Description
You’re six minutes and 5 spices away from a delicious BBQ grilled pork steak that tastes like it actually came off the grill. We know there’s no substitute for charcoal and hickory, but this simple spice rub used to season these steaks give it that summertime barbecue flavor we all know and love. Plus, this entire recipe uses 2 teaspoons of extra virgin olive oil which keeps it on the healthier side of wholesome meals the whole family will love.
Ingredients
- 1 to 1 1/2 pound pork shoulder or pork butt steaks (500g)
- 1 teaspoon sweet paprika (4g)
- 1 teaspoon onion powder (4g)
- 1/2 teaspoon smoked paprika (2g)
- 1/4 teaspoon garlic powder (1g)
- 1/8 teaspoon turmeric (less than 1g) *omit if you don’t have it
- kosher or sea salt to taste
- freshly cracked black pepper, if desired
- 2 teaspoons extra virgin olive oil (9g)
Instructions
- Marinate the meat. Wash and pat dry the pork steaks until completely dry. Rub 1 teaspoon of extra virgin olive oil into the meat covering every surface. Add paprika, onion powder, smoked paprika, garlic powder, and turmeric to a small bowl and combine using your hands. Sprinkle the spice rub evenly over both sides of the meat to ensure even coverage. All the pork to marinate for at least 15 minutes (or covered and stored in the refrigerator for 30 minutes, or up to overnight).
- Preheat the grill pan or cast-iron skillet. Heat a cast-iron grill pan or another heavy-gauge pan over high heat. Just before the pan begins to smoke, drizzle 1 teaspoon of extra virgin olive oil over the tops of the steaks rubbing it in and coating them well. Season the steaks with salt (and pepper if using).
- Grill the steaks. When the pan begins to smoke, add the seasoned pork (salted side down) allowing space in between each steak. Set a timer for 6 minutes and do not move the steaks once they hit the pan. Cook steaks for about 4 minutes, or until nicely browned and you can see grill marks on the bottoms. At this point, the tops of the pork will become white around the edges with some darker pink in the thicker spots. Flip and continue cooking for another 2 minutes for a total of about 6 minutes or until the steaks are just cooked through. Turn off the heat, allowing thicker steaks to remain on the pan if needed to finish cooking through. Remove the steaks to a serving platter and allow to rest for at least 5 minutes before serving or slicing and, Enjoy!
Notes
- If you feel the pork steaks are getting browned too quickly, reduce the heat to medium-high after the first 2 minutes of cooking. I left the skillet on high heat throughout the duration of cooking, but depending on your burner size and pan being used, you may need to slightly reduce the heat to ensure a great color without burning the meat.
- Prep Time: 5 minutes
- Marinate: 15 minutes
- Cook Time: 6 minutes
- Category: Meat + Chicken
- Method: Grilled
- Cuisine: American
Nutrition
- Serving Size: 2 Pork Shoulder Steaks
