Char-Grilled Pork Steaks
- Preparation Time: 2 h
- Cooking Time: 30 min
- Total Time: 2 h 30 min
- 4 servings
Ingredients
- 4 pork shoulder (blade) steaks, 1 ½ inches thick
- 1 cup - orange juice
- Juice and zest of 1 lemon
- Juice and zest of 1 lime
- ⅓ cup - honey
- 3 tbsp - El Yucateco Green Habanero Hot Sauce
- 1 tbsp - olive oil
- 2 tsp - onion powder
- 2 tbsp - salt
- 1 tbsp - freshly ground black pepper
Preparation
- In a large resealable plastic bag, combine all ingredients except the pork steaks. Seal the bag and shake or massage to mix thoroughly.
- Add the pork steaks to the bag, pressing out excess air before sealing. Ensure the steaks are evenly coated in the marinade. Refrigerate for at least 2 hours.
- Preheat the grill for two-zone cooking: one side set to high heat and the other to medium-low heat.
- Remove the steaks from the marinade and pat them dry with paper towels.
- Sear the pork steaks over high heat for 2 minutes per side to develop a crust. Move the steaks to the medium-low heat side of the grill and close the lid. Cook until the internal temperature reaches 195°F.
Note: While pork is safe to eat at 145°F, pork shoulder cuts benefit from a higher internal temperature (190°F–205°F) to allow the fat and collagen to render, resulting in a tender and juicy texture. - Remove the steaks from the grill and let them rest for 10 minutes before serving.
- Serve with additional El Yucateco Green Habanero Sauce, if desired.