Grilled Pork Steaks Recipe
Make Grilled Pork Steaks Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork & Marinade
Finishing & Garnish
Method
Pork & Marinade
- 1
Prepare and tenderize
Pat the pork steaks dry with paper towels. Trim any large excess fat but leave a thin fat cap for flavor. Using the back of a knife or a meat mallet, gently pound each steak once or twice to an even thickness (about 3/4–1 inch) so they cook evenly.
- 2
Make marinade
In a medium bowl whisk together olive oil, soy sauce, apple cider vinegar, Dijon mustard, brown sugar, minced garlic, smoked paprika, black pepper, red pepper flakes (if using), and kosher salt until the sugar dissolves and the mixture is uniform.
- 3
Marinate pork
Place the pork steaks in a shallow dish or a resealable plastic bag. Pour the marinade over the steaks, turning to coat them thoroughly. Press out excess air and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15–30 minutes at room temperature (no longer than 1 hour at room temperature).
- 4
Bring to room temperature
About 30 minutes before grilling, remove the pork from the refrigerator and let it sit covered at room temperature while you preheat the grill. Pat away excess marinade with paper towels to promote a good sear (reserve marinade for basting if you plan to boil it first).
Grilling & Finishing
- 5
Preheat grill
Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Clean and oil the grates well to prevent sticking.
- 6
Optional: boil reserved marinade
If you reserved any marinade for basting, bring it to a rolling boil in a small saucepan for 2–3 minutes to kill bacteria and thicken slightly. Keep warm on very low heat while grilling.
- 7
Sear and cook
Place the pork steaks on the hot grill directly over the heat. Sear for 3–4 minutes without moving to develop grill marks. Flip and sear the other side for 3–4 minutes. Move steaks to a cooler part of the grill (indirect heat) if they are charring too quickly and continue cooking until the internal temperature reaches 145°F (63°C) for medium (about 2–6 additional minutes depending on thickness). If using the reserved boiled marinade, baste once after the first flip and again during the finishing minutes.
- 8
Butter baste (optional)
During the final 1–2 minutes of grilling, place 1/2 tablespoon of butter on each steak so it melts and adds shine and richness.
- 9
Rest and garnish
Transfer the pork steaks to a cutting board and tent loosely with foil. Rest for 5–8 minutes to allow juices to redistribute (internal temp will rise a few degrees). Sprinkle chopped parsley over the steaks and serve with lemon wedges for squeezing if desired.