Smoky Dry-Rubbed Pork Steaks
4.1
(9)
Active Time
30 minutes
Total Time
4 hours 30 minutes
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.
Ingredients
8 servings
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Leave a Review
Reviews (9)
Back to TopThe chicken steaks with all the corporate sauce sounds disgusting.....Eat the pork with the citrus on any day other than Thanksgiving or Christmas... problem solved....don’t eat pork ... go to another recipe.
diamondd
Around the corner.
7/20/2020
This was very good. I wish people would not leave reviews with just one or two forks when they have not made the recipe — it drags down the score for no good reason and discourages people from trying the recipe. I have made it and it was excellent.
schoharie
3/1/2020
Delicious. This is the one dish where every guest had a second helping!
emichel1
Downey, CA
12/1/2019
Thinking of trying this with sous vide! No space in the oven required and it can hang out as long as I need!!
einer21
Columbus Ohio
11/16/2019
Comment not a review... how many ovens do you have? Between the turkey, sides, dressing and special diet requests, I’m lucky to have everything hot.
Anonymous
West a Orange NJ
11/16/2019
Omg shoot me with the reviews of recipes that skew people's opinions of dishes that have neither been tried nor been given a second thoight to. PLEASE only review the recipe once you have made it according to its weitten merits. I see 3 stars, I say not interested. Truly unfair if you havent even attempted to make the recipe!!
christineadouglas
Mason, Ohio
11/16/2019
Haven't made this but I'm imagining the taste. Since it's just me, I'm going to try it with a little boneless pork loin.
lksugarman7718
San Francisco
11/16/2019
And what does this review have to do with the recipe?!
sosocook
11/10/2019
I do mine different. I make pork "steaks" from chicken breasts. Then when I'm through crafting my pork "steaks" from chicken breasts I make a mixture of Mrs. Dash (1/4 cup), Lipton onion soup mix (1/8 teaspoon), Hidden Valley Ranch dressing mix (4-5 tablespoons), and Kraft grated Parmesan cheese (1/2 cup). Next I add 1 to 2 cups mayo (I use soy-free vegan mayonnaise substitute) and knead in the mixer with dough hook for about 20 minutes or until it pulls away from the sides of the bowl. Spread this "paste" on your chicken "steaks" and "top" with shredded Parmesan cheese. Bake in 250* oven or until top is light golden brown, or around 15 minutes. The mayo mix is what keeps "chicken" so moist! I serve with pan de ajo and some simple roasted vegetables (Chinese artichokes, fidllehead ferns, wax gourds, etc.). Soooooo good!!!!!
fredb987
11/5/2019
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