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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Rockey Bhai
[email protected]Yum! These pork steaks were delicious. The smoky flavor was perfect and the pork was cooked to perfection. I will definitely be making this again.
lawrence ssentale
[email protected]5 stars! These pork steaks were amazing. The rub was so flavorful and the pork was cooked perfectly. I would definitely recommend this recipe.
Georgina Achieng
[email protected]These pork steaks were so easy to make and they were so delicious. I loved the smoky flavor and the rub was perfect. I will definitely be making this again.
Damiene Labuschagne
[email protected]I am not a big fan of pork, but these steaks were delicious. The rub was perfect and the pork was cooked perfectly. I will definitely be making this again.
Erica Davis
[email protected]The smoky dry-rubbed pork steaks were a huge hit at my last barbecue. Everyone loved the flavor and the pork was cooked to perfection.
Rana Al Rifai
[email protected]These pork steaks were amazing! The rub was so flavorful and the pork was cooked perfectly. I would definitely recommend this recipe.
Atif Don
[email protected]I made this dish last night and it was a huge success! The pork steaks were so tender and flavorful. I will definitely be making this again.
Ray Rivera
[email protected]These pork steaks were delicious. The rub was easy to make and the pork was cooked perfectly. I served them with mashed potatoes and green beans and it was a hit with my family.
Muhammadibrahim muhammadismail
[email protected]Amazing flavor! The pork steaks were so juicy and flavorful. I loved the smoky taste and the rub was perfect. I will definitely be making this again.
National Tourism
[email protected]Wow! These smoky dry-rubbed pork steaks were an absolute delight. The rub was incredibly flavorful and the pork was cooked to perfection. I loved the smoky flavor that the rub imparted to the meat. It was a perfect balance of sweet, salty, and smoky.