Smoky Grilled Pork Steaks with "Magic Dust"

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

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This high-protein dish elevates the humble pork steak into a summer masterpiece, featuring a complex layering of flavours. The process begins with a signature 'magic dust' spice rub—a punchy blend of paprika, cumin, and cayenne—followed by a rich, homemade apple and bacon-infused glaze. Slow-marinating the meat overnight ensures every bite is deeply seasoned, while the addition of applewood chips on the grill provides that authentic, smoky barbecue finish.

Ideal for those seeking a satisfying, protein-rich meal, these smoky grilled pork steaks are perfect for weekend entertaining or a gourmet garden cookout. The balance of tart green apple and savoury Worcestershire sauce cuts through the richness of the pork beautifully. Serve these succulent sliced steaks alongside a fresh green salad or classic slaw for a balanced and impressive homemade dinner.

Ingredients for Smoky Grilled Pork Steaks with "Magic Dust"

40g de páprica
3 colheres de sopa de pimenta em pó
2 1/2 tablespoons dry mustard
2 colheres de sopa de sal kosher grosso
2 colheres de sopa de açúcar
2 colheres de sopa de cominho em pó
2 tablespoons granulated garlic
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
2 thick bacon slices, finely chopped
50g grated onion
50g grated tart green apple
1 dente de alho, picado
240ml de ketchup
160ml seasoned rice vinegar
120ml apple juice
120ml (compactado) de açúcar mascavo dourado
60ml de vinagre de maçã
2 colheres de sopa de molho Worcestershire
1 colher de sopa de mostarda amarela
1/4 colher de chá de pimenta-do-reino moída
1/4 colher de chá de pimenta caiena
4 14- to 450g pork steaks (each about 3/4 to 1 inch thick)
1 disposable 11 3/4x8 1/2x1 3/4-inch aluminum pan for charcoal grill
2 pans if using 2-burner gas grill
3 pans if using 3-burner gas grill
950ml applewood chips, soaked in water at least 30 minutes, divided

How to make Smoky Grilled Pork Steaks with "Magic Dust"

Mix ingredients in jar; seal.

Do ahead: Can be made 2 months ahead. Store at room temperature.

Heat large saucepan over medium-low heat. Add bacon and sauté until golden, about 4 minutes. Add onion, apple, and garlic. Sauté 4 minutes. Add all remaining ingredients. Simmer until sauce begins to thicken, stirring often, about 10 minutes. Cool. Transfer to bowl, cover, and chill.

Do ahead: Can be made 1 week ahead. Keep chilled.

Sprinkle magic dust over both sides of steaks, about 1 1/2 tablespoons for each steak. Transfer to platter; cover and chill overnight.

Transfer pork to clean platter. Thickly coat 1 side with sauce; sprinkle lightly with magic dust.

Do ahead: Can be prepared 1 day ahead. Cool completely. Cover and refrigerate.

Remove pans from barbecue and prepare charcoal grills with fresh coals (medium heat), or heat gas grills to medium heat. Place pork on grill, sauce side up. Grill until heated through and sauce begins to caramelize, occasionally turning and brushing with more sauce, about 8 minutes. Slice pork and serve.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.