There’s nothing quite like the sizzle of a perfectly grilled pork steak on a warm evening. Whether you’re craving a quick weeknight dinner or planning a backyard feast, these 29 recipes promise juicy, flavorful perfection that’ll have everyone asking for seconds. From classic marinades to bold global twists, get ready to fire up the grill and discover your new favorite way to enjoy this versatile cut!
Honey Garlic Grilled Pork Steaks
Picture this: it’s a warm summer evening, and the scent of garlic and honey wafting from my grill has the whole neighborhood peeking over the fence. These honey garlic grilled pork steaks are my go-to for turning an ordinary weeknight into a backyard feast, and I love how the sweet, sticky glaze caramelizes into something truly magical.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- For the pork and marinade:
- 4 pork shoulder steaks (about 1 inch thick)
- 1/4 cup soy sauce
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- For the honey garlic glaze:
- 1/3 cup honey
- 4 cloves garlic, minced
- 1 tbsp unsalted butter
- 1/2 tsp red pepper flakes
Instructions
- Place the 4 pork shoulder steaks in a large, shallow dish.
- Pour 1/4 cup soy sauce, 2 tbsp olive oil, and 1 tbsp apple cider vinegar over the pork steaks.
- Turn the pork steaks to coat them evenly in the marinade.
- Cover the dish and let the pork marinate in the refrigerator for at least 30 minutes. Tip: For deeper flavor, marinate for up to 4 hours, but avoid going longer as the vinegar can start to break down the meat’s texture.
- Preheat your grill to medium-high heat, aiming for a surface temperature of about 400°F.
- Remove the pork steaks from the marinade and let any excess drip off.
- Place the pork steaks on the preheated grill.
- Grill the pork steaks for 6 minutes without moving them to develop good grill marks.
- Flip each pork steak using tongs.
- Grill the other side for another 6 minutes. Tip: The pork is ready when it reaches an internal temperature of 145°F on an instant-read thermometer inserted into the thickest part.
- While the pork grills, combine 1/3 cup honey, 4 minced garlic cloves, 1 tbsp unsalted butter, and 1/2 tsp red pepper flakes in a small saucepan.
- Heat the saucepan over medium heat, stirring constantly, until the butter melts and the mixture is bubbly and fragrant, about 3 minutes.
- Remove the saucepan from the heat.
- Transfer the grilled pork steaks to a clean plate.
- Brush the warm honey garlic glaze generously over both sides of each pork steak. Tip: Apply the glaze just before serving to keep it shiny and prevent it from burning on the grill.
- Let the glazed pork steaks rest for 5 minutes before serving.
Serve these beauties immediately. The pork stays incredibly juicy with a slight chew from the shoulder cut, perfectly balanced by that glossy, sweet-heat glaze that clings to every bite. I love slicing the steaks and piling them over a crisp cabbage slaw or next to grilled corn for a summer plate that always disappears fast.
Spicy Sriracha Grilled Pork Steaks
My husband and I discovered our love for spicy grilled pork steaks on a sweltering summer evening when we were too tired to cook anything elaborate—now it’s our go-to weeknight dinner that never disappoints. There’s something magical about how the sriracha marinade caramelizes on the grill, filling the backyard with an irresistible smoky-sweet aroma that always lures the neighbors over. I love making a double batch so we can enjoy leftovers chopped into salads or tucked into tacos the next day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the marinade:
– 1/4 cup sriracha sauce
– 2 tbsp soy sauce
– 2 tbsp honey
– 1 tbsp olive oil
– 2 cloves garlic, minced
For the pork:
– 4 pork shoulder steaks (about 1 inch thick)
– 1 tsp kosher salt
– 1/2 tsp black pepper
Instructions
1. In a medium bowl, whisk together the sriracha sauce, soy sauce, honey, olive oil, and minced garlic until fully combined.
2. Pat the pork shoulder steaks dry with paper towels to help the marinade adhere better.
3. Season both sides of the pork steaks evenly with kosher salt and black pepper.
4. Place the seasoned pork steaks in a large resealable plastic bag or shallow dish.
5. Pour the marinade over the pork steaks, ensuring they are fully coated.
6. Seal the bag or cover the dish, then refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.
7. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
8. Remove the pork steaks from the marinade, letting any excess drip off, and discard the used marinade.
9. Place the pork steaks on the preheated grill and cook for 5–6 minutes without moving them to develop grill marks.
10. Flip the pork steaks using tongs and cook for another 5–6 minutes until the internal temperature reaches 145°F on a meat thermometer.
11. Transfer the grilled pork steaks to a clean plate and let them rest for 5 minutes before slicing to retain juices.
12. Slice the pork steaks against the grain and serve immediately.
Succulent and boldly flavored, these steaks boast a perfect charred crust that gives way to tender, juicy meat with every bite. The sriracha adds a lingering heat that’s balanced by the honey’s sweetness, making them fantastic sliced over a bed of cilantro-lime rice or stuffed into warm flour tortillas with pickled vegetables for a vibrant twist.
Herb-Marinated Grilled Pork Steaks
Remember that summer barbecue last year when my neighbor brought over these incredible pork steaks? I’ve been tweaking the marinade ever since, and I think I’ve finally nailed it with this herb-packed version that’s become my go-to for easy weeknight dinners or casual weekend gatherings.
Serving: 4 | Pre Time: 30 minutes (plus 2-24 hours marinating) | Cooking Time: 12 minutes
Ingredients
For the Marinade:
– 1/4 cup olive oil
– 3 tbsp fresh lemon juice
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– 3 cloves garlic, minced
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
For the Pork:
– 4 pork shoulder steaks (about 1 inch thick, 6-8 oz each)
Instructions
1. In a medium bowl, whisk together 1/4 cup olive oil, 3 tbsp fresh lemon juice, 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, 3 minced garlic cloves, 1 tsp kosher salt, and 1/2 tsp black pepper until fully combined.
2. Place 4 pork shoulder steaks in a large resealable plastic bag or shallow dish, and pour the marinade over them, turning to coat each steak thoroughly.
3. Seal the bag or cover the dish, and refrigerate for at least 2 hours or up to 24 hours for maximum flavor infusion—I often prep this in the morning for dinner.
4. Preheat your grill to medium-high heat (about 400°F), ensuring the grates are clean and lightly oiled to prevent sticking.
5. Remove the pork steaks from the marinade, letting any excess drip off, and discard the used marinade for food safety.
6. Place the steaks on the preheated grill, and cook for 5-6 minutes on the first side until you see clear grill marks and the edges start to brown.
7. Flip the steaks using tongs, and cook for an additional 5-6 minutes on the second side until the internal temperature reaches 145°F on an instant-read thermometer inserted into the thickest part.
8. Transfer the grilled pork steaks to a clean plate, and let them rest for 5 minutes before slicing to allow the juices to redistribute evenly.
But the real magic is in that first bite—the pork stays incredibly juicy with a subtle char from the grill, while the rosemary and thyme add a fragrant, earthy depth that isn’t overpowering. I love serving these sliced over a crisp salad or alongside roasted potatoes to soak up any extra herb-infused juices.
Barbecue Glazed Grilled Pork Steaks
Yesterday, as I was rummaging through my freezer, I found a pack of pork steaks that I’d completely forgotten about—a happy accident that inspired this simple, flavor-packed dinner. I love how grilling transforms these cuts into something tender and smoky, especially with a sticky-sweet barbecue glaze that caramelizes beautifully over the flames.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– For the pork steaks:
– 4 pork steaks (about 1 inch thick)
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– For the barbecue glaze:
– 1 cup ketchup
– 1/4 cup apple cider vinegar
– 1/4 cup brown sugar
– 2 tbsp Worcestershire sauce
– 1 tbsp Dijon mustard
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
Instructions
1. Preheat your grill to medium-high heat, aiming for 400°F, and lightly oil the grates to prevent sticking—this helps get those perfect grill marks.
2. Pat the pork steaks dry with paper towels, then rub them evenly with olive oil, kosher salt, and black pepper on both sides.
3. In a small saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, garlic powder, and smoked paprika.
4. Bring the sauce to a simmer, stirring frequently, then reduce heat to low and let it cook for 5 minutes until slightly thickened; set aside half for basting and reserve the rest for serving.
5. Place the pork steaks on the preheated grill and cook for 6 minutes per side, flipping only once to ensure even cooking and avoid drying them out.
6. During the last 2 minutes of cooking, brush the steaks generously with the barbecue glaze, allowing it to caramelize and form a sticky coating—watch closely to prevent burning.
7. Remove the pork steaks from the grill and let them rest for 5 minutes on a cutting board; this helps the juices redistribute for a juicier bite.
8. Serve the pork steaks warm with the reserved barbecue glaze on the side.
Caramelized and tender, these pork steaks boast a smoky-sweet flavor with a slight tang from the glaze that pairs perfectly with grilled corn or a crisp coleslaw. For a fun twist, slice them thin and pile onto toasted buns with pickles for an easy sandwich that’s sure to impress at any summer gathering.
Lemon Pepper Grilled Pork Steaks
There’s something about the zesty kick of lemon and the warm bite of pepper that just screams summer grilling to me—I first fell in love with this combo after a backyard barbecue where a friend tossed some lemon pepper on pork, and I’ve been tweaking it ever since. Lemon Pepper Grilled Pork Steaks are my go‑when I want a fuss‑free, flavor‑packed meal that feels a bit fancy without any stress, perfect for weeknights or casual gatherings. Trust me, once you try these juicy, char‑kissed steaks, you’ll be making them on repeat all season long.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the pork and marinade:
– 4 boneless pork shoulder steaks (about 1 inch thick, 6 ounces each)
– ¼ cup olive oil
– 3 tablespoons fresh lemon juice (from about 1 large lemon)
– 2 tablespoons lemon pepper seasoning
– 1 teaspoon kosher salt
– 2 cloves garlic, minced
For grilling:
– Cooking spray (for the grill grates)
Instructions
1. In a medium bowl, whisk together ¼ cup olive oil, 3 tablespoons fresh lemon juice, 2 tablespoons lemon pepper seasoning, 1 teaspoon kosher salt, and 2 minced garlic cloves until fully combined.
2. Place 4 boneless pork shoulder steaks in a large resealable plastic bag or shallow dish, and pour the marinade over them, turning to coat evenly.
3. Seal the bag or cover the dish, and refrigerate the pork for at least 30 minutes or up to 2 hours—marinating longer helps the flavors penetrate deeply, but don’t exceed 4 hours as the acid can start to toughen the meat.
4. Preheat your grill to medium‑high heat (about 400°F), and lightly coat the grates with cooking spray to prevent sticking.
5. Remove the pork steaks from the marinade, letting any excess drip off, and discard the used marinade.
6. Place the steaks on the preheated grill, and cook for 5–6 minutes without moving them to develop a nice sear and grill marks.
7. Flip each steak using tongs, and cook for another 5–6 minutes until the internal temperature reaches 145°F on an instant‑read thermometer inserted into the thickest part—this ensures they’re safe to eat but still juicy.
8. Transfer the grilled pork steaks to a clean plate, and let them rest for 5 minutes before slicing to allow the juices to redistribute.
9. Slice the steaks against the grain into ½‑inch‑thick strips for maximum tenderness.
10. Serve immediately while hot. Tip: If you like extra zest, squeeze a little fresh lemon juice over the sliced pork just before serving.
So tender and bursting with bright, peppery flavor, these pork steaks are fantastic sliced over a bed of creamy polenta or tucked into warm tortillas with a quick slaw. Seriously, the charred edges and juicy interior make every bite a little celebration of simple, good cooking—I love pairing them with a crisp salad or grilled corn for a complete meal that always gets rave reviews.
Teriyaki Grilled Pork Steaks
Finally, after a long day, I’m craving something savory and satisfying—these Teriyaki Grilled Pork Steaks are my go-to. I love how the sweet-salty glaze caramelizes on the grill, reminding me of summer barbecues with friends, and it’s surprisingly simple to whip up even on a busy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the pork and marinade:
– 4 pork shoulder steaks (about 1 inch thick)
– 1/4 cup soy sauce
– 2 tbsp mirin
– 2 tbsp brown sugar
– 1 tbsp grated fresh ginger
– 2 cloves garlic, minced
For the teriyaki glaze:
– 1/4 cup soy sauce
– 2 tbsp mirin
– 2 tbsp brown sugar
– 1 tsp cornstarch mixed with 1 tbsp water
Instructions
1. In a large bowl, combine 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp brown sugar, 1 tbsp grated ginger, and 2 minced garlic cloves to make the marinade. 2. Add the 4 pork steaks to the bowl, ensuring they are fully coated, and let them marinate at room temperature for 15 minutes—this helps the flavors penetrate quickly without over-salting. 3. While marinating, preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking. 4. Remove the pork steaks from the marinade, shaking off any excess, and discard the used marinade for food safety. 5. Place the pork steaks on the preheated grill and cook for 6-8 minutes per side, or until the internal temperature reaches 145°F when checked with a meat thermometer for perfect doneness. 6. Meanwhile, in a small saucepan over medium heat, combine 1/4 cup soy sauce, 2 tbsp mirin, and 2 tbsp brown sugar for the glaze, stirring until the sugar dissolves, about 2-3 minutes. 7. Whisk in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and simmer for 1-2 minutes until the glaze thickens slightly—this creates a glossy coating that clings to the meat. 8. Brush the thickened teriyaki glaze onto the pork steaks during the last 2 minutes of grilling, flipping once to coat both sides evenly and build a caramelized crust. 9. Transfer the grilled pork steaks to a plate and let them rest for 5 minutes before slicing to retain their juicy tenderness. 10. Serve the pork steaks sliced against the grain, drizzled with any remaining glaze from the saucepan.
Perfectly charred edges give way to tender, juicy pork infused with that iconic teriyaki sweetness, while the glaze adds a sticky, savory depth that’s irresistible. I love pairing these with a crisp cucumber salad or over steamed rice to soak up every last drop—it’s a crowd-pleaser that always disappears fast!
Rosemary Citrus Grilled Pork Steaks
Kind of like that first warm breeze of spring, this rosemary citrus grilled pork steak recipe is my go-to when I want something bright, herby, and incredibly satisfying without a ton of fuss. I started making it years ago after a friend brought over a bag of Meyer lemons from her tree, and it’s been a staple ever since—perfect for those evenings when you just want to fire up the grill and enjoy the outdoors.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the Marinade:
– 4 pork steaks (about 1 inch thick)
– 1/4 cup olive oil
– 1/4 cup fresh orange juice
– 2 tbsp fresh lemon juice
– 2 tbsp chopped fresh rosemary
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
For Grilling:
– Olive oil for brushing the grill grates
Instructions
1. In a large bowl, whisk together 1/4 cup olive oil, 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, 2 tbsp chopped fresh rosemary, 2 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper to make the marinade.
2. Place 4 pork steaks in the bowl, turning them to coat evenly in the marinade. Tip: Let the pork marinate at room temperature for 15 minutes—this helps the flavors penetrate without making the meat tough.
3. Preheat your grill to medium-high heat, about 400°F.
4. Brush the grill grates lightly with olive oil to prevent sticking.
5. Remove the pork steaks from the marinade, letting any excess drip off, and discard the remaining marinade.
6. Place the pork steaks on the preheated grill. Tip: Arrange them at a 45-degree angle to the grates for those classic crosshatch grill marks.
7. Grill the pork steaks for 6 minutes on the first side without moving them, until they release easily and have deep golden-brown sear marks.
8. Flip the pork steaks using tongs and grill for another 6 minutes on the second side. Tip: Check for doneness by inserting an instant-read thermometer into the thickest part of a steak; it should read 145°F for safe, juicy pork.
9. Transfer the grilled pork steaks to a clean plate and let them rest for 5 minutes before serving.
Finally, these steaks come off the grill with a beautiful caramelized crust that gives way to tender, juicy meat infused with the bright citrus and earthy rosemary. I love slicing them and serving over a bed of arugula with extra lemon wedges, or pairing them with grilled asparagus for a complete meal that always feels a bit special.
Balsamic Vinegar Grilled Pork Steaks
Haven’t you ever had one of those summer evenings where you just want something savory and satisfying without spending hours in the kitchen? That’s exactly where I found myself last weekend, craving something grilled with a tangy-sweet kick. I turned to my trusty bottle of balsamic vinegar and some pork steaks, and the result was so delicious I had to share it with you.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the pork and marinade:
– 4 pork steaks (about 1 inch thick)
– 1/2 cup balsamic vinegar
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tbsp honey
– 1 tsp dried rosemary
– 1/2 tsp salt
– 1/4 tsp black pepper
For grilling:
– 1 tbsp olive oil (for brushing)
Instructions
1. In a medium bowl, whisk together 1/2 cup balsamic vinegar, 1/4 cup olive oil, 2 cloves minced garlic, 1 tbsp honey, 1 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
2. Place 4 pork steaks in a large resealable plastic bag or shallow dish, and pour the marinade over them, ensuring they are fully coated.
3. Seal the bag or cover the dish, and refrigerate for at least 30 minutes—I often let mine sit for up to 2 hours for deeper flavor, but don’t exceed 4 hours as the vinegar can start to break down the meat.
4. Preheat your grill to medium-high heat, about 400°F, and lightly brush the grates with 1 tbsp olive oil to prevent sticking.
5. Remove the pork steaks from the marinade, letting any excess drip off, and discard the used marinade.
6. Place the pork steaks on the preheated grill, and cook for 6-8 minutes per side, flipping once, until the internal temperature reaches 145°F on a meat thermometer—this ensures they’re juicy and safe to eat without overcooking.
7. Transfer the grilled pork steaks to a clean plate, and let them rest for 5 minutes before serving to allow the juices to redistribute.
8. While resting, you can optionally brush the steaks with a little extra balsamic vinegar for a glossy finish.
Unbelievably tender, these pork steaks have a caramelized crust from the balsamic glaze that contrasts beautifully with the juicy interior. The tangy-sweet flavor pairs wonderfully with a simple side like roasted vegetables or a fresh salad, and I love slicing them thin to serve over a bed of creamy polenta for a cozy twist.
Garlic Butter Grilled Pork Steaks
Nothing beats the sizzle of pork steaks hitting a hot grill on a summer evening, especially when they’re slathered in a rich garlic butter sauce that makes the whole neighborhood jealous. I’ve been perfecting this recipe for years, tweaking it after countless backyard barbecues where friends always ask for seconds—it’s become my go-to for impressing guests without spending all day in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the pork steaks:
– 4 pork shoulder steaks, 1 inch thick
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the garlic butter sauce:
– 1/2 cup unsalted butter
– 6 cloves garlic, minced
– 2 tbsp fresh parsley, chopped
– 1 tbsp lemon juice
Instructions
1. Preheat your grill to 400°F, ensuring the grates are clean and lightly oiled to prevent sticking—this helps achieve those perfect grill marks.
2. Pat the pork steaks dry with paper towels, then rub them evenly with olive oil, kosher salt, and black pepper on both sides.
3. Place the pork steaks on the grill and cook for 8 minutes without moving them, allowing a golden-brown crust to form.
4. Flip the steaks using tongs and cook for another 7 minutes, or until the internal temperature reaches 145°F when checked with a meat thermometer—this ensures they’re juicy and safe to eat.
5. While the pork cooks, melt the unsalted butter in a small saucepan over low heat, then add the minced garlic and sauté for 2 minutes until fragrant but not browned to avoid bitterness.
6. Remove the saucepan from heat and stir in the chopped fresh parsley and lemon juice until well combined.
7. Transfer the grilled pork steaks to a serving platter and immediately spoon the warm garlic butter sauce over them, letting it soak in for a minute before serving.
8. Tent the platter loosely with aluminum foil and let the pork rest for 5 minutes—this allows the juices to redistribute, keeping the meat tender.
These pork steaks come out incredibly tender with a smoky char that pairs beautifully with the creamy, garlicky sauce. I love serving them over a bed of mashed potatoes to soak up every last drop of butter, or slicing them thin for tacos with a squeeze of lime for a fun twist.
Asian-Inspired Grilled Pork Steaks
Remember that time I tried to grill pork steaks and ended up with something so bland my dog wouldn’t even look at it? After a few more attempts (and a little inspiration from my favorite takeout spot), I finally nailed this Asian-inspired version that’s become my go-to for summer cookouts—it’s juicy, packed with flavor, and surprisingly simple.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the marinade:
– 4 pork shoulder steaks (about 1 inch thick)
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
For the glaze:
– 2 tbsp hoisin sauce
– 1 tbsp sesame oil
For serving (optional):
– 2 green onions, thinly sliced
– 1 tbsp toasted sesame seeds
Instructions
1. In a large bowl, whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 2 minced garlic cloves, and 1 tsp grated ginger until the honey dissolves completely.
2. Add 4 pork shoulder steaks to the bowl, turning to coat each piece evenly in the marinade. Tip: For deeper flavor, marinate the pork in the refrigerator for at least 30 minutes—I sometimes do this in the morning if I’m planning dinner later.
3. Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates with a paper towel dipped in vegetable oil to prevent sticking.
4. Remove the pork steaks from the marinade, letting any excess drip off, and place them on the hot grill. Discard the used marinade.
5. Grill the steaks for 5–6 minutes on the first side, until you see clear grill marks and the edges start to brown. Tip: Avoid moving the steaks too early; letting them sear undisturbed helps develop a nice crust.
6. Flip the steaks using tongs and grill for another 5–6 minutes on the second side.
7. While the pork cooks, mix 2 tbsp hoisin sauce and 1 tbsp sesame oil in a small bowl to make the glaze.
8. During the last 2 minutes of grilling, brush the glaze generously over the top of each pork steak. Tip: Apply the glaze toward the end to prevent burning from the sugar in the hoisin sauce.
9. Check for doneness by inserting an instant-read thermometer into the thickest part of a steak; it should read 145°F. Remove the steaks from the grill.
10. Let the pork steaks rest on a clean plate for 5 minutes to allow the juices to redistribute.
11. If using, sprinkle the rested steaks with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.
Finally, slice into one of these steaks and you’ll find it tender with a slightly charred, caramelized edge from that hoisin glaze. I love serving them over a bed of steamed jasmine rice with a quick cucumber salad on the side—the sweet-savory flavors pair perfectly, making it feel like a restaurant meal without the fuss.
Maple Mustard Grilled Pork Steaks
Nothing says fall comfort like the sweet and tangy aroma of maple mustard wafting from the grill—it’s a flavor combo I stumbled on during a chilly New England camping trip, and now it’s my go-to for turning simple pork steaks into a showstopper. I love how the glaze caramelizes into a sticky, glossy finish that always gets rave reviews at backyard gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Pork and Marinade
– 4 pork shoulder steaks, about 1-inch thick
– 1/4 cup pure maple syrup
– 2 tbsp Dijon mustard
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
For Grilling
– Cooking spray or oil for the grill grates
Instructions
1. In a medium bowl, whisk together 1/4 cup maple syrup, 2 tbsp Dijon mustard, 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper until smooth.
2. Place 4 pork shoulder steaks in a large resealable bag or shallow dish, and pour the maple mustard mixture over them, coating evenly.
3. Seal the bag or cover the dish, and refrigerate the pork steaks for at least 30 minutes to marinate—I often do this ahead for deeper flavor.
4. Preheat your grill to medium-high heat, about 400°F, and lightly spray the grates with cooking spray or brush with oil to prevent sticking.
5. Remove the pork steaks from the marinade, letting excess drip off, and discard the used marinade for food safety.
6. Place the pork steaks on the preheated grill, and cook for 8-10 minutes per side, flipping once, until the internal temperature reaches 145°F on a meat thermometer.
7. During the last 2 minutes of grilling, brush the steaks with any reserved fresh maple mustard mixture if desired for extra glaze—this tip adds a glossy finish without burning.
8. Transfer the grilled pork steaks to a clean plate, and let them rest for 5 minutes before slicing to keep the juices locked in.
9. Serve the pork steaks warm, slicing against the grain for tenderness.
Keep in mind that the maple mustard creates a beautiful caramelized crust with a hint of smokiness from the paprika, while the pork stays juicy and tender inside. I love pairing these steaks with roasted sweet potatoes or a crisp apple slaw to balance the sweetness—it’s a dish that feels fancy but comes together with minimal fuss.
Smoky Chipotle Grilled Pork Steaks
Kicking off the week with a recipe that’s become my go‑to for weekend grilling—these smoky chipotle pork steaks are a flavor powerhouse that never disappoints. I first tried them at a friend’s backyard cookout last summer, and after tweaking the marinade to my liking, they’ve earned a permanent spot in my rotation. Trust me, the blend of heat and smokiness is absolutely addictive.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the marinade:
– 4 pork shoulder steaks (about 1 inch thick)
– ¼ cup olive oil
– 3 tbsp chipotle peppers in adobo sauce, minced
– 2 tbsp fresh lime juice
– 1 tbsp honey
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– ½ tsp salt
For grilling:
– 1 tbsp vegetable oil
Instructions
1. In a medium bowl, whisk together ¼ cup olive oil, 3 tbsp minced chipotle peppers in adobo sauce, 2 tbsp fresh lime juice, 1 tbsp honey, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, and ½ tsp salt until fully combined.
2. Place 4 pork shoulder steaks in a large resealable bag or shallow dish, and pour the marinade over them, coating each steak evenly. Tip: For deeper flavor, let the steaks marinate in the refrigerator for at least 2 hours, or up to overnight.
3. Preheat an outdoor grill or grill pan to medium‑high heat (about 400°F).
4. Lightly brush the grill grates with 1 tbsp vegetable oil to prevent sticking.
5. Remove the pork steaks from the marinade, letting any excess drip off, and place them on the preheated grill.
6. Grill the steaks for 6–7 minutes on the first side, until you see clear grill marks and the edges begin to caramelize.
7. Flip the steaks using tongs and grill for another 6–7 minutes on the second side. Tip: Use a meat thermometer to check for doneness—the internal temperature should reach 145°F for safe, juicy pork.
8. Transfer the grilled pork steaks to a clean plate and let them rest for 5 minutes before slicing. Tip: Resting allows the juices to redistribute, keeping the meat tender and moist.
9. Slice the pork steaks against the grain and serve immediately.
These pork steaks boast a beautifully charred crust that gives way to succulent, smoky meat with just the right kick from the chipotle. Try serving them over a crisp cabbage slaw or alongside grilled corn for a complete meal that’s sure to impress at any gathering.
Mediterranean Herb Grilled Pork Steaks
Nothing beats the aroma of herbs sizzling on the grill, especially when it’s paired with juicy pork steaks. I discovered this Mediterranean twist during a summer cookout at my friend’s backyard, and it’s been a staple in my grilling rotation ever since—it’s so simple yet bursting with flavor that even my picky nephew asks for seconds!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the marinade:
– 4 pork steaks (about 1 inch thick)
– 1/4 cup olive oil
– 3 tbsp lemon juice
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh oregano
– 3 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
For grilling:
– 1 tbsp olive oil (for brushing)
Instructions
1. In a large bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh oregano, 3 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper until well combined. Tip: Use fresh herbs for the brightest flavor—dried ones can work in a pinch, but reduce the amount by half to avoid bitterness.
2. Add 4 pork steaks to the bowl, turning to coat each steak evenly in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. Tip: Don’t marinate longer than 4 hours, as the acid in the lemon juice can start to toughen the meat.
3. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates with 1 tbsp olive oil to prevent sticking.
4. Remove the pork steaks from the marinade, letting any excess drip off, and place them on the preheated grill. Discard the leftover marinade for food safety.
5. Grill the steaks for 5-6 minutes on the first side, until you see grill marks and the edges start to brown. Tip: Avoid moving the steaks too early—this helps develop a nice sear and keeps them juicy.
6. Flip the steaks using tongs and grill for another 5-6 minutes on the second side, or until the internal temperature reaches 145°F when checked with a meat thermometer.
7. Transfer the grilled pork steaks to a clean plate and let them rest for 5 minutes before serving to allow the juices to redistribute.
Keep these steaks tender and aromatic, with a charred crust that gives way to succulent, herb-infused meat. I love serving them over a bed of couscous with a squeeze of extra lemon, or slice them thin for a vibrant salad—it’s a versatile dish that always feels like a sunny Mediterranean escape!
Savory Apple Cider Grilled Pork Steaks
Just when I thought apple cider was only for cozy autumn sipping, I discovered its magic in a savory marinade that transforms humble pork steaks into a show-stopping meal. I stumbled upon this recipe during a weekend trip to a local orchard, where the owner shared her family’s secret for tender, flavorful pork. Now, it’s my go-to for impressing guests without spending hours in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Marinade:
– 1 cup apple cider
– 2 tbsp olive oil
– 2 tbsp soy sauce
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp black pepper
For the Pork:
– 4 pork steaks (about 1 inch thick)
– 1 tsp salt
For Glazing (Optional):
– 1/4 cup apple cider (reserved from marinade)
– 1 tbsp honey
Instructions
1. In a medium bowl, whisk together 1 cup apple cider, 2 tbsp olive oil, 2 tbsp soy sauce, 2 minced garlic cloves, 1 tsp dried thyme, and 1/2 tsp black pepper until fully combined.
2. Place 4 pork steaks in a large resealable plastic bag or shallow dish, and pour the marinade over them, ensuring they are fully coated.
3. Seal the bag or cover the dish, and refrigerate for at least 2 hours or up to overnight for maximum flavor absorption—this step is key for tenderizing the meat.
4. Preheat your grill to medium-high heat, aiming for a surface temperature of 400°F, and lightly oil the grates to prevent sticking.
5. Remove the pork steaks from the marinade, letting excess drip off, and pat them dry with paper towels to promote better searing.
6. Sprinkle 1 tsp salt evenly over both sides of the pork steaks.
7. Place the pork steaks on the preheated grill, and cook for 6-8 minutes per side, or until the internal temperature reaches 145°F when checked with a meat thermometer.
8. While the pork cooks, pour the reserved 1/4 cup apple cider and 1 tbsp honey into a small saucepan, and simmer over medium heat for 3-5 minutes until slightly thickened, stirring occasionally to avoid burning.
9. Brush the reduced glaze onto the pork steaks during the last 2 minutes of grilling for a glossy finish and extra sweetness.
10. Transfer the grilled pork steaks to a clean plate, and let them rest for 5 minutes before serving to allow juices to redistribute.
Delightfully juicy with a caramelized crust, these pork steaks offer a perfect balance of savory and sweet notes from the apple cider marinade. Serve them sliced over a bed of creamy mashed potatoes or alongside a crisp apple slaw for a complete meal that feels both rustic and refined.
Conclusion
Ready to fire up the grill? This collection of 29 grilled pork steak recipes is your ticket to juicy, flavorful perfection every time. We hope you find a new favorite to try this season! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to help fellow home cooks.
