Pork Shoulder Steaks with Smoked Paprika and Garlic Rub

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.

Course bbq, bbq dinner, dinner, Main Course

Cuisine British, European

Keyword BBQ, British BBQ, Pork

Prep Time 15

Cook Time 30

Marinating Time 2

Servings Servings

Calories 580

Author Spooning & Forking

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