SMOKY DRY-RUBBED PORK STEAKS
A little sweet, a little spicy, a little smoky-these pork shoulder steaks have everything it takes to steal the show at your next dinner party. (It's so good it could even steal the spotlight from turkey on Thanksgiving.) To make the steaks, cut a boneless pork butt crosswise against the grain, or special-order presliced steaks from your butcher.
Provided by Amiel Stanek
Categories Pork Fennel Paprika Garlic Mustard Lemon Orange Dairy Free Thanksgiving Entertaining Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 10
Steps:
- Toast fennel seeds in a dry small skillet over medium-low heat, tossing occasionally, until nutty and fragrant, 1-2 minutes. Transfer to a cutting board and coarsely chop, then transfer to a small bowl. Add brown sugar, salt, paprika, garlic powder, and mustard powder. Zest lemon and orange (reserve zested lemon and orange), add zest to bowl, and toss to combine. Rub pork all over with dry rub, pressing to adhere as much as possible to the surface. Place steaks on a wire rack set over a sheet pan and chill at least 3 hours and up to 24.
- Preheat oven to 325°F. Thoroughly pat dry pork steaks. Heat a large ovenproof skillet (preferably cast iron) over high until smoking. Drizzle steaks with oil and rub to cover all surfaces. Working in batches if needed, sear steaks on all sides until deeply browned and lightly charred, 4-5 minutes per side. (Keep a good eye on them; they'll take on color relatively fast because of the sugar.) Transfer steaks to a plate. Reserve skillet.
- Wipe out any accumulated dry brine and juices from sheet pan, then place steaks back on rack set over sheet pan. Return skillet to high heat. Halve reserved lemon and orange and sear (cut side down) until charred; set aside.
- Transfer steaks to oven and bake until an instant-read thermometer inserted into thickest part registers 140°F, 30-40 minutes. (Start checking after the first 30 minutes; the time will vary based on the shape and size of your steaks.) Transfer to a cutting board and let steaks rest 10 minutes. Thinly slice on a diagonal, transfer to a platter, and squeeze charred citrus halves over.
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Avianah Jenkins
[email protected]Yum! These pork steaks were amazing. The dry rub was perfect and the meat was cooked to perfection. I'll definitely be making this again.
Fikri ahamed
[email protected]This recipe is a winner! The pork steaks were cooked perfectly and the dry rub was delicious. I'll definitely be making this again.
Santosh Sewa
[email protected]I've made this recipe several times now and it's always a hit. The pork steaks are always juicy and flavorful. I love the smoky flavor from the dry rub.
Lam Pard
[email protected]This recipe is a great way to cook pork steaks. The dry rub gives the meat a ton of flavor and the cooking method ensures that the steaks are cooked evenly.
Chiziterem Eze
[email protected]These pork steaks were a huge hit at my party! Everyone raved about how tender and flavorful they were. The dry rub was perfect - it gave the meat a delicious smoky flavor.
Umar Gujjar
[email protected]Loved this recipe! The pork steaks were juicy and flavorful. The dry rub was perfect - not too salty or spicy. I'll definitely be making this again.
Henry Bezuidenhout
[email protected]So easy to make and so delicious! The pork steaks were cooked perfectly and the dry rub was spot on. I served them with mashed potatoes and green beans and it was a perfect meal.
Ojor Chukwudi
[email protected]This recipe is a keeper! The pork steaks were incredibly flavorful and moist. I especially loved the smoky flavor from the dry rub. Will definitely be making this again and again.
Md Mostofa Akondho
[email protected]I tried this recipe last night and it was a hit! The pork steaks were juicy and tender, and the dry rub gave them a delicious smoky flavor. I'll definitely be making this again.
Sadia Khalid
[email protected]OMG! These pork steaks turned out amazing! The dry rub was so flavorful and the meat was cooked to perfection. My family loved it! Thank you for sharing this recipe.