This recipe uses pork blade steaks, a cut which comes from sliced roast. Also known as pork steaks, blade steaks contain blade bone and come from the shoulder of the pig. Because of the marbling these are rich-flavored, and marbling also helps keep them succulent on the grill. If you like the sound of this recipe but you don’t have blade stakes, just use pork chops instead, because they will work just as well. This is a low-fat recipe because no oil or butter is added to the meat and, although blade pork has a fair amount of marbling, a lot of that fat will drip off during cooking.
Adding Flavor to the Steaks
There are various ways to flavor pork steaks, including using a marinade or rub. In the following recipe though, we are using a basting sauce instead, to add color, flavor and aroma to the meat. You don’t have to let the meat sit for hours like you would with a marinade. A baste just needs to be brushed on to the meat while it barbeques, so if you want to flavor your pork without having to wait for hours for the flavor to soak in, a basting sauce might be your best bet.
The following one is made with honey, mustard, barbeque sauce, Worcestershire sauce, and garlic salt. Those are all quite bold, vibrant flavors, ones you might associate with a beef recipe, and indeed you could use this mixture as a basting sauce or a marinade for beef, so consider bookmarking the recipe if you like to cook steaks too. If you are not keen on any of the components in the basting sauce just leave them out or sub them for something else. The honey can be swapped for brown sugar, or the barbeque sauce for A1 sauce, for example.
The Perfect Barbeque Heat
Your grill needs to be low-medium in heat, which means about 275 degrees F. Another way to gauge the heat is to hold your hand 4 or 5 inches above the cooking grate. A medium-low temperature means you will be able to hold it there comfortably for about 8 seconds.
This is too low a heat for direct grilling, but perfect for barbequing, and also for reheating anything which needs to be reheated. If you are cooking other things which need a higher heat, simply cook those first and then let the heat come down before making this recipe or, if you have a larger barbeque, you might have warmer areas and cooler ones and then you can still make different things at the same times.
The flavor of this pork is really good, and you will be able to taste all the rich flavors of the basting sauce in each bite. What is the best side dish to go with these, you might be wondering. A baked potato is always good, and you can parboil those and finish them off on the grill, or else thread smaller potatoes on to skewers to make potato kabobs if you want. Corn on the cob would go well with the pork, or asparagus. If you prefer something cold, consider homemade coleslaw or a simple green salad and some crusty bread and butter.
- 4 blade pork steaks, 1 or 1¼ inches thick
- 1 teaspoon garlic salt
- ½ teaspoon mustard
- ⅓ cup honey
- ½ cup barbeque sauce
- 1 tablespoon Worcestershire sauce
- Put the pork on a low-medium heat barbeque and cook 8 minutes per side.
- While you are doing that, combine the garlic salt, mustard, honey, barbeque sauce, and Worcestershire sauce.
- Brush this mixture over the steaks and cook them for another 3 minutes.
- Turn them over and brush the rest of the sauce over them then cook for couple of minutes.
- They are done when the internal temperature is 145 degrees F.
Pork blade steaks with a sweet, sticky basting sauce make the most wonderful dinner for the whole family to enjoy. Enjoy your pork steaks al fresco with a baked potato and corn on the cob, or perhaps coleslaw and some baguette bread. The meat can go straight on the barbeque and then you can make the baste in a couple of minutes and brush it on, turning the meat every few minutes, until all the sauce is gone. This is a very simple recipe and it is an excellent way to bring out the beautiful flavor of pork blade steaks. The photo shows the attractive color the baste lends to the meat.
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