Instead of buying an expensive Beef Steak, why not try the Pork Steak. Perfect for the Holiday table too. This Pork BBQ Steak tastes so perfect and light, the BBQ sauce blended well with the marinade. It’s not overpowering and the pork is just tender and juicy. I cooked it using my nonstick pan, but if you want to bake it, I prepared the instructions below using an oven. Must try!
Pork BBQ Steak Recipe
- 3 pcs pork steaks or pork shoulders, room temperature
- 3 tablespoon Sweet Baby Rays Honey Barbeque Sauce, for brushing
- salt to taste
- pepper to taste
- For Marinade:
- 4 cloves Garlic, sliced (or garlic powder)
- 1 tsp ground oregano (or dried oregano)
- 1 tablespoon Herbs de Provence
- 1 tsp garlic salt (or any salt), please adjust to your taste preference
- 2 tablespoon Extra virgin olive oil
- 2 tbsp Capri brand Red wine vinegar (alternately apple cider vinegar)
- 2 tablespoon Sweet Baby Rays Barbeque sauce
- Make ahead preparation: I remove the pork from the freezer to thaw it in the lower part of the fridge before I sleep. (Overnight)
- (In the morning) In a bowl, combine all marinade ingredients and mix it well. Marinate the pork for about 30 minutes. This marinade will make your pork so tender and juicy. Once marinated and all the flavours have sinked-in into the pork, its time to cook the pork. But please make sure to remove the pieces of garlic clinging to the pork.
- Using a large nonstick frying pan, (no need for oil) add the pork to the pan and let it sear for about 5-10 minutes at 20°C using my induction cooker. Adjust heat as needed as it gets cooked and don’t let it burn. I removed it from the pan, once it started to show some streak of toast on the side. Your goal is a tender juicy pork and not hard or overcooked.
- I love it when it’s medium rare, so I don’t cook it for longer because the meat will harden if cooked longer. Season with a pinch of salt to taste on each side (garlic salt tastes better).
- Just brown the pork on both sides and at the end of cooking, brush it with additional bbq sauce.
- Lastly, season with fresh ground pepper for an added tasty kick. I added ground pepper on the last part of cooking to avoid burning the pepper.
- Cook the pork steak one by one, and wipe the pan with paper towels to clear of some toasted residue from the previous one.
- Best to serve with coleslaw and buttered fried potatoes on the side. Enjoy!!
IF USING OVEN:
- Preheat the oven to 400°F.
- Rub salt and pepper on both sides of each pork steak, if desired
- Line a baking pan (large enough to fit the number of steaks you’re cooking, so they don’t overlap) with aluminum foil.
- Brush some barbeque sauce on the aluminum foil where you’ll place each steak.
- Place your steaks down on the foil and sauce, and then brush steaks with additional bbq sauce on top.
- Bake the pork steaks at 350°F degrees, uncovered for 50-60 minutes, (on the middle rack) or until the internal temperature of the steaks reaches 145°F.
NOTE: Oven temperatures can vary, or check the internal temp after 30 minutes to avoid over-baking.