EASY TENDER GRILLED PORK STEAK
Make and share this Easy Tender Grilled Pork Steak recipe from Food.com.
Provided by WI Cheesehead
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Season steak with all the seasonings.
- Grill on each side for 2 minutes and then let sit to cook on the plate for 5-10 minutes, covered.
Nutrition Facts : Calories 696.7, Fat 44.3, SaturatedFat 15.9, Cholesterol 253.3, Sodium 185, Carbohydrate 1.4, Fiber 0.3, Sugar 0.1, Protein 68.5
GRILLED PORK STEAKS RECIPE
Pork steaks are an American BBQ staple, especially in the warmer months of the year. There are many ways to grill a delightful pork steak, but we want to stick to the tried and true basics in order to get a quality steak on the first try. It is so simple to grill pork steaks that it is practically foolproof.
Provided by cavetools
Categories Main Course
Number Of Ingredients 6
Steps:
- Begin by making the marinade.
- Whisk together the canola oil, citrus juice, garlic, fresh herbs, salt and pepper in a medium to large sized bowl to combine together.
- Then, place the pork steaks gently into the marinade, turning them over to evenly coat them with the mixture.
- Next you will want to cover the bowl with either a lid or tin foil and refrigerate for 30-40 minutes.
- This is a step that cannot be rushed, so you always want to ensure you have plenty of time set aside for the process.
- After that, you should preheat the grill on high heat (about 450 degrees F) ten minutes prior to use.
- This step can be done while the meat is covered in the fridge.
- Next, take the steaks out of the marinade and discard the marinade, it is no longer needed for the recipe.
- Grill the steaks on one side over the high heat for about 3 minutes.
- Then, turn the steaks over to the other side and grill for an additional 3 minutes or until the internal temperature registers 145 degrees F.
- This step is where a digital thermometer comes in handy.
- Charts can be used as well, but for beginner grillers, it is best to be certain to make sure the steaks are safe to consume.
- Simply insert the thermometer into the thickest part of the steak without touching any of the bone.
- The last part is easy; transfer the pork steaks to a clean platter or serving dish and allow to rest for four to five minutes prior to serving.
- It is that simple! These delicious pork steaks are now ready to eat with your favorite side dishes.
- Recommended side dishes for pork steaks include Brussel sprouts, scalloped potatoes, butterbeans, creamed corn, or potato salad.
- Others like to keep it very traditional with side choices like mashed potatoes, green beans, or mixed vegetables.
- Of course the options are limitless and you can figure out what you think goes best with your grilled steaks.
Nutrition Facts : ServingSize 169 g, Calories 438 kcal
GRILLED PORK STEAKS RECIPE
Pork steak makes sense for anyone with a passion for barbecue as it uses the same primal cuts of meat involved in preparing pulled pork. This recipe covers everything you need to know to make a quality pork steak, except for quantifying the number or weight of the steaks to be cooked.
Provided by cavetools
Categories Main Course
Number Of Ingredients 9
Steps:
- Brine the pork steaks within a mixture of dark cola, clear cola, apple juice, kosher salt and just enough water to fill your brining vessel.
- Allow them to brine for several hours, up to 3 days if you feel like it.
- Rinse off the brine from the steaks, pat them as dry as possible and then lay them out on a tray.
- Sprinkle the meat with either salt and pepper or the rub.
- Sear each steak over direct heat, roughly 10 minutes per side.
- Dab sauce onto one side of the steak, flip it over and apply sauce to the reverse side.
- Feel free to repeat this step if you love sauce.
- Close up every vent in your grill, allow the sauce to set into the steaks for 5 minutes and then take them out of the grill.
- Allow the steaks to rest between 5 and 10 minutes before you do any cutting.
Nutrition Facts : Calories 169 kcal, ServingSize 438 g
PERFECTLY GRILLED STEAK
Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
- Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
- Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
ST. LOUIS PORK STEAKS
If you are from St. Louis or have relatives here, you know about Pork Steaks! MMMMMM. This is a family recipe that my whole family enjoys. I hope you will as well. The seasoned cider vinegar leaves grilled pork steaks nice and juicy.
Provided by Marcus Chavers
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 49m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat grill to medium-low heat.
- Season the pork steaks on both sides with seasoned salt and seasoned pepper. In a large bowl, stir together the vinegar and water, and season with seasoned salt and seasoned pepper to taste.
- Lightly oil the grill grate. Place pork steaks on the grill. Baste steaks with the vinegar mixture on both sides during the first 15 minutes of grilling. Continue to cook steaks to desired doneness, 10 to 15 more minutes. Discard remaining vinegar mixture.
Nutrition Facts : Calories 517.4 calories, Carbohydrate 1 g, Cholesterol 161.9 mg, Fat 36.1 g, Protein 40.3 g, SaturatedFat 12.5 g, Sodium 194.3 mg, Sugar 0.4 g
GRILLED PORK STEAK WITH MUSTARD GLAZE
Pork blade steaks are thin, so they cook up in a flash: 10 minutes on the grill, and they're done. These are shellacked with mustard, dusted with fennel pollen, and plated alongside grilled melon, squash blossoms, and pickled garlic scapes. Nothing is more summery.
Provided by Justin Smillie
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Light the grill: Place a chimney starter on the grate of a charcoal grill. Add newspaper in the bottom, then fill with charcoal. Light the newspaper, which will in turn light the charcoal. When the charcoal is mature with ashed-over gray embers (about 30-45 minutes later), remove the chimney and pour the charcoal into the grill. Using oven mitts, replace the grill rack.
- Season the pork: Set the pork on a parchment-lined rimmed baking sheet. Brush with mustard, then season with pepper and several generous pinches of salt. Flip the meat, press down so it absorbs the seasonings, and repeat on the other side. Sprinkle fennel pollen over the meat on both sides and set aside.
- Grill: Cut the melon in half, scoop out the seeds, and cut into 7 or 8 wedges. Place on the outer edges of the grill, where the heat is indirect, and cook 4-6 minutes, turning halfway through. Lay the pork steaks in the middle of the grill over the hotter, direct heat. Place foil-wrapped bricks on top of the pork to keep the meat's edges from curling. Remove every 2 minutes to flip the meat, then replace bricks. If the meat flares up, move it to another spot on the grill. Halfway through grilling (which will take a total of about 6-10 minutes), baste the pork on both sides with the butter mop, and sprinkle with sugar to aid the caramelization. When the melon and the pork are both nicely charred, switch their locations on the grill: move the pork to the cooler edge of the grill and the melon to the hot center for about a minute, to warm through. Meanwhile, cut the radishes into large slices and set aside.
- Finish the dish and assemble: Grill the pickled garlic scapes for 1-2 minutes. On a serving platter or wooden board, plate the pork steaks, melon, charred garlic scapes, and radishes. Sprinkle everything with fresh lemon juice, a pinch of fennel pollen, and salt. Drizzle olive oil over the melon and scatter torn squash blossoms just before serving.
- For the garlic confit, preheat oven to 300 degrees F. In a small saucepan, add the garlic cloves, olive oil, lemon peel, and bay leaf. Cover and bake 1-1½ hours, until the garlic is tender and golden. For the butter mop, heat a small saucepan over medium-high heat. Add half the garlic confit (the remainder will last, refrigerated, up to two weeks); break it up and let it sizzle, 2-3 minutes. Add the vinegar and cook, stirring occasionally, until the mixture becomes a thick paste. Add butter, 2 tablespoons at a time, whisking with each addition. Bring the butter to a boil, then reduce heat to low. Whisk in the mustard and black pepper, and set aside until it's time to baste.
- Place 10 garlic scapes in a jar. Combine the rest of the ingredients in a small saucepan and bring to a boil; pour the liquid over the scapes to scald them. Seal the jar and place in a cool, dark place for 10 days to ferment.
TERIYAKI GRILLED PORK STEAKS
Plan ahead the steaks need to marinade for 8-24 hours (24 hours is even better!) I made these on my indoor grill they are very good, they could also be broiled in the oven and of coarse an outdoor grill. If you can fit a few more pork steaks in the marinade then go ahead! This marinade will also work well for pork tenderloins and cubed pork for kabobs.
Provided by Kittencalrecipezazz
Categories Pork
Time 8h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl mix/whisk all ingredients together (the oil to black pepper) until well blended, add in green onions; pour the mixture into a large ziploc freezer bag.
- Using a fork poke holes all over in the pork steaks.
- Add steaks into the marinade and seal bag tighly, then turn to coat in the mixture.
- Place the bag into a large bowl to prevent any leaks.
- Cover and refrigerate for 8-24 hours turning occasionally.
- When ready to cook remove pork steaks, scrape off any ginger, garlic and green onions.
- Transfer pork to a large plate/s and discard the marinade, let the meat sit out on counter to almost room temperature before grilling or broiling (this might take a couple of hours, this is an important step it will relax the meat fibers to create a more juicy tender pork steak).
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