Juicier than pork chops and packed with richness, grilled pork steaks are a backyard barbecue favorite. Cooked hot and fast over direct heat, they develop a beautiful char while staying incredibly moist.
- Serves: 2
- Prep Time: 10 minutes
- Cook Time: 10–15 minutes
Ingredients:
- 2 bone-in pork steaks, approx 1 inch thick
- Salt and freshly ground black pepper, to taste
- Your favorite pork dry rub
- Barbecue sauce for glazing
Instructions:
1. Season the Pork: Remove the pork steaks from the refrigerator and allow them to come to room temperature for 20–30 minutes. Season generously with salt and pepper, or for even more flavor, sprinkle both sides liberally with your favorite pork rub. You can add marinade later (see tip below).
2. Preheat the Grill: Prepare a hot grill for direct cooking. Whether you're using charcoal or gas, you'll want high heat to achieve a flavorful sear.
3. Grill the Pork Steaks: Place the pork steaks directly over the hot coals or flame. Cook for 10–15 minutes total, flipping every 2 minutes. Frequent turning helps the steaks cook more evenly, prevents drying out, and allows you to better manage flare-ups.
4. Add the Sauce: After the pork steaks have cooked for about 4 minutes per side, brush both sides generously with barbecue sauce. Continue grilling and turning every couple of minutes, allowing the sauce to caramelize and char slightly.
5. Check for Doneness: Cook until the pork reaches an internal temperature of 145°F and the exterior is beautifully charred. Remove from the grill and let rest for 7–10 minutes before serving.
Chef's Tip:
Skip sugary marinades at the beginning of the cooking process. Because pork steaks are grilled over high heat, sugars can burn before the meat is fully cooked. Instead, start with a dry rub and add barbecue sauce during the final minutes of grilling for the perfect balance of smoky flavor and caramelized char.
Serving Suggestions:
Serve alongside grilled corn, potato salad, coleslaw, baked beans, or a crisp summer salad for an easy backyard barbecue meal.
Korean-Style Grill Sauce
Sweet, savory, and just a little spicy, this Korean-inspired grill sauce is the perfect finishing glaze for pork, chicken, beef, or grilled vegetables. Honey, hoisin, ginger, and gochujang come together to create a rich, caramelized sauce that's ideal for brushing onto food during the final minutes of grilling.
- Yield: About 1 cup
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Ingredients:
- ⅓ cup honey or brown sugar
- ¼ cup hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon gochujang (Korean chili paste), or substitute sriracha or red chili flakes
- 1 teaspoon sesame oil
- 3 tablespoons fresh grated ginger (or bottled ginger)
- 2 cloves garlic, minced
- ¼ cup mirin
- 3 tablespoons sliced scallions, green parts only
Instructions:
1. Combine the Ingredients: In a small saucepan, combine the honey (or brown sugar), hoisin sauce, soy sauce, rice wine vinegar, gochujang, sesame oil, ginger, garlic, and mirin.
2. Simmer: Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Cook for 5–7 minutes, allowing the flavors to meld together and the sauce to slightly thicken.
3. Finish with Scallions: Remove the saucepan from the heat and stir in the sliced scallions.
4. Use or Store: Use immediately as a glaze for grilled meats and vegetables, or allow to cool and store in an airtight container in the refrigerator for up to one week.
Tips for Success:
- For a sweeter sauce, use honey. For deeper caramel notes, opt for brown sugar.
- Gochujang provides authentic Korean flavor and a mild heat. Adjust the amount to suit your spice preference.
- Brush onto grilled meats during the final few minutes of cooking to prevent burning while creating a flavorful glaze.
Serving Ideas:
This sauce is especially delicious on grilled pork steaks, chicken thighs, salmon, beef short ribs, or roasted vegetables. It also works as a dipping sauce or drizzle for rice bowls and stir-fries.
