing into pork chop on a plate with arugula and cherry tomatoes.

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Meaty, juicy, tender, and oh-so-flavorful, this easy recipe is the perfect meal if you’re entertaining or just making dinner on a Tuesday night. Quick-cooking pork porterhouse chops – also called pork loin chops – stay juicy and delicious thanks to the bone, and when topped with herb-filled umami compound butter, they’re so crazy good!

When it comes to tender, delicious bites, we feel like pork chops get a bad rep. Overcooked, sad, served dry and tough for years, they weren’t anyone’s favorite. But, since we’ve been cooking pork to 145F, it’s been the star of many of my favorite dishes, from bacon-wrapped pork tenderloins or grilled tenderloins to full grilled pork roasts! There’s always a lean cut of pork in our menu rotation.

Hand with fork picking up a slice of grilled pork chop from table with two plates of food.

We’ll admit to just noshing on these char-grilled pork chops for dinner without any other sides, and they’re terrific and satisfying, but they also pair nicely with a variety of different sides. Check out our suggestions below, but first, we’ll cover the step-by-step instructions to make these pork steaks. 

A piece of meat is sitting on a black surface.


Once upon a time (and not that long ago), a pork chop was a pork chop. Even though there were different pork chops, they were all called pork chops. Today, to help people differentiate between the different kinds of chops, stores and butchers are calling them by other names.

A pork porterhouse chop is a bone-in pork chop that features both the pork loin and the pork tenderloin. The loin is on one side of the T-bone-shaped chop, and the tenderloin is on the other. 

Some people say that this is the best pork chop because it features meat from two of the most tender cuts of pork. We’d agree; we love tender pork steaks!

Pork porterhouse chops are also called porterhouse steaks, t-bone chops, bone-in loin chops, center-cut loin chops, or top loin chops. If in doubt, look for the t-shaped bone.


This recipe includes ingredients for the chops and a separate list of ingredients for the compound butter. Don’t forget about the butter – it adds SO much flavor when it melts down over the hot chops. 


  • Porterhouse steaks – Count on 1 per person; 1/2 inch thick chops.
  • Garlic-mustard aioli – Store-bought is fine.
  • GirlCarnivore ChickFest SeasoningOr any spice rub you like.
  • Salt


  • Butter – Softened
  • Shallot – finely minced.
  • Fresh parsley – Chopped fine.
  • Salt
  • Freshly ground black pepper
  • GirlCarnivore Oomami Seasoning 

How to Make the Best Pork Steaks

Cooking pork steaks is easy; start by prepping your charcoal grill for indirect heat.

Rub the pork chops with the garlic mustard aioli, then season them with the salt and Girl Carnivore Chick Fest seasoning.

Add wood chips to your grill.

Grill seasoned steaks over direct heat for 1 minute, rotate the chops 90 degrees on the grill grate (to get awesome grill lines), and then grill them for another minute.

Place pork steaks on the indirect heat side of the grill and grill pork steaks for 6-10 minutes, flipping once until they reach an internal temperature of 140 F.

Remove the grilled pork porterhouse steaks from the grill, top them with the butter, then tent them with aluminum foil and let them rest for 5 minutes.

How to Make the Herbed Compound Butter

You don’t need any BBQ sauce for this dish; instead, this herbed butter melts down over the chops, adding maximum flavor!

Mix the softened butter with the finely chopped shallot, fresh parsley, salt, black pepper, and GirlCarnivore Oomami Seasoning. 

Place the butter onto a large sheet of plastic wrap, then form the butter into a plastic-wrapped cylinder. 

Refrigerate the butter until hard.

Above shot of 2 playes with grilled pork chops topped with compound butter over tossed arugula and cherry tomatoes; knives forks, and linens also dress the table.

Girl Carnivore Expert Recipe Tips

  • Let the pork steaks come to room temperature before grilling to ensure even cooking. 
  • Pat your steaks down with paper towels to remove excess moisture. This helps the steaks develop a nice crispy crust. 
  • Depending on the thickness of the steaks, you may have to adjust the cooking time. Thick steaks may take longer than thin cut steaks. 
In the foreground, a plate with grilled pork steak, in the background hands slicing into pork chop on another plate.

What to serve with grilled pork steaks

We love serving these tender steaks over arugula or spinach tossed with olive oil. The heat from the chops will slightly wilt the greens, and some sliced tomatoes on the side add color to the plate.

Or, you can go all out and add tasty sides to your meal. Our favorites include smoked corn, hearty pork and beans, or a great salad. Finish it off with a slice of this Scratch Made Rum Pound Cake!

Fork holding a slice of pork chop with full plate in the background.


Leftover pork steaks will keep in the fridge for 3-4 days if packaged in an airtight container. You can also freeze leftover pork for up to 3 months.

To reheat:

  1. Place your pork chops in a large skillet over medium heat. 
  2. Heat up for a few minutes until warm.
Shot of 2 dinner plates with grilled pork steaks topped with steakhouse butter, once sliced into; knives, forks, linens and onion as side dish.


This pork steaks recipe is the best way to jazz up your pork recipes. With simple ingredients and bursting with great flavor, these pork steaks will become your new favorite cut of meat.

Have you tried this recipe? Do us a favor and rate the recipe card with the  ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.

Grilled BBQ Pork Steaks

5 from 17 votes
Prep: 5 minutes
Cook: 15 minutes
Resting Time: 5 minutes
Servings: 2
Hand with fork picking up slice of grilled pork chop above plate of bbq grilled chops and salad.
These bone in pork chops are quick and easy on the grill and oh man, the flavor! With a quick rub and then fast cook, you're going to be making these bbq pork steaks over and over again.


For the pork steaks

  • 2 bone in pork steaks porterhouse chops about 1/2 “ thick bone-in
  • 2 tbsp Garlic mustard aioli
  • 1 tsp Girl Carnivore Chick Fest
  • 1/2 tsp Salt

For the compound butter

  • 4 tbsp butter
  • 1 shallot minced
  • ½ tsp Parsley fresh minced
  • ¼ tsp Salt
  • ¼ tsp freshly ground Pepper
  • ½ tsp Girl Carnivore Ooomami


Prep grill for indirect heat:

  • Prepare the grill for 2-zone cooking by lighting charcoal in a charcoal chimney until it becomes 70% ashed over.
  • Remove the grate from the grill and add the charcoal to one side of the grill.
  • Return the grate and clean if needed.
  • Close the lid and allow the grill to preheat.

Prep the pork steaks:


  • Carefully lift the grate and add wood chips directly to the coals. Use caution at this point, they will flare up.
  • Place the pork steaks right on the grill on the hot side.
  • Grill over direct heat 1 minute, rotate the pork chop 45 degrees, and grill for another minute. If the meat doesn't lift from the grill, allow it to sit a few seconds longer. Pulling it will only rip and tear the meat.
  • Move the steaks to the indirect heat, or cooler side of the grill.
  • Place the lid on the grill.
  • Grill for another 6 to 10 minutes flipping once until internal temp of 140 F.


  • Remove from grill and tent with foil.
  • Top the pork steaks with the compound butter.
  • Rest for 5 minutes as the butter melts over the meat.


  • Serve the bbq pork steaks hot over oil tossed arugula sliced tomatoes.
  • Garnished with salt, pepper, minced parlsey, if desired.

To make the umami compound butter

  • In a small bowl, whisk the softened butter with the shallot, parley, salt, black pepper, and Girl Carnivore Ooomami mushroom powder.
    4 tbsp butter, 1 shallot, ½ tsp Parsley, ¼ tsp Salt, ¼ tsp freshly ground Pepper, ½ tsp Girl Carnivore Ooomami
  • Arrange the butter onto a sheet of plastic wrap or wax paper and roll up to form a log.
  • Place the butter in the freezer to firm up for 15 minutes.
  • Store the butter in the fridge until ready to use.


I use the garlic mustard aioli from Trader Joe’s for this but to make your own whisk spicy mustard with mayo. 
We used Cowboy hickory hardwood briquets as the fuel for this recipe. 
We tested this recipe with Western Wood Maple wood chips for added smoked flavor. If you do not like a smoky bbq flavor, omit the wood chips as the charcoal already adds an aromatic touch. 
You can make the compound butter up to 3 days ahead. Store it, wrapped tightly in plastic wrap, in the fridge until ready to use. 


Serving: 1g | Calories: 489kcal | Carbohydrates: 5g | Protein: 30g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 1249mg | Potassium: 562mg | Fiber: 1g | Sugar: 1g | Vitamin A: 713IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
Course: Main Course
Cuisine: American, barbeque
Author: Kita Roberts

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Recipe FAQs

How do you know when BBQ pork steaks are cooked?

Always use an instant-read thermometer to make sure your chops are cooked to 140 F, then let them rest for 5 minutes. The carryover cooking will raise the temperature of the pork to 145-F, which is the minimum internal temperature the USDA says is safe for pork.

How long does it take to cook pork steak?

That’s going to depend on the thickness of your pork chops, how cold they are when they go onto the grill, and how hot your grill is. 12-17 minutes of cooking time should be plenty unless you’re grilling thick pork chops. Grilled bone-in pork chops also take a little longer than boneless chops.

Do you need to marinate pork chops before grilling?

For some recipes, yes, but not for this pork recipe! This recipe uses a mayonnaise-based sauce to lock in the juiciness and then a simple rub to add a ton of flavor.

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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5 from 17 votes (17 ratings without comment)

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  1. Hi Kita,
    Love your recipies. Not trying to be smart some people can’t afford to be buying every spice that comes out. Is there any way you could add what could be a substitute for them? I know it helps you out to sell them and a sub. might not be as tasty but I really like to make your meals.
    Thank Your your time.

    1. Hey Hey Bill, I totally understand! I will try to include notes for substitutions going forward. Spices add up (though I do hope everyone does eventually try mine and uses them from day to day so it’s a value for them 😉 )

      For this one Chick Fest is a bright pop of citrus and herbs. For my normal pantry staples Id mix a little oregano, dried mustard, garlic powder, and black pepper together and then add a slight zest of lemon or orange to it all.
      For Ooomami, short of buying an umami blend (and Trader Joes has one these days) there’s really nothing to compare it to in day to day spices. But you could add a tiny dash of fish sauce, coconut aminos, or Worcestershire sauce. All of these help umami flavor.

      Hope this helps Bill! And if you grill up these steaks, I would love for you to share a pic and rate this recipe! If there are any others you need substitutions for, please ask.