Description
These pork shoulder steaks are juicy and tender with a double layer of flavoring. Start with a savory, sweet and spicy marinade and finish with a dry rub of your favorite spices. They are easily cooked on your outdoor grill or on the stovetop.
Ingredients
Units
Scale
- 2 1/2 pounds pork shoulder steak, 3/4 inch thick, with bone
Marinade
- 1/3 cup low sodium soy sauce
- 1/4 brown or white sugar, regular or substitute
- 2 teaspoons garlic paste or powder
- 1 teaspoon ginger paste or powder
- 1 tablespoon olive or vegetable oil
- 1 tablespoon rice wine vinegar, or white, red wine, balsamic vinegars)
- 1-2 teaspoons chili sauce, optional for spiciness
- 1/4 teaspoon red pepper flakes, optional
Dry Rub
- 2 teaspoons granulated white or brown sugar, or sugar substitute
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Combine marinade ingredients and place in large bowl or plastic storage bag with the pork. Marinate in the refrigerator at least 1 hour, up to overnight.
- Remove from refrigerator, drain and discard the marinade. Blot dry the pork steaks with paper towel.
- Stir together the rub ingredients and pat into both sides of the pork.
- For the outdoor grill - preheat over medium high heat. Grill each side of the pork steak for 4-6 minutes if they are thin. Grill 7-8 minutes per side if they are thicker. If they are getting too browned or charred, turn down the flame to low-medium and continue cooking.
- Test with meat thermometer. It should register at least 145°F.
Notes
*Add the chili sauce and red pepper a bit at a time to the marinade and the dry rub. You should taste it before adding more to make sure it's not too spicy.
*Remove the pork from the refrigerator about 20-30 minutes before cooking.
*You can use boneless pork steaks but they will probably be thinner so adjust your cooking time to account for a shorter time to doneness.