Grilled Pork Steak
Pork steak turns to shoe leather easily, and the reason is nearly always the same: a thin cut left too long over the fire. Buy neck, 2.5–3 cm thick, salt it ahead and grill it briefly with two or three turns. The rest afterwards is not optional — those five minutes are when the juices settle back into the meat.
- Prep
- 15 min
- Cook
- 12 min
- Rest
- 1 h
- Total
- 1 h 27 min
- Servings
- 4
- Level
- Medium
- Per serving
- 480 kcal
Ingredients
Makes: 4 steaks
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Salt ahead
Pat the steaks dry, salt both sides and leave at room temperature for an hour. The salt works inwards while the surface dries — that is what gives you a crust.
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Step 2: Season
Just before grilling, rub the meat with oil and season with pepper and paprika. Oil the meat, not the bowl, or it simply drips into the coals.
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Step 3: Get the grill hot
You want fierce coals: your palm above the grate should last no more than two seconds. Heat the grate and oil it.
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Step 4: Grill the first side
Lay the steaks down and leave them alone for 4 minutes. Turning earlier is pointless — the crust hasn't formed and the meat will stick.
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Step 5: Turn
Give the second side 4 minutes, then turn twice more for 2 minutes each, pressing a rosemary sprig onto the meat.
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Step 6: Check
Pork is done when the inside is pale pink and springs back to the touch. With a thermometer, 63°C in the centre, then straight off.
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Step 7: Rest
Move to a board, top with the halved garlic and cover loosely with foil for 5 minutes.
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Step 8: Serve
Slice across the grain or serve whole, spooning over the juices collected on the board.
Tips & variations
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Tip
If flames flare up, slide the steak to a cooler part of the grate — squirting water only lifts ash onto the meat.
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Variation
The same steak works in a grill pan: 4 minutes a side, then 3 minutes in a 180°C oven.
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Swap
Loin is leaner and works too, but cut 2 minutes off the total — there is less fat to protect it.
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Storage
Slice leftovers thin for sandwiches rather than reheating, which dries the meat a second time.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 480 kcal | 1,920 kcal |
| Protein | 42 g | 168 g |
| Fat | 33 g | 132 g |
| Carbohydrates | 3 g | 12 g |
Approximate values calculated from standard ingredient data.
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