So About These Barbecued Pork Steaks…
If I had a dollar for every pork steak I’ve slung on the grill, I’d have…well, definitely enough to buy a new apron, if not something bigger. There’s just something about that smoky flavor that gets my family—especially my cousin Dave, who’s never met a barbecue he didn’t like—out of the woodwork. I remember one time I forgot to oil the grates, and let’s just say, we had “shredded” pork that day instead of steaks. Good times.
Anyway, if you’re after that perfect combo of char, juicy pork, and sticky sauce that somehow gets on your elbow (how?), this here’s your guide. I’ll try not to distract you too much, but no promises.
Why You’ll Love This (Even If You Don’t Have a Pitmaster Beard)
I make this when I have friends over—mainly because (let’s be honest) it’s hard to mess up. My kids go wild for the sticky barbecue sauce, though my eldest likes to lecture me on the “correct” way to check doneness (as if I need help!). I’ve tried fancier marinades, but honestly, the old standbys always taste like home. Oh, and if you’ve ever dried out a pork chop and sworn off pork, this recipe will hopefully win you back—unless you wander off and forget the grill, which, yes, I’ve done. More than once, actually.
What You’ll Need (Substitutions Welcome!)
- 4 pork steaks (around 200g each, but bigger or smaller is fine—mine are never the same size, who cares?)
- 2 tablespoons olive oil (vegetable oil works too; when I’m feeling fancy I use a splash of sesame oil)
- 2 teaspoons smoked paprika (sometimes I just use regular paprika and pretend it’s fancy)
- 1 teaspoon garlic powder (if you’re out, fresh minced garlic works but watch out for burny bits)
- 1 teaspoon onion powder (my grandma swears only by Lawry’s, but honestly any will do)
- 1/2 teaspoon salt (I just sort of sprinkle until it ‘feels right’, but 1/2 tsp if you need a number)
- 1/4 teaspoon black pepper (or more, if you like a bit of a punch)
- 1 cup barbecue sauce (store-bought, homemade, whatever you have—even ketchup in a pinch with a slug of maple syrup if you’re desperate)
How To Make ‘Em (With Personal Roadblocks)
- Pat the pork steaks dry. This is important—otherwise, you won’t get that nice sear. I sometimes forget this and things get a bit soggy.
- In a biggish bowl, mix your olive oil, paprika, garlic powder, onion powder, salt, and black pepper. If you’re feeling wild, drizzle a tad more oil.
- Toss the pork steaks in so they’re all coated. You can use your hands; it’s way more fun, but do wash up after. Or before. Or both, honestly.
- Preheat your grill to medium-high. I aim for something like 200°C, but if you can only estimate, just hold your hand over the grate—if you have to move it after a few seconds, you’re good. (Don’t actually burn yourself, please!)
- Oil the grates. Skip this if you’re feeling risky, but remember my shredded pork story above. Not fun.
- Place the pork steaks on the grill. Let ‘em go for about 4-5 minutes per side, lid down if you can. This is where I usually sneak a quick taste—if it looks a bit pale, be patient.
- After the first flip, brush on a heap of barbecue sauce—don’t be shy. Repeat on the other side. You’ll probably get sticky, but that’s half the fun right?
- Keep grilling and turning, brushing with more sauce whenever the mood strikes, for a total of about 15 minutes or until they’re just cooked through. Better to check with a thermometer (71°C), but if you don’t, just cut into the thickest bit—it should be juicy and barely pink (but not raw—no one wants that).
- Rest the pork steaks for at least five minutes. Or longer if your family can wait (mine can’t). Slice and eat!
Random Notes (A.K.A. What I Learned the Hard Way)
- If your barbecue sauce has lots of sugar, it can burn quick—move the steaks to a cooler side of the grill if you see black bits forming. Or just call them “flavor.”
- I’ve tried fancy brining; honestly, just oil, season, and grill works for me, unless you have hours to kill.
- When in doubt, double the sauce. There’s no prize for being stingy!
If You Feel Like Tweaking (Experiments Galore)
- I once swapped in honey-mustard sauce instead of barbecue—super tasty, but watch it for burning. My neighbor tried sesame-ginger marinade, which was good, though not exactly ‘barbecue’.
- I tried beer in the marinade once; honestly, didn’t notice much difference, but maybe I used the wrong beer?
- Spicy fan? Chuck in a pinch of cayenne or chili flakes. My brother adds sriracha, but he puts it on everything.
Don’t Sweat the Gear (Or: What If My Grill is Tiny?)
Of course, a “proper” barbecue is nice, but I’ve done these on a little gas grill, a skillet indoors, and once (don’t ask) on an electric grill I borrowed from a mate. You can even bake them at 220°C and then broil for that smoky thing. Get creative—use what you’ve got!
Storing Leftovers (If There Are Any)
Wrap any leftovers in foil and pop in the fridge—good for 2 days, supposedly, though honestly, in my house it never lasts more than a day because someone (usually me) raids the fridge at midnight.
How We Serve ‘Em at My Place
I’m a coleslaw-and-potato-salad person, but my partner demands Corn on the cob, or else. Occasionally, we’ll do them with fresh bread to mop up the sauce. Oh! Try piling slices on a bun for a messy (but glorious) sandwich.
Lessons Learned the (Slightly) Hard Way
- I once thought you could skip resting. Nope. The juices run everywhere—disaster. Just wait five minutes, it’s worth it.
- Don’t try to sauce them too early—sugar burns. Trust me, that smell lingers.
FAQ: Questions I Actually Get (Usually at Parties)
- Q: Can I use pork chops instead of steaks?
A: Sure thing, though they dry out faster, so keep an eye on them. And maybe give ‘em a bit more sauce? - Q: Do I need a meat thermometer?
A: It’s handy, but I usually just poke the thickest bit and have a peek. But if you’re paranoid, 71°C is the golden number! - Q: Can I freeze cooked pork steaks?
A: Yep, I have—just wrap tightly. They’re not as juicy after freezing, but still better than no leftovers. - Q: Why are my pork steaks tough?
A: Overcooking, most likely. Pork can go ‘from hero to zero’ in a blink. Stick to the time, or use a timer if you’re easily distracted—like, uh, me.
Honestly, the best part of this recipe is luring everyone outside with the smell of grilling pork. And if you drop a steak on the patio? Five-second rule. Or so we say in my house—just don’t tell the health inspector. Enjoy your barbecued pork steaks, mate!
Ingredients
- 4 pork steaks (around 200g each, but bigger or smaller is fine—mine are never the same size, who cares?)
- 2 tablespoons olive oil (vegetable oil works too; when I’m feeling fancy I use a splash of sesame oil)
- 2 teaspoons smoked paprika (sometimes I just use regular paprika and pretend it’s fancy)
- 1 teaspoon garlic powder (if you’re out, fresh minced garlic works but watch out for burny bits)
- 1 teaspoon onion powder (my grandma swears only by Lawry’s, but honestly any will do)
- 1/2 teaspoon salt (I just sort of sprinkle until it ‘feels right’, but 1/2 tsp if you need a number)
- 1/4 teaspoon black pepper (or more, if you like a bit of a punch)
- 1 cup barbecue sauce (store-bought, homemade, whatever you have—even ketchup in a pinch with a slug of maple syrup if you’re desperate)
Instructions
-
1Pat the pork steaks dry. This is important—otherwise, you won’t get that nice sear. I sometimes forget this and things get a bit soggy.
-
2In a biggish bowl, mix your olive oil, paprika, garlic powder, onion powder, salt, and black pepper. If you’re feeling wild, drizzle a tad more oil.
-
3Toss the pork steaks in so they’re all coated. You can use your hands; it’s way more fun, but do wash up after. Or before. Or both, honestly.
-
4Preheat your grill to medium-high. I aim for something like 200°C, but if you can only estimate, just hold your hand over the grate—if you have to move it after a few seconds, you’re good. (Don’t actually burn yourself, please!)
-
5Oil the grates. Skip this if you’re feeling risky, but remember my shredded pork story above. Not fun.
-
6Place the pork steaks on the grill. Let ‘em go for about 4-5 minutes per side, lid down if you can. This is where I usually sneak a quick taste—if it looks a bit pale, be patient.
-
7After the first flip, brush on a heap of barbecue sauce—don’t be shy. Repeat on the other side. You’ll probably get sticky, but that’s half the fun right?
-
8Keep grilling and turning, brushing with more sauce whenever the mood strikes, for a total of about 15 minutes or until they’re just cooked through. Better to check with a thermometer (71°C), but if you don’t, just cut into the thickest bit—it should be juicy and barely pink (but not raw—no one wants that).
-
9Rest the pork steaks for at least five minutes. Or longer if your family can wait (mine can’t). Slice and eat!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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