Pork Steaks with Cherry Barbecue Sauce and Roasted Cauliflower, as seen on Food Network's Symon's Dinners Cooking Out, Season 3.
Recipe courtesy of Michael Symon

Pork Steaks with Cherry Barbecue Sauce

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  • Level: Intermediate
  • Total: 7 hr 30 min (includes marinating time)
  • Active: 40 min
  • Yield: 4 servings



Cherry Barbecue Sauce:


  1. For the rub: In a mixing bowl, whisk together the pepper, salt, sugar, smoked paprika, garlic powder, onion powder and chile flakes. Liberally sprinkle the pork steaks on both sides and allow to marinate, refrigerated, for 3 hours or up to overnight.
  2. Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  3. Make the cherry barbecue sauce: Place a saucepan over the direct-heat side of the grill. Add a drizzle of olive oil along with the jalapeño and onion. Season with the coriander, cumin and salt and sweat until softened, 2 to 3 minutes. Add the cherries, cherry soda, molasses and Worcestershire sauce. Bring to a simmer and cook until the cherries have softened, about 10 minutes. Transfer to a blender and purée until smooth. Add the balsamic and lemon juice and purée again. Transfer back to the saucepan and place on the indirect-heat side of the grill. Cook until the sauce thickens and reduces, about 20 minutes. Remove from the grill and set aside.
  4. Place the pork steaks on the indirect-heat side of the grill, close the lid and cook, keeping the temperature of the grill between 250 and 275 degrees F and basting with the cherry barbecue sauce once they have cooked for 2 hours, until the pork steaks are tender and an internal temperature reaches 195 degrees F, 3 to 4 hours total. Remove from the grill and allow the pork to rest for 10 minutes before serving. Serve with any remaining cherry barbecue sauce on the side.