Steven Raichlen's Project Fire, season 4 that just ended. He did all the shows from St Louis where pork steak is king. Very first episode, he had a guy from a local barbecue joint cook a pork steak. If ya stream, its on the PBS app.
Basically, he reverse sears the pork steak. He used a Big Green Egg. He takes it the steak to 165* IT at 250* cooker temp, it took about 2.5 to 3 hours. Then he sauced the steak and moved it over direct heat to sear, 4 minutes each side. He cooked a 1" thick steak.
I've done this several times since and its become my preferred method. I take a pork butt and cut it into 4 steaks, each about 1 1/2 to 2 " thick, so it smokes for at least 3 hours on my Masterbuilt GF at 250*. Then I move to the Kettle to sear.
I've tried the direct heat method with my 18 WSM, trying to emulate what's done at Snows in Texas. A chimney and 1/2 of charcoal and some chunks, no water pan, using the top grate. It puts the steak about 18" above the coals.
Snows mops their pork steaks. I tried that but found the steaks go into a stall at around 165 and continuing to mop just prolonged the stall. The cook took too long for me and I did not think the steaks were all that great.
The St Louis method works best for me.
