Grilled Pork Steak is a simple recipe that makes grilling flavorful, succulent pork steak a snap! Flavors adjust easily to suit personal taste or scale up or down as the need arises. This is one recipe that will come in handy for years to come. Thank you Iowa Pork Producers for sponsoring this delicious post. All opinions are my own.
Summer grilling season is in full swing, but it’s easy to get complacent with the usual fare. A girl can only eat so much of the same old same old. We’re big fans of pork around here–fruit stuffed pork roulades, slow cooker pork carnitas, and perfect barbecued ribs are regular features around here. Now y’all know that I’m a big supporter of US agriculture. I love that one third of the pork raised in the US is from Iowa, and sold here in Michigan. I feel good supporting family farms from the United States with my purchases.
So when I was looking for something different (yet easy) to bring into the summer grilling rotation, I was happy to stumble across a cut called the pork steak. Pork steaks are an economical cuts from the shoulder and contain the bone. The steaks are every bit as tender and flavorful as a roast, but cook in a fraction of the time.
In my effort to keep this recipe as easy as possible, I use a basic recipe formula for Grilled Pork Steak that can be easily adaptable to suit many tastes with a few minor tweaks. The basic premise of the marinade is oil + acid + herbs + seasonings = deliciousness. The oil works as a carrier for the marinade ingredients and helps to seal in the juices. The acid, in this case is fresh citrus juice, adds flavor and tenderizes the meat, while the herbs and seasonings add more flavors to compliment the cut of meat.
I encourage you to experiment with the recipe! For example, use the recipe as a guideline to substitute soy sauce (acid) for the citrus juice, and freshly minced ginger in place of the fresh herbs to give the finished an entirely different flavor profile while adhering to the same basic formula. Therefore, a few tweaks to the basic recipe can suit a variety of moods or to use ingredients on hand.
Just bear in mind that the safe internal temperature for cooking fresh cuts of pork is 145 degrees F. To properly check temperature, insert a digital cooking thermometer into the thickest part of the cut without touching any bone. After reaching 145 degrees F, simply remove the pork and allow it to rest from three minutes before serving. The nifty thing about grilling pork steak is that a 1/4-inch cut takes a mere three minutes per side to reach that internal 145 degrees F, so it’s ready in a flash!
Just look at all of that succulent pork goodness! Grilled Pork Steak is a juicy cut of pork that’s simple to prepare and easy on the budget. Try it and I bet that you’ll put Grilled Pork Steak in regular rotation at your house, too.
Calories
Fat
Carbs
Protein
Kirsten/ComfortablyDomestic
Yields 6 Servings
Grilled Pork Steak is a simple recipe that makes grilling flavorful, succulent pork steak a snap! Flavors are easily adjusted to suit personal taste or scaled up or down as the need arises. This is one recipe that will come in handy for years to come.
35 minPrep Time
6 minCook Time
41 minTotal Time
Save RecipeIngredients
- 6 (¼ -inch thick each) bone-in pork shoulder steaks (about 3 lbs. total weight)
- 2 Tbs. canola oil
- ½ C. freshly squeezed citrus juice (a blend of orange, lemon and lime is nice.)
- 2 cloves garlic, peeled and minced
- 1 Tbs. minced fresh rosemary
- 1 Tbs. minced fresh thyme
- 1 tsp. kosher salt
- ½ tsp. black pepper
Instructions
- Prepare the marinade by whisking the canola oil, citrus juice, garlic, fresh herbs, salt and pepper in a large bowl to combine. Place the pork steaks into the marinade, turning to coat. Cover the bowl and refrigerate for 30 minutes.
- Preheat the grill on high heat (450 degrees F) ten minutes prior to use. Remove the steaks from the marinade; discard the marinade. Grill the steaks on one side over high heat (450 degrees F) for 3 minutes. Turn the steaks over and grill for an additional 3 minutes or until the internal temperature registers 145 degrees F with a digital thermometer inserted into the thickest part of the meat without touching any bone.
- Transfer the steaks to a clean platter and allow to rest for four to five minutes prior to serving.
Notes
This recipe is incredibly versatile! The basic premise of the marinade is oil + acid + herbs + seasonings. Oil works as a carrier for the marinade ingredients and helps to seal in the juices. The acid, in this case is fresh citrus juice, adds flavor and tenderizes the meat, while the herbs and seasonings add more flavors to compliment the cut of meat. Experimentation is encouraged! For example, use the recipe as a guideline to substitute soy sauce (acid) for the citrus juice, and freshly minced ginger in place of the fresh herbs to give the finished an entirely different flavor profile while adhering to the same basic formula. Therefore the same basic recipe can be modified to suit a variety of culinary moods or to suit the ingredients on hand.
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