Description
Succulent barbecued pork steaks from Missouri bring smoky summer flavors to backyard grilling. Juicy meat marinates in tangy sauce, promising a delicious meal with minimal preparation effort.
Ingredients
Scale
- 4 pork shoulder (blade) steaks (about 1 in/2.54 cm thick)
- 1 cup barbecue sauce (your favorite brand or homemade)
- 2 tbsps olive oil
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp cayenne pepper (optional)
Instructions
- Meat Preparation: Blot pork steaks until moisture-free, then craft a dynamic spice mixture combining paprika, garlic powder, onion powder, salt, pepper, and cayenne for a vibrant flavor foundation.
- Seasoning Application: Massage olive oil across each steak’s surface, thoroughly coating with the prepared spice blend to ensure complete flavor infusion.
- Grill Configuration: Establish an indirect heat setup at 350°F, creating distinct temperature zones for controlled cooking technique.
- Initial Grilling Phase: Position steaks on the cooler grill section, maintaining a covered environment and rotating periodically to achieve consistent tenderness over 45-50 minutes.
- Sauce and Searing: Liberally brush barbecue sauce across steak surfaces, then transfer to high-temperature zone for caramelization, searing each side 3-5 minutes while continuously basting to develop a rich, glossy exterior.
- Resting and Serving: Remove steaks from heat, allowing 5 minutes of rest to redistribute internal juices, then plate with complementary barbecue sauce on the side for enhanced flavor exploration.
Notes
- Moisture Management: Pat pork steaks completely dry before seasoning to help spices adhere better and create a perfect crispy exterior.
- Spice Blend Precision: Mix spices thoroughly in advance, ensuring even distribution across the meat for consistent, balanced flavor in every bite.
- Temperature Control: Maintain consistent grill temperature around 350°F, using indirect heat zones to prevent burning and promote even cooking throughout the meat.
- Resting Ritual: Allow steaks to rest 5 minutes after grilling to redistribute internal juices, guaranteeing maximum tenderness and preventing dry, tough meat.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 420
- Sugar: 14 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 90 mg