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Recipes / Grilled Pork Steak

Grilled Pork

Steak

Aug 26, 21

Grilled Pork Steak

Cook Time: 60 mins

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Description

In this episode of the Summer Grill Series I grill up one of my favorite cheap cuts, the pork steak. Seared first with direct heat on the charcoal grill to sear it then thrown over indirect heat with a tangy mop sauce, this came out tender and delicious!

Ingredients

Pork steaks
Chud rub or desired seasoning
Salt and pepper (to taste)

For the Mop Sauce:

1 stick of butter
2 cloves of garlic, minced
1 onion, sliced
1 lemon, sliced
1 tablespoon paprika
1 teaspoon chili flakes
Dash of Worcestershire sauce
1 tablespoon mustard
2 tablespoons pickle juice
2 tablespoons rice vinegar
1/4 cup beer
2 tablespoons brown sugar

Instructions

Season the pork steaks generously with chud rub or your desired seasoning. Sprinkle salt and pepper to taste. Don't forget the sides.
Fire up the grill. Once the grill is hot, sear the pork steaks for a couple of minutes on each side to develop a crust.
Move the pork steaks to the indirect heat side of the grill and cook at 350F (175 degrees Celsius) for about 30-40 minutes.
Meanwhile, prepare the mop sauce. In a saucepan, melt the butter over medium heat. Add minced garlic, sliced onion, sliced lemon, paprika, chili flakes, Worcestershire sauce, mustard, pickle juice, and rice vinegar. Let the mixture simmer for a few minutes.
Stir in the beer and brown sugar into the saucepan and continue to simmer the mop sauce for a little longer.
Periodically baste the pork steaks with the mop sauce every half hour or so for another hour. This will add flavor and keep the steaks moist.
Once the internal temperature of the pork steaks reaches 170 degrees Fahrenheit (77 degrees Celsius), remove them from the grill and wrap them in tin foil to allow them to steam a little. Brush them with a final coat of the mop sauce before wrapping.
Place the wrapped pork steaks back on the grill for another hour or so to finish cooking and allow the flavors to meld.
Remove the pork steaks from the grill and let them rest for a few minutes before slicing and serving.

"My goal is to provide recipes meant for the backyard, but using skills I've learned with my years cooking professionally. Go cook something outside!"

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