Recipe: Spice-Rubbed Pork Blade Steaks with No-Cook Barbecue Sauce
Print RecipeIngredients
2 tablespoons fennel seeds
2 teaspoons black peppercorns
1 teaspoon red pepper flakes
1½ tablespoons kosher salt
1 teaspoon chipotle powder (or smoked paprika)
4 pork blade steaks (aka pork shoulder steaks), about 1 inch thick
1 cup apple cider vinegar
½ cup ketchup
2 tablespoons unsulfured molasses
2 tablespoons honey
2 teaspoons Worcestershire sauce
¼ cup sugar
2 teaspoons mustard powder
1 teaspoon chile powder
¼ cup vegetable or other neutral oil
Tools
Resources
The Field Method for Cast Iron Care
Instructions
Make the spice blend: In a Field Skillet, toast the fennel seeds, peppercorns, and pepper flakes over medium heat until fragrant, 2 to 3 minutes. Transfer to a spice mill or mortar and pestle and let cool. Grind into a powder, then stir in the salt and chipotle powder
Rub the spice blend all over the pork steaks, then cover with plastic and let sit at room temperature for up to 1 hour, or refrigerate for up to 8 hours.
Make the barbecue sauce: In a blender, combine all the ingredients and process until smooth. Season to taste with salt. The sauce can be refrigerated for up to 1 month.
Prepare a medium-high heat grill and place a No.16 Double-HandledField Skillet on top to warm up for a few minutes. Add the oil and heat until it shimmers. Add the pork and cook, turning the steaks over every minute or so, until deeply browned and an instant-read thermometer inserted into the center reads 140°F for medium, 10 to 15 minutes total.
Transfer the pork steaks to the hottest part of your grill, brush with some of the barbecue sauce and cook, turning once or twice, until well glazed, 1 to 2 minutes. Transfer to a platter and let rest for at least 5 minutes. Slice against the grain and serve with more barbecue sauce on the side.
