BBQ Pork Steaks That Bring the Fire and Flavour
When I’ve got people coming round for a last-minute BBQ, I tend to grab a pack of pork shoulder steaks. They’re well-marbled, quick to cook, and a good bit cheaper than ribs or chops. Most butchers cut them around 2cm thick, so they hold up well to direct heat without drying out.
This rub I use is one I’ve tweaked over the years. It’s built around smoked paprika and garlic, with enough chilli to keep things lively. A pinch of sugar helps with caramelisation, and the salt brings everything to life. I let the meat marinate for a few hours—or overnight if I’ve got the time—and then slap it straight over hot coals. The fat renders out slowly, basting the meat as it cooks, leaving charred edges and juicy middles.
I like serving these steaks simply, maybe with grilled corn or flatbreads. If I’ve made a big bowl of slaw or something pickled, all the better. This is the sort of BBQ I fall back on through summer, where you don’t need anything fancy—just good meat, fire, and something cold in hand.
Why Pork Are Shoulder Steaks Are Great for BBQ?
Shoulder steaks come from the same primal as pork butt, but they’re sliced thin and trimmed up for quick grilling. That intramuscular fat melts slowly and helps the meat stay tender. It’s the kind of cut that loves spice and smoke.
You don’t need a smoker for these. A kettle BBQ with a hot side and a cooler zone does the trick. The key is getting a good sear first, then letting the heat finish the job without burning the rub.
What to Serve with BBQ Pork Shoulder Steaks
I usually pair these with grilled courgettes or blistered cherry tomatoes on skewers. If I’ve got time, I’ll make a yoghurt sauce with garlic and lemon or a quick cucumber pickle.
They’re great stuffed into pittas with chopped salad and hot sauce. Leftovers can be sliced up cold and added to wraps the next day.
BBQ Tips for Juicy Pork Steaks
- Go for steaks around 2cm thick. Thinner ones dry out too fast.
- Always give them a rest after cooking. It makes all the difference.
- Try wood chips for extra smoke—apple or cherry works well here.
- Don’t crowd the grill. Leave space between each steak so the heat can circulate.
This one’s been on heavy rotation for me all summer. It hits that sweet spot between easy and packed with flavour. Pork shoulder steaks aren’t fancy, but when you cook them right, they’re hard to beat.
Pork Shoulder Steaks with Smoked Paprika and Garlic Rub
Ingredients
For the pork shoulder steaks
- 800 g Pork shoulder steaks 4, about 200 gr. each
- 1 tbsp Olive oil
For the pork shoulder steak rub
- 2 tsp Smoked paprika
- 1 tsp Garlic Granules
- 1 tsp Onion Powder
- ½ tsp Cayenne Pepper
- 1 tsp Oregano dried
- 1 tsp Salt
- ½ tsp Black pepper ground
- 1 tsp Brown Sugar soft
Instructions
- Season and Marinate. Pat the pork steaks dry with kitchen paper. Drizzle with olive oil and rub it in. Mix all the rub ingredients in a small bowl, then coat the pork on both sides. Massage it into the meat with your hands. Cover and marinate in the fridge for at least 2 hours. Overnight gives you more flavour, but even a short rest helps the rub settle.
- Fire Up the Grill. Set your BBQ up for two-zone cooking. Light the coals on one side and leave the other cooler for finishing. You want the hot zone around 220–240°C. Clean and oil the grates. Let the pork sit at room temperature for 20 minutes before cooking.
- Place the steaks directly over the hot coals. Sear for 3–4 minutes each side, turning once you’ve got a good crust. Move them to the cooler side and close the lid. Cook for another 15–20 minutes, turning halfway. Use a meat thermometer if you’re unsure—you’re looking for 70°C in the thickest part.
- Rest the steaks under foil for 5 minutes. This lets the juices settle and keeps the meat from drying out when you slice. Serve whole, or slice across the grain into strips for sharing platters.
Nutrition
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