I think people get confused with pork steaks.
Yes, they're from the boston butt, but you shouldn't expect them to pull cleanly from the bone unless you cook them just like a boston butt.
A beef steak will pull cleanly from the bone too if you cooked it low and slow so all of the collagen and connective tissue renders out. But THEN it's not a steak any more....it's pulled beef. When you eat a grilled T-bone or Porterhouse, the meat sticks to the bone. Same with pork steaks.
Just like with most cuts of meat...cooking them until just done but still juicy yields one result. Cooking more will often yield tough and dry meat. Cooking even MORE will allow connective tissue and collagen to break down, again giving you a moist and very tender result. This depends, of course, on which cut it is. If you cook a boneless pork loin chop to 200 IT, it'll be leather, but that's because it's a very lean cut. A pork steak isn't.
If you're expecting pulled pork consistency out of a grilled pork steak, you're not gonna get it.
I think those look and sound perfect!
As said, I like to also grill mine direct and just keep flipping and turning them until the internal temp is reached.
