Limited to a gas grill so interested to hear best thoughts on grilling these and not getting leather steaks in the end. They are all pre-seasoned and about an inch thick. High/fast? Low/slow? Wrapped?

Edit: about an inch in thickness. I know these are shoulder cuts which tells me they need to be high temp (195) completion for best results. Never ate these growing up but it's a go-to for extended family.

take them off when internal temp reaches 145 or they will be dry.

i sear both sides for 60 secs over direst heat like a steak , then back them off some. baste with favorite liquid...melted butter, apple juice, tec

Update - followed a variation of video above. Limited resources (not at my home this wknd) so used a mix of Sweet Baby Ray's/apple cider vinegar for a basting sauce. Started at 300 for the first hour then stayed between 250-300 for the remainder of the cook which was about 3-3.5 hours, all in. Started basting with sauce after meat had a good brown color on both sides. Pulled when ThermaPen was reading about 205 in thickest sections. By far the best pork steak we've had. If I had to do anything different, I'd probably lower grill temp and baste sooner to keep edges from drying out but very happy with the end result.