Schwenkbraten Recipe

Prep the pork

Pat the pork steaks dry with paper towels. Trim excess fat if desired. Lightly score the surface of each steak in a shallow crisscross pattern to help the marinade penetrate.

Season both sides of the pork steaks with the coarse sea salt and freshly ground black pepper. Place the steaks in a shallow dish or resealable bag.

In a small bowl combine minced garlic, chopped rosemary, chopped thyme, smoked paprika, olive oil and the white wine or apple cider. Whisk to combine.

Pour the marinade over the pork, turning the steaks to coat evenly. Cover and refrigerate for at least 1 hour and up to 6 hours. If refrigerating longer than 2 hours, bring the steaks to near room temperature 20–30 minutes before grilling.

While the pork marinates, make the horseradish cream. In a bowl combine the drained prepared horseradish, sour cream, mayonnaise, lemon juice, Dijon mustard and honey.

Season with salt and black pepper and taste. Adjust seasoning — add more horseradish for heat, more honey for sweetness, or more lemon for brightness. Chill in the refrigerator until serving. The flavors meld best after at least 30 minutes.

Build a medium-hot wood fire in a schwenk grill, kettle, or charcoal grill. Arrange coals/wood to create a two-zone fire: one hot direct-heat area and one cooler indirect area. Allow flames to die down until you have steady glowing coals with some hot embers (about 25–35 minutes after lighting). Add a few fruitwood chunks to the coals for a mild smoke if using.

Oil the grill grate: fold a paper towel, dip in vegetable oil, and using tongs rub the hot grate to prevent sticking (wear heat protection).

Grill the pork

Place steaks over the hot direct-heat zone. Sear for 2–3 minutes per side without moving to develop a deep crust and light char. After searing, move the steaks to the cooler indirect zone. Close the lid (if using) and continue cooking until the internal temperature reaches 63°C (145°F) for medium — about an additional 6–10 minutes depending on thickness. For medium-well cook to 68°C (155°F). Baste once with butter during the indirect finish for extra flavor.

Use an instant-read thermometer in the thickest part of the steak to check doneness. Remove steaks from the grill 2–3°C (3–5°F) below target temperature; they will carryover cook while resting.

Let the pork rest on a cutting board tented loosely with foil for 5–8 minutes. Resting redistributes juices and yields a juicier result.

Slice the pork steaks against the grain if desired or serve whole. Spoon a generous dollop of chilled horseradish cream alongside or spread a little on each slice.

Garnish with a pat of butter on each steak and scatter chopped fresh parsley. Serve immediately with roasted potatoes, bread, or a crisp salad.